date:Mar 06, 2014
In the development stage for now, new heating technologies in the future may allow manufacturers to better retain color, nutrients and other characteristics in soup. Dave Watson, vice-president of engineering for Campbell Soup Co./Pepperidge Farm, spoke about emerging technologies that may benefit soup, cookies and crackers March 4 at the American Society of Bakings BakingTech 2014 in Chicago.
In soup manufacturing, the product is held at a certain temperature for a certain amount of time to ki