First Person Q&A

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Prepared Foods talks new product selling with Teri Trullinger, group vice president field sales for Cargill Foodservice, Wayzata, Minn.

Prepared Foods talks fruit and vegetable ingredient trends with Executive Chef Gerald Drummond of Campbell's Foodservice.

Prepared Foods talks with Raquel Rawlins, a culinologist with the Desserts Category Business Unit at Rich Products.

Prepared Foods talks with Michael Gunn, director of culinary for Schwan's Company's research and development department.

Prepared Foods talks with Josh Gress, a product developer at Request Foods, a leading frozen foods co-packer based in Holland, Mich.

Prepared Foods talks sauce and spread flavor and ingredient trends with Juliet Greene, assistant vice president of culinary strategy and a senior corporate chef with Charlie Baggs Culinary Innovations (CBCI), Chicago.

Prepared Foods talks cake and dessert trends with Andrew Stoloff, president of Rubicon Bakers, Richmond, Calif.

Prepared Foods talks culinary menu and dessert trends with Stacie Sopinka, senior vice president, innovation and quality, US Foods, a leading foodservice distributor based in Rosemont, Ill.

Prepared Foods talks with Lisa Phelps, senior manager of concierge services at Impossible Foods Inc., Redwood City, Calif.