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The Prepared Foods Podcast
The Prepared Foods Podcast features industry experts discussing food and beverage product development from both R&D and Marketing perspectives.
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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.
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.
Executive Editor Technical David Feder interviews Zilian Cheuk, Vice-president of Product Development, and Hugo Perez, an executive for ZenB US, Inc., makers of pastas, sauces, and snacks from yellow peas on how the company’s single-ingredient yellow pea pasta is not only an excellent mimic for wheat pasta but helps promote digestive health, a key aspect of immunity.
Prepared Foods talks all things sugar reduction—from ingredients to formulation strategies—with Lindsay Wisener. Wisener is the owner and principal at WiseBev, a beverage development consultancy specializing in better-for-you beverages. In this podcast, Wisener identifies some of the most active beverage categories for sugar reduction, interesting new finished products, new ingredient options and strategies for overall formulation.
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.