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.

Weight Management

A Fine Finish—Upscale Desserts

September 19, 2012
Consumers are demanding more—and less—from upscale desserts. The push for healthy indulgence, plus more discriminating consumer palates, add layer upon layer of challenges for formulators of the sweet finish.
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NYC Supersize Soda Ban Set for March 2013

September 14, 2012
The NYC soda ban is official.
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Label Reading Linked to Obesity Prevention

September 13, 2012
An international team of scientists headed from the University of Santiago de Compostela ensures that reading the labels on food products is linked to obesity prevention, especially in women.
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Breakfast for Fitness

September 4, 2012
A recent study of 656 schoolchildren in Winterthur, Switzerland, showed that children who skip the most important meal of the day are less fit.
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Branding on Health

August 23, 2012
A new study from researchers at Cornell University has found that branding of food, such as putting a sticker on fruits, may improve the attractiveness of healthier food.
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Socioeconomic Status and Food Preferences

August 23, 2012
A new study finds that a child’s socioeconomic status, or watching a screen or monitor for more than two hours a days, is associated with a thirst for sugary soda and juice.
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Deli Attitudes

August 21, 2012
The International Dairy Deli Bakery Association (IDDBA) commissioned a study to examine consumer attitudes toward deli purchases. “Consumers in the Deli: Attitudes, Buying Behavior and Purchase Drivers” found nearly two thirds of respondents claim they are making a “serious effort” to cut back on fat.
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Nuts: It's a Wonderful Life

August 20, 2012
Paramount Farms has announced the addition of Wonderful Almonds to its Wonderful Pistachios line of health snacks, debuting in three varieties: Roasted & Salted, Natural Raw and Roasted No Salt.
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Old Salts

August 20, 2012
With approximately half of American adults (52%) “watching” their diets, Mintel has explored the reasons behind this behavior and the food ingredients on consumers’ radars. Some 60% report they are dieting to lose weight, while 15% of dieters claim they are doing so, at least in part, because of concerns about salt intake.
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Drinks in Schools

August 17, 2012
Economists monitoring the beverage industry’s promise to get sodas and many other sugary drinks out of schools found that companies shipped 90% fewer calories to schools in 2010, compared with 2004.
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THE MAGAZINE

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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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.

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Benecol Case Study: Reducing Cholesterol

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