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.

Allergens/Intolerance

Ingredient, consumer and regulatory information for the formulation of foods with reduced allergenicity issues.

ARTICLES

A Healthy Start with Cereals and Bars

Granola grew in cereal introductions over the course of the year, as did sales for the cereal category as a whole.
March 14, 2014
The fog that has enveloped the ready-to-eat (RTE) breakfast cereal category in recent years lifted somewhat in 2013, as breakfast cereal makers saw glimpses of something that had merely been a mirage in recent years: growth.
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Bakery Bonanza

The bakery foods market provided plenty of headlines in 2013, but not in the usual way and not from the usual sources.
March 14, 2014
The year 2013 will go down in history as the year the “Cronut” was born.
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Defining Dairy

Milk processors have turned to efforts to make milk a more convenient option, with extended shelflife packaging and on-the-go convenience.
March 14, 2014
Dairy is one of the most frequently shopped grocery departments, with 36 trips per year, finds the International Dairy-Deli-Bakery Association’s (IDDBA) “What’s in Store 2014” report.
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Getting the Mojo

Clif Bar & Company introduced CLIF MOJO Fruit & Nut and CLIF MOJO Dark Chocolate.
March 5, 2014
Crafted with 70% organic ingredients, CLIF MOJO Fruit & Nut and CLIF MOJO Dark Chocolate deliver a gluten-free snack.
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JV for Gluten-free Beer

US Beverage will be the exclusive national sales and marketing representative for the New Planet beer brand.
February 27, 2014
New Planet also plans to expand the Boulder brewery to accommodate a tasting room and, at the same time, increase brewing capacity.
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Free and Clear

Consumers turn to allergen-free foods with increasing frequency, and for reasons beyond allergies, as some believe a gluten-free diet can help them manage weight and is a healthier option.
February 17, 2014
In the summer of 2013, the U.S. FDA published a new regulation defining “gluten free” for voluntary food labeling.
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In Defense of Wheat

Health expert Marion Nestle comes to the defense of foods containing whole-wheat.
February 5, 2014
In fact, researchers concluded that “no data justifies a negative opinion about whole-wheat products in a healthy population."
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Gluten-free in 2014

Gluten-free looks poised for continued growth in 2014.
January 31, 2014
Four in 10 health conscious respondents (41%) are planning to buy more gluten-free products this year.
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Restaurant Sales Growth Continues

This will mark the fifth consecutive year of restaurant industry sales growth despite a continued challenging economic landscape.
January 29, 2014
Industry sales are projected to exceed $683 billion in 2014, up 3.6% from 2013's sales volume of $659.3 billion.
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Yogurt from Dairy Alternatives

Food scientists announced the development of a yogurt alternative made with plant “milks” instead of cow’s milk.
January 6, 2014
The researchers said their alternative could be specially formulated for people with allergies to cow’s milk, as well as those who are lactose or gluten intolerant.
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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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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

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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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