The Prepared Foods Podcast

Prepared Foods Executive Editor–Technical David Feder interviews Frantz-Lairy Obas, PhD, vice president of research and product innovation at Elmhurst 1925, Inc., about the next generation of plant-based milk. Obas discusses how developers are using different plant ingredients to improve protein, nutrition, flavor and functionality while meeting consumer demand for cleaner labels. He also explores the formulation challenges of increasing protein while maintaining appealing texture and mouthfeel—and how new approaches are helping plant-based beverages deliver more than a dairy alternative.

New categories of functional ingredients rarely emerge. Exosomes—bioactive compounds derived from milk—are just that, a new-to-the-nutraceutical world product made up of bioactive compounds that are their own natural delivery mechanism.Prepared Foods interviewed Rachelle Neumann, MBA, and Efrat Dvash-Riesenfeld, PhD, of Exosomm, Ltd., to learn more about this new category of better-for-you ingredients. 

Throughout the year, Prepared Foods has explored the role vitamins can play in supporting immune health, including discussions on vitamins K and A with fermentation scientist Dr. Dana McCurdy. In this episode, Dr. McCurdy returns to discuss vitamin E and its potential role in supporting healthy immune function. ▶ Read More from Dr. Dana McCurdy

New food and beverage brands often face an uphill climb toward national distribution. In this episode, Jennifer Wiese, founder/owner of BeeFree, talks about her brand journey from cottage industry upstart to a national brand carried by Costco and other retailers.

Prepared Foods Executive Editor–Technical David Feder interviews Alisia Heath, VP of R&D for The Not Company, Inc., about how advanced AI tools such as Giuseppe-AI are transforming food product development. Heath explains how AI can help developers navigate complex regulatory requirements, evaluate thousands of formulation variables, reduce physical trial-and-error, and accelerate smarter formulation and reformulation—all while keeping food scientists and research chefs at the center of the innovation process. ▶ Watch the video

Dig inside ethnic food trends to understand the power of authenticity when developing products for both foodservice and retail with insights from Jane Hartgrove of Tres Picosos, a burrito specialist. Read the story: Authentic Mexican Flavors Gain Ground

Learn how your company can develop a "better good" edge with insights from Scott M. Curran, a social impact lawyer with decades of work with organizations like Starbucks and Chobani, the United Nations Foundation, former presidents, and public figures. ▶ Watch the video

The rise of functional mushrooms in foods and beverages has been phenomenal, and while beverages such as coffee, teas, and energy drinks remain the primary vehicles for mushroom infusions, the use of these favored fungi has expanded into items such as chips, jerky, and other snacks. Prepared Foods Executive Editor–Technical David Feder, RDN, interviewed Julie Daoust, PhD, Chair of the Functional Mushroom Council for an in-depth look at functional mushrooms and their potential for expanded use in foods and beverages.

A federal appeals court revived a lawsuit claiming Chobani’s "Zero Sugar" yogurt is misleadingly labeled for containing 4g of allulose per serving. In this episode of the editorial series "Reasoned Opinion," the Prepared Foods network’s Executive Editor–Technical David Feder, RDN, exposes how using vernacular language in labeling can clash with technical accuracy and open the door to undesirable litigation.

Join Tracy Gensler, RD, a science writer engaged in public policy matters, as she discusses Pollack Communications and Today’s Dietician recently released results from a “What’s Trending in Nutrition” study, which includes information related to how health professionals are talking to patients about dietary needs surrounding GLP-1 medication.