The plant-based meat analog explosion started out as a disruptor in the prepared foods field and is currently going through some serious growing pains. But the idea of crafting meat, poultry, seafood, and dairy replacers derived from plants and other non-animal sources goes back centuries. Think: tofu. While there’s no argument that the main driver of the consumer love affair with meat-free options has been the technological boom that allowed for meat, poultry, and seafood mimics that have become increasingly close in flavor, texture, and other organoleptic aspects of their animal-based counterparts, the catalyst was also the demarcation between meat analogs and meat replacers.

Prepared Foods speaks with Susan Guerin, CEO of World Finer Foods, Inc. and Cutting Vedge, Inc., makers of burgers, meatballs, crumbles, and sausage replacers from artichokes.

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. 

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.