A chef’s perspective on trending sauces, dressings and marinades
June 12, 2017
Prepared Foods talks sauces with Chef Andrew Hunter, who began his training at the Culinary Institute of America (CIA) and has worked in various industry segments including fine and casual dining, and corporate R&D.
A research chef’s perspective on spice and seasoning trends
March 3, 2017
Prepared Foods talks spice and seasoning formulation trends with Emily Munday, director of operations for CuliNex LLC, a Seattle culinary consulting and product development firm
A chef and innovation manager’s perspective on savory flavors
January 11, 2017
Prepared Foods talks savory flavor trends with Samantha Brown, innovation manager for foodservice new product development at Smithfield Foods Inc., Smithfield, Va.
Prepared Foods talks new products with Jonathan Davis, senior vice president of research and development for ARYZTA LLC, Los Angeles
January 6, 2017
Editor’s Note: Jonathan Davis has been with La Brea Bakery since it opened its doors more than 25 years ago. He studied at the California Culinary Academy in San Francisco before taking a position with Nancy Silverton at La Brea Bakery.
A new product development director’s perspective on fresh food formulation, shelf life and food safety
November 14, 2016
Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.
Prepared Foods discusses ethnic fusion trends with Christopher Koetke, CEC, CCE, HAAC, Vice President, School of Culinary Arts at Kendall College, Chicago
October 11, 2016
Prepared Foods' Q&A with Christopher Koetke on ethnic fusion trends.