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.

Authentic/Ethnic

Soup’s On!

New ethnic and upscale soups require quality, authentic flavors. Here’s a “soup-to-nuts” look at soup—and how to develop and preserve those flavors through the process.
April 11, 2014
There are primarily two types of soup classification: broth-based (think chicken noodle) or cream-based (think chowder).
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Targeting the Gourmet

Economic woes may have impacted away-from-home dining, but consumers still crave restaurant-quality food and beverage options—and expect retail products to deliver the same quality and cutting-edge taste experience.
April 11, 2014
According to the Specialty Food Association’s “The State of the Specialty Food Industry 2013,” specialty food is among the fastest growing U.S. industries with sales skyrocketing 22.1% between 2010-2012.
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A Chef Speaks! Q&A with Campbell’s Senior Chef David Landers

Campbell’s Culinary & Baking Institute merges menu trends with food formulation.
April 11, 2014
In this edition, Food for Thought talks with David Landers, senior chef for Campbell Soup’s Culinary & Baking Institute.
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Manischewitz Sold

Manischewitz has been sold to Sankaty Advisors.
April 10, 2014
Terms of the deal were not disclosed.
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Popular Peru

Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair.
April 4, 2014
A new report promises to provide insights, market data, proprietary consumer survey analysis and trend applications for the food retailing and foodservice channels in the South American foods arena.
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New CEO at Kronos

Kronos Foods Inc. has named Howard Eirinberg as the company's chief executive officer.
March 21, 2014
Eirinberg succeeds long-time Kronos CEO Michael Austin, now chairman of Kronos Food Corp.
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Making the Meal

Comfort foods lead the way in meal introductions, with ethnic twists on familiar meals also playing a key role.
March 14, 2014
A Noodles & Company survey, its “2013 National Noodles Poll,” found some 59% of U.S. adults eat noodles or a pasta dish at least once a week.
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Hope for the Fredos

This month sees the latest edition of Prepared Foods’ New Products Annual, a chance to revisit some of the products released over the past year.
March 13, 2014
This month sees the latest edition of Prepared Foods’ New Products Annual, a chance to revisit some of the products released over the past year.
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Peppers, Spices Turn up the Heat

The rise of niche Latin cuisine and Asian fare -- including Korean, Thai, Vietnamese, Malaysian and Indian -- highlights a new love affair with scorching flavors.
February 17, 2014
The push to grow ever hotter peppers continues to make front-page news, but even the most fringe fire-eaters are being left behind as the capsaicin concentration crosses the barriers of human ability to tolerate them
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Evol Adds Two Lines

EVOL Foods announced two new product lines: MultiServe Skillet Meals and Lean & Fit single-serve meals.
January 31, 2014
The MultiServe Skillet Meals marks the first time EVOL has moved beyond the singe-serve market.
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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.

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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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