First Person Q&A Topic | Prepared Foods

First Person Q&A

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

Nestlé New Business Ventures Takes Outshine Frozen Novelties into Shelf-Stable Pouched Snacks

Q&A with Doug Munk, senior director, Nestlé New Business Ventures

March 30, 2022

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In the first of a two-part discussion Prepared Foods Chief Editor Bob Garrison talks behind the scenes strategy with Doug Munk, Senior Director for Nestlé New Business Ventures

Q&A with Maeve Webster, Menu Matters

A culinary expert’s perspective on alcohol-free beverages

November 10, 2021

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Prepared Foods talks mocktail beverage trends with Maeve Webster, president of Menu Matters.

Funding the Future of Food

Prepared Foods talks trends, technologies in advance of the 2021 FoodBytes! Pitch finals

November 4, 2021

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Q&A with Chef Eric Nakata

A chef’s perspective on coffee drinks and coffee ingredients

October 22, 2021

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Prepared Foods talks coffee ingredient and beverage trends with Chef Eric Nakata, a 20-year food and beverage industry culinary expert.

Q&A with George Vindiola, Campbell Snacks

Campbell Snacks works through the pandemic to develop, test and launch Snyder’s of Hanover Twisted Pretzel Sticks

July 20, 2021

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Prepared Foods talks bakery flavor trends with George Vindiola, vice president, R&D, Campbell Snacks.

Q&A with Diana Moles, The Eli’s Cheesecake Company

An innovator’s perspective on bakery flavor trends

July 19, 2021

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Prepared Foods talks bakery flavor trends with Diana Moles, senior vice president of innovation at The Eli’s Cheesecake Company, Chicago. A graduate of Culinary Institute of America, Moles joined Eli’s in 1987 and also served as vice president of R&D before her current role.

Q&A with Chef Todd Ketterman, Reser’s Inc.

A chef’s perspective on formulating with grains and seeds

June 9, 2021

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Prepared Foods talks Chef Todd Ketterman, culinary manager at Reser’s Inc. Reser’s, Beaverton, Ore., is one the nation’s largest manufacturers of refrigerated salads, side dishes, sauces and more for supermarket in-store deli departments as well as commercial and non-commercial foodservice operators.

Cassandra Rouleau, activation marketing specialist, Kerry

CULINARY APPLICATIONS

Q&A with Cassandra Rouleau, Kerry Taste & Nutrition

Flavors to Savor: Kerry Taste & Nutrition’s Taste charts identify five key flavor trends for 2021

May 17, 2021

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Prepared Foods speaks with Cassandra Rouleau, Activation Marketing Specialist at Kerry Taste & Nutrition.

Q&A with Chris Koetke, Ajinomoto Health & Nutrition North America, Inc.

May 14, 2021

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Prepared Foods talks flavor boosting with Chris Koetke, corporate executive chef at Ajinomoto Health & Nutrition North America, Inc.

Q&A with David Bezenyei, Columbus Vegetable Oils

Discussing condiment, sauce and dressing trends with a food executive

April 13, 2021

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Prepared Foods talks dips, sauces and condiment trends with David Bezenyei, sales manager, Columbus Vegetable Oils. Based in Des Plaines, Ill., Columbus Vegetable Oils produces a wide range of sauces, dressings, condiments and oils for private label and contract manufacturing customers. Likewise, it supplies a Butcher Boy sauce line to foodservice operators.

More Articles Tagged with 'First Person Q&A'

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods.

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

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ARTICLES

Nestlé New Business Ventures Takes Outshine Frozen Novelties into Shelf-Stable Pouched Snacks

Q&A with Maeve Webster, Menu Matters

Funding the Future of Food

Q&A with Chef Eric Nakata

Q&A with George Vindiola, Campbell Snacks

Q&A with Diana Moles, The Eli’s Cheesecake Company

Q&A with Chef Todd Ketterman, Reser’s Inc.

Q&A with Cassandra Rouleau, Kerry Taste & Nutrition

Q&A with Chris Koetke, Ajinomoto Health & Nutrition North America, Inc.

Q&A with David Bezenyei, Columbus Vegetable Oils

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Get our new eMagazine delivered to your inbox every month.

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First Person Q&A
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