Michael Joy is director of product development for Park 100 Foods, in Tipton, Ind. A classically trained chef, he combines culinary arts with more than 20 years’ experience in food manufacturing. Chef Joy oversees all product development for the varied lines of branded, healthy prepared meals at Park 100. Joy’s previous positions include: vice president of culinary services for Original Soupman, international coordinator/Technochef for Firmenich Inc., corporate chef, R&D, for Whitson’s Culinary Group, Long Island, N.Y., and positions in product development with such companies as WR Grace and McCormick and Co. Joy was executive chef and executive pastry chef at the Hilton and Stouffers hotel chains. He is a founding member and past president of the Research Chefs Association and a member and former distinguished lecturer for the Institute of Food Technologists.
In the last few years, however, the health benefits of fermented foods stepped back into returned to prominence, as enlightened consumers enjoy both classic and non-traditional versions of what once were traditional forms of foods.