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.

Foundation for Innovation

Foundation for Innovation

foundation for innovation header

It’s said “too many cooks spoil the broth.” Yet today’s reality is that two heads often are better than one—and that adage applies to processors developing anything from soups to stand-up pouch entrees.

It might not be apparent in annual capital expenditure and construction reports but food ingredient suppliers are investing millions in new R&D labs and culinary centers. While food and beverage manufacturers trim research personnel and channel funds elsewhere, suppliers are stepping up to support the next generation of new product launches.

Come take a peek at some of the best and newest facilities that create an environment for rapid product development, an environment of marketplace success and keep that energy and exhilaration alive. 

 


Bunge

Bunge Ingredient Innovation Center (BIIC)

Bunge North America, the North American operating arm of Bunge Limited, announces the expansion of its Bunge Ingredient Innovation Center (BIIC) for Edible Oils & Carbohydrates in Bradley, Ill., to include a state-of-the-art Culinary Center that opened this July 2012.

 


Ingredion

Ingredion

Known as one of the industry’s leading texture experts, Ingredion underscores this position with its Texture Center for Excellence located in Bridgewater, N.J. The Texture Center of Excellence is built on a strong foundation of expertise, with four main pillars supporting its work. 

 


Roquette

Roquette America, Inc.

Roquette America held the grand opening of its Customer Innovation Center, a state-of-the-art facility in Geneva, Illinois, last September. With a culinary demonstration kitchen, application and analytical laboratories, and an auditorium for Roquette® University courses, the building was designed and built for customers, but Roquette’s other great investment—its employees—truly bring it to life.

 


Tate & Lyle

Tate & Lyle

Novel technologies thrive in an open environment and Tate & Lyle has created the perfect setting for success to flourish in its new Commercial and Food Innovation Center, a state-of-the-art 110,000-square-foot facility that celebrated its grand opening in June. 

 

 

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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.

More Products

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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