In an effort to develop healthy and convenient snacks that address sustainability and food waste, Betty Lu of Confetti Snacks, identified rejected "misfit" vegetables as a source for product innovation. In this podcast, we discuss Lu's approach to product development and the importance of sustainability in her company's mission.
David Feder, Executive Editor-Technical for Prepared Foods interviews Dr. Devon Gholam on ingredient trends in new product development for immune support.
David Feder, Prepared Foods’ Executive Editor-Technical interview’s heather Terry, CEO of GoodSam Foods, Pbc with a first-hand report on sugar reduction where it is at its trickiest: in chocolate making and cake mixes.
David Feder, Executive Editor-Technical, interviews Erhan Yildiz, PhD, director of the hydrocolloid consulting group SKC, LLC. Dr. Yildiz is one of the nation’s leading experts on hydrocolloids in food and beverage product development and an adjunct professor of food science at Rutgers University. He provides an overview on trends in gums used in making today’s food and beverage products.
Prepared Foods Editor Bob Garrison talks immunity-focused products and ingredients with Barbara Brueckner Shpizner, Vice President, Innovation at Mattson, a third-party innovation consultant in Foster City, Calif. This discussion covers recent on-trend finished food and beverage applications as well as trending ingredients for now—as well as 2023.
Dr. Kantha Shelke, food scientist, lecturer at Johns-Hopkins University, and principal of Chicago-based food science and research firm Corvus Blue, LLC, discusses the current trends in animal-free proteins, from cell- and plant-based to precision fermentation-derived proteins.