If anything good came out of the three-year Covid pandemic, it would have to be the re-invigoration of healthy eating among consumers. And part of that is evident in the surge in consumers including more produce in their diets. David Feder, Executive Editor-Technical for Prepared Foods network, sits down with research chef and consultant John Csukor to discuss what developers need to know when it comes to incorporating fruit and fruit ingredients into foods and beverages. Mr. Csukor is the Senior Director and Head of Culinary for North America for the full-service food service agency Entegra Performance Kitchen and also a U.S. Marine veteran. A graduate of both Johnson & Wales University and the Culinary Institute of America, he has more than 20 years of experience in foodservice culinary creation.

Prepared Foods talks sustainability with packaging designer Tom Newmaster, owner and partner at FORCEpkg, Lancaster, Pa.

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. 

To define some core trends in Asian and Asian -inspired sauces and ingredients, Prepared Foods turned to regular contributor and research chef Robert Danhi. Danhi, the award-winning author of “Southeast Asian Flavors” (Mortar & Press, 2008) and host of the TV show Taste of Vietnam, is one of the leading experts on Asian cuisine, and as a “curator of cultures,” he leverages his deep knowledge and passion as a consultant to food service operators, CPG companies, commodity boards, and educational organizations.

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.

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Prepared Foods recently welcomed Pam Smith, Culinary Innovator and Leader of Food Service Outreach for the Mushroom Council to walk us through some quick mushroom trends and discuss the rapidly growing use of mushrooms in foods and beverage formulations for flavor, nutrition, and health.

What do top-selling new foods and beverages have in common? Prepared Foods breaks it down with Joan Driggs, Circana’s vice president for content and thought leadership. Driggs identifies trends fueling success for Circana’s top New Product Pacesetters at both the retail and convenience store channels.