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.

Batters, Breading & Coatings

Feeling It

A study finds consumers perceive harder or more rough-textured foods to have fewer calories.
April 18, 2014
Eaters, the report alleges, might be influenced to consume more of a food that feels harder or rougher.
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Mouthfeel on Health Perceptions

Do consumers perceive harder or more rough-textured foods to have fewer calories?
April 16, 2014
The paper suggests how a food feels inside the mouth influences how one estimates caloric intake.
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Bunge Buys Grupo Altex's Wheat Milling Biz

Bunge North America has agreed to purchase the wheat milling business of Grupo Altex S.A. de C.V.
October 30, 2013
The transaction is expected to close by the end of the year subject to regulatory approval.
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New Website for AKFP

American Key Food Products has launched a new website, www.akfponline.com.
September 23, 2013
The new AKFP site is a gateway for food manufacturers to source bulk-quantity ingredients.
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The Global Texture Market

A new report defines and segments the food texture market.
August 27, 2013
The food texture market is expected to reach $11,840.8 million by 2018.
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Artisanal Baking: Keeping It Real

When bread or other baked goods are made by an artisan—created with only a few pure, high-quality ingredients; mixed and shaped by hand; and baked in a hearth oven—every last crumb has soul.
February 13, 2013
The artisanal baking trend of the past few years left many large baked goods companies wondering how to hurdle all the obstacles in creating mass-produced items that achieve artisan-style quality.
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Newly Weds Selects Plant Site

February 5, 2013
Newly Weds Foods Inc. has selected Erlanger, Boone County, Ky. as the location for its next manufacturing plant in North America.
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New Coatings for Newly Weds

November 21, 2012
Newly Weds Foods said it purchased Continental Mills’ industrial food-coating business. The deal includes a Pendleton, Ore., factory and assets that manufacture starch- and flour-based coatings and batters for potato and poultry applications, as well as other protein and vegetable-type substrates.
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The Crunch on Batters and Breadings

October 15, 2012
North Americans love battered and breaded foods. No matter what trends come and go, many traditional comfort staples are battered and breaded. However, these foods are saddled with negative health connotations. Technology is changing those perceptions.
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Fried in the Future

October 15, 2012
Fried and/or breaded appetizers—such as wings, fries, chicken tenders and crispy vegetable offerings—stand out as popular snack options on appetizer menus. However, Technomic data routinely show that consumers believe fried food is not healthy.
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