Explorez tous les épisodes du podcast The Prepared Foods Podcast

As demand for clean-label and naturally colored foods continues to rise, bakery remains one of the most technically challenging categories for going natural when it comes to color. Baked goods subject pigments to prolonged high heat, complex ingredient interactions, and post-bake handling stresses. Dr. Abbey Thiel, YouTube’s “Abbey the Food Scientist” host, discusses these challenges and what bakers can expect when replacing artificial colorants with natural colors in baked goods. Sponsored by

As new federal rules push food and beverage makers away from artificial dyes, dairy developers are facing one of the toughest reformulation challenges yet. In Part 1 of our three‑part series, food scientist Dr. Abbey Thiel reveals why milk’s shifting pH, heat treatments, and constant exposure to light make natural coloring uniquely complex—and how carotenoid-based pigments are emerging as the secret to vibrant, stable dairy shades. Dive in to discover what it really takes to make natural colors work in dairy.

Thrilling Foods sets the highest bar for plant-based bacon analogs

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!

With growing consumer interest in plant-based eating, Innova Market Insights research shows exciting opportunities in alt-dairy innovation. Learn what alt-dairy consumers are looking for and how the category landscape is shifting in response. Sponsored by Almond Board of California

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.

Prepared Foods Chief Editor Bob Garrison talks plant-based seafood and sustainability with Chad Sarno, Co-Founder of Gathered Foods, the Austin, Texas-based parent to Good Catch plant-based seafood. Sarno and Co-Founder Chris Kerr were named by UBS Group AG as “Global Visionaries” for their efforts to preserve and protect the planet's resources through sustainable and plant-based products.

Plant-based foods company Jack & Annie’s recently received $23 million in Series B funding. Prepared Foods Editor Bob Garrison talks with Annie Ryu, Jack & Annie’s founder and CEO, to learn more about the Boulder, Colo., company and its growth plans.

David Feder interviews sweetener expert and research chef Alexa Bosshardt, MS, RDN on the ingredients cereal and beverage makers are turning to instead of nutritive sweeteners in sugary cereals and beverages. She discusses benefits or drawbacks to ingredients such as fruit powders and extracts, allulose, stevia, and others product makers are relying on to meet new mandates for sugar reduction in cereals and beverages, especially for those marketed to children.

What issues and trends are driving natural and organic food innovation? Prepared Foods Editor Bob interviews Scott Dicker, a Senior Market Insights Analyst at SPINS. Dicker shares insights on new tastes and technologies at Natural Products Expo East—and forecasts what’s ahead for 2022.

Minnie Luong, founder and CHI-EO of CHI Kitchen in Pawtucket, RI, makers of hand-crafted kimchis, slaws, and pickles, treats us to the trends, techniques, and processes that go into the very hot trend of fermented foods. Interviewed by David Feder, Executive Editor-Technical.

Consumers are finding more ways to be active, broadening the audience for sports & performance nutrition products. What foods will get them across the finish line in a way that fits their lifestyle needs? Sit down with Greenletes owner Natalie Rizzo and Jenny Heap, Manager of Global Health and Nutrition Communications at the Almond Board of California, to learn what nutritional benefits are sought after and how manufacturers can meet demand with plant-based ingredients. Sponsored by Almond Board of California

What does it take to develop taste and high-protein profiles of plant-based yogurt alternatives? Lia Stierwalt, senior director of marketing, Silk Plant-Based Yogurt Alternatives, discusses the process of product development at Danone.

Food and beverage makers are switching from artificial to natural colors in double time

The process of roasting turns almonds into a feast for all senses. Learn more about roasting benefits and considerations, as well as best practices for processors when determining ideal time and temperature parameters. Sponsored by Almond Board of California

Twenty years ago, the California almond industry committed itself to researching and mitigating the threat of pathogenic bacteria after discovering it can even affect low-moisture foods like nuts. Learn how the industry built its groundbreaking mandatory pasteurization program from the ground up. Sponsored by Almond Board of California

Consumers are increasingly interested in the idea of “beauty from the inside out,” with food as a means of promoting skin health. Learn about clinical research informing this trend and hear researchers explain the results of a pilot study investigating almonds’ effects on skin health. Sponsored by Almond Board of California

