Kimberly Schaub is a research chef and senior product development scientist who founded the PeasOnMoss website and podcast in 2009. With a nutritional science background, management training from the U.S. Air Force, and culinary scientist certification from the Research Chefs Association, Kimberly brings a unique eye to culinary arts and food science.
Schaub, who will be speaking at the 2019 Summer Fancy Food Show on the Big Idea stage, sat down with Specialty Food News to discuss what she’s looking forward to at the show and what it’s like to be a podcaster.
What are you most looking forward to at the Summer Fancy Food Show?
I love spotting the trends, innovation, and ingenuity of the various members of the specialty food association. From cutting edge technology to traditional foods updated for the modern consumer, everywhere you look has something exciting and delicious. I’m also thrilled to be part of the educational series that goes on during the show to share my perspective on how to choose which trends may fit your brand.
What trends are you expecting to see at the show?
Alternative protein sources are coming into the market in a strong way, whether that’s vegetarian protein, lab-grown or engineered protein, or even a new way to look at insect protein. A few formats will stand out, and I am curious to see how early trend adopters will stay relevant as the conversation expands from the restrictive diet category to the conscientious mainstream. From big fast food to fine dining and packaged food, we’re going to see the expectation of protein and nutrition change. Fancy Food is my favorite place to spot products geared towards consumers from the niche to the conventional and specialty.
How is a podcast different from more traditional media like print?
I thought podcasting would be easier than writing articles or blogging about experiences, but it turns out that I stammer more than I thought. I now find that I have to write or outline my thoughts before recording, or I’ll go down offbeat rabbit holes or completely forget what I meant to say. The PeasOnMoss podcast is a play on the culinary term “mis en place,” which is generally the term for the tools, ingredients, and methods readied for cooking. In the case of food product development, it’s the product development, project management, production, and sale of consumer food products. I’ve learned so much about other categories of products just from the interviews, and that has enhanced my own growth.
How do you see lifestyle diets like keto and paleo changing the food landscape?
The keto and paleo diets often get combined into a single diet style, but their objectives are quite different. While paleo seeks to encourage eating more scratch made foods that are minimally processed and would have recognizable before industrialization, the keto diet promotes increased fat and reduced carbohydrate intake to move your body from metabolizing carbohydrates to fat for energy. Both promote using alternative sources for cane or beet sugar, non-cereal grains or starches, whole muscle meat, and lots of non-starchy vegetables. Brands that don’t claim to be part of the diet are starting to become a bit more keto or paleo-friendly in that they’re exploring alternatives such as non-nutritive or high-intensity sweeteners, fruit pastes, and purees for intrinsic sweetening, alternatives to wheat flour products, and protein fortification, such as the addition of plant-sourced protein isolates into snack foods. Jerky from meat and fruit, coconut everything, enhanced or increased protein beverages (especially collagen), and paleo- or keto-friendly beverages are going to continue to be big trends.
What’s the best business advice you’ve been given?
If you don’t have something positive to say, don’t post it on social media.
The Specialty Food Association 2019 Summer Fancy Food Show takes place June 23-25, 2019 at the Javits Center in New York City. Click here to register now.
from Foodservice http://bit.ly/2IPneHW
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