Prepared Foods talks snack tastes and trends with Sally Lyons Wyatt, executive vice president & practice leader for client insights at Circana. Wyatt delivered a “State of Snacking” address at this year’s Sweets & Snacks Expo and PF Editor Bob Garrison checks in to learn more!
Prepared Foods talks sustainability with Randi Kronthal-Sacco, senior scholar at the NYU Stern Center for Sustainable Business; and Doug Yolen, VP, Food & Beverage, Media Center of Excellence, Circana. The two organizations study consumer attitudes and behaviors and released their 2022 CSB Sustainable Market Share Index.
David Feder, Executive Editor-Technical for Prepared Foods, discusses sugar reduction in beverages and dairy products with Kristen Sparkman, Product Developer and Culinologist for CuliNEX, a leading food product development consultancy. Sparkman is a degreed food scientist, sweetener expert, and culinologist. Join us as she zeroes in on the use of various sugar-reduction strategies for beverage, dairy, and frozen dessert formulations.
Which came first, the chicken or the plant-based egg? Advances in fiber, gum, and protein manipulation have advanced hydrocolloid technology so dramatically that it is possible to make a plant-based cooked egg analog—fried, poached, or hard-boiled—that looks, feels, and tastes like the real thing. David Feder, Prepared Foods network’s Executive Editor-Technical sits down with Yo! Foods, Ltd.’s Yosefa BenCohen, research chef and co-founder, and chief product designer, and Eran Groner, CEO makers of the Yo! Egg amazing egg mimics as they explain the how-to tech behind these ovate wonders.
David Feder, Prepared Foods' Executive Editor-Technical interviews Marie Spano, MS, RDN, LD, CSCS, sports nutritionist and founder of Spano Sports Nutrition Consulting. Spano is a Certified Strength and Conditioning Specialist, sports nutritionist, and has acted as the major league sports nutritionist for the Atlanta Falcons, Atlanta Hawks, Atlanta Thrashers, the Blackzillians mixed martial arts team, the Chicago Cubs, and the Atlanta Braves, seeing them through to their 2021 World Series Championship. She shares her Top Five (plus!) ingredients food and beverage makers should pay attention to when focusing on products targeting the sporting life.
The events of the past few years have sealed cultured dairy in the minds of consumers as the primary method of attaining a healthy gut microbiome for enhanced immune function. Prepared Foods' David Feder, Executive Editor-Technical, interviews Dr. Miguel Freitas, Vice President of Health and Scientific Affairs for Danone North America, and learns what’s next in how cultured dairy and cultured dairy analogs positively impact immune health.
Prepared Foods Chief Editor Bob Garrison talks protein with Dr. Baljit Ghotra, co-CEO and co-founder of EQUII Foods, a San Francisco Bay-area start-up whose Equii retail and foodservice breads and bread mixes boast two times more protein, 30% fewer carbs, and 50% less sugar compared to other leading brands.