Alisia Heath, VP of R&D for The Not Company, Inc. chats about NotCo’s Giuseppe-AI, which the company describes as the ultimate R&D engine.

Hinnerk presents his insights into the current ingredients and trends—including the global/ethnic flavors and fusions—represented in the vast offerings of today’s hand-held foods and snacks

Sugar reduction is becoming crucial for consumers focused on weight management, while the plant-based food market, especially dairy alternatives, is expected to reach USD 43.6 billion by 2028. However, combining sugar reduction with plant-based dairy poses unique challenges. Prepared Foods reached out to food scientist, author, and industry expert Rachel Zemse, owner of the Food Science and Development Consultancy, a la carte connections. She shared her insight into the best sweeteners to turn to when developing plant-based milk, yogurt, and ice cream. 

PF Chief Editor Bob Garrison talks beverage flavoring trends and technologies with Emily Cruz, Manager-R&D, at Talking Rain Beverage Co. This Preston, Wash., business offers a wide variety of beverages under the brands Talking Rain, Sparkling Ice and now, new Popwell.SPONSORED BY SENSIENT

Protein is one of six ongoing Power Trend topics at Prepared Foods. Chief Editor Bob Garrison explores protein beverage formulation trends with Jason Dompeling, senior manager, product development, at Imbibe. The conversation addresses trends in new protein beverages including high protein, plant-based, clear, and carbonated options. It also examines technology issues related to protein drink mouthfeel and stability.

Thrilling Foods sets the highest bar for plant-based bacon analogs

Food and beverage makers are switching from artificial to natural colors in double time

In this episode, we dive into the booming world of cheese innovation. Join Prepared Foods’ Executive Editor David Feder as he chats with the expert team at Foremost Farms USA about how traditional cheeses like cheddar, mozzarella, and Swiss are being reimagined for today’s food products. From pizza to salads, learn how these dairy staples are crafted for flavor, melt, stretch, and performance in modern culinary applications.

When it comes to snacking, crunch is king. And it could easily be said that the king of the crunchy snacks is the pretzel.

Prepared Foods talks tariffs, food color bans, GLP-1 and more with Rob Dongoski, Kearney’s global lead for Agriculture and Food.

Dr. McCurdy discusses many other natural botanical boosters of GLP-1 and the science behind how they do their metabolic magic. 

Interview with Barbara Alexander, Culinary Educator and Consulting Partner with the Culinary Institute of America, and spokeschef for the California Milk Advisory Board. 

In this exclusive webinar, Chef Kang, Joey Jurgielewicz, and Chef Peter share some of the tricks of their trade for prepping and cooking pork, duck, and beef.

Kerry Hughes discusses the trending foods, beverages, and ingredients—especially those using botanicals and other natural functional ingredients—that she spied at the 2025 Natural Products Expo West.

While there are foods and beverages marketed as contributing to health in order to prevent certain diseases or dysfunctions, to support immunity, or to be generally “better for you,” products presented as medicinal foods are those foods and beverages crafted to address specific disease states. Consumer studies have found that some three-quarters of Americans are interested in bioactive ingredients, with approximately half of those persons willing to pay more for products containing such ingredients.David Feder, Executive Editor–Technical for the Prepared Foods network sat down with Keith Ayoob, EdD, RDN Associate Professor Emeritus of Pediatrics at Albert Einstein College of Medicine, New York, and author/curator of the EdibleRx newsletter to provide an overview of the trend in so-called medicinal foods. 

Natural products industry sales were expected to hit nearly $320B in 2024 with growth across virtually very department. In advance of Natural Products Expo West, Prepared Foods covers everything from innovation to ingredients with Scott Dicker, market insights director at SPINS LLC, Chicago.

How does the nation’s largest refrigerated foods processor mine the relationship between culinary inspiration and R&D innovation? Prepared Foods talks trends and tastes with Reser’s Fine Foods executives Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.

The replacement for Natural Products Expo East, Newtopia Now, launched in the center of the country, kicked off last August in Denver, Colorado. Prepared Foods’ contributing editor Kerry Hughes, MS, ethnobotanist and principal for EthnoPharm covered the inaugural show, sharing highlights of the botanical ingredients as well as other ingredients and CPG products showcased there in the Mile-High City.

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.