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FOOD SCIENCE—FOR EYES & EARS
Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.
How to Achieve Authentic Flavors in Meat Analogs
Achieving authentic plant-based flavor profiles of traditional proteins has become both an art and a science.
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Credit: Konscious Foods Canada, Inc.
Botanicals of Newtopia
Prepared Foods talks with Kerry Hughes, MS, ethnobotanist and principal for EthnoPharm, about on-trend new products, ingredients and technologies at New Hope’s 2024 Newtopia Now event in Denver.
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Credit: Kerry Hughes
Ethnic Flavors–Beyond Authenticity
Prepared Foods explores authentic ethnic flavor development with Hinnerk von Bargen, professor at the Culinary Institute of America-San Antonio; and his wife, Ming Qian von Bargen, who owns three Asian fusion restaurants in San Antonio.
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Credit: Ming’s Thing LLC
How to Develop a True Chocolate Analog
Prepared Foods talks chocolate analog technology with Voyage Foods Inc. Founder & CEO Adam Maxwell, and Kelsey Tenney, founding team member and vice president of R&D.
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Credit: Noel Barnhurst / Voyage Foods Inc.
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