Sugar Reduction's Ultimate Test: Chocolate

Sugar Reduction's Ultimate Test: Chocolate

Author: www.preparedfoods.com September 16, 2022 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.

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
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…
Exploring Plant-Based Protein Beverages [not-audio_url] [/not-audio_url]

Duration: 32:00
Prepared Foods talks with executives at OWYN (Only What You Need), a New York City-based processor of plant-based protein and nutrition shakes and powders.
Say Yes, Soy! to Nasoya [not-audio_url] [/not-audio_url]

Duration: 11:58
David Feder, Executive Editor-Technical for Prepared Foods, interviews Jackie Kim, product manager for Nasoya, a part of Pulmuone Foods, USA, makers of the Nasoya and Plantspired brands of tofu and plant-based foods.
Sustainable Packaging Design & Material Trends [not-audio_url] [/not-audio_url]

Duration: 16:20
Prepared Foods talks sustainable packaging design and material trends with R. Andrew Hurley, Associate Professor & Director of Entrepreneurship with Clemson University’s Department of Food, Nutrition & Packaging Sciences…
Flavor-First Organics [not-audio_url] [/not-audio_url]

Duration: 26:34
David Feder, Executive Editor-Technical for Prepared Foods, interviews Allison Rittman, research chef and expert on the art and craft of creating organic foods and beverages. Ms. Rittman gives her in-depth analysis of th…
Indulgent Snacking [not-audio_url] [/not-audio_url]

Duration: 21:02
What do consumers want in indulgent snacking? Prepared Foods talks with Mike Senackerib, CEO for Dewey’s Bakery Inc., a Winston-Salem, N.C., company that’s growing quickly with new products, nationwide distribution and m…
Kosher & Halal: A Higher Authority [not-audio_url] [/not-audio_url]

Duration: 27:47
In this special presentation on trends in kosher and halal certification in product development, David Feder, Executive Editor-Technical for Prepared Foods, interviews Joe Regenstein, PhD, Professor Emeritus of Food Scie…
Upcycling Misfit Produce for Innovative Healthy Snacks [not-audio_url] [/not-audio_url]

Duration: 17:06
In an effort to develop healthy and convenient snacks that address sustainability and food waste, Betty Lu of Confetti Snacks, identified rejected "misfit" vegetables as a source for product innovation. In this podcast,…