First Person Q&A

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In an insightful interview at the Culinary Institute of America, Chef Hinnerk Von Bargen challenges the negative perception of "ultra-processed foods." He highlights the importance of multi-step processing through examples like sourdough and tofu, emphasizing that these practices enrich our culinary culture and nutrition.

AI leverages extensive datasets to transform food innovation

Discover how global and ethnic flavors are transforming hand-held meals and snacks into one of the fastest-growing food trends, with insights from Chef Hinnerk Von Bargen of the Culinary Institute of America.

Hormel Foods has teamed with Frank’s RedHot to launch a co-branded bacon featuring the hot sauce’s signature flavor. The collaboration reflects continued consumer interest in bold, spicy profiles and cross-brand flavor innovation.

While the die-hard vegetarians and vegans put up some resistance to the idea of mimicking animal protein, the creation of true analogs of meat, poultry, and seafood ushered in the huge plant-based boom driven by “flexitarians."

Cheese consumption in the U.S. is at an all-time high. Discover how food scientists are transforming traditional cheeses like cheddar and mozzarella into innovative ingredients for modern food applications.

Prepared Foods talks tariffs, food color bans, GLP-1 and more with Rob Dongoski, Kearney’s global lead for Agriculture and Food. 

Robust industry sales data point to private label’s growing appeal. Moreover, waves of new products not only address consumer cost-value thinking, but also consumer interest in on-trend attributes. Here, Prepared Foods explores both topics with Michael Mache, Director of National Buying, Non-Alcoholic Beverages at ALDI US, Batavia, Ill.

How does the nation’s largest refrigerated foods processor mine the relationship between culinary inspiration and R&D innovation? Prepared Foods talks trends and tastes with Reser’s Fine Foods executives Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman,  Culinary Manager.

Prepared Foods talks sustainability with packaging designer Tom Newmaster, owner and partner at FORCEpkg, Lancaster, Pa.