Campbell culinary institute, david landers

A CHEF SPEAKS! Q&A WITH CAMPBELL’S SENIOR CHEF DAVID LANDERS
Campbell’s Culinary & Baking Institute merges menu trends with food formulation.

About Prepared Foods Magazine

The mission of Prepared Foods editorial is to provide market trends, new product opportunities, ingredient formulation and product development solutions for those driving new product development within the food and beverage communities. Subjects covered include business-challenging issues involving ingredient use, consumer trends, news, regulations, and product application solutions.

Known as the leader within its prescribed mission, Prepared Foods is delivered to just over 40,000 BPA audited circulation to qualified R&D,technical, marketing, purchasing and other key management positions at food and beverage companies

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THE MAGAZINE

2014 Prepared Foods

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2014 April

Check out the April 2014 issue of Prepared Foods, with features on new gourmet trends, sodium functionality, and much more!

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PREPARED FOODS STORE

Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

More Products

MARKET TREND REPORT

Benecol Case Study: Reducing Cholesterol

Bread and Butter

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Benecol is a brand licensed by Finnish company, Raisio Group. Branded products include a range of cholesterol-lowering food goods such as fat spreads, yogurts, milk, bread, and soy drinks. Market Line

 

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Where the buying process begins in the food and beverage manufacturing market. 

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