First Person Q&A

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How does the nation’s largest refrigerated foods processor mine the relationship between culinary inspiration and R&D innovation? Prepared Foods talks trends and tastes with Reser’s Fine Foods executives Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman,  Culinary Manager.

Prepared Foods talks sustainability with packaging designer Tom Newmaster, owner and partner at FORCEpkg, Lancaster, Pa.

For a supplier’s perspective—and potential industry solutions—on the impacts of soaring cocoa prices,Prepared Foods interviewed PROVA’s President & CEO Muriel Acat and Senior Product Manager Marie Le Beller.

Prepared Foods talks off-premise foodservice trends and consumer eating patterns—with Faye Schoenherr, McCain Foods’ North American Senior Brand Manager for SureCrisp French fries.

To define some core trends in Asian and Asian -inspired sauces and ingredients, Prepared Foods turned to regular contributor and research chef Robert Danhi.

Prepared Foods discusses clean label shelf life preservation strategies and ingredient options with Zal Taleyarkhan, Director of Innovation and Corporate Research Chef at Charlie Baggs Culinary Innovations, Chicago.

Learn how mushrooms and mushroom-derived ingredients are boosting flavor, texture, and health in an expanded range of products.

Joan Driggs, Circana’s vice president for content and thought leadership, sits down with Prepared Foods to break down trends fueling success for Circana’s top New Product Pacesetters at both the retail and convenience store channels.

The role of chocolate is growing and expanding from the classic sweet confections to combinations of sweet and spicy as well as in savory products.

Prepared Foods gets the inside scoop on foodservice new product development in an interview with Michael S. Zeller, Senior Corporate Executive Chef, R&D, at Simplot Food Group.