WHAT'S TRENDING
Food Science— For Eyes & Ears | August 2022
Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.
PROTEIN PODCAST
Dr. Kantha Shelke, food scientist, lecturer at Johns-Hopkins University, and principal of Chicago-based food science and research firm Corvus Blue, LLC, discusses the current trends in animal-free proteins, from cell- and plant-based to precision fermentation-derived proteins.
SUSTAINABILITY PODCAST
Prepared Foods Editor Bob Garrison talks with Jason Friday, co-founder of BAR-U-EAT, an organic snack bar company in Steamboat Springs, Colo. BAR-U-EAT’s nutritional bars and bites—featuring compostable packaging—recently made it to semi-final round judging in Prepared Foods’ annual Spirit of Innovation awards.
SUGAR REDUCTION
Identifying possible ways of limiting sugar intake continues to drive consumer decision making, and food and beverage product developers have responded by broadening the scope of sugar reduction innovations. This piece showcases the trend-lines that R&D professionals are following to meet consumers where they are.
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