The Prepared Foods Podcast

Sustainability is a journey, and each company's experiences in this vital area can offer insight. In this episode, Erika Anderson-Putman, Community Marketing Associate and Brand Experience Strategist at Agri-Mark and Cabot, talks about the company's B Corp status and other company initiatives and how they have impacted its sustainability strategy.

As consumer expectations continue to evolve, developers face the challenge of balancing nutrition, functionality, and sensory appeal. This discussion highlights the formulation challenges and how ingredient systems can create protein-rich, nutrient-dense products that excel in taste, texture, and real-world performance. Natalie Leuwer, a Category Manager for Food at GELITA since 2008, has extensiv...

Prepared Foods’ Executive Editor–Technical, David Feder, reached out to regular contributor and internationally accomplished chef Hinnerk Von Bargen of the Culinary Institute of America in San Antonio. He shares his unique perspectives on the UPF controversy. ▶ Watch the video

Join Danone's SVP of Plant-Based Beverages, Kallie Goodwin, and BNP Media's Director of Content Strategy Doug Peckenpaugh, leader of the Prepared Foods team, as they discuss current trends and market strategies related to plant-based beverages, including Danone's pioneering Silk brand.

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 bake...

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 secr...

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.

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.

Can upcycled egg components contribute calcium, minerals and collagen to other products? Prepared Foods Chief Editor Bob Garrison explores sustainable solution angles with Nate Hedtke, vice president, Innovation & Customer Engagement for the American Egg Board, and Dan Kurzrock, founder & CEO of Upcycled Foods Inc.

Alisia Heath, VP of R&D for The Not Company, Inc. chats about NotCo’s Giuseppe-AI, which the company describes as the ultimate R&D engine.

Hinnerk presents his insights into the current ingredients and trends—including the global/ethnic flavors and fusions—represented in the vast offerings of today’s hand-held foods and snacks

Sugar reduction is becoming crucial for consumers focused on weight management, while the plant-based food market, especially dairy alternatives, is expected to reach USD 43.6 billion by 2028. However, combining sugar reduction with plant-based dairy poses unique challenges. Prepared Foods reached out to food scientist, author, and industry expert Rachel Zemse, owner of the Food Science and Develo...

PF Chief Editor Bob Garrison talks beverage flavoring trends and technologies with Emily Cruz, Manager-R&D, at Talking Rain Beverage Co. This Preston, Wash., business offers a wide variety of beverages under the brands Talking Rain, Sparkling Ice and now, new Popwell. SPONSORED BY SENSIENT

Protein is one of six ongoing Power Trend topics at Prepared Foods. Chief Editor Bob Garrison explores protein beverage formulation trends with Jason Dompeling, senior manager, product development, at Imbibe. The conversation addresses trends in new protein beverages including high protein, plant-based, clear, and carbonated options. It also examines technology issues related to protein drink mout...

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

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

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 m...

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.

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...