Culinology - May/June 2011 - (Page 4)

WELCOME RCA welcomes Sosland Publishing Co. as new CULINOLOGY® magazine publisher ATLANTA — The Research Chefs Association (RCA) is pleased to announce that Sosland Publishing Co., Kansas City, will serve as the new and exclusive publisher of the organization’s official publication, CULINOLOGY magazine. Sosland Publishing brings nearly 90 years of publishing experience within the food and beverage industry, with print and online offerings including Food Business News, Baking & Snack, Milling & Baking News, Meat & Poultry, World Grain and Baking Buyer. “The Sosland Publishing Company has demonstrated a commitment to evolving the magazine in the right direction and building on the CULINOLOGY brand with us as we continue our commitment to reaching out to the broader food industry. The company has all of the qualities we hoped for in a publisher and we welcome them to the Research Chefs Association family,” said RCA President Janet Carver, senior Culinology group leader at National Starch Food Innovation. Sosland Publishing begins producing the magazine with this issue, and each subsequent issue will discuss major food industry topics as well as product trends, regulatory issues and ingredient developments. In addition to this issue, CULINOLOGY will publish in September and December this year and have four quarterly issues in 2012. The circulation includes more than 20,000 print and digital subscribers consisting of the entire RCA membership, as well as the research and development and corporate thought leadership in food and beverage product development. “We are pleased to bring you this exciting new version of CULINOLOGY magazine,” said Mark Sabo, president of Sosland Publishing. “The expanded publication, both online and print, will provide research chefs, corporate managers, culinary scientists, and other product development professionals an insider’s view of trends in the research and development arena. We look forward to taking CULINOLOGY to the next level with a refined focus on the stories and news that matter most to culinology professionals.” Editorial submissions may be sent to Keith Nunes, the editor of CULINOLOGY, at Sosland Publishing Co., 4800 Main Street, Suite 100, Kansas City, MO, 64112; Advertising opportunities for CULINOLOGY magazine are also available. Contact Mike Gude by email or at (816) 756-1000 to learn more about our custom-tailored marketing opportunities. BOARD MEMBERS PRESIDENT Janet Carver Senior Culinology Group Leader National Starch Food Innovation VICE-PRESIDENT Christian “Kit” Kiefer, CEC, CCE, AAC, FMP Dir. Culinary Services/Corp. Exec. Chef Schwan’s Food Service, Inc. TREASURER Marilyn Carlson Owner/Principal Culinologist Dogwood Solutions SECRETARY Charles Hayes, CRC, CEC Director of Culinary - National Accounts Awrey Bakeries LLC IMMEDIATE PAST PRESIDENT Harry J. Crane Executive Chef Kraft Culinary Center of Excellence DIRECTORS Kevin Anderson Owner Kevin M. Anderson, LLC Alison Brushaber President Hail Merry Snacks, LLC John Draz, CEC, CCE Executive Research Chef Ed Miniat, Inc. Susan Edwards, CC Foodservice Manager Sealed Air/Cryovac Dianna Fricke, CRC, CWPC Executive Chef, Research & Development J.R. Simplot Company Michael Leitner Sr. Executive Chef ConAgra Foods Lamb Weston Christopher R. Loss, Ph.D., AOS Director, Menu Research & Development The Culinary Institute of America Allison Rittman, CRC Corporate Chef/Owner Culinary Culture Marshall Scarborough Research & Development Chef Popeye’s Louisiana Kitchen Suzanne Vieira, MS, RD Department Chair Johnson & Wales University BOARD MEMBER AT LARGE Wylie Dufresne Chef/Owner WD-50 Restaurant 4I CULINOLOGY I MAY/JUNE 2011

Table of Contents for the Digital Edition of Culinology - May/June 2011

Culinology - May/June 2011
WELCOME - RCA welcomes Sosland Publishing Co. as new CULINOLOGY ® magazine publisher
Fast-casual segment sets the restaurant sales pace
Local, regional claims appearing on more menus
GLUTEN FREE - Specialized menu management
CALORIES - Counting calories
BEEF FLAVOR - Savory infl uence
COST MANAGEMENT - Menu cost management
2011 SHOW SHOTS - RCA Annual Conference & Culinology Expo
N.R.A. WINNERS - ‘And the winners are …’

Culinology - May/June 2011