Prepared Foods talks natural and organic product trends with Scott Dicker, market insights director at SPINS LLC in Chicago. In this podcast, Dicker discusses those natural and organic categories that are doing well (think global flavors, at-home meals) and he shares an inside look at SPINS’ top trends for 2024!
Prepared Foods' second installment of our two-part interview with Yves Potvin, founder and CEO of Konscious Foods Canada, Inc. Yves discusses deviating from the most common source of plant protein—soy—opting instead to use protein predominantly from peas, with supporting protein from additional sources such as chickpeas and seaweed.
What’s next in plant-based proteins and has fungi truly arrived as a protein source? Are cell-based or cultured proteins ready for the market? What other new protein ingredient sources should formulators consider? Prepared Foods talks with Stephanie Lind, Founder and Chief Strategy Officer at Elohi Strategic Advisors, to covers the protein ingredient landscape, including the latest in precision fermentation.
Kristi Knowles, chief executive officer, Mother Raw, discusses the brand's mission and new organic product innovations. Under her leadership, the brand has grown from 300 retail listings in 2018, to 8000+ listings across North America. With the brand promise “Put Good on GoodTM” Mother Raw brings a fresh focus to the dressing, marinade, dip, queso and condiment categories. Known for clean, natural, allergen friendly offerings, Mother Raw products address a range of consumers including vegans and those avoiding common allergens including soy, gluten, nuts and dairy.
Yves Potvin first created a true soy-based hot dog analog in the 1980s. From there, Yves’ culinary tinkering expanded into plant-based deli slices and until he founded Garden Protein International—a.k.a. Gardein—in 2003, where he created a line of game-changing analogs of beef, chicken, sausage, crab, and fish. Today, Yves is the founder and CEO of Konscious Foods Canada, Inc., makers of some 10 different offerings of sushi, onigiri, and poke analogs that brought the fresh raw seafood experience to vegans, vegetarians, and to consumers sick of the devastation of marine life that’s happening on a global scale.
The connection between digestive health and immune function is top of mind for consumers at a level never before seen. But the ingredients that confer good digestive health are not always used to their best effect in the fermented foods—especially dairy products such as yogurt, cheese, sour cream, and kefir. Dana McCurdy, PhD, a fermentation scientist and expert on kefir and other dairy food fermentation with special focus on probiotics and the functional components of fermented foods, discusses how to bring probiotics and prebiotic fibers and starches together into formulations to where they are at maximum efficacy.
Prepared Foods talks snack tastes and trends with Sally Lyons Wyatt, executive vice president & practice leader for client insights at Circana. Wyatt delivered a “State of Snacking” address at this year’s Sweets & Snacks Expo and PF Editor Bob Garrison checks in to learn more!
Prepared Foods talks natural and organic product trends with Scott Dicker, market insights director at SPINS LLC in Chicago. In this podcast, Dicker discusses those natural and organic categories that are doing well (think global flavors, at-home meals) and he shares an inside look at SPINS’ top trends for 2024!
What’s next in plant-based proteins and has fungi truly arrived as a protein source? Are cell-based or cultured proteins ready for the market? What other new protein ingredient sources should formulators consider? Prepared Foods talks with Stephanie Lind, Founder and Chief Strategy Officer at Elohi Strategic Advisors, to covers the protein ingredient landscape, including the latest in precision fermentation.
Yves Potvin first created a true soy-based hot dog analog in the 1980s. From there, Yves’ culinary tinkering expanded into plant-based deli slices and until he founded Garden Protein International—a.k.a. Gardein—in 2003, where he created a line of game-changing analogs of beef, chicken, sausage, crab, and fish. Today, Yves is the founder and CEO of Konscious Foods Canada, Inc., makers of some 10 different offerings of sushi, onigiri, and poke analogs that brought the fresh raw seafood experience to vegans, vegetarians, and to consumers sick of the devastation of marine life that’s happening on a global scale.
The connection between digestive health and immune function is top of mind for consumers at a level never before seen. But the ingredients that confer good digestive health are not always used to their best effect in the fermented foods—especially dairy products such as yogurt, cheese, sour cream, and kefir. Dana McCurdy, PhD, a fermentation scientist and expert on kefir and other dairy food fermentation with special focus on probiotics and the functional components of fermented foods, discusses how to bring probiotics and prebiotic fibers and starches together into formulations to where they are at maximum efficacy.