Campbell culinary institute, david landers

Campbell’s Culinary & Baking Institute merges menu trends with food formulation.

Cost Reduction

Salt: French Fries That Satisfy

It benefits food manufacturers to understand how to optimize their ingredients, such as salt, to maximize the sensory performance in their products and realize potential cost savings.
April 9, 2014
Perhaps there’s never been a better time for a back-to-basics look at ingredient formulations.
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Sweet Cost Savings for Chocolate Manufacturers

Palsgaard emulsifiers can help chocolate companies cut costs and control viscosity during production.
January 31, 2014
Skyrocketing cocoa butter prices have chocolate manufacturers feeling quite an uncomfortable squeeze of profits—and revisiting and reviewing formulas for any potential savings
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Nutrient Premix Solutions

Nutrient premixes are all-in-one, custom blends that offer food and beverage manufacturers numerous benefits, including ingredient accuracy and consistency, plus decreased labor and inventory costs.
January 23, 2014
With the wide variety of vitamins, minerals, botanicals and nutraceuticals that can be used to fortify foods and beverages, premixed ingredient systems exist to allow manufacturers benefits and savings that require almost no effort to attain.
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Food Exec Expectations

Executives in the food and beverage industry expect continued growth in 2013.
August 15, 2013
Rapidly advancing technology is transforming the industry, providing opportunities to explore new ways of doing business and better understand and engage with consumers.
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Whole Egg Replacer

Glanbia Nutritionals’ OptiSol 3000 is a cost-effective alternative to eggs in bakery applications.
July 29, 2013
Glanbia Nutritionals’ easy-to-use OptiSol 3000 is a cost-effective alternative to eggs for numerous bakery applications
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Frozen Habits

Some 25% of Americans confess to having passed off frozen meals as their own culinary creation.
March 22, 2013
Another 14% of Americans admit to having stolen a frozen dinner from the workplace freezer.
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Bakery Buzz

May 16, 2011
While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium.
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The Hidden Treasure of R&D Tax Cuts

May 13, 2011
One presentation at the 2010 Prepared Foods’ R&D Applications Seminar-Chicago provided insights into how some companies may be missing out on an important way to reduce R&D costs--without cutting resources.
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Wal-Mart Pushes Healthy in Its Food

January 21, 2011
Wal-Mart, one of the world's largest retailers, announced a five-year plan to make thousands of its packaged foods lower in unhealthful salts, fats and sugars, and to drop its prices for fruits and vegetables.
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Lower-cost Bakery

June 1, 2010
Formulating reduced-fat dessert mixes, cakes, pastries and cookies with texture and sensory properties that closely match a full-fat standard just got easier.
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2014 Prepared Foods

April 2014 cover, prepared Foods

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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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.

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Benecol Case Study: Reducing Cholesterol

Bread and Butter

Purchase Report Here

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

Food Master

food master 2013Food Master 2013 is now available!

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

Visit to learn more.


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