Campbell culinary institute, david landers

Campbell’s Culinary & Baking Institute merges menu trends with food formulation.

Articles by Tom Vierhile, Datamonitor, Contributing Editor

A Healthy Start with Cereals and Bars

Granola grew in cereal introductions over the course of the year, as did sales for the cereal category as a whole.
March 14, 2014
The fog that has enveloped the ready-to-eat (RTE) breakfast cereal category in recent years lifted somewhat in 2013, as breakfast cereal makers saw glimpses of something that had merely been a mirage in recent years: growth.
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Bakery Bonanza

The bakery foods market provided plenty of headlines in 2013, but not in the usual way and not from the usual sources.
March 14, 2014
The year 2013 will go down in history as the year the “Cronut” was born.
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Soups and Sides Get Creative

Growth has been elusive in packaged soups in recent years, but 2013 saw soup makers willing to embrace unconventional approaches to jump-start sales.
March 14, 2014
Growth has been elusive in packaged soups in recent years, but 2013 saw soup makers willing to embrace unconventional approaches to jump-start sales.
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2013 New Products Annual: Baked

Burgeoning Baked Goods

Ancient grains proved a big story in the modern bakery aisle.
March 26, 2013
When the highlight of the year is the bankruptcy of a major player, as was the case of Hostess Brands in 2012, it is going to be a rough year.
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2013 New Products Annual: Cereals & Breakfast Bars

Cereals and Bars Expand and Diversify

Fueled by growth in gluten- and other allergen-free items, breakfast cereals and bars saw a resurgence in 2012.
March 22, 2013
Ready-to-eat (RTE) cereal makers channeled their inner Mark Twain in 2012, as in “the reports of my death have been greatly exaggerated,” with the category celebrating a comeback year on the new products front.
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2013 New Products Annual: Soups & Side Dishes

Changing Times in Soups and Sides

An examination of soups and sides introduced in 2012 finds a market expanding to include Millennials and a wider, more diverse palate.
March 22, 2013
When historians look back at 2012 for the soup category, they may come to the conclusion that this was the year soup makers “turned the page” on Baby Boomers and went into a full embrace of Millennial consumers.
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Functional Drinks and Drinkable Supplements

June 14, 2012
“Drink your way to health” is a concept that has blossomed over the past few years, as successive waves of “better-for-you” beverages have achieved success. From pomegranate juices and green teas to probiotic drinks and almond milks, consumers have a dizzying array of drink options for improved health and better living.
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New Trends in Meals and Meats

March 18, 2012
Just as sports teams sometimes experience a “transitional year” from time to time, 2011 proved to be just such a year for makers of convenience meals and processed meats. The perception of these markets as relative “safe havens” for economically stressed consumers ebbed a bit as the economy improved.
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New Product Trends in Baked Goods

March 15, 2012
Sometimes a lack of big news during a year is actually good news. Bakery companies that remember the Atkins Diet and its characterization of carbohydrates as the devil incarnate can breathe a sigh of relief that 2011 did not bring about any such black swans. Still, 2011 will go down as a slightly off year for baked goods, with declines in some categories outweighing gains in other categories.
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Cosmeceuticals for the Ages

June 1, 2010
Foods and ingredients to counter aging grow in interest. Certain vitamins and minerals, amino acids and an array of antioxidants, from Superfruits to green tea and carotenoids, are being used in such products.
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