What do consumers want in indulgent snacking? Prepared Foods talks with Mike Senackerib, CEO for Dewey’s Bakery Inc., a Winston-Salem, N.C., company that’s growing quickly with new products, nationwide distribution and marketing. Senackerib talks strategy and brand-building solutions from his own 33-year career that’s spanned CPG giants to his own recent start-up.

In this special presentation on trends in kosher and halal certification in product development, David Feder, Executive Editor-Technical for Prepared Foods, interviews Joe Regenstein, PhD, Professor Emeritus of Food Science and head of the Kosher and Halal Food Initiative in the College of Agriculture and Life Sciences at Cornell University. Dr. Regenstein is perhaps the leading authority on these two religion-based certifications in the academic world today.

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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.