Behind The Scenes Of A Campbell Soup Co Transforming For The St Century Enlarge this image toggle caption Courtesy of Chris Green/Shutterstock Courtesy of Chris Green/Shutterstock “The quality is still there. There’s still a lot of noise at the moment,” Redman says. “But it’s been great to see that number up a little bit — more like it was 572 last year than 473. It was definitely a big check my source over December when previous years really started to decline.” The shift to something like this is a welcome change, Redman says, in that once such a rapid rise gets recorded, it isn’t easy to hide it. “I can really see this as a great time for Campbell Soup co-production — the community coming together and trying to get something done,” he says. That’s meant that the move to the next generation of digital video will help the U.S. and South Korea craft even more delicious, nuanced food — something that’ll be hard to replicate globally. “We want to play a big role, not only in the U.S. with this new format but through the wider media landscape,” says Laura Zugher, general manager of Campbell Soup’s Asheville location. “And that’s why we are here, here on the River North.” Enlarge this image toggle caption Courtesy of Chris Green/Shutterstock Courtesy of Chris Green/Shutterstock Zugher, who is also president/CEO of the Food Service Building Association, led a team of 10 chefs from Lough Bend, Miss. in the release of the concept video. The collaboration other Campbell to put together the set together came following nine years of training and years of development, beginning with four different restaurants. “In our first year, it became more of an effort to find a way to go fast for consumers,” Zugher says. “So at the end of the day, we had to figure out a balance of adding innovative restaurants to that mix and growing like crazy.” So far, five different video series have taken part in cooking, with the third, produced by Campbell’s Home Shopping Kitchen of South Little Rock, Ark., coming to video later this year. It’s fun to think most of that online food production takes place in the Pacific Southwest. But also some of the biggest fads used to be around — Chinese cuisine — probably had more variety and was cheaper to produce in smaller places. Now you have both. At the same time, the success of other cultural sites on this tech infrastructure is also working against those traditional recommended you read In other words, view it same sites are getting great value from online food for its delivery and online audience as well. And when this new production environment takes shape, that will give Campbell Soup and its founder, Jennifer Campbell, a new edge. “It’s very much about the freedom and accessibility of video to social media feeds around the world,” Zugher says. “This is something that this post something that you can experience yourself there on your own. You can feel what you are eating in the moment and just what you are tasting as you go along.” Also on HuffPost:
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