Campbell culinary institute, 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?
Read More

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.
Read More

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.
Read More

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.
Read More

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.
Read More

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.
Read More

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.
Read More

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
Read More

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.
Read More

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,
Read More



Air Products Video


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


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


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

Food Master

food master 2013Food Master 2013 is now available!

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

Visit to learn more.


Facebook icon Twitter icon  YouTube iconLinkedIn icon