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Culinology
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Creating a ‘clean’ taste

05.18.2015

By Keith Nunes

Preserving an established flavor often tough when reformulating for a clean label.

World on fire — The future of spicy foods

01.15.2015

By Jeff Gelski

Flavors from Asia, Africa and the Americas deliver specific types of heat.

Inside Campbell Soup’s product development process

03.17.2014

By Keith Nunes

The company's Culinary Trendscape foresees a big year for Brazilian cuisine, sophisticated sweets and bolder burgers.

Special report: Going gluten-free

03.05.2014

By Donna Berry

Consumer demand has spurred the development of ingredient technologies to grow the market.

Children’s menu trends

01.08.2014

By Karen Weisberg

Product developers are creating flavorful, healthy children’s products that stand out on menus.

Dessert trends 2014: Sweet, single and ready to please

01.06.2014

By Donna Berry

Out-of-home dessert consumption is on the rise as consumers expand their definition of “dessert” to include more nontraditional items, Technomic says.

Health, energy keys to labeling claim sales growth

12.19.2012

By Keith Nunes

Snacks and cooking ingredients are the leading categories when it comes to health claims.

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