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 'breakfast'

ARTICLES

Bite-size Waffle

Eggo Bites are microwaveable, portable pouches of bite-sized, flavored waffles or French toast.
March 26, 2014
According to a survey, 33% of moms say a portable, tasty breakfast option would help them serve their kids a warm meal on even the craziest of mornings.
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Big Breakfast Future

Breakfast products could see sales of $5 billion in 2017.
February 20, 2014
Products have been formulated to reduce sodium, sugar and fat, be more natural, organic, gluten-free, and deliver higher levels of fiber, among other nutritional concerns.
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A Chef’s Take on Breakfast foods

Prepared Foods talks breakfast taste trends with Christopher Hansen, corporate executive chef for OSI Group LLC, a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.
February 17, 2014
Prepared Foods talks breakfast with Christopher Hansen, corporate executive chef for OSI Group LLC. OSI Group, Aurora, Ill., is a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.
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Grab-and-Go Breakfasts Grow

As Number Employed in the U.S. Increases So Does Carried-From-Home Breakfasts, says NPD
January 21, 2014
Up until 2008 and the Recession carried-from-home breakfasts were on the rise
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Breakfast: Wake-up Foods

When creating new breakfast items, look for ideas from different cultures, groups and demographics.
November 21, 2013
There are seemingly an infinite number of prepared breakfast items available in today’s marketplace, yet breakfast appears to be the one meal many processors, outside those who focus exclusively on breakfast formulations, agree is the weakest category in their line-up.
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Breakfast Foods: A Culinary R&D Director’s Perspective

Prepared Foods talks breakfast with Amanda Zimlich, CEC, director of Culinary, Research & Development at Hillshire Brands, Chicago.
November 20, 2013
The grab-and-go culture -- fueled by the lightning speed at which we all move -- has transformed almost all breakfasts into portable products.
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Benefits of a High-protein Breakfast

Satiety is just one of the benefits researchers found from a high-protein breakfast.
March 27, 2013
The consumption of the high-protein breakfast led to increased fullness or "satiety" along with reductions in brain activity that is responsible for controlling food cravings.
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Kellogg's Additions to the Frozen Aisles

January 31, 2013
From breakfast selections to family favorites to flavorful veggie options, Kellogg Company is introducing a variety of on-trend frozen food options.
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Egg Trends for 2013

December 10, 2012
The egg experts at the American Egg Board (AEB) and Egg Nutrition Center (ENC) teamed up with trend authorities at NPD Group and Research Chef Walter Zuromski, CEC, CCE, BS, who is AEB culinary advisor, to compile the following list of top egg trends for 2013.
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Generation Z's Eating Habits

October 10, 2012
According to a new survey in New Zealand, four out of five Generation Z youths -- those born since 1990 -- do not use any fresh ingredients in their daily evening meals.
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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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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

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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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