Michael Joy is director of product development for Park 100 Foods, in Tipton, Ind. A classically trained chef, he combines culinary arts with more than 20 years’ experience in food manufacturing. Chef Joy oversees all product development for the varied lines of branded, healthy prepared meals at Park 100. Joy’s previous positions include: vice president of culinary services for Original Soupman, international coordinator/Technochef for Firmenich Inc., corporate chef, R&D, for Whitson’s Culinary Group, Long Island, N.Y., and positions in product development with such companies as WR Grace and McCormick and Co. Joy was executive chef and executive pastry chef at the Hilton and Stouffers hotel chains. He is a founding member and past president of the Research Chefs Association and a member and former distinguished lecturer for the Institute of Food Technologists.

Creative Condiments and Sauces are Making a Splash

Sauce makers have plunged in to meet such demand-based trends as organic, gluten-free, non-GMO, and allergen-free

Michael Joy

David Feder, RDN, Executive Editor

January 22, 2019

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Today, sauces and condiments are making bolder statements, taking more daring and expressive directions and asserting themselves as stars in their own right. Even basic tomato sauces are no longer generic but tout the tomatoes used, such as heirloom tomatoes.

Fermented Food Nation

Pickled and fermented foods are trending high, this time with a global flavor twist

Michael Joy

September 14, 2016

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In the last few years, however, the health benefits of fermented foods stepped back into returned to prominence, as enlightened consumers enjoy both classic and non-traditional versions of what once were traditional forms of foods.

Sea Food Differently

More consumers are seafood-savvy. Developing and flavoring new seafood dishes requires a new level of creativity in culinary techniques and ingredients.

Michael Joy

October 22, 2013

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After cereals, seafood might be the world’s most important food, furnishing about 15% of global protein intake.

Soup For You

Michael Joy

July 16, 2012

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Although many changes have occurred in cooking over the centuries, simmering ingredients in water to create soup or stew is basically the same process—from cave dwellers to modern kitchens.

Formulating In-Demand Snacks: How to Create the Textures Consumers Want Today

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.

You’ve made the decision to go with plant-based nutrition in your product. But if you’re like most people, you’ve struggled with the issues it presents in formulating a great product – particularly at higher protein levels or in gluten-free applications.

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Prepared Foods

2019 April

Check out the April 2019 issue of Prepared Foods, featuring our cover story on RTD coffee and tea drinks and ingredients, trends that are shaping the future of desserts, emerging botanical ingredients, and much more.

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