Campbell culinary institute, 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.
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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.
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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.
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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.
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Marinades 'Meat' Challenges

December 9, 2003
Ingredient know-how helps technologists to create marinated products that are eye-catching, juicy, and flavorful.
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Desperately Seeking Satiety!

December 9, 2003
As the waistlines of Americans expand, so do the number of weight management products.
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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.
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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.
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Successful Signature Sauces

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