Campbell Soup Company, Camden, N.J., announced plans to launch more than 200 new products in fiscal 2015 to meet consumers’ changing tastes, preferences and needs.

Prior to joining Handy, Ascoli led the culinary development at Kettle Cuisine for six years.

Canned foods are not only a staple in healthier diets, they are associated with higher intakes of fruit and vegetables, dairy, lean protein and whole grains.

Brian Buck, senior vice president and general manager, Takasago International Corp. (USA) Flavor Division, announced that Bill Adair has taken on the role of Takasago’s global coordinator for the Campbell Soup Company and that Amanda Carey Dunn has been named Takasago Flavors’ sales and marketing manager for the Mint and Sensates Group.

There are primarily two types of soup classification: broth-based (think chicken noodle) or cream-based (think chowder).

Growth has been elusive in packaged soups in recent years, but 2013 saw soup makers willing to embrace unconventional approaches to jump-start sales.

The simplified ingredient panel lists only water, chicken, onion, sea salt and rosemary extract.

Restaurants offering soup and salad now face considerable competition from the retail segment.

The 2014 Culinary TrendScape report is part of Campbell's culinary monitoring and tracking system that identifies and categorizes the most impactful food topics and follows them as they evolve through six distinct stages.

Diana, Food Division offers a wide range of fish and seafood products sourced from different fishes (including salmon, cod) to crustaceans, such as shrimp and green crab.