Robert Garrison

This year’s Spirit of Innovation Awards honorees reflect some of the industry’s best efforts in snacking and new approaches to formulating snacks and plant-based and non-alcoholic alternatives. Still other items skillfully tackle on-trend tastes (such as maple) and textures.

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.

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.

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.

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.

Tree nuts have branched well beyond snack mixes to a new realm of premium, plant-based and better-for-you functional offerings with a health halo. For an in-depth look at this trend, we spoke with Robin Puskas, chief innovation officer at JPG Resources. Listen to the discussion!

Prepared Foods explores sustainability and ingredient “upcycling” with Amanda Oenbring, new CEO of the Upcycled Food Association.

Prepared Foods gets the inside scoop on new product development from Stacey Kinkaid, US Foods vice president of product development & innovation.

Listen in as Prepared Foods talks Asian food trends and tastes with DDC Founder & CEO Norma Chu.

Officials praise the new location as more efficient with state-of-the-art equipment upgrades. Moreover, they said it’s designed to accommodate future growth, expansion, and increased output—all without sacrificing lead times.