A food researcher’s perspective on ingredient trends
March 13, 2018
Prepared Foods talks about sugar reduction and industrial fruit preparations with Karsten Kotte, vice president of technical services at Graceland Fruit, an industrial fruit and fruit products supplier in Frankfort, Mich. Kotte is responsible for Graceland’s product and process optimization. Prior to joining Graceland, Kotte spent more than 15 years in the food industry with Omega Protein Corporation, H.J. Heinz Company and the Schwan Food Company. He joined Graceland in the fall of 2016.
A chef's perspective on rice and grain ingredients
February 9, 2018
Prepared Foods talks ingredient rice and grain trends with Chef Michael Holleman, director of culinary development at InHarvest, a Bemidji, Minn., supplier of rice, grains and legumes to retail, foodservice and in-store deli operators.
A food executive’s perspective on the meal solutions market and high-pressure processing.
January 4, 2018
Prepared Foods talks with Jasmine Sutherland, president of Texas Food Solutions (TFS) and Vice President of Perfect Fit Meals. Texas Food Solutions, Katy, Texas, is a toll provider of high-pressure processing (HPP) services to area food and beverage manufacturers in southeast Texas and Louisiana. Perfect Fit Meals, Houston, manufactures refrigerated meals for nationwide distribution.
A R&D executive’s perspective on gluten free baking and ancient grains
January 4, 2018
Prepared Foods talks with Jonathan Davis, senior vice president of research and development for ARYZTA LLC. Davis studied at the California Culinary Academy, San Francisco, before joining Nancy Silverton at La Brea Bakery when it opened more than 25 years ago. Last year saw La Brea Bakery introduce its first two gluten free items: White Sliced Sandwich Bread and Multigrain Sliced Sandwich Bread.
Q&A with Jeff Williams, Vice President and General Manager, JBT/ Avure Technologies
October 31, 2017
Prepared Foods talks with JBT/ Avure Technologies Vice President and General Manager Jeff Williams about high pressure processing (HPP) technology, new product development and a newly formed “Cold Pressure Council.”
The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.