Ethnic Flavors–Beyond Authenticity

Ethnic Flavors–Beyond Authenticity

Author: www.preparedfoods.com January 27, 2025 Duration: 24:00
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.

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
Sugar Reduction's Ultimate Test: Chocolate [not-audio_url] [/not-audio_url]

Duration: 19:58
David Feder, Prepared Foods’ Executive Editor-Technical interview’s heather Terry, CEO of GoodSam Foods, Pbc with a first-hand report on sugar reduction where it is at its trickiest: in chocolate making and cake mixes.
Formulating With Gums [not-audio_url] [/not-audio_url]

Duration: 15:49
David Feder, Executive Editor-Technical, interviews Erhan Yildiz, PhD, director of the hydrocolloid consulting group SKC, LLC. Dr. Yildiz is one of the nation’s leading experts on hydrocolloids in food and beverage produ…
Immunity Innovation [not-audio_url] [/not-audio_url]

Duration: 13:54
Prepared Foods Editor Bob Garrison talks immunity-focused products and ingredients with Barbara Brueckner Shpizner, Vice President, Innovation at Mattson, a third-party innovation consultant in Foster City, Calif. This d…
New Trends in Animal-Free Protein [not-audio_url] [/not-audio_url]

Duration: 15:28
Dr. Kantha Shelke, food scientist, lecturer at Johns-Hopkins University, and principal of Chicago-based food science and research firm Corvus Blue, LLC, discusses the current trends in animal-free proteins, from cell- an…
Formulating with Fruit Ingredients [not-audio_url] [/not-audio_url]

Duration: 22:00
Prepared Foods Editor Bob Garrison talks with Seattle’s Emily Cruz, whose 16-year career includes roles as a chef, nutritionist, product developer and director of innovation. This wide-ranging conversation includes fruit…
Nothing Fishy About Plant-Based Seafood [not-audio_url] [/not-audio_url]

Duration: 18:00:00
Prepared Foods’ executive editor-technical David Feder discusses plant-based trends with Dr. Miles Woodruff, CEO of Sophie’s Kitchen Plant-Based Seafood. Brought to you by Tate & Lyle
Protein—From All Perspectives [not-audio_url] [/not-audio_url]

Duration: 20:00
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…

«1...678910