Fruit Ingredients in Formulation

If anything good came out of the three-year Covid pandemic, it would have to be the re-invigoration of healthy eating among consumers. And part of that is evident in the surge in consumers including more produce in their diets. David Feder, Executive Editor-Technical for Prepared Foods network, sits down with research chef and consultant John Csukor to discuss what developers need to know when it comes to incorporating fruit and fruit ingredients into foods and beverages. Mr. Csukor is the Senior Director and Head of Culinary for North America for the full-service food service agency Entegra Performance Kitchen and also a U.S. Marine veteran. A graduate of both Johnson & Wales University and the Culinary Institute of America, he has more than 20 years of experience in foodservice culinary creation.