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.

Articles by Laura A. Brandt

Formulation Challenge: Calcium The Essential Mineral

December 11, 2003
Formulators can help Americans get the calcium they need by combining various calcium-rich, dairy-based ingredients into their products. A showcase on dairy-derived ingredients is included.
Read More

Pouring on Flavor in Beverages

December 10, 2003
Formulating beverages involves many ingredients such as sweeteners, acidifiers, emulsifiers, colors, and botanicals in many different bases. Creating the optimal product requires balancing the effects of sweeteners, acidifiers and other ingredients to maximize flavor impact. A showcase on sweet flavors is featured.
Read More

Sticky Business: Creating Coatings That Stick

December 10, 2003
Creating coating systems that adhere to meat, fish or vegetable pieces is challenging for manufacturers. Ingredients such as starches, gums, and flours, combined with technical know-how, aid in coating adhesion.
Read More

R&D Application: Liquid Smokes Solve Formulation Problems

December 9, 2003
Liquid smoke, a traditional generally recognized as safe (GRAS) ingredient, imparts smoke flavor to meat, fish, and poultry or wherever a touch of smoke flavor is needed.
Read More

Marinades 'Meat' Challenges

December 9, 2003
Ingredient know-how helps technologists to create marinated products that are eye-catching, juicy, and flavorful.
Read More

Desperately Seeking Satiety!

December 9, 2003
As the waistlines of Americans expand, so do the number of weight management products.
Read More

Formulation Challenge: Layering Flavors in Breaded Foods

December 9, 2003
Coated food products are especially popular in foodservice venues and in frozen food sections. Adding flavor and zing to breaded products starts from the inside out.
Read More

Satisfying the Yen for Asian Cuisines

December 9, 2003
The Asian-American population is the fastest-growing segment in the U.S. While Asian foods share similar components, each region has ingredients unique to its cuisine that serves to entice consumers of all cultural backgrounds.
Read More

Successful Signature Sauces

December 8, 2003
Developing a sauce with that special “something” takes skill in blending flavors and stabilizers.
Read More

Multimedia

Videos

Air Products Video

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!

Table Of Contents Subscribe

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.

More Products

MARKET TREND REPORT

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

 

www.research-store.com/preparedfoods/Product/alcoholic_drinks_in_the_united_states?productid=C62C083F-3988-4404-8CC4-2354D62AE7F5

Food Master

food master 2013Food Master 2013 is now available!

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

Visit www.foodmaster.com to learn more.

STAY CONNECTED

Facebook icon Twitter icon  YouTube iconLinkedIn icon