Dr. Kantha Shelke, food scientist, lecturer at Johns-Hopkins University, and principal of Chicago-based food science and research firm Corvus Blue, LLC, discusses the current trends in animal-free proteins, from cell- and plant-based to precision fermentation-derived proteins.
Prepared Foods links retail consumer insights to innovation in a discussion with Barbara Connors, Vice President of Commercial Insights at 84.51˚, Cincinnati.
Prepared Foods Editor Bob Garrison talks with Seattle’s Emily Cruz, whose 16-year career includes roles as a chef, nutritionist, product developer and director of innovation. This wide-ranging conversation includes fruit ingredients tips for formulators; on-trend varieties; and new products, ranging from better-for-you applications to new snack and sweet-savory options.
Prepared Foods’ executive editor-technical David Feder discusses plant-based trends with Dr. Miles Woodruff, CEO of Sophie’s Kitchen Plant-Based Seafood.
Prepared Foods talks protein with Stephanie Lind, founder of Elohi Strategic Advisors and former Senior Vice President of Global Sales at Impossible Foods. In this exclusive podcast, Lind covers everything from finished product trends to ingredient protein technologies. She also looks ahead to 2023 protein trends to watch!
Consumers continue to seek products to support immune health. Erin Costello, Imbibe, shares her expert insight about ingredients that have proven foundational to the success of functional beverage formulations.