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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.
Prepared Foods talks with executives at OWYN (Only What You Need), a New York City-based processor of plant-based protein and nutrition shakes and powders.
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.
Prepared Foods talks sustainable packaging design and material trends with R. Andrew Hurley, Associate Professor & Director of Entrepreneurship with Clemson University’s Department of Food, Nutrition & Packaging Sciences.
David Feder, Executive Editor-Technical for Prepared Foods, interviews Allison Rittman, research chef and expert on the art and craft of creating organic foods and beverages. Ms. Rittman gives her in-depth analysis of the challenges facing developers and processors formulating or reformulating for organic certification and the tools they need to overcome those challenges.