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.

How does the nation’s largest refrigerated foods processor mine the relationship between culinary inspiration and R&D innovation? Prepared Foods talks trends and tastes with Reser’s Fine Foods executives Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.

The replacement for Natural Products Expo East, Newtopia Now, launched in the center of the country, kicked off last August in Denver, Colorado. Prepared Foods’ contributing editor Kerry Hughes, MS, ethnobotanist and principal for EthnoPharm covered the inaugural show, sharing highlights of the botanical ingredients as well as other ingredients and CPG products showcased there in the Mile-High City.

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.