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 Julia Gallo-Torres

New Ideas for More than Just Flavors

October 19, 2011
Wouldn’t it be exciting to find a place where the food and beverage products presented are creative, satisfy a market demand and also feature fun? And, wouldn’t it also be interesting to talk to experts who are creating these types of foods?
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Picky Eater? Don’t Give Up!

October 14, 2011
A researcher observed 75 families during their mealtimes to see if she could find out what makes some children picky eaters.
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Emerging Technology Tackles Taste

July 20, 2011
When salt or sugar tastants are non-homogeneously distributed in a food, taste intensity can be increased. This can lead to increased acceptability of sodium- and/or sucrose-reduced foods and beverages.
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Being Latino, by Degrees

June 29, 2011
Being a Hispanic in the food business and married to a man who also is “in the business,” all topics related to foods permeate our lives. Since I’m Peruvian, most everything I cook has a bit of Latino flavor. But, I often have to adjust my recipes for more Americanized family members. The different “degrees” of being Latino intrigue me.
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Editorial Views: A Tax for Health

February 1, 2011
Poor soda has gone from being a refreshing drink, associated with images of people empowered to enjoy life, to something we no longer should serve our children.
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A New Take on the Kids' Plate

September 20, 2010
With children now regularly eating out at restaurants, watching TV cooking shows with their parents and being exposed to new foods while traveling, the days of basic fare have gone.
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Vitamin E for Heart and Skin Health

May 6, 2010
Highly regarded for its antioxidant properties and credited with helping to reduce risk of diseases, such as cancer and heart disease, vitamin E also slows foods from becoming rancid.
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Editorial Views: When I Was a Vegetarian

February 1, 2010
Editorial Views: When I Was a Vegetarian -- February 2010 Julia Gallo-Torres, Managing Editor Working on a food product development magazine, I’m slightly amused when people learn where our
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Article: Clarity on Calories -- February 2008

February 1, 2008
The decision to mandate calorie content on chain restaurant menus meets a positive response, noting that an educated population is essential to fending off the obesity epidemic.
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Editorial: Feeling Secure -- June 2007

June 5, 2007
As I was making my son’s peanut butter sandwich this morning, I fervently hoped the new jar I had just bought was truly safe. Every time I make a salad,
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