David Feder, Prepared Foods' Executive Editor-Technical interviews Marie Spano, MS, RDN, LD, CSCS, sports nutritionist and founder of Spano Sports Nutrition Consulting. Spano is a Certified Strength and Conditioning Specialist, sports nutritionist, and has acted as the major league sports nutritionist for the Atlanta Falcons, Atlanta Hawks, Atlanta Thrashers, the Blackzillians mixed martial arts team, the Chicago Cubs, and the Atlanta Braves, seeing them through to their 2021 World Series Championship. She shares her Top Five (plus!) ingredients food and beverage makers should pay attention to when focusing on products targeting the sporting life.

Trends in ethnic flavors and flavor fusion in new product development continue to grow and expand as we move deeper into the 2020s. We seem to be entering a period of culinary development when the flavors and culinary traditions from more countries and regions than ever before are making their way into America's culinary patois. This presents opportunities as well as challenges for the research chefs and R&D experts creating the next generation of foods and beverages with a pan-global appeal.

Interview with Adam Maxwell, CEO and Founder of Voyage Foods, Inc., and Kelsey Tenney, founding team member and VP of R &D of Voyage on their creation of a cocoa-free, allergen-free chocolate analog that perfectly recreates the flavor and organoleptic qualities of real chocolate.

Naturally Colorado supports connection, community to help processors drive natural, organic product innovation.

Prepared Foods talks with Atomo Coffee Founder & CEO Andy Kleitsch about Atomo’s upcycled beanless coffee.

In this episode of Reasoned Opinion, Executive Editor–Technical David Feder’s editorial series on trends in the food beverage, nutrition, and ingredient industries, he subjectively discusses half a dozen trending whiskey spirits and what they bring to holiday tables. And, of course, he reminds those involved with the consumption of alcohol beverages to encourage responsible drinking. 

Interview with Dr. Miguel Freitas, Vice President of Health and Scientific Affairs for Danone North America, and Dr. Dana McCurdy, Dairy Fermentation Scientist