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.

Meals & Sides

Ingredient, formulation, consumer and market trend information for developers of main and side dishes.

ARTICLES

Right on Rice

New research shows that consumers can improve their diets simply by enjoying white or brown rice as part of their daily meals.
April 11, 2014
Researchers analyzed the National Health and Nutrition Examination Survey datasets from 2005-2010 and evaluated the association of rice consumption with overall diet quality and key nutrient intakes.
Read More

Targeting the Gourmet

Economic woes may have impacted away-from-home dining, but consumers still crave restaurant-quality food and beverage options—and expect retail products to deliver the same quality and cutting-edge taste experience.
April 11, 2014
According to the Specialty Food Association’s “The State of the Specialty Food Industry 2013,” specialty food is among the fastest growing U.S. industries with sales skyrocketing 22.1% between 2010-2012.
Read More

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.
Read More

Specialty for B&G

B&G Foods Inc. entered into an agreement to acquire Specialty Brands of America.
April 7, 2014
The deal is worth approximately $155 million in cash.
Read More

Food Ads Confusing Children

Researchers contend children under the age of 10 are mistaking apple slices for french fries and failing to recognize milk as a substitute for soda.
April 4, 2014
Only 10% of the participants identified Burger King’s sliced apples as actual apples, while the majority of children said they were french fries.
Read More

New VP at Dole

Dole Packaged Foods promoted Stuart McAllister to the position of vice president of Sales & Marketing, Foodservice & Industrial.
April 4, 2014
He replaces Chris Lock who retired on March 21, 2014, after 20 years with the company.
Read More

Bold Flavors, Clean Labels

SupHerb Farms’ new pastes, pesto and purees are ideal for product developers working on new ethnic flavor profiles or planning distinctive accents to mainstream product lines
April 2, 2014
SupHerb Farms, a supplier of frozen herbs and flavoring solutions, offers six new items to help manufacturers capitalize on emerging food trends and a clean ingredient list.
Read More

How Fast Food Fares

Chick-fil-A and Sonic Drive-In deliver the best customer experience in the fast food industry.
March 24, 2014
Chick-fil-A led the food chains for the third year in a row.
Read More

Seafood Additions

Matlaw's is launching a new brand identity, new seafood products and flavor combinations, and a refreshed website.
March 17, 2014
The new options are launching at the 2014 Seafood Expo North America.
Read More

Making the Meal

Comfort foods lead the way in meal introductions, with ethnic twists on familiar meals also playing a key role.
March 14, 2014
A Noodles & Company survey, its “2013 National Noodles Poll,” found some 59% of U.S. adults eat noodles or a pasta dish at least once a week.
Read More

EVENTS

Fundamentals of Food Science Short Course

4/28/14
Penn State University
Food Science Building
University Park, PA
United States

Best of Food & Beverage Packaging

4/29/14
The Marquette Hotel
710 Marquette Avenue
Minneapolis, MN
United States
Best of Food and Bev PackagingThe Best of Food and Beverage Packaging is an event like no other in packaging: Combining the most relevant technologies and trends in the food and beverage packaging segments with the vision needed to successfully sell to consumers in this ever-shifting market landscape.

Read More

Global Pouch Forum

6/11/14
Westin Beach Resort
321 N. Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL
United States
Global Pouch Forum logoThe Global Pouch Forum is the largest conference focused on pouch formats in packaging and their growth prospects worldwide, attracting an audience of more than 500 attendees in 2013.

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