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.

David Feder, Executive Editor-Technical for Prepared Foods, sits down with long-time regular contributor Kerry Hughes, principal for EthnoPharm. As an ethnobotanist, herbalist, and author with a 20-year record of success in natural product development, Ms. Hughes specializes in global natural product development and education, innovative product formulation, and nexus-of-market opportunity identification.

Prepared Foods talks upcycled ingredients and sustainable food innovation with Angie Crone, CEO of the Upcycled Food Association.

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 share how they research food trends and incorporate new flavors, tastes, textures and ingredients.

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.