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Food for Thought

Meet Phillip L. Minerich, Vice President of Research and Development of Hormel Foods
June 25, 2013

Prepared Foods’ Food for Thought is a feature interview series involving food company R&D professionals, nutritionists, research chefs and other industry executives. In this edition, Food for Thought talks with Phillip L. Minerich, Ph.D., vice president of R&D at Hormel Foods. Minerich oversees product development, packaging, food safety and lab services.


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Here’s the Scoop

Executive Chef Shares Stories, Inspiration Behind Award-Winning New Products
June 4, 2013
Prepared Foods’ “Food for Thought” feature interview series involves food company R&D professionals, nutritionists, research chefs and other industry executives.
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Q&A with the “Father” of Sous-Vide

An interview with Bruno Goussault, PhD, chief scientist at Cuisine Solutions
April 1, 2013

Prepared Foods’ “Food for Thought” feature interview series involves food company R&D professionals, nutritionists, research chefs and other industry executives.


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Food for Thought Talks to Executives at OSI Group LLC

An interview with Dr. B.K. Girdhar, vice president of product development, and Christopher Hansen, OSI’s corporate executive chef
January 18, 2013
For more than 55 years, OSI Group has been a leading global processor and supplier of value-added protein items and other food products to top foodservice and retail operators. It is a privately held corporation with more than 50 facilities in 17 countries. The company’s global headquarters is located outside of Chicago in Aurora, Ill.
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The Lady in Bread

An interview with Lynn Waldman, Director of R&D, Little Lady Foods, Elk Grove Village, Ill.
October 9, 2012
In this edition, “Food for Thought” talks with Lynn Waldman, Little Lady Foods’ director of research and development. Little Lady Foods, Elk Grove Village, Ill., is a national supplier of frozen premium pizzas, sandwiches and hand-held items for private label, foodservice and contract customers.
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Ready to Feel Your Oats?

An interview with Dr. Marianne O’Shea
August 14, 2012
In this fifth edition, Food for Thought talks with Dr. Marianne O’Shea, senior director, R&D, Nutrition at PepsiCo and the director of the Quaker Oats Center of Excellence. This June saw PepsiCo create the Center as “a cross-functional entity focused on elevating the relevance and benefits of oats through science, agriculture and innovation.”
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He Speaks for the Cows

An interview with Rich Nohner, Director of R&D, Kemps, St. Paul, Minn.
June 21, 2012
In this fourth edition, Food for Thought talks with Rich Nohner, director of research and development for Kemps. Now part of the Dairy Farmers of America, Kemps, St. Paul, Minn., produces and markets fresh milk, premium ice cream and frozen yogurt, frozen novelties, sour cream and cottage cheese through retail supermarkets and foodservice channels.
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Toying Around with New Products

An interview with Bob Eckert
May 23, 2012
Prepared Foods’ “Food for Thought” feature interview series involves food company R&D professionals, nutritionists, research chefs and other industry executives.
In this third edition, PF Chief Editor Bob Garrison talks with Bob Eckert, the chairman at Mattel Inc.
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Farm to Fork

An Interview with Dr. Jennifer Garrett
April 12, 2012
In this second edition, “Food for Thought” talks with Dr. Jennifer Garrett, global nutrition director for McCain Foods Limited, a global frozen food leader that employs more than 20,000 people at 57 production facilities on six continents.
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Recipe for Success

An interview with Chef Joseph Ascoli
March 28, 2012
In this first edition, “Food for Thought” talks with Kettle Cuisine Corporate Executive Chef Joseph Ascoli. Kettle Cuisine, Chelsea, Mass., is a national supplier of frozen and refrigerated soups, chili’s, chowders and stews for private label retail, restaurant and in-store deli sales. The company promoted Ascoli in February to succeed Volker Frick, who retired but remains as the company’s executive chef emeritus.
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