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Prepared Foods May 1, 2005 Tom Zind	Stirring Up the Pot Soup is comforting, but consumers want more excitement and flair. So while traditional standbys still dominate the market, soups with gourmet ingredients, health-oriented ingredient labels and innovative packaging quickly are gaining ground.
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Soup's On; Sides, Too Soup as a diet food... Flavor gene for jasmine, basmati rice discovered... Soups concentrating on ethnic flavors... Gluten-free products popular in Australia, Africa... etc.
Prepared Foods March 15, 2006 Anju Holay	Meal-y Mouthing Statistic indicates the need for -- and the rapid growth of -- the convenience meals, soups, sides, and processed meats categories.
The Motley Fool February 27, 2006 Brian Gorman	Campbell Soups Up Soup The soup outfit's new product initiative should give it a major marketing advantage. What will it mean to investors?
Food Processing September 2008	Campbell Makes Soup of V8 Campbell Soup Co. extends its 50-year-old V8 franchise -- known for delivering vegetable nutrition -- with Campbell's V8 soups.
Food Processing October 2012 Dave Fusaro	Global Flavors Are Capturing Imaginations And Driving Sales Authentic spices are the key as even the most mainstream food companies try out bold new ethnic offerings.
Prepared Foods August 1, 2005 Marcia A. Wade	Something to Stew From stew to soup, the plan for formulating a product requires a balance between flavor, texture, health and convenience. Manufacturers should take into consideration the end-user's needs in order to ascertain nutritional, functional, sensory and economic targets.
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Meal Times Ethnic sauces seek authenticity... Meal kits for microwaves and crock-pots... Convenient-lunch concept goes global... etc.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Food Processing August 2008 Mark Anthony	Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal.
The Motley Fool September 13, 2006 Brian Gorman	Will Campbell Get Hotter? Fourth-quarter results left investors feeling cold, but consumers may be warming up to a new line of soups.
Prepared Foods September 2007 Kristin Rose	Category Analysis: Sauces The market for these products is challenging.
Seasoned Cooking January 2007 Janice Faulk Duplantis	The Scoop on Soup Soup may be the first course of a meal or it can be the whole meal. Here are some of the more common variations of soup plus information and tips on preparing, serving and storing homemade soups.
Prepared Foods March 15, 2006 William A. Roberts, Jr.	The Joy of Snacks Low-sodium offerings begin to trickle onto store shelves... Companies launching smaller-sized, often reformulated versions of long-time favorites... Kraft adds more pistachios, less sodium to Planters NUT-trition Heart Healthy Nut Mix... etc.
The Motley Fool July 27, 2011 Shubh Datta	Why Campbell Soup Tastes Bitter After facing two years of declining U.S. soup sales, Campbell looks to boost its performance.
Nutrition Action Healthletter April 2001	Right Stuff vs. Food Porn Finding a packaged cream soup that's low in sodium and that tastes great is next to impossible. Make that was. Imagine Soups manage to pull off the minor miracle... New Burger King BK Cravers are nothing more than fatty cheese encased in a deep-fried coating...
Food Processing November 2011	Food Processing Editors Pick Their Favorite New Food and Beverage Products of 2011 Our favorite products of the year tend to please, calories be damned!
Prepared Foods January 1, 2006 William A. Roberts, Jr.	Dressing Down Now that low-carb introductions are on the downswing, manufacturers of dressings, marinades and sauces are finding new ways to attract interest.
Food Processing November 2008 Diane Toops et al.	Favorite New Food Products of 2008 Our annual unscientific picks for the best new products of the past year. This year, we see two themes emerge.
Food Processing June 2007	FMI/Power of Five Show: End of an era Many of the biggest food processors were missing from this year's FMI show, but new products were plentiful.
Prepared Foods November 1, 2005 Marcia A. Wade	Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations.
Prepared Foods January 1, 2006 Marcia A. Wade	A Pinch of Salt Reducing the sodium content in processed foods is a challenging, but no longer impossible task -- thanks to natural ingredients, salt substitutes, yeast extracts and salt's "taste siblings."
Food Engineering June 1, 2005 Kevin T. Higgins	New soup's on Campbell Soup Co. spent more than two years validating the aseptic process used at its Toronto, Canada plant for the FDA. Now, it's ready to deliver its first aseptically processed 'soup with particulates' to the US market.
Prepared Foods April 1, 2005 Wilbert Jones	Ingredient Challenges: New Latin Cuisine: A Taste Of Chile American interest in Latin foods gives U.S. manufacturers a good reason to explore Chilean cuisine, rich in flavors and recipes, and to develop and offer adventuresome Americans foods inspired by this country.
