Simple ingredients like sugar, salt, & fat play a complex role in taste & texture of foods.
People love food. You don’t need to look far to find blogs, books, articles, podcasts and documentaries on food and cooking. And what’s not to love? I studied nutrition because I liked learning about food and health. In my spare time, I enjoy preparing meals with my family and friends and watching food documentaries. Despite all of the resources available on food, it is difficult to find factual, easy to understand, information on food science. I reached out to some of our food science gurus to explain the basic roles of a few ingredients used in cooking; salt, sugar, fat, and acid.
FOOD SCIENCE EXPERTS
Here is what I learned about the role these ingredients play in food texture, structure and safety:
I enjoyed picking the brains of some of our food science and technology experts. The more I learn about food, the less I feel like I know. That is one of the reasons I enjoy working at Campbell. I am surrounded by experts with a wealth of knowledge on everything from food safety and product development, to food history and culinary techniques.
Campbell understands that people want to know more about the ingredients in their food and the choices behind the food we make. We are committed to help provide information that makes it easier for consumers to make decisions about the foods they eat. For more information on the ingredients we use in our products, visit www.whatsinmyfood.com.
Meet the Experts
Lindsay Watts, RDLindsay is a nutrition communications analyst at the Campbell Soup Company where she coordinates health professional and consumer communications. She also works with internal and external partners on retail health and wellness programs. Prior to her role at Campbell, Lindsay worked as an in-store retail dietitian. She received her Bachelors of Science in Nutrition and Dietetics from West Chester University and completed her dietetic internship with Pennsylvania State University.
Dillon Friday, Sr. Technologist: Science and TechnologyDillon is one of Campbell’s flavor and ingredient chemistry experts. He works on many flavor projects with Campbell to improve nutrition and enhance the flavor of our foods. Some of his previous projects included sodium reduction, flavor analysis, and flavor troubleshooting. He graduated with a degree in biology from Gettysburg College and will finish his PhD in Biochemistry in June 2017 at the University of the Sciences in Philadelphia.
Kyle Kent, PhD, Senior R&D ManagerKyle is the Senior R&D Manager for the V8® Beverage business. He received his PhD in Food Science & Nutrition from The Ohio State University in 2004, and his career has included roles as a nutrition champion, entrepreneur, wellness program coordinator, food science instructor, and food scientist. Kyle’s product experience includes a wide range of dairy products, fermented foods, chicken stock & broth, and beverages.
Sign up to get the latest company news. Delivered from our family to yours.
To manage your email preferences, click here.