The Prepared Foods Podcast

Prepared Foods Chief Editor Bob Garrison talks plant-based seafood and sustainability with Chad Sarno, Co-Founder of Gathered Foods, the Austin, Texas-based parent to Good Catch plant-based seafood. Sarno and Co-Founder Chris Kerr were named by UBS Group AG as “Global Visionaries” for their efforts to preserve and protect the planet's resources through sustainable and plant-based products.

Plant-based foods company Jack & Annie’s recently received $23 million in Series B funding. Prepared Foods Editor Bob Garrison talks with Annie Ryu, Jack & Annie’s founder and CEO, to learn more about the Boulder, Colo., company and its growth plans.

David Feder interviews sweetener expert and research chef Alexa Bosshardt, MS, RDN on the ingredients cereal and beverage makers are turning to instead of nutritive sweeteners in sugary cereals and beverages. She discusses benefits or drawbacks to ingredients such as fruit powders and extracts, allulose, stevia, and others product makers are relying on to meet new mandates for sugar reduction in cereals and beverages, especially for those marketed to children.

What issues and trends are driving natural and organic food innovation? Prepared Foods Editor Bob interviews Scott Dicker, a Senior Market Insights Analyst at SPINS. Dicker shares insights on new tastes and technologies at Natural Products Expo East—and forecasts what’s ahead for 2022.

Minnie Luong, founder and CHI-EO of CHI Kitchen in Pawtucket, RI, makers of hand-crafted kimchis, slaws, and pickles, treats us to the trends, techniques, and processes that go into the very hot trend of fermented foods. Interviewed by David Feder, Executive Editor-Technical.

Consumers are finding more ways to be active, broadening the audience for sports & performance nutrition products. What foods will get them across the finish line in a way that fits their lifestyle needs? Sit down with Greenletes owner Natalie Rizzo and Jenny Heap, Manager of Global Health and Nutrition Communications at the Almond Board of California, to learn what nutritional benefits are sought after and how manufacturers can meet demand with plant-based ingredients.

Sponsored by Almond Board of California

From Bakery to Better For You: a close-up on Chia Powder’s Fiber nutritional functionalities, with a dive into new applications. We will also review clean label and sustainability aspects, including water and carbon footprint.

Sponsored by Benexia

What does it take to develop taste and high-protein profiles of plant-based yogurt alternatives? Lia Stierwalt, senior director of marketing, Silk Plant-Based Yogurt Alternatives, discusses the process of product development at Danone.

The process of roasting turns almonds into a feast for all senses. Learn more about roasting benefits and considerations, as well as best practices for processors when determining ideal time and temperature parameters.

Sponsored by Almond Board of California

Twenty years ago, the California almond industry committed itself to researching and mitigating the threat of pathogenic bacteria after discovering it can even affect low-moisture foods like nuts. Learn how the industry built its groundbreaking mandatory pasteurization program from the ground up.

Sponsored by Almond Board of California