It’s no surprise that almonds are one of the most popular snack ingredients, given the endless texture and flavor potential they bring to product development. Join Chef Rob Corliss, owner of the culinary consultancy All Things Epicurean, to be inspired by never-before-seen snacking concepts. Sponsored by Almond Board of California

The California almond community works to continuously improve orchard management, always keeping the environment and future generations in mind. Join ABC for episode two of Almond Essentials to learn about sustainable almond-growing practices and considerations directly from almond farmer, Donny Hicks. Sponsored by Almond Board of California

With more forms than any other tree nut, almonds offer endless possibilities in product development. Join Harbinder Maan, Associate Director, Trade Marketing & Stewardship of ABC to learn more about the Almond Board and California almonds. Sponsored by Almond Board of California

In this episode, we dive into the booming world of cheese innovation. Join Prepared Foods’ Executive Editor David Feder as he chats with the expert team at Foremost Farms USA about how traditional cheeses like cheddar, mozzarella, and Swiss are being reimagined for today’s food products. From pizza to salads, learn how these dairy staples are crafted for flavor, melt, stretch, and performance in modern culinary applications.

When it comes to snacking, crunch is king. And it could easily be said that the king of the crunchy snacks is the pretzel.

Prepared Foods talks tariffs, food color bans, GLP-1 and more with Rob Dongoski, Kearney’s global lead for Agriculture and Food.

Dr. McCurdy discusses many other natural botanical boosters of GLP-1 and the science behind how they do their metabolic magic. 

Interview with Barbara Alexander, Culinary Educator and Consulting Partner with the Culinary Institute of America, and spokeschef for the California Milk Advisory Board. 

In this exclusive webinar, Chef Kang, Joey Jurgielewicz, and Chef Peter share some of the tricks of their trade for prepping and cooking pork, duck, and beef.

Kerry Hughes discusses the trending foods, beverages, and ingredients—especially those using botanicals and other natural functional ingredients—that she spied at the 2025 Natural Products Expo West.

Prepared Foods Chief Editor Bob Garrison talks with Imbibe Marketing Director Ana Rodriguez about new tastes and trends in ready-to-drink coffee and tea beverages.

While there are foods and beverages marketed as contributing to health in order to prevent certain diseases or dysfunctions, to support immunity, or to be generally “better for you,” products presented as medicinal foods are those foods and beverages crafted to address specific disease states. Consumer studies have found that some three-quarters of Americans are interested in bioactive ingredients, with approximately half of those persons willing to pay more for products containing such ingredients.David Feder, Executive Editor–Technical for the Prepared Foods network sat down with Keith Ayoob, EdD, RDN Associate Professor Emeritus of Pediatrics at Albert Einstein College of Medicine, New York, and author/curator of the EdibleRx newsletter to provide an overview of the trend in so-called medicinal foods. 

Natural products industry sales were expected to hit nearly $320B in 2024 with growth across virtually very department. In advance of Natural Products Expo West, Prepared Foods covers everything from innovation to ingredients with Scott Dicker, market insights director at SPINS LLC, Chicago.

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.

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

Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, combine their unique perspectives and discuss the biggest trends impacting the food industry in 2025 and beyond.

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. Brought to you by Kalsec

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.

Mayana Chocolate Owner and Chief Chocolatier Daniel Herskovic joins Prepared Foods Executive Editor-Technical David Feder for a chocolate chat that looks at the global favorite flavor in its traditional role as the king of candy and confections as well as its uses in savory and other uncommon formulations.

The Institute of Food Technologists’ IFT FIRST 2024 conference and expo was one of the organization’s best shows ever. Immunity and Dairy Fermentation scientist Dr. Dana McCurdy shares with the Prepared Foods’ audience highlights of the show.

Prepared Foods talks food and beverage tree nut ingredient applications with Robin Puskas, chief innovation officer at JPG Resources.

Prepared Foods interviews Rachel Yarcony, founder and CEO of myAir, Ltd. Yarcony pioneered the myAir system, an AI-driven personalized platform that combines advanced technology with functional ingredients to offer tailor-made nutrition that “enhances stress resilience.”