First Person Q&A

UPFs: The Culinary Science View

federd@bnpmedia.com (David Feder , RDN) — Tue, 09 Jun 2026 00:00:00 -0400

In an insightful interview at the Culinary Institute of America, Chef Hinnerk Von Bargen challenges the negative perception of "ultra-processed foods." He highlights the importance of multi-step processing through examples like sourdough and tofu, emphasizing that these practices enrich our culinary culture and nutrition.

Not Your Parent's AI

federd@bnpmedia.com (David Feder , RDN) — Tue, 04 Nov 2025 00:00:00 -0500

AI leverages extensive datasets to transform food innovation

Hand-Held Meals and Snacks: Where Global Flavors Meet On-the-Go Convenience

federd@bnpmedia.com (David Feder , RDN) — Fri, 31 Oct 2025 00:00:00 -0400

Discover how global and ethnic flavors are transforming hand-held meals and snacks into one of the fastest-growing food trends, with insights from Chef Hinnerk Von Bargen of the Culinary Institute of America.

Hormel, Frank’s RedHot Partner on Spicy Bacon Launch

Wed, 29 Oct 2025 08:00:00 -0400

Hormel Foods has teamed with Frank’s RedHot to launch a co-branded bacon featuring the hot sauce’s signature flavor. The collaboration reflects continued consumer interest in bold, spicy profiles and cross-brand flavor innovation.

This Next-Gen Bacon Analog is Thrilling

federd@bnpmedia.com (David Feder , RDN) — Fri, 27 Jun 2025 00:00:00 -0400

While the die-hard vegetarians and vegans put up some resistance to the idea of mimicking animal protein, the creation of true analogs of meat, poultry, and seafood ushered in the huge plant-based boom driven by “flexitarians."

Fine tuning cheese for customized flavors and textures

federd@bnpmedia.com (David Feder , RDN) — Tue, 03 Jun 2025 00:00:00 -0400

Cheese consumption in the U.S. is at an all-time high. Discover how food scientists are transforming traditional cheeses like cheddar and mozzarella into innovative ingredients for modern food applications.

How Tariffs, GLP-1, and Ingredient Bans Are Reshaping the US Food Industry

garrisonr@bnpmedia.com (Robert Garrison) — Fri, 02 May 2025 00:00:00 -0400

Prepared Foods talks tariffs, food color bans, GLP-1 and more with Rob Dongoski, Kearney’s global lead for Agriculture and Food.

Better-for-You Beverage Innovation

Mon, 07 Apr 2025 07:00:00 -0400

Robust industry sales data point to private label’s growing appeal. Moreover, waves of new products not only address consumer cost-value thinking, but also consumer interest in on-trend attributes. Here, Prepared Foods explores both topics with Michael Mache, Director of National Buying, Non-Alcoholic Beverages at ALDI US, Batavia, Ill.

Where Taste Meets Trend

garrisonr@bnpmedia.com (Robert Garrison) — Mon, 17 Feb 2025 00:00:00 -0500

How does the nation’s largest refrigerated foods processor mine the relationship between culinary inspiration and R&D innovation? Prepared Foods talks trends and tastes with Reser’s Fine Foods executives Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.

Less (Packaging) is More (Appealing)

garrisonr@bnpmedia.com (Robert Garrison) — Mon, 11 Nov 2024 00:00:00 -0500

Prepared Foods talks sustainability with packaging designer Tom Newmaster, owner and partner at FORCEpkg, Lancaster, Pa.

PROVA: Control Cocoa Costs

Fri, 04 Oct 2024 10:00:00 -0400

For a supplier’s perspective—and potential industry solutions—on the impacts of soaring cocoa prices,Prepared Foods interviewed PROVA’s President & CEO Muriel Acat and Senior Product Manager Marie Le Beller.

Formulating Focus: When What’s On Trend is "Off-Premise"

garrisonr@bnpmedia.com (Robert Garrison) — Mon, 30 Sep 2024 00:00:00 -0400

Prepared Foods talks off-premise foodservice trends and consumer eating patterns—with Faye Schoenherr, McCain Foods’ North American Senior Brand Manager for SureCrisp French fries.

Asian Sauces and Ingredients with Chef Robert Danhi

federd@bnpmedia.com (David Feder , RDN) — Wed, 25 Sep 2024 00:00:00 -0400

To define some core trends in Asian and Asian -inspired sauces and ingredients, Prepared Foods turned to regular contributor and research chef Robert Danhi.

Clean Label Shelf Life Preservation Strategies and Ingredient Options

garrisonr@bnpmedia.com (Robert Garrison) — Mon, 09 Sep 2024 00:00:00 -0400

Prepared Foods discusses clean label shelf life preservation strategies and ingredient options with Zal Taleyarkhan, Director of Innovation and Corporate Research Chef at Charlie Baggs Culinary Innovations, Chicago.

The Rapidly Growing Use of Mushrooms in Food & Beverage Formulations

federd@bnpmedia.com (David Feder , RDN) — Fri, 30 Aug 2024 00:00:00 -0400

Learn how mushrooms and mushroom-derived ingredients are boosting flavor, texture, and health in an expanded range of products.

