How do corporate chefs influence new product innovation? Prepared Foods profiles refrigerated foods giant Reser’s Fine Foods, Beaverton, Ore., and interviews Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager. In this installment, Dwigans and Ketterman discuss the new product development process, timelines, and interactions with customers and their own food scientist colleagues in R&D.

The crowded field of plant-based animal proteins tends to skirt the humble egg. As substitute ingredients in baking formulations are common, but very few players are tackling the breakfast table side of the equation. David Feder, Executive Editor-Technical for Prepared Foods sits down with Harold Bollaci, founder and CEO of The Vegg New York, LLC, and Rocky Shepherd, co-founder, inventor, and artist, makers of The Vegg vegan scrambled eggs and whole egg yolk substitutes.

Prepared Foods' Executive Editor-Technical David Feder shares some new hot and spicy sauces and snacks he spotted at Natural Products Expo West 2023. The new product launches demonstrate that the category of pepper-infused foods and beverages not only is continuing to grow but is expanding in variety.

David Feder, Executive Editor-Technical for Prepared Foods media, takes a look at the trends in pasta and all things noodles, with Ann Contos, Senior Product Development Manager and Yury Krasilovsky, Executive Chef, Foodservice R&D for Barilla America, Inc., makers of pastas, pestos, and sauces since 1877.

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.