Culinology - June 2016 - (Page 3)

TABLE of contents 20 | Adventures in ancient grains 31 | Research chef extraordinaire The unique flavors and textures of wholesome, underutilized crops like farro, buckwheat and barley have modern appeal Herb Stockschlaeder, CRC, brings his passion to every step of product development at Rosina 4| 6| 36 | 39 | 46 | 49 | 44 | New book digs deep into Culinology President's letter Emerging trends Expert voices Industry news Petits Fours News bites A book designed to help chefs, students and product developers approach the science behind the food 12 | Seeing innovation through the smoke Smoke flavors are adding nuance to a variety of applications and formulