Sound Insights From Industry Experts
The Prepared Foods Podcast serves up expert interviews that mix R&D and marketing perspectives with a balanced blend of ingredient science, formulation tips and packaging know-how. From ingredient trends, culinary perspectives and product case studies, to tech integration, regulatory updates and sustainable practices we cover what you need to be prepared in your product development journey.
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What’s next in plant-based proteins and has fungi truly arrived as a protein source? Are cell-based or cultured proteins ready for the market? What other new protein ingredient sources should formulators consider? Prepared Foods talks with Stephanie Lind, Founder and Chief Strategy Officer at Elohi Strategic Advisors, to covers the protein ingredient landscape, including the latest in precision fermentation.
Kristi Knowles, chief executive officer, Mother Raw, discusses the brand's mission and new organic product innovations. Under her leadership, the brand has grown from 300 retail listings in 2018, to 8000+ listings across North America. With the brand promise “Put Good on GoodTM” Mother Raw brings a fresh focus to the dressing, marinade, dip, queso and condiment categories. Known for clean, natural, allergen friendly offerings, Mother Raw products address a range of consumers including vegans and those avoiding common allergens including soy, gluten, nuts and dairy.
Yves Potvin first created a true soy-based hot dog analog in the 1980s. From there, Yves’ culinary tinkering expanded into plant-based deli slices and until he founded Garden Protein International—a.k.a. Gardein—in 2003, where he created a line of game-changing analogs of beef, chicken, sausage, crab, and fish. Today, Yves is the founder and CEO of Konscious Foods Canada, Inc., makers of some 10 different offerings of sushi, onigiri, and poke analogs that brought the fresh raw seafood experience to vegans, vegetarians, and to consumers sick of the devastation of marine life that’s happening on a global scale.
The connection between digestive health and immune function is top of mind for consumers at a level never before seen. But the ingredients that confer good digestive health are not always used to their best effect in the fermented foods—especially dairy products such as yogurt, cheese, sour cream, and kefir. Dana McCurdy, PhD, a fermentation scientist and expert on kefir and other dairy food fermentation with special focus on probiotics and the functional components of fermented foods, discusses how to bring probiotics and prebiotic fibers and starches together into formulations to where they are at maximum efficacy.
David Feder, Executive Editor-Technical for Prepared Foods, discusses sugar reduction in beverages and dairy products with Kristen Sparkman, Product Developer and Culinologist for CuliNEX, a leading food product development consultancy. Sparkman is a degreed food scientist, sweetener expert, and culinologist. Join us as she zeroes in on the use of various sugar-reduction strategies for beverage, dairy, and frozen dessert formulations.