Culinology - March 2016 - (Page 36)
EXPERT voices
Five questions for
Campbell's master chef
Chef Thomas Griffiths shares top trends
influencing product development
by Monica Watrous
mwatrous@sosland.com
36 |
Culinology | MARCH 2016
On any given Friday morning, the culinary team at The
Campbell Soup Co. gather and eat. During one recent
meeting, the chefs tasted a wicked Thai-style chicken and
rice soup and a barbecue chili.
"One of our chefs became so interested in barbecue that
he became a barbecue master judge, and we now have
a smoker in our kitchen, so we make our own hot dogs
and charcuterie and burnt ends," said Thomas Griffiths,
certified master chef and vice-president of culinary at
Campbell.
Guiding product development at the Camden-based
company is an annual report of culinary trends compiled
by Campbell's global network of chefs, bakers and culinary
professionals. The Culinary TrendScape report highlights
10 trends in various stages of development, from stage
one representing discovery to stage six representing
expansion beyond mainstream use. In between are stage
two (introduction), stage three (adoption), stage four
(mainstream) and stage five (established).
"We use it internally as an educational and inspirational
tool," Mr. Griffiths said. "We think it's a competitive advantage we have in the marketplace. I manage a really diverse
team of chefs. We definitely study the trends from other
companies, and they're great, but we wanted to personalize it as well so the trends we're studying and researching,
we own, we know, we understand, and they can use in the
food we make."
Cooking with fire, authentic Thai cuisine and Frenchinspired dishes and pastries were identified as trends in the
early stages of development. Stage-three trends include ice
Table of Contents for the Digital Edition of Culinology - March 2016
Culinology - March 2016
Table of Contents
President's Letter - The right hand side of the page
Emerging Trends - Snack Trend: Think Thin
“New savory” flavors sliding into sweet
Ingredient Trends - Deliciously gluten-free
Dairy Trends - Tapping into trends with dairy ingredients
Member Profile - Recipe for success
Expert Voices - Five questions for Campbell’s master chef
Industry News - Culinology resource book hits shelves
RCA elects new leaders
Local events build Culinology community
Six student teams to compete for top honors
Upcoming events
Petits Fours - Five trends from Winter Fancy Food
Consumers call for more food safety monitoring
Grocery sales soar for breakfast items, exotic meats
News Bites
Ad Index
Culinology - March 2016
https://www.nxtbook.com/sosland/rca/-culinology-december-2021
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
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https://www.nxtbook.com/sosland/rca/2019_03_01
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https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
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https://www.nxtbook.com/sosland/rca/2017_09_01
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