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.

Foundation for Innovation

Foundation for Innovation

August 8, 2012
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Long before the economy began to tank, ingredient manufacturers recognized a way to help food and beverage makers simultaneously get the most out of ingredient systems and streamline the R&D process. The theory of “who knows our ingredients better than we do?” led a succession of ingredient companies to establish a new generation of product development facilities. These range from simple test kitchens to multimillion dollar research centers replete with the latest in high-end/high-tech equipment and a full staff of degreed professionals.

Each of the companies represented here highlight some of the ways food industry suppliers continue to invest in the essential resources necessary to build their offerings and, more importantly, continue to improve the foods that consumers need to live healthy, active lives. We anticipate that these profiles might give you a moment to pause and reflect on the state of research and development at your own company, and make your own plans for future development.

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