Which came first, the chicken or the plant-based egg? Advances in fiber, gum, and protein manipulation have advanced hydrocolloid technology so dramatically that it is possible to make a plant-based cooked egg analog—fried, poached, or hard-boiled—that looks, feels, and tastes like the real thing. David Feder, Prepared Foods network’s Executive Editor-Technical sits down with Yo! Foods, Ltd.’s Yosefa BenCohen, research chef and co-founder, and chief product designer, and Eran Groner, CEO makers of the Yo! Egg amazing egg mimics as they explain the how-to tech behind these ovate wonders.

David Feder, Prepared Foods' Executive Editor-Technical interviews Marie Spano, MS, RDN, LD, CSCS, sports nutritionist and founder of Spano Sports Nutrition Consulting. Spano is a Certified Strength and Conditioning Specialist, sports nutritionist, and has acted as the major league sports nutritionist for the Atlanta Falcons, Atlanta Hawks, Atlanta Thrashers, the Blackzillians mixed martial arts team, the Chicago Cubs, and the Atlanta Braves, seeing them through to their 2021 World Series Championship. She shares her Top Five (plus!) ingredients food and beverage makers should pay attention to when focusing on products targeting the sporting life.

The events of the past few years have sealed cultured dairy in the minds of consumers as the primary method of attaining a healthy gut microbiome for enhanced immune function. Prepared Foods' David Feder, Executive Editor-Technical, interviews Dr. Miguel Freitas, Vice President of Health and Scientific Affairs for Danone North America, and learns what’s next in how cultured dairy and cultured dairy analogs positively impact immune health.

Prepared Foods Chief Editor Bob Garrison talks protein with Dr. Baljit Ghotra, co-CEO and co-founder of EQUII Foods, a San Francisco Bay-area start-up whose Equii retail and foodservice breads and bread mixes boast two times more protein, 30% fewer carbs, and 50% less sugar compared to other leading brands.

If anything good came out of the three-year Covid pandemic, it would have to be the re-invigoration of healthy eating among consumers. And part of that is evident in the surge in consumers including more produce in their diets. David Feder, Executive Editor-Technical for Prepared Foods network, sits down with research chef and consultant John Csukor to discuss what developers need to know when it comes to incorporating fruit and fruit ingredients into foods and beverages. Mr. Csukor is the Senior Director and Head of Culinary for North America for the full-service food service agency Entegra Performance Kitchen and also a U.S. Marine veteran. A graduate of both Johnson & Wales University and the Culinary Institute of America, he has more than 20 years of experience in foodservice culinary creation.

David Feder, Executive Editor-Technical for Prepared Foods, interviews Tucker Garrison, co-founder of Imlak’esh Organics, Inc. and its Chi Foods company, makers of plant-based ground pork and pork chorizo analogs from the most unusual South American sacha inchi nut, a star-shaped rainforest nut that boasts more than a quarter of its content as protein and around half of its fat component as omega-3 fatty acids. In the rapidly growing universe of plant-based meats, where alternate proteins are the star ingredients, Chi Foods is truly a unique player.