Prepared Foods’ First Person Q&A is an exclusive interview series involving food company R&D professionals, nutritionists, research chefs and other industry experts.
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.
Prepared Foods profiles refrigerated foods giant Reser’s Fine Foods, Beaverton, Ore., and interviews Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.
Prepared Foods talks trends, tastes with Fabienne Saadane-Oaks, CEO, for ABF Ingredients
December 16, 2022
Prepared Foods used the recent Food Ingredients Europe (FiE) exhibition in Paris as an opportunity to interview with Fabienne Saadane-Oaks, CEO, for ABF Ingredients (ABFI), one of five divisions belonging to the Associated British Foods Group plc, London.
Q&A with Doug Munk, senior director, Nestlé New Business Ventures
March 30, 2022
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
An innovator’s perspective on bakery flavor trends
July 19, 2021
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.