The Prepared Foods Podcast

Recent episodes

1. Natural Cures with Prof. Chef Hinnerk Von Bargen from The Prepared Foods Podcast

   Jul 24, 202623 min

   David Feder, Group Technical Editor for BNP Media and Executive Editor Technical for Prepared Foods, interviews Professor Hinnerk Von Bargen of the Culinary Institute of America in San Antonio on natural curing and vegetable fermentation. Professor Von Bargen will share the techniques and ingredients used to both enhance flavor and preserve the product as well as mask certain unbalancing flavor notes. Sponsored by Vibrant Ingredients

2. Cabot's Path of Sustainability from The Prepared Foods Podcast

   Jul 10, 202611 min

   Sustainability is a journey, and each company's experiences in this vital area can offer insight. In this episode, Erika Anderson-Putman, Community Marketing Associate and Brand Experience Strategist at Agri-Mark and Cabot, talks about the company's B Corp status and other company initiatives and how they have impacted its sustainability strategy.

3. Designing Functional Foods That Deliver on Taste and Performance from The Prepared Foods Podcast

   Jul 2, 202615 min

   As consumer expectations continue to evolve, developers face the challenge of balancing nutrition, functionality, and sensory appeal. This discussion highlights the formulation challenges and how ingredient systems can create protein-rich, nutrient-dense products that excel in taste, texture, and real-world performance. Natalie Leuwer, a Category Manager for Food at GELITA since 2008, has extensive experience in marketing, innovation, and market intelligence, and holds a Master’s degree in Marketing. Sponsored by GELITA

4. UPFs: The Culinary Science View from The Prepared Foods Podcast

   Jun 9, 202613 min

   Prepared Foods’ Executive Editor–Technical, David Feder, reached out to regular contributor and internationally accomplished chef Hinnerk Von Bargen of the Culinary Institute of America in San Antonio. He shares his unique perspectives on the UPF controversy. ▶ Watch the video

5. Plant-Based Beverage Trends from The Prepared Foods Podcast

   May 29, 202613 min

   Join Danone's SVP of Plant-Based Beverages, Kallie Goodwin, and BNP Media's Director of Content Strategy Doug Peckenpaugh, leader of the Prepared Foods team, as they discuss current trends and market strategies related to plant-based beverages, including Danone's pioneering Silk brand.

6. Coloring Between the Lines—The shift from artificial to natural colors from The Prepared Foods Podcast

   Apr 29, 202616 min

   As demand for clean-label and naturally colored foods continues to rise, bakery remains one of the most technically challenging categories for going natural when it comes to color. Baked goods subject pigments to prolonged high heat, complex ingredient interactions, and post-bake handling stresses. Dr. Abbey Thiel, YouTube’s “Abbey the Food Scientist” host, discusses these challenges and what bakers can expect when replacing artificial colorants with natural colors in baked goods. Sponsored by

7. Coloring Between the Lines: Dairy from The Prepared Foods Podcast

   Jan 29, 202611 min

   As new federal rules push food and beverage makers away from artificial dyes, dairy developers are facing one of the toughest reformulation challenges yet. In Part 1 of our three‑part series, food scientist Dr. Abbey Thiel reveals why milk’s shifting pH, heat treatments, and constant exposure to light make natural coloring uniquely complex—and how carotenoid-based pigments are emerging as the secret to vibrant, stable dairy shades. Dive in to discover what it really takes to make natural colors work in dairy.

8. RTD Coffee, Tea Innovation from The Prepared Foods Podcast

   Jan 13, 202615 min

   Prepared Foods Chief Editor Bob Garrison talks with Imbibe Marketing Director Ana Rodriguez about new tastes and trends in ready-to-drink coffee and tea beverages.

9. A Cross-Functional Look at Food Industry Trends from The Prepared Foods Podcast

   Jan 6, 202656 min

   Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, combine their unique perspectives and discuss the biggest trends impacting the food industry in 2025 and beyond.

10. Egg-celent Byproducts! from The Prepared Foods Podcast

    Dec 2, 202523 min

    Can upcycled egg components contribute calcium, minerals and collagen to other products? Prepared Foods Chief Editor Bob Garrison explores sustainable solution angles with Nate Hedtke, vice president, Innovation & Customer Engagement for the American Egg Board, and Dan Kurzrock, founder & CEO of Upcycled Foods Inc.

11. NOT YOUR PARENT'S AI from The Prepared Foods Podcast

    Nov 4, 202510 min

    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.

12. Hand-Held Meals and Snacks: Where Global Flavors Meet On-the-Go Convenience from The Prepared Foods Podcast

    Oct 31, 202527 min

    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

13. Sugar Reduction in Plant-Based Dairy from The Prepared Foods Podcast

    Oct 16, 20258 min

    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.

14. Flavoring Beverages: Trends & Technologies from The Prepared Foods Podcast

    Sep 24, 202529 min

    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

15. Protein Beverages: Innovation From all Angles from The Prepared Foods Podcast

    Sep 16, 202522 min

    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.

16. Makin' Bakon from The Prepared Foods Podcast

    Jun 24, 202517 min

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

17. Color Shift: Change to Natural Colorants from Artificial Moves Into High Gear from The Prepared Foods Podcast

    Jun 23, 202514 min

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

18. Fine tuning cheese for customized flavors and textures from The Prepared Foods Podcast

    Jun 2, 202521 min

    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.

19. Unique Twist on Pretzels from The Prepared Foods Podcast

    May 13, 202519 min

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

20. Change, Challenge at the "Tipping Point" from The Prepared Foods Podcast

    May 2, 202518 min

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