What issues and trends are driving natural and organic food innovation? Prepared Foods Editor Bob interviews Scott Dicker, a Senior Market Insights Analyst at SPINS. Dicker shares insights on new tastes and technologies at Natural Products Expo East—and forecasts what’s ahead for 2022.
Minnie Luong, founder and CHI-EO of CHI Kitchen in Pawtucket, RI, makers of hand-crafted kimchis, slaws, and pickles, treats us to the trends, techniques, and processes that go into the very hot trend of fermented foods. Interviewed by David Feder, Executive Editor-Technical.
What does it take to develop taste and high-protein profiles of plant-based yogurt alternatives? Lia Stierwalt, senior director of marketing, Silk Plant-Based Yogurt Alternatives, discusses the process of product development at Danone.