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

A 'Natural' Start for Renfro Foods

A popular sauce reformulates into a natural variety, while a pair of nacho cheese options from the same company bring ghost pepper heat.
February 15, 2013
Renfro Foods has begun the new year with an all-natural switch and a pair of new products in its stable.
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Market Watch – February 2013: Not So Limited and Healthy Growth

Limited-time-only offerings have made their way into a variety of sections in the grocery aisles.
February 15, 2013
Limited editions continue to find their way to the market and into consumer pantries. In recent months, Hellmann’s has introduced several mayonnaise options “for a limited time only.”
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Loud and Proud: William Wittman Launches New Food Company and Sauce

A music producer brings his marketing skills into the sauce arena.
February 14, 2013
William Wittman first made a name for himself in the record industry, and his latest endeavor—a foray into foods—pays a nod to his days gone by as a record producer and musician.
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The Migration of U.S. Ethnic Foods

Ethnic may seem like solely the domain of foreign foods, but Technomic’s Darreen Tristano explains that America has a number of regionally ethnic cuisines finding their way to menus and grocery aisles.
February 13, 2013
When one thinks “ethnic,” it usually refers to international foods, not homegrown cuisines. But, the U.S. is an ethnic melting pot in its own right.
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Slice of Life: The Evolution of Artisan Cheeses and Crusts

While Italian foods appear to be almost completely mainstream, manufacturers are pushing the envelope with creative toppings and sauces; more convenient approaches; and even items that meet the needs of food-allergic consumers.
February 12, 2013

Mintel Menu Insights finds the number of U.S. menu items with poultry as an ingredient climbed an average of 12% over the past three years. In pizza, that number is even more pronounced: The pizza segment has seen a 26% increase in chicken as a topping.


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Ethnic Growth 'Paradigm Shifting'

January 31, 2013
The growth in the Hispanic and Asian communities is more than noteworthy, it is paradigm shifting, according to a market research report.
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Where Flavors Meet

January 10, 2013

Applying traditional tastes to new formulations, or merging flavors from both complementary and competing cultures, brings about the best of many worlds in food formulations.


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Foods and the Future

January 2, 2013
Here are the top trends from the food and fashion worlds to watch for this new year of 2013.
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Renfro Revamp

December 31, 2012
Renfro Foods is kicking off the New Year with new and improved products.
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Teasdale Takes Zateca

December 28, 2012
Teasdale Quality Foods Inc. acquired Zateca Foods LLC and Greeley Trading Company, a processor and supplier of packaged pre-cooked dehydrated beans.
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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
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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

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