Episodes
118
Latest episode
Jun 2026
Language
EN-US
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 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.
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 Development Consultancy, a la carte connections. She shared her insight into the best sweeteners to turn to when developing plant-based milk, yogurt, and ice cream.
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