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 Fran LaBell

International Sensory Tests: When in Rome…

November 20, 2003
Speeding Up Flavor Creations
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New, Precise Methods for Encapsulation

November 18, 2003
New, Precise Methods for Encapsulation
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Konjac Gels Give Stability Choices

August 1, 2001
For centuries, people in Asian countries have been using the konjac, or "elephant yam," which is used as a tuber in their cuisine. Now, the special properties of konjac are available to U.S. food processors.
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Vanilla Enhances Fruit Flavors

June 1, 2001
Vanilla delivers characteristic and complex flavor notes to hundreds of types of food. With fruit- and dairy-based products, it enhances flavor by cutting acid notes, bringing out creamy notes and rounding out flavor systems.
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Powders Deliver Fruity Functions

May 1, 2001
Research continues to affirm the healthfulness of fruit and vegetables. Drying technology, which turns juice concentrates and purees into powders, makes fruits and vegetables convenient and easy-to-use ingredients in beverages, baked goods, confections and many other foods.
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Extracts Expand Pickle Flavor Choices

May 1, 2001
Pickling, one of the most ancient ways to preserve food, relies on salty, acidic brine and spices and herbs to give foods distinctive flavors. Liquid spice and herb extracts help pickle processors achieve their flavor goals conveniently and consistently.
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New Dimensions in Sensory Analysis

March 1, 2001
New computer technology is bringing an added dimension to sensory analysis, giving food product developers an additional tool to formulate and improve the taste of their food creations.
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FOOD PRODUCT DEVELOPEMENT: Nuts about Nutrition

March 1, 2001
Recent studies support the health benefits of nuts, making them an ingredient option for more nutritious foods.
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