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.

2014 Prepared Foods

Prepared Foods Jan. 2012 Cover

View Archived Issues

2012 January

Check out the January 2012 Prepared Foods

Success in Beverages

January 27, 2012
From sweetener systems to value-added proteins, energy drink and sports beverage formulations require creative solutions.
Read More

Keep it Simply

January 10, 2012
While the FDA continues to hem and haw on a standard for gluten-free, new products touting their lack continue to come to market.
Read More

Going Global

January 10, 2012
At the Anuga food and beverage expo in Cologne, Germany, more than 6,500 food and beverage exhibitors representing 100 countries “spread” throughout the 10 specialized trade show halls (Bread & Bakery, Hot Beverages, Chilled & Fresh Foods, Dairy, Drinks, Fine Food, Foodservice, Frozen Food, Meat, Organic and RetailTec).
Read More

Organic Donors

January 10, 2012
A study from the Organic Trade Association (OTA) finds some 78% of American families indicate they are choosing organic foods.
Read More

Healthier Sausage

January 10, 2012
For its launch of a healthier take on sausage, Creta Farms removed a portion of the animal fat and replaced it with extra virgin olive oil. As a result of the reformulation, the sausages have up to 24% fewer calories and up to 53% less saturated fat than similar products.
Read More

The Complexity of Coffee

January 16, 2012
There appears to be little stopping coffee’s popularity. The aroma and taste of this rich beverage are influenced by a multitude of factors.
Read More

Given up for Lentil

January 30, 2012
Mediterranean Snack Foods Company has added Lentil Crackers to its Mediterranean Baked line. Promising to be gluten-free and featuring 6% of the recommended daily allowance of iron, the ingredient legend touts vegetable oil in the form of olive oil and/or sunflower oil and/or palm fruit oil.
Read More

Trending Topics

January 17, 2012
The troubled economy has brought about a number of changes in the way people shop for food. Companies that engage the whole family in shopping; recognize the growing number of shoppers with food allergies; and use innovative marketing methods are most likely to meet with success.
Read More

Cosmeceuticals Find a Niche

January 10, 2012
As the Baby Boomer population ages and embraces a more youthful culture, the market for cosmeceuticals is expected to grow. Also, a look at the science behind antioxidants can help manufacturers understand and avoid labeling pitfalls.
Read More

Healthy Beverage Formulations

January 10, 2012
New functional and nutritional ingredients, including those with clean labels; those targeted toward heart and bone health; plus an ingredient for skin hydration were all topics of discussion at one 2010 Prepared Foods’ R&D Applications Seminar-East.
Read More

On the Sauce

January 10, 2012
The economic malaise has brought a return to cooking at home, and with that has come a boon for a number of industry categories, not the least of which is in marinades and sauces. While the segments comprising that category vary, bold flavors and authentically ethnic profiles are proving their worth among sauces and marinades.
Read More

Campfire-inspired Cooking

January 10, 2012
Grilled and smoked flavors, beans, other legumes and corn bread are typical elements of one of the ultimate examples of comfort cuisine—American campfire fare.
Read More

Food Coloring 101

January 28, 2012
The color of a food or beverage is one of the most important aspects of its overall perception. The following Prepared Foods’ R&D Seminars discuss methods for measuring food color, as well as uses for beta-carotene, certified-organic colors and caramel colors.
Read More

Part of the Process

January 24, 2012
Of course, oils are not exclusively purchased by consumers. In fact, one snack manufacturer is attempting to boost the nutritional aspects of its line—courtesy of an oil.
Read More

Knowing What’s What

January 24, 2012
American food shoppers have grown increasingly confident in the ingredient labels on foods and beverages found on store shelves. A survey of 566 mothers across the country shows some 80% feel confident they know what is in the food they are putting on their dinner tables; for 70% of them, this is because of the detailed ingredient labeling on products.
Read More

White Out

January 27, 2012
Coca-Cola is revamping its can packaging, switching from the longstanding and iconic red label to a whiter hue.
Read More

IN BOX

January 10, 2012
For daily industry news updates, see the homepages of www.PreparedFoods.com and www.NutraSolutions.com.


