Campbell culinary institute, david landers

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

Articles by Malcolm Lowe

Food Product Development: Snacks and Appetizers

Ingredient, formulation, consumer and market trend information for developers of prepared snacks and appetizers.
April 18, 2014
It's after work. I've rested my pick and shovel. I am hungry. I will have something small. A snack. I will eat it fast, and then I will sit.
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Sauces & Marinades in the Practical Product Development

Ingredient, formulation, consumer and market trend information for developers of sauces, marinades and condiments.
April 11, 2014
I have considered making a journey to the desert this spring. I have had quite enough of the cold and ice. The desert, warm and dry, seems like a fantasy that just so happens to be a short plane ride away.
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Formulating Better: Meat, Poultry & Seafood

Ingredient, formulation, consumer and market trend information for developers of processed meat, poultry and seafood products.
April 4, 2014
No one likes to squabble, especially when pork is roasting in the oven. It's incongruous.
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Development Trends for Meals and Sides

Research and trends to inspire your work
March 28, 2014
I pride myself on being able to make a meal of anything. Leftovers? Easy. Pasta and olive oil? Sure. An onion and saltines? Yep. Celery and a lemon rind? Without issue.
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Formulating dairy foods and beverages

Research and trends for your food formulations
March 21, 2014
When I think of dairy, I think of a three-dimensional wedge of cheese, which conjures an image of a mouse. That leads me to cartoons, which leads me to children, which leads me to babies.
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Formulating Cereals and Bars

Ingredients and trends for developing breakfast products
March 14, 2014
And the day begins. Coffee. The brushing of teeth. Teeth first, then coffee. The pets receive their allotted share of kibble.
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Cheers to Beverages and You

March 7, 2014
I'm a drinker more than an eater. I always have been. When I say drinker, I don't mean a drinker of alcoholic beverages, though I have one now and again. I mean the consumption of liquids over solids.
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Formulating Better with Baked Goods

February 28, 2014
The other day, my father sent me a picture of a batch of scones he made, their tops golden and lilting to one side. I was transported.
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Sweeteners in the Mix

February 21, 2014
We are seduced by sweets. Sugar is a drug for some of us. Not me. Give me a saltine over a chocolate square any day.
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Co-heroes of Our World: Proteins and Enzymes

Formulating foods with proteins and enzymes
February 14, 2014
I cannot explain, but the words together, "proteins and enzymes," conjure a super hero duo in my mind. They seem to complement one another in some way, as a super hero duo might. But which is the sidekick?
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Vegetable Oils in Food Technology
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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.

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Benecol Case Study: Reducing Cholesterol

Bread and Butter

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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

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