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.

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.

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.

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

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!

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.”

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

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

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.

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