Food Processing July 2010	2010 R&D Team Winner: Annie Chun's Inc. Our 2010 R&D Team Winner introduces Western palates to Eastern delights.
Prepared Foods May 1, 2005	The Mix in the Melting Pot While Chinese, Italian and Mexican foods remain the "big three" choices at meal time, other ethnic cuisines are entering the mix -- offering vast opportunities to food manufacturers.
Prepared Foods July 1, 2005 Wilbert Jones	A Taste of Moroccan Cuisine Many in the Western world appreciate Moroccan cuisine, but its presence in the U.S. culinary scene has been limited. A handful of cutting-edge chefs and retailers are introducing Americans to tagines, Harira soup, couscous and preserved lemons.
Prepared Foods January 2009 William A. Roberts, Jr.	Article: Discovering the Trends Hints from the 2008 New Products Conference on what lies ahead for new products, as well as details about the latest trends facing developers and consumers alike.
Food Processing March 2012 Diane Toops	Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic.
Prepared Foods October 2007 Wilbert Jones	Article: A Taste of Thai Cuisine The foods of Thailand are made of exotic ingredients that are prepared easily and quickly.
Prepared Foods May 1, 2006	Mainstreaming Old World Tuscan The Tuscan style of cooking brings out the purity and natural flavor of ingredients without relying on heavy sauces and seasonings.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
Delicious Living Laurel Kallenbach	Fragrant Flavors Of Singapore Food is a national obsession in Singapore and there is no better place for a Far East culinary adventure than the tiny island at the tip of the Malaysian peninsula...
Prepared Foods September 1, 2006 Wilbert Jones	Taste of Madagascar The fare of Madagascar is simple, but hearty. Meat, chicken, rice, vegetables, cassava, garlic, bananas and coconut milk are some ingredients that form the basis for many typical dishes.
Food Processing September 2009 Diane Toops	Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors.
Prepared Foods January 1, 2007 Wilbert Jones	Classic Southern Cuisine The author of Smothered Southern Foods shares insight into "smothered" foods, their history and a few family recipes from his recently published cookbook.
BusinessWeek June 23, 2011 Brady & Boyle	Campbell's Recipe for a CEO Yields Denise Morrison The chief executive replacing Douglas Conant looks like a safe choice, though her campaign to reduce sodium has been controversial for the soup-maker.
Food Processing March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
Food Processing July 2012 Deborah Cassell	When It Comes To Flavors, The Heat Is On It used to be only some like it hot; today, everyone enjoys spicy foods.
Prepared Foods January 1, 2006 Bret Lynch	Fishy Foodservice Trends As the foodservice segment vies to capture a share of the growing seafood market, consumers have been rewarded with a tantalizing array of healthy and diverse menu options.
Delicious Living John DeMers	Whole Meal Soups Soup's on! In some traditions, soup is the perfect beginning to a culinary smorgasbord; in others, the end of an elegant meal. But on cold wintry days, soup can be a meal unto itself...
Prepared Foods May 1, 2006	On the National Menu Vinaigrettes have become a popular flavor component of menu items... The chipotle pepper's spicy, smoky flavor appeals to the mass restaurateur... Pesto has heightened its profile beyond the traditional pasta realm... etc.
Food Processing November 2009 Diane Toops et al.	Editors' Picks for Top New Food Products of 2009 Fit, fast and fun were new product themes for the year; here are nine products that caught our fancy -- and land in our shopping carts.
Food Processing July 2005 Frances Katz	You say savory, I say umami Flavor manufacturers and food processors believe that "savory" -- and its Asian synonym "umami" -- describes the fabled "fifth" flavor descriptor, along with salty, sour, sweet, and bitter.
Food Processing January 2005 Frances Katz	What will be the top flavors for 2005? Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity, says this veteran food industry reporter.
Food Processing August 2011 Anthony & Feder	Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter.
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
Delicious Living August 2006 Joel Warner	Chillin' on frozen foods Frozen food is a convenient way to add to your menu without a lot of prep time, and flash-frozen vegetables and fruits can be more nutritious than canned or even fresh.
Food Processing June 2007	Rollout: June's best new products Baby foods formulated for time of day feedings... Heart-healthy OJ... Yogurt for kids... Grilling seasonings... Ethnic-inspired grilling meats... etc.
Prepared Foods July 1, 2006	Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine.