First Person Q&A
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Prepared Foods’ First Person Q&A is an exclusive interview series involving food company R&D professionals, nutritionists, research chefs and other industry experts.

ARTICLES

Black Raspberry Ombre Cake

Q&A with Stacie Sopinka, US Foods

An innovation leader's views on cakes and desserts
November 8, 2018
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Prepared Foods talks culinary menu and dessert trends with Stacie Sopinka, senior vice president, innovation and quality, US Foods, a leading foodservice distributor based in Rosemont, Ill.


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Road to Rich Products Corporation

Prepared Foods talks innovation, inspiration with Rich Products leaders Bill Gisel, CEO, and Richard Ferranti, president and chief operating officer
October 18, 2018
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Rich’s has annual sales exceeding $3.8 billion and operates in more 100 locations globally. Its refrigerated and frozen products range from cakes and icings to pizza, appetizers and specialty toppings and it distributes to operator customers in foodservice, retail, and in-store bakery, deli and prepared foods.
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Q&A with Dianna Fricke, J.R. Simplot Food Group

A product developer’s perspective on food origin and traceability
August 29, 2018
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J.R. Simplot Company, a privately held agribusiness firm, has an integrated portfolio that includes phosphate mining, fertilizer manufacturing, farming, ranching and cattle production, food processing, food brands, and other enterprises related to agriculture.
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Flavors, Plant-Based Foods: Q&A with Marie Wright, WILD Flavors

Prepared Foods talks flavor formulation trends with WILD Flavors’ vice president and chief global flavorist
August 21, 2018
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Last year saw ADM expand its building to add a 4,000-sq.-ft. culinary innovation center, which opened this summer. Prepared Foods Editor Bob Garrison attended an open house that included executive presentations and plant-based food presentations and samples involving ADM flavors and ingredients.
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Rosina’s Celentano Mezzaluna Sausage Ravioli

Q&A with Chef Herb Stockschlaeder II

A chef's perspective on pasta formulation and culinary trends
July 19, 2018
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Prepared Foods talks pasta formulation and taste trends with Chef Herb Stockschlaeder II, CRC, DTR, who is director of R&D and Strategic Channels for Rosina Food Products, Inc., Buffalo, N.Y.


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Hak's BBQ Sauce

Q&A with Sharone Hakman, Hak's

A chef's perspective on barbecue sauce formulation and taste trends
May 8, 2018
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Prepared Foods talks with Sharone Hakman, a former corporate financial planner turned chef who initially specialized in barbecue sauces.
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