Campbell culinary institute, david landers

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

Fat Reduction

Ingredient formulations, new product & consumer trend information to reduce saturated, trans and total fat levels.


Cutting the Fat

Researchers say low-fat, creamy desserts and sauces could be made as tasty and visually appealing as their full-fat counterparts simply by adjusting the calcium and acidity levels.
March 24, 2014
The researchers said that the method enabled them to successfully reduce the fat content in a model white sauce from 10% to 2% without compromising on the taste and texture of the product.
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Saturated Fat and Heart Health

A report finds that reducing saturated fat intake does not result in improved heart health.
March 19, 2014
The study's author concludes it has not been proven that saturated fat itself may increase the risk of heart disease.
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Yogurt and Diabetes

Eating yogurt may significantly reduce chances of getting adult-onset diabetes.
February 7, 2014
Adults who eat a 125g serving of yogurt four or five times a week have a 28% reduced risk of type 2 diabetes compared with those who eat none.
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The Lure of the Sweet

A study found what really draws people to sweet treats like milk and chocolate shakes is not the fat that they contain but actually the sugar.
December 16, 2013
Scientists tracked the brain activity of more than 100 participants when they consumed chocolate flavored milkshakes.
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Trans-Free Alternatives to PHOs

November 11, 2013
As the U.S. Food and Drug Administration announces its preliminary determination that partially hydrogenated oils are not “generally recognized as safe” (GRAS), global oils leader IOI Loders Croklaan is inviting food manufacturers to its Creative Studio to reformulate applications with its existing suite of readily available trans-fat-free solutions.
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FDA Targeting Trans Fats

The FDA has taken the first steps toward eliminating the artery-clogging substance.
November 8, 2013
Products containing trans fats are already increasingly hard to find in grocery stores and restaurant menus amid widespread agreement about the risks they pose to public health.
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Hiland Adds Lactose-free Milks

The dairy known for its Splash of Fresh Flavor is debuting five varieties of lactose-free milks.
June 19, 2013
The varieties include a 2% reduced fat, fat-free, fat-free extra, vitamin D and vanilla almond fat-free options.
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Fat Consumption and Alertness

A new study shows that eating higher amounts of fat is associated with increased daytime sleepiness.
May 14, 2013
Eating higher amounts of carbohydrates is associated with increased alertness.
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2013 New Products Annual: Meals

Making Meals Matter

In addition to efforts to improve the healthfulness of processed meals, manufacturers also sought to boost the nutritional reputation of packaged meats.
March 28, 2013
In the area of convenience meals and processed meats, health and nutrition proved a solid selling point in 2012, as developers refined formulations and consumers turned to in-home dining in the midst of a challenging economy.
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New Functional Flavors Useful for Fat and Sugar Reduction

A spray-dried powder promises to benefit better-for-you products seeking to reduce fat and sugar.
March 21, 2013
Edlong Dairy Flavors offers two new functional dairy flavors that are especially useful in the better-for-you category when reducing fat and sugar.
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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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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


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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