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

The media, and especially social media, have gone viral over a recently released study implicating the polyol sweetener erythritol in cardiovascular events such as heart attacks and strokes. If you’ve been following this controversy surrounding erythritol, don’t panic yet. Check in first with David Feder, Executive Editor—Technical for Prepared Foods as he provides some reasoned opinion on the matter.

Ethnobotanist, herbalist, and author Kerry Hughes, MSc, principal for EthnoPharm shares five botanical ingredients food and beverage developers should be paying close attention to. Some will be familiar, some will be new, and Kerry will tell us what put them on her radar and how product makers can make the best use of them.

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.