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.

Blogs

PF Our Viewpoints

Our Viewpoints

Your favorite Prepared Foods' editors dish out their expert opinions on recent trends in Our Viewpoints. David Feder, Bob Garrison and Billy Roberts each have their own unique insights to help you keep up with the ever changing food and beverage industry. Read More

Frozen Food Nutrition

The American Frozen Food Institute’s Frozen Food Roundtable initiative challenges “fresh” perceptions, promotes frozen food nutrition research.
February 17, 2014
Maybe it’s because -- for 22 years -- I wrote exclusively about refrigerated and frozen foods.
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Food Truck Cuisine

Culinary creativity is taking a new direction (on the road) and perhaps is the most exciting cuisine narrative of the coming year.
January 23, 2014
A new year brings optimism, and optimism appears abundant as the food industry heads into 2014.
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Have a Coke and a Smile

April 19, 2013
A couple of months ago, the courts ruled against the esteemed Mayor Bloomberg of New York in re: the ban against the sale of soft drinks larger than 16oz. This ignited some interesting debates within the nutrition communication industry (and don’t kid yourself—it is an industry).
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Fancy That

January 30, 2013

Returning from 2013 Winter Fancy Food Show in San Francisco is a challenge, if for no other reason than the abundance of information and products on display.


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A Land of Milk, Honey…and Nutraceuticals

Part Two: From Paradise
October 23, 2012

Welcome to Part Two of the report on my tour of Israel’s food, beverage and nutritional ingredient and supplement industries. In Part One, I wrote about the impressive achievements of the tiny island of Western-oriented progress in the Middle East that is Israel. When it comes to the manufacturing, research and development of foods, beverages, supplements and ingredients—Israel is on par with—and in some cases (such as food safety) even ahead of many such operations in North America. With a population less than half that of Greater New York City, and in an area about the size of Delaware, the Israelis have embraced progress as a second religion.


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Prepared Foods Research Reduction Blog

Research Reduction

Research Reduction, a Prepared Foods blog, jump-starts your ingredient, formulation and market research by sifting news, trends and product information and presenting results in easily digested information capsules. Search results can be overwhelming. Research Reduction does the legwork for you. Read More

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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THE MAGAZINE

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!

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PREPARED FOODS STORE

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.

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MARKET TREND REPORT

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

 

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Food Master

food master 2013Food Master 2013 is now available!

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

Visit www.foodmaster.com to learn more.

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