Cell-based meat—real meat created without involving the animal—is closer to reality than you think. A food technology company in Israel, Ever After Foods, Ltd., has passed the tipping point in overcoming the barrier of scale-up in cell-based meat production. And they’ve done so by shifting the paradigm. Ever After CEO Eyal Rosenthal went into cell-based meat cultivation with recognition that “innovation is needed to drive a production of cultivated meat that is more similar to the traditional meat.” Ever After’s technology eschewed the industry standard and is able to produce a high volume, so-far comparatively low cost product. The company already has proven its methods to be able to drop the cost of production of meat significantly and expects to have the technology refined to market scale in as little as the next year or two.

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.