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Flavors, Plant-Based Foods: Q&A with Marie Wright, WILD Flavors

Prepared Foods talks flavor formulation trends with WILD Flavors’ vice president and chief global flavorist
August 21, 2018
Last year saw ADM expand its building to add a 4,000-sq.-ft. culinary innovation center, which opened this summer. Prepared Foods Editor Bob Garrison attended an open house that included executive presentations and plant-based food presentations and samples involving ADM flavors and ingredients.
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Rosina’s Celentano Mezzaluna Sausage Ravioli

Q&A with Chef Herb Stockschlaeder II

A chef's perspective on pasta formulation and culinary trends
July 19, 2018

Prepared Foods talks pasta formulation and taste trends with Chef Herb Stockschlaeder II, CRC, DTR, who is director of R&D and Strategic Channels for Rosina Food Products, Inc., Buffalo, N.Y.


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Asian Rainbow Slaw

Q&A with Jet Tila, Pakpao Thai

A chef's perspective on Asian food, flavor and ingredients
June 7, 2018

Prepared Foods talks Asian food, flavor and ingredients with Jet Tila, executive chef of Pakpao Thai in Dallas.


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Hak's BBQ Sauce

Q&A with Sharone Hakman, Hak's

A chef's perspective on barbecue sauce formulation and taste trends
May 8, 2018
Prepared Foods talks with Sharone Hakman, a former corporate financial planner turned chef who initially specialized in barbecue sauces.
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JeanMarie Brownson, Culinary Director, Conagra Brands

Q&A with JeanMarie Brownson, Conagra Brands

A corporate culinary director's perspective on Hispanic cuisine and flavor trends
April 13, 2018

Prepared Foods talks Hispanic cuisine and flavor trends with JeanMarie Brownson, culinary director at Conagra Brands, Chicago.


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Q&A with Karsten Kotte, Graceland Fruit

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. 
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Fruit-and-grain Shakes

Q&A with Chef Michael Holleman, InHarvest

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.


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Pulse Salad Wraps

Q&A with Christine Farkas, IHeartFood Consulting

A chef's perspective on beans, pulses and plant-based proteins
January 10, 2018

Prepared Foods talks with Christine Farkas, a chef consultant and founder of IHeartFood Consulting, a food product and culinary consulting firm in Vancouver, B.C.


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Q&A with Jasmine Sutherland, Texas Food Solutions / Perfect Fit Meals

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.
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Q&A with Jonathan Davis, ARYZTA LLC

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.
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