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Road to Rich Products Corporation

Prepared Foods talks innovation, inspiration with Rich Products leaders Bill Gisel, CEO, and Richard Ferranti, president and chief operating officer
October 18, 2018
Rich’s has annual sales exceeding $3.8 billion and operates in more 100 locations globally. Its refrigerated and frozen products range from cakes and icings to pizza, appetizers and specialty toppings and it distributes to operator customers in foodservice, retail, and in-store bakery, deli and prepared foods.
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Q&A with Dianna Fricke, J.R. Simplot Food Group

A product developer’s perspective on food origin and traceability
August 29, 2018
J.R. Simplot Company, a privately held agribusiness firm, has an integrated portfolio that includes phosphate mining, fertilizer manufacturing, farming, ranching and cattle production, food processing, food brands, and other enterprises related to agriculture.
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Flavors, Plant-Based Foods: Q&A with Marie Wright, WILD Flavors

Prepared Foods talks flavor formulation trends with WILD Flavors’ vice president and chief global flavorist
August 21, 2018
Last year saw ADM expand its building to add a 4,000-sq.-ft. culinary innovation center, which opened this summer. Prepared Foods Editor Bob Garrison attended an open house that included executive presentations and plant-based food presentations and samples involving ADM flavors and ingredients.
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Rosina’s Celentano Mezzaluna Sausage Ravioli

Q&A with Chef Herb Stockschlaeder II

A chef's perspective on pasta formulation and culinary trends
July 19, 2018

Prepared Foods talks pasta formulation and taste trends with Chef Herb Stockschlaeder II, CRC, DTR, who is director of R&D and Strategic Channels for Rosina Food Products, Inc., Buffalo, N.Y.


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Asian Rainbow Slaw

Q&A with Jet Tila, Pakpao Thai

A chef's perspective on Asian food, flavor and ingredients
June 7, 2018

Prepared Foods talks Asian food, flavor and ingredients with Jet Tila, executive chef of Pakpao Thai in Dallas.


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Hak's BBQ Sauce

Q&A with Sharone Hakman, Hak's

A chef's perspective on barbecue sauce formulation and taste trends
May 8, 2018
Prepared Foods talks with Sharone Hakman, a former corporate financial planner turned chef who initially specialized in barbecue sauces.
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JeanMarie Brownson, Culinary Director, Conagra Brands

Q&A with JeanMarie Brownson, Conagra Brands

A corporate culinary director's perspective on Hispanic cuisine and flavor trends
April 13, 2018

Prepared Foods talks Hispanic cuisine and flavor trends with JeanMarie Brownson, culinary director at Conagra Brands, Chicago.


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Q&A with Karsten Kotte, Graceland Fruit

A food researcher’s perspective on ingredient trends
March 13, 2018
Prepared Foods talks about sugar reduction and industrial fruit preparations with Karsten Kotte, vice president of technical services at Graceland Fruit, an industrial fruit and fruit products supplier in Frankfort, Mich. Kotte is responsible for Graceland’s product and process optimization. Prior to joining Graceland, Kotte spent more than 15 years in the food industry with Omega Protein Corporation, H.J. Heinz Company and the Schwan Food Company. He joined Graceland in the fall of 2016. 
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Fruit-and-grain Shakes

Q&A with Chef Michael Holleman, InHarvest

A chef's perspective on rice and grain ingredients
February 9, 2018

Prepared Foods talks ingredient rice and grain trends with Chef Michael Holleman, director of culinary development at InHarvest, a Bemidji, Minn., supplier of rice, grains and legumes to retail, foodservice and in-store deli operators.


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Pulse Salad Wraps

Q&A with Christine Farkas, IHeartFood Consulting

A chef's perspective on beans, pulses and plant-based proteins
January 10, 2018

Prepared Foods talks with Christine Farkas, a chef consultant and founder of IHeartFood Consulting, a food product and culinary consulting firm in Vancouver, B.C.


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