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.

Items Tagged with 'culinary'

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A Chef Speaks! Q&A with Campbell’s Senior Chef David Landers

Campbell’s Culinary & Baking Institute merges menu trends with food formulation.
April 11, 2014
In this edition, Food for Thought talks with David Landers, senior chef for Campbell Soup’s Culinary & Baking Institute.
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New Taste Trends

Sophisticated sweets, savory yogurt and bolder burgers are just three of the inspirational food trends to watch for in 2014, according to Campbell Soup’s Culinary & Baking Institute.
January 23, 2014
Sophisticated sweets, savory yogurt and bolder burgers are just three of the inspirational food trends to watch for in 2014, as identified by Campbell’s Culinary & Baking Institute
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R&D Center Design

Food processors embrace new (and even “green”) designs for R&D and culinary centers.
January 23, 2014
Realizing that it needed to grab consumers’ attention, General Motors embarked on one of the automotive industry’s most bold advertising slogans, “This is not your father’s Oldsmobile,” during the late-80s to mid-90s.
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Innovation, Culinary R&D Centers: Where We Work

Prepared Foods visits Sabra Dipping Company’s new Center of Excellence R&D and Innovation Center in Colonial Heights, Va.
January 23, 2014
Food professionals may not have the opportunity to visit Tulin Tuzel’s home. Yet, they can see Tuzel’s home away from home at Sabra Dipping Company LLC.
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Corbion Taps Key Segment Leaders

Food ingredient supplier Corbion announces North American executive appointments to support growth.
January 15, 2014
January 14/Lenxa, Kan./Press Release – Food ingredients supplier Corbion announced three executive appointments and leadership roles to support growth in key markets.
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BioSpringer Consolidating Offices, Changing Name

The company name will change from Bio Springer North America Inc. to Bio Springer North America Corp.
November 21, 2013
Bio Springer announced its Montreal office will be consolidating and relocating to the U.S. head office of Lesaffre in Milwaukee.
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Wixon Names Corporate Chef

The new hire brings more than 25 years of experience to the role.
November 19, 2013
Wixon Inc. has hired Steve Padley as corporate chef.
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The Flavor of '14

Sterling-Rice Group (SRG) has identified the top 10 food trends that will be served on restaurant menus and line supermarket shelves across the U.S. in 2014.
October 31, 2013
In 2014, consumers will continue to seek healthy options, but with an occasional indulgent splurge.
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Creative R&D Culture

Meat and prepared foods processor OSI Group invests in culinary and R&D resources to keep pace with sophisticated customers and consumers.
September 13, 2013
Ah, what to get the company that has everything? How about a Culinary Innovation Center?
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Culinary Capstones

The Restaurant and Sweets & Snacks expos, as well as a number of recent announcements, give light to a range of culinary creativity.
July 8, 2013
Culinary creations run the gamut from natural to healthy to allergen-free to a host of other trend-focused demands.
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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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Vegetable Oils in Food Technology
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