What’s next in plant-based proteins and has fungi truly arrived as a protein source? Are cell-based or cultured proteins ready for the market? What other new protein ingredient sources should formulators consider? Prepared Foods talks with Stephanie Lind, Founder and Chief Strategy Officer at Elohi Strategic Advisors, to covers the protein ingredient landscape, including the latest in precision fermentation.
In this episode of Reasoned Opinion, Executive Editor–Technical David Feder’s editorial series on trends in the food beverage, nutrition, and ingredient industries, he subjectively discusses half a dozen trending whiskey spirits and what they bring to holiday tables. And, of course, he reminds those involved with the consumption of alcohol beverages to encourage responsible drinking.
Interview with Dr. Miguel Freitas, Vice President of Health and Scientific Affairs for Danone North America, and Dr. Dana McCurdy, Dairy Fermentation Scientist
Prepared Foods talks off-premise foodservice trends and consumer eating patterns—with Faye Schoenherr, McCain Foods’ North American Senior Brand Manager for SureCrisp French fries.