Egg-celent Byproducts!

Egg-celent Byproducts!

Author: www.preparedfoods.com December 2, 2025 Duration: 23:46
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.

Ever wonder what's really happening behind the scenes of the food on your grocery store shelves? The Prepared Foods Podcast, from the team at preparedfoods.com, pulls back the curtain on the entire industry. This isn't about recipes or home cooking; it's a direct line to the business and innovation driving what we eat. Each episode digs into the latest news, market shifts, and scientific breakthroughs that shape product development, from sourcing sustainable ingredients to navigating complex regulations and consumer trends. You'll hear candid conversations with R&D specialists, food scientists, brand leaders, and supply chain experts who are actively formulating the future. Tuning into this podcast feels like having a backstage pass to the strategies and challenges defining the prepared foods sector. It's essential listening for anyone working in the field, from executives and entrepreneurs to marketers and technologists, who needs to stay informed. The discussions are grounded, timely, and always focused on the practical realities of bringing food from concept to consumer, offering a unique perspective you won't find anywhere else.
Author: Language: en-us Episodes: 100

Podcast Episodes
A Conversation with Reser’s Fine Foods: Part 1 [not-audio_url] [/not-audio_url]

Duration: 31:41
How do corporate chefs influence new product innovation? Prepared Foods profiles refrigerated foods giant Reser’s Fine Foods, Beaverton, Ore., and interviews Chef Sean Dwigans, Culinary Business Development Manager; and…
Egg-Celent Option: Vegg's Plant-Based Egg Substitute [not-audio_url] [/not-audio_url]

Duration: 14:49
The crowded field of plant-based animal proteins tends to skirt the humble egg. As substitute ingredients in baking formulations are common, but very few players are tackling the breakfast table side of the equation. Dav…
New Hot Sauce & Snack Launches at NatExpo West 2023 [not-audio_url] [/not-audio_url]

Duration: 5:36
Prepared Foods' Executive Editor-Technical David Feder shares some new hot and spicy sauces and snacks he spotted at Natural Products Expo West 2023. The new product launches demonstrate that the category of pepper-infus…
Trends in Pasta [not-audio_url] [/not-audio_url]

Duration: 20:06
David Feder, Executive Editor-Technical for Prepared Foods media, takes a look at the trends in pasta and all things noodles, with Ann Contos, Senior Product Development Manager and Yury Krasilovsky, Executive Chef, Food…
Brave New World: Fermentation-Based Protein [not-audio_url] [/not-audio_url]

Duration: 10:26
David Feder, Executive Editor-Technical for Prepared Foods media, interviews Paul Kollesoff, co-founder of The Urgent Co., makers of industry-upsetters Brave Robot animal-free ice cream and Modern Kitchen animal-free cre…
The Controversy Surrounding Erythritol [not-audio_url] [/not-audio_url]

Duration: 0:00
The media, and especially social media, have gone viral over a recently released study implicating the polyol sweetener erythritol in cardiovascular events such as heart attacks and strokes. If you’ve been following this…
How ZenB's Yellow Pea Pasta Helps Promote Digestive Health [not-audio_url] [/not-audio_url]

Duration: 16:29
Executive Editor Technical David Feder interviews Zilian Cheuk, Vice-president of Product Development, and Hugo Perez, an executive for ZenB US, Inc., makers of pastas, sauces, and snacks from yellow peas on how the comp…
Top 5 Interesting Botanicals for Foods and Beverages [not-audio_url] [/not-audio_url]

Duration: 18:40
Ethnobotanist, herbalist, and author Kerry Hughes, MSc, principal for EthnoPharm shares five botanical ingredients food and beverage developers should be paying close attention to. Some will be familiar, some will be new…
Sugar Reduction: New Strategies, Ingredient Solutions [not-audio_url] [/not-audio_url]

Duration: 11:30
Prepared Foods talks all things sugar reduction—from ingredients to formulation strategies—with Lindsay Wisener. Wisener is the owner and principal at WiseBev, a beverage development consultancy specializing in better-fo…
Joined in Tasty Matrimony: Flavor Fusion [not-audio_url] [/not-audio_url]

Duration: 26:15
In this podcast, David Feder, Executive Editor-Technical for Prepared Foods, welcomes Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio. Professor Von Bargen, a regular contributor to Prepare…