Prepared Foods talks snack trends and tastes with Jody Denton, an executive research chef for Frito-Lay North America and PepsiCo Global Snacks.

Prepared Foods talks pie trends with Chef Michael Gunn, director of culinary research and development for The Schwan Food Company, Marshall, Minn.

Prepared Foods talks with Michele Sampson, a corporate executive chef with Nestlé Professional.

To learn more about how food companies navigate culinary trends, Prepared Foods reached out to the Research Chefs Association (RCA), a 19-year-old group whose 2,000 members include manufacturing, retail and foodservice chefs as well as associated ingredient and service suppliers.

With the growing diversity of the US population, people of all ages and socioeconomic backgrounds are constantly exposed to new cultures through work, social groups and media.