Which came first, the chicken or the plant-based egg? Advances in fiber, gum, and protein manipulation have advanced hydrocolloid technology so dramatically that it is possible to make a plant-based cooked egg analog—fried, poached, or hard-boiled—that looks, feels, and tastes like the real thing. David Feder, Prepared Foods network’s Executive Editor-Technical sits down with Yo! Foods, Ltd.’s Yosefa BenCohen, research chef and co-founder, and chief product designer, and Eran Groner, CEO makers of the Yo! Egg amazing egg mimics as they explain the how-to tech behind these ovate wonders.

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

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.