David Feder, Executive Editor-Technical, interviews Erhan Yildiz, PhD, director of the hydrocolloid consulting group SKC, LLC. Dr. Yildiz is one of the nation’s leading experts on hydrocolloids in food and beverage product development and an adjunct professor of food science at Rutgers University. He provides an overview on trends in gums used in making today’s food and beverage products.
Prepared Foods Editor Bob Garrison talks immunity-focused products and ingredients with Barbara Brueckner Shpizner, Vice President, Innovation at Mattson, a third-party innovation consultant in Foster City, Calif. This discussion covers recent on-trend finished food and beverage applications as well as trending ingredients for now—as well as 2023.
Dr. Kantha Shelke, food scientist, lecturer at Johns-Hopkins University, and principal of Chicago-based food science and research firm Corvus Blue, LLC, discusses the current trends in animal-free proteins, from cell- and plant-based to precision fermentation-derived proteins.
Prepared Foods links retail consumer insights to innovation in a discussion with Barbara Connors, Vice President of Commercial Insights at 84.51˚, Cincinnati.
Prepared Foods Editor Bob Garrison talks with Seattle’s Emily Cruz, whose 16-year career includes roles as a chef, nutritionist, product developer and director of innovation. This wide-ranging conversation includes fruit ingredients tips for formulators; on-trend varieties; and new products, ranging from better-for-you applications to new snack and sweet-savory options.
Prepared Foods’ executive editor-technical David Feder discusses plant-based trends with Dr. Miles Woodruff, CEO of Sophie’s Kitchen Plant-Based Seafood.