In this podcast, David Feder, Executive Editor-Technical for Prepared Foods, welcomes Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio. Professor Von Bargen, a regular contributor to Prepared Foods, shares his expertise on the trends and techniques that marry together seemingly disparate culinary styles and flavors in order to create new products with a flavor synchronicity that is greater than the sum of its parts.

Nick Fallucca, Chief Product and Innovation Officer of Palermo Villa, Inc., brainstorms pizza with Prepared Foods’ Executive Editor-Technical David Feder.

David Feder, Executive Editor-Technical for Prepared Foods, interviews Jackie Kim, product manager for Nasoya, a part of Pulmuone Foods, USA, makers of the Nasoya and Plantspired brands of tofu and plant-based foods.