An innovator’s perspective on bakery flavor trends
July 19, 2021
Prepared Foods talks bakery flavor trends with Diana Moles, senior vice president of innovation at The Eli’s Cheesecake Company, Chicago. A graduate of Culinary Institute of America, Moles joined Eli’s in 1987 and also served as vice president of R&D before her current role.
A chef’s perspective on formulating with grains and seeds
June 9, 2021
Prepared Foods talks Chef Todd Ketterman, culinary manager at Reser’s Inc. Reser’s, Beaverton, Ore., is one the nation’s largest manufacturers of refrigerated salads, side dishes, sauces and more for supermarket in-store deli departments as well as commercial and non-commercial foodservice operators.
Discussing condiment, sauce and dressing trends with a food executive
April 13, 2021
Prepared Foods talks dips, sauces and condiment trends with David Bezenyei, sales manager, Columbus Vegetable Oils. Based in Des Plaines, Ill., Columbus Vegetable Oils produces a wide range of sauces, dressings, condiments and oils for private label and contract manufacturing customers. Likewise, it supplies a Butcher Boy sauce line to foodservice operators.
Discussing Asian flavor and food trends with a corporate executive chef
March 31, 2021
Prepared Foods talks Asian flavor and food trends with Andrew Hunter, corporate executive chef for Kikkoman Sales USA, Inc. Chef Hunter also is head of culinary R&D for Wolfgang Puck Worldwide and executive chef for Niman Ranch.
A food writer's perspective on Mexican food ingredients, tastes, trends
February 26, 2021
Prepared Foods talks Mexican food and flavor trends with Gustavo Arellano, a Los Angeles Times columnist who covers "Southern California everything and a bunch of the West and beyond."