Read More

Three of Life

January 24, 2012
Omega-3s and their nutritional benefits have been known for years, with people consuming them for ages. However, new research published in the journal Osteoarthritis and Cartilage indicates for the first time that omega-3 fats supplied by fish oil may “substantially and significantly” reduce the signs and symptoms of osteoarthritis as humans age.
Read More

Teens and Fast Food Calories Perception

January 24, 2012
The vast majority of adolescents apparently underestimate the number of calories they consume in meals purchased at fast food restaurants, according to new research. As reported in the October 5, 2011, Chicago Sun-Times, teens aged 11-20 were surveyed outside fast food chains in four U.S. cities.
Read More

Just the Fats

January 24, 2012
The market for fats and oils continues to grow. Packaged Facts estimates the segment reached $9.2 billion in sales by the end of 2011 and forecasts it will hit $10.6 billion by 2016, buoyed by research supporting the role of specific types of fat in maintaining health.
Read More

Best Chains

January 24, 2012
Speaking of fast food, a new Zagat survey recently revealed the names of “America’s best and most popular chains,” according to a September 7, 2011, Los Angeles Times article.
Read More

The World Says Cheese

January 24, 2012
Every country has its favorite cheeses for creating any number of cheese dishes.
Read More

Consumers’ Flavor Preferences Tied to Seasons

January 24, 2012
The flavors of foods consumers crave can vary depending on what the date on the calendar shows.
Read More

To the Future

January 1, 2012
One of the great things in life is constant change, but you need not look far for a foundation of stability and familiarity. Digital media offers ever more efficient and inexpensive methods of communications, yet Prepared Foods in print (originally Canner/Packer) is entering its 117th year as strong as ever.
Read More

Natural Sodium Replacer

January 18, 2012
KaliSel is a high-purity potassium chloride (KCI) of natural origin. It is used as a substitute for sodium chloride (NaCl) in many areas of the food industry.
Read More

Shift Work and Diabetes Risk

January 26, 2012
Women whose jobs require them to rotate through day and night shifts (such as nurses) may be increasing their diabetes risk, especially if they maintain that schedule for a long period of time.
Read More

When Opportunity Knocks, It Could be Gluten-free

January 26, 2012
Menu items with descriptions that reference gluten, cholesterol, sugar and other health-related topics are expanding on restaurant menus as more operators recognize an increasing number of Americans adhere to special diets.
Read More

150 Years of Specialties

January 26, 2012
Nigay, maker of specialty caramels in France since 1855, has more than 300 products comprising four ranges in its portfolio to appeal and inspire.
Read More

Men Shopping and Home-cooks

January 26, 2012
The Lempert Report’s top ten food trends to watch for 2012 include two of special note.
Read More

Yeast: The Next Generation

January 26, 2012
Functional Technologies Corp. recently reported the development of a 3rd generation of its proprietary, acrylamide-preventing (AP) yeast platform.
Read More

Specialty Soy Protein

January 26, 2012
Solbar, a producer of specialty soy proteins, recently launched two new advanced products to expand its line for meat and poultry applications.
Read More

New Star Stabilizer

January 26, 2012
Fiberstar Inc. and Gum Technology have formed a collaboration to create Hydro-Fi, an all new line of texturizing ingredients for the food industry.
Read More

Salty Perception

January 26, 2012
Nu-Tek Salt has developed a patented technology that minimizes the metallic note of potassium chloride to give a similar perception to that of salt.
Read More

Zinc Citrate Dihydrate

January 26, 2012
Since 2009, Jungbunzlauer has produced zinc citrate trihydrate, a high-quality zinc salt for food, pharmaceutical and cosmetic applications.
Read More

Blueberries Year-round

January 25, 2012
Blueberries add fruit identity, texture, color and flavor excitement to sauces, marinades, salsas, etc., by bringing out the best in the foods they “dress.”
Read More

Multimedia

Videos

Air Products Video

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!

Table Of Contents Subscribe

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

 

www.research-store.com/preparedfoods/Product/alcoholic_drinks_in_the_united_states?productid=C62C083F-3988-4404-8CC4-2354D62AE7F5

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.

STAY CONNECTED

Facebook icon Twitter icon  YouTube iconLinkedIn icon