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.

Regulations & Claims

Regulatory updates on ingredient use, label information (e.g., claims, panels and seals) and other R&D challenges.

ARTICLES

Five New Forms of Listeria

Cornell University researchers have identified five new species of Listeria.
April 2, 2014
One of the new finds is named after the researchers' university.
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Consumers and Food Labels

A new poll shows the single most beneficial change to the nutrition label to be a radical design change as opposed to what information is shared.
March 3, 2014
Data show missed opportunities, as the top three most beneficial changes are not addressed in new design proposal.
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Academy of Nutrition on Nutrition Panel Change

Changes announced to the Nutrition Facts label represent a significant step forward, says the Academy of Nutrition and Dietetics.
February 28, 2014
Consumers want information they can use to make healthful choices.
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FDA on the Revised Nutrition Labels

The agency has long been considering changing the Nutrition Facts label.
February 27, 2014
Among other things, FDA is proposing to change some of the nutrients of public health significance that must be declared on the label.
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SQF Certification for Ticklebelly

Steven Roberts Original Desserts and Ticklebelly Desserts announced its Pembroke, N.C., bakery has earned SQF Level 3 Certification.
February 26, 2014
SQF Level 3 is the most stringent and highest level certification awarded by SQFI.
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Ecolabels on Food Purchase

Ecolabels rarely influence food purchases, according to a study.
February 24, 2014
Sustainability had no meaningful impact on food choice, across all product categories.
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Deadline Set for U.S. Food Safety Update

The largest American food safety update in 70 years will be complete by spring 2016.
February 21, 2014
Seven separate rules will be designed to shift the national food safety net from a system geared to respond to illness outbreaks to one designed to prevent them.
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Health Canada Approves Flaxseed Claim

Health Canada accepted a health claim linking ground whole flaxseed to cholesterol lowering.
February 12, 2014
The daily consumption of five tablespoons (40g) of ground flaxseed will help to reduce cholesterol levels.
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Revamping Nutrition Labels

The Food and Drug Administration says that updating nutrition labels is a priority this year.
January 27, 2014
Nevertheless, it is unclear exactly when any label changes would take effect.
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FDA Revising Proposed Rules

The FDA will revise sweeping new food safety rules proposed earlier this year.
December 23, 2013
The move comes after farmers complained the rules could hurt business.
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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!

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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

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

 

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Food Master

food master 2013Food Master 2013 is now available!

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