Food & Beverage Innovation: Leverage Trends, Lead by Example

garrisonr@bnpmedia.com (Robert Garrison) — Thu, 29 Aug 2024 11:45:00 -0400

Joan Driggs, Circana’s vice president for content and thought leadership, sits down with Prepared Foods to break down trends fueling success for Circana’s top New Product Pacesetters at both the retail and convenience store channels.

Formulating With Chocolate

federd@bnpmedia.com (David Feder , RDN) — Wed, 28 Aug 2024 15:00:00 -0400

The role of chocolate is growing and expanding from the classic sweet confections to combinations of sweet and spicy as well as in savory products.

Culinary Artistry, R&D Combine to Add Foodservice Product Value

garrisonr@bnpmedia.com (Robert Garrison) — Fri, 23 Aug 2024 10:00:00 -0400

Prepared Foods gets the inside scoop on foodservice new product development in an interview with Michael S. Zeller, Senior Corporate Executive Chef, R&D, at Simplot Food Group.

Examining the Dynamics of Regenerative Agriculture

Thu, 22 Aug 2024 10:00:00 -0400

Prepared Foods explores the growing and dynamic topic of regenerative agriculture in a discussion with Ryan Slabaugh, founder of Think Regeneration.

Tree Nut Ingredient Applications

garrisonr@bnpmedia.com (Robert Garrison) — Fri, 16 Aug 2024 00:00:00 -0400

Tree nuts have branched well beyond snack mixes to a new realm of premium, plant-based and better-for-you functional offerings with a health halo. For an in-depth look at this trend, we spoke with Robin Puskas, chief innovation officer at JPG Resources. Listen to the discussion!

Combining AI Technology with Functional Ingredients for Personalized Nutrition

federd@bnpmedia.com (David Feder , RDN) — Mon, 08 Jul 2024 15:00:00 -0400

Prepared Foods interviews Rachel Yarcony, founder and CEO of myAir, Ltd. Yarcony pioneered the myAir system, an AI-driven personalized platform that combines advanced technology with functional ingredients to offer tailor-made nutrition that “enhances stress resilience.”

Where Food Innovation Meets Upcycling

garrisonr@bnpmedia.com (Robert Garrison) — Fri, 14 Jun 2024 09:40:00 -0400

Prepared Foods explores sustainability and ingredient “upcycling” with Amanda Oenbring, new CEO of the Upcycled Food Association.

The Joy of Cooking — Asian

garrisonr@bnpmedia.com (Robert Garrison) — Fri, 07 Jun 2024 09:00:00 -0400

Listen in as Prepared Foods talks Asian food trends and tastes with DDC Founder & CEO Norma Chu.

An Expert’s Insight into the Hot and Spicy Food Trend

federd@bnpmedia.com (David Feder , RDN) — Mon, 20 May 2024 10:15:00 -0400

The hotter and spicier foods get, the hotter their popularity. Prepared Foods’ David Feder interviews Frito Lay’s Jody Denton for an expert look behind the hot and spicy trend.

Formulating with Plant Proteins

garrisonr@bnpmedia.com (Robert Garrison) — Fri, 03 May 2024 00:00:00 -0400

Prepared Foods discusses plant protein ingredients and formulation strategies with Charlie Baggs, president, founder and executive chef at Charlie Baggs Culinary Innovations, Chicago.

Show & Tell: Key Trends, Takeaways from NatExpo West

garrisonr@bnpmedia.com (Robert Garrison) — Fri, 12 Apr 2024 00:00:00 -0400

Listen to a new Prepared Foods interview with Editor Bob Garrison and Carolina Sasson, Chief Operating Officer at Mission Field, recapping trends, tastes and technologies seen at Natural Products Expo West.

New Ways Consumers Are Finding to Enjoy Cheese

federd@bnpmedia.com (David Feder , RDN) — Tue, 09 Apr 2024 00:00:00 -0400

Earlier this year, the Oregon cheesemakers at Tillamook released a comprehensive trend report on new ways consumers are finding to enjoy cheese. Two intriguing pairings revealed by the report included matching artisanal honeys with artisanal cheeses, and what the trend-spotters called “the cheddar plunge”.

Advances in Cell-Based Meat Production

federd@bnpmedia.com (David Feder , RDN) — Tue, 12 Mar 2024 00:00:00 -0400

In this interview with Prepared Foods, Eyal Rosenthal, CEO of Ever After Foods, Ltd., discusses the company’s advancements in cell-based meat production. Learn how Ever After's technology eschewed the industry standard and is able to produce a high volume, so-far comparatively low cost product.

Food & Beverage Innovation with Illuminate Growth Partners

Mon, 11 Mar 2024 00:00:00 -0400

Prepared Foods Chief Editor Bob Garrison talks food and beverage innovation strategy, topics and trends with Mario DiFalco and Kim Lopez-Walters, co-founders of Illuminate Growth Partners in the San Francisco Bay area.

Adventures in Healthy Snacking

garrisonr@bnpmedia.com (Robert Garrison) — Mon, 04 Mar 2024 00:00:00 -0500

Prepared Foods talks clean label snack trends and technology with Simon Sacal, CEO of Solely Inc. Since 2018-2019, this La Jolla, Calif., company has converted upcycled fruits and vegetables into a growing line of snacks (bars, jerky, dried fruit), confections (gummies) and even meal/side dish offerings (pastas).