A chef and innovation manager’s perspective on savory flavors
January 11, 2017
Prepared Foods talks savory flavor trends with Samantha Brown, innovation manager for foodservice new product development at Smithfield Foods Inc., Smithfield, Va.
Prepared Foods talks new products with Jonathan Davis, senior vice president of research and development for ARYZTA LLC, Los Angeles
January 6, 2017
Editor’s Note: Jonathan Davis has been with La Brea Bakery since it opened its doors more than 25 years ago. He studied at the California Culinary Academy in San Francisco before taking a position with Nancy Silverton at La Brea Bakery.
A new product development director’s perspective on fresh food formulation, shelf life and food safety
November 14, 2016
Prepared Foods talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, in-store deli and foodservice channels.
Prepared Foods discusses ethnic fusion trends with Christopher Koetke, CEC, CCE, HAAC, Vice President, School of Culinary Arts at Kendall College, Chicago
October 11, 2016
Prepared Foods' Q&A with Christopher Koetke on ethnic fusion trends.
An executive chef's perspective on pickling and fermentation
September 12, 2016
Prepared Foods talks pickling, fermentation trends with Charlie Baggs, chief executive chef and founder of Charlie Baggs Culinary Innovations, a Chicago consulting firm.
The Schwan Food Company’s new “Chef Collective” program brings outside culinary talent, perspectives to the new product development process
April 27, 2016
The Schwan Food Company, Marshall, Minn., greeted the New Year with a new initiative to spur a new wave of culinary inspiration and innovation across the company’s many product categories and distribution channels.