First Person Q&A Topic | Prepared Foods

First Person Q&A

Prepared Foods’ First Person Q&A is an exclusive interview series involving food company R&D professionals, nutritionists, research chefs and other industry experts.

ARTICLES

Reser's Fine Foods Chefs Sean Dwigans and Todd Ketterman

Culinary Connections: Research Chefs Speak Out at Reser’s Fine Foods, Part 2

June 6, 2023

Listen to the second installment of Prepared Foods' interview with refrigerated foods giant Reser's Fine Foods, Beaverton, Ore.

Culinary Connections: Research Chefs Speak Out at Reser’s Fine Foods, Part 1

May 30, 2023

Prepared Foods profiles refrigerated foods giant Reser’s Fine Foods, Beaverton, Ore., and interviews Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.

Ingredient Innovation, Insights from ABF Ingredients

Prepared Foods talks trends, tastes with Fabienne Saadane-Oaks, CEO, for ABF Ingredients

December 16, 2022

Nestlé New Business Ventures Takes Outshine Frozen Novelties into Shelf-Stable Pouched Snacks

Q&A with Doug Munk, senior director, Nestlé New Business Ventures

March 30, 2022

In the first of a two-part discussion Prepared Foods Chief Editor Bob Garrison talks behind the scenes strategy with Doug Munk, Senior Director for Nestlé New Business Ventures

Q&A with Maeve Webster, Menu Matters

A culinary expert’s perspective on alcohol-free beverages

November 10, 2021

Prepared Foods talks mocktail beverage trends with Maeve Webster, president of Menu Matters.

Funding the Future of Food

Prepared Foods talks trends, technologies in advance of the 2021 FoodBytes! Pitch finals

November 4, 2021

Q&A with Chef Eric Nakata

A chef’s perspective on coffee drinks and coffee ingredients

October 22, 2021

Prepared Foods talks coffee ingredient and beverage trends with Chef Eric Nakata, a 20-year food and beverage industry culinary expert.

Q&A with George Vindiola, Campbell Snacks

Campbell Snacks works through the pandemic to develop, test and launch Snyder’s of Hanover Twisted Pretzel Sticks

July 20, 2021

Prepared Foods talks bakery flavor trends with George Vindiola, vice president, R&D, Campbell Snacks.

Q&A with Diana Moles, The Eli’s Cheesecake Company

An innovator’s perspective on bakery flavor trends

July 19, 2021

Prepared Foods talks bakery flavor trends with Diana Moles, senior vice president of innovation at The Eli’s Cheesecake Company, Chicago. A graduate of Culinary Institute of America, Moles joined Eli’s in 1987 and also served as vice president of R&D before her current role.

Q&A with Chef Todd Ketterman, Reser’s Inc.

A chef’s perspective on formulating with grains and seeds

June 9, 2021

Prepared Foods talks Chef Todd Ketterman, culinary manager at Reser’s Inc. Reser’s, Beaverton, Ore., is one the nation’s largest manufacturers of refrigerated salads, side dishes, sauces and more for supermarket in-store deli departments as well as commercial and non-commercial foodservice operators.

More Articles Tagged with 'First Person Q&A'

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.

First Person Q&A
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ARTICLES

Culinary Connections: Research Chefs Speak Out at Reser’s Fine Foods, Part 2

Culinary Connections: Research Chefs Speak Out at Reser’s Fine Foods, Part 1

Ingredient Innovation, Insights from ABF Ingredients

Nestlé New Business Ventures Takes Outshine Frozen Novelties into Shelf-Stable Pouched Snacks

Q&A with Maeve Webster, Menu Matters

Funding the Future of Food

Q&A with Chef Eric Nakata

Q&A with George Vindiola, Campbell Snacks

Q&A with Diana Moles, The Eli’s Cheesecake Company

Q&A with Chef Todd Ketterman, Reser’s Inc.

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Get our new eMagazine delivered to your inbox every month.

Stay in the know on the latest food & beverage product development trends.

First Person Q&A
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