CuliNEX, a top clean label food product and plant-based formulation consultancy, announced Rosa Espinoza has joined the team as a research chef, bringing almost 20 years of experience as a chef.

As part of their new partnership, D’Anne Hayman is joining the CCDI team as key partnerships lead. D’Anne’s years of experience as Global VP of Innovation and Nutrition at the Kellogg Company brings additional deep industry expertise and horsepower to drive CCDI into the future.

Listen to the second installment of Prepared Foods' interview with refrigerated foods giant Reser's Fine Foods, Beaverton, Ore.

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

Most food is judged by the consumer before it’s ever tasted. The color and appearance of foods and beverages are a primary aspect of what encourages someone to desire and taste them. The vibrant greens of fresh produce, the rainbow hues of fruits, or the more subtle, creamy beiges and golds of cheeses, and the rich browns of baked goods and seared meats can awaken a slumbering palate.

Epicurean thrill seekers appreciate a noisy, hustling and bustling street kitchen, a hawker center, or a food trailer park just as much as the comfortable and sophisticated atmosphere of a fine dining restaurant. In today’s “grab-and-go” world, stay-at-home consumers are seeking that same level of culinary excitement and stimulation of all senses.

Prepared Foods talks with Chef Emily Cruz, director of sales & marketing at CuliNex, Seattle-based a consultancy to brand owners, food manufacturers, ingredient suppliers, boards and commissions.

Prepared Foods talks snack trends and tastes with Jody Denton, an executive research chef for Frito-Lay North America and PepsiCo Global Snacks.