Fruit Ingredients in Formulation

Fruit Ingredients in Formulation

Author: www.preparedfoods.com August 1, 2023 Duration: 29:02
If anything good came out of the three-year Covid pandemic, it would have to be the re-invigoration of healthy eating among consumers. And part of that is evident in the surge in consumers including more produce in their diets. David Feder, Executive Editor-Technical for Prepared Foods network, sits down with research chef and consultant John Csukor to discuss what developers need to know when it comes to incorporating fruit and fruit ingredients into foods and beverages. Mr. Csukor is the Senior Director and Head of Culinary for North America for the full-service food service agency Entegra Performance Kitchen and also a U.S. Marine veteran. A graduate of both Johnson & Wales University and the Culinary Institute of America, he has more than 20 years of experience in foodservice culinary creation.

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
The Shape of Pasta [not-audio_url] [/not-audio_url]

Duration: 21:04
Prepared Foods chats with Fred Scarpulla, Chief Culinary Officer for Amy’s Kitchen, Inc., makers of healthful, organic prepared foods that include pastas in all shapes and formats.
The Cutting Edge of Veg [not-audio_url] [/not-audio_url]

Duration: 14:22
The plant-based meat analog explosion started out as a disruptor in the prepared foods field and is currently going through some serious growing pains. But the idea of crafting meat, poultry, seafood, and dairy replacers…
Upcycling on the Up and Up [not-audio_url] [/not-audio_url]

Duration: 22:22
Renewal Mill, Pbc., a California company at the forefront of the new circular economy of food upcycling, has done the front-end work to ensure that it is rescuing valuable resources that would otherwise go to waste or be…
Natural and Organic Trends with Scott Dicker of SPINS LLC [not-audio_url] [/not-audio_url]

Duration: 20:06
Prepared Foods talks natural and organic product trends with Scott Dicker, market insights director at SPINS LLC in Chicago. In this podcast, Dicker discusses those natural and organic categories that are doing well (thi…
A Konscious Effort in Plant-Based Raw Seafood, Part II [not-audio_url] [/not-audio_url]

Duration: 28:01
Prepared Foods' second installment of our two-part interview with Yves Potvin, founder and CEO of Konscious Foods Canada, Inc. Yves discusses deviating from the most common source of plant protein—soy—opting instead to u…
The Protein Ingredient Landscape [not-audio_url] [/not-audio_url]

Duration: 38:41
What’s next in plant-based proteins and has fungi truly arrived as a protein source? Are cell-based or cultured proteins ready for the market? What other new protein ingredient sources should formulators consider? Prepar…
Mother Raw Organic Ketchups, Plant-Based Mayos [not-audio_url] [/not-audio_url]

Duration: 19:15
Kristi Knowles, chief executive officer, Mother Raw, discusses the brand's mission and new organic product innovations. Under her leadership, the brand has grown from 300 retail listings in 2018, to 8000+ listings across…
A Konscious Effort in Plant-Based Raw Seafood [not-audio_url] [/not-audio_url]

Duration: 22:13
Yves Potvin first created a true soy-based hot dog analog in the 1980s. From there, Yves’ culinary tinkering expanded into plant-based deli slices and until he founded Garden Protein International—a.k.a. Gardein—in 2003,…
Probiotic All-Pros [not-audio_url] [/not-audio_url]

Duration: 17:36
The connection between digestive health and immune function is top of mind for consumers at a level never before seen. But the ingredients that confer good digestive health are not always used to their best effect in the…
Snack Tastes & Trends [not-audio_url] [/not-audio_url]

Duration: 30:42
Prepared Foods talks snack tastes and trends with Sally Lyons Wyatt, executive vice president & practice leader for client insights at Circana. Wyatt delivered a “State of Snacking” address at this year’s Sweets & Snacks…