Campbell culinary institute, david landers

Campbell’s Culinary & Baking Institute merges menu trends with food formulation.


Ingredient, formulation, consumer and market trend information for developers of soups.


Soup’s On!

New ethnic and upscale soups require quality, authentic flavors. Here’s a “soup-to-nuts” look at soup—and how to develop and preserve those flavors through the process.
April 11, 2014
There are primarily two types of soup classification: broth-based (think chicken noodle) or cream-based (think chowder).
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First Person

Prepared Soups & Side Dishes: A Corporate Executive Chef’s Perspective

April 10, 2014
Editor’s note: Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods, a Fall River, Mass., processor of fresh and frozen soups, sides, sauces and entrees.
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Soups and Sides Get Creative

Growth has been elusive in packaged soups in recent years, but 2013 saw soup makers willing to embrace unconventional approaches to jump-start sales.
March 14, 2014
Growth has been elusive in packaged soups in recent years, but 2013 saw soup makers willing to embrace unconventional approaches to jump-start sales.
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Pacific Reformulates Broths

Pacific Foods is unveiling a new and cleaner version of its line of chicken broths.
March 10, 2014
The simplified ingredient panel lists only water, chicken, onion, sea salt and rosemary extract.
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Soup is On-trend

Across the foodservice spectrum, operators are capitalizing on the popularity of soup and salad.
February 6, 2014
Restaurants offering soup and salad now face considerable competition from the retail segment.
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Campbell Outlines 2014 Trends

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.
December 5, 2013
The 2014 Culinary TrendScape report is part of Campbell's culinary monitoring and tracking system that identifies and categorizes the most impactful food topics and follows them as they evolve through six distinct stages.
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Natural Seafood Taste, Color

Diana, Food Division offers a wide range of sustainable, clean label fish and seafood products that deliver taste, color and health benefits.
November 21, 2013
Diana, Food Division offers a wide range of fish and seafood products sourced from different fishes (including salmon, cod) to crustaceans, such as shrimp and green crab.
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Gluten-free Soup with Kale

Blount Fine Foods combines on-trend flavor with top-of-mind health attributes.
November 21, 2013
Blount Fine Foods, Fall River, Mass., combines on-trend flavor with top-of-mind health attributes. A
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All-natural, Authentic Ingredients

Kettle Cuisine emphasizes ingredient integrity in four new all-natural, fresh soups.
November 21, 2013
This fall saw Kettle Cuisine, Chelsea, Mass., introduced four all-natural, fresh soups: Chicken Enchilada, Caribbean Jerk Chicken (pictured), Moroccan Vegetable Stew and Roasted Corn & Poblano.
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Turkey Kale Soup

Sandridge Food Corp. offers two new soups to warm up foodservice patrons and supermarket deli consumers.
November 21, 2013
Sandridge Food Corp., Medina, Ohio, offers two new refrigerated soups to help warm up foodservice patrons and supermarket deli consumers on fall afternoons and evenings.
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Fundamentals of Food Science Short Course

Penn State University
Food Science Building
University Park, PA
United States

Best of Food & Beverage Packaging

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.

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Global Pouch Forum

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.

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Air Products Video


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
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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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

Food Master

food master 2013Food Master 2013 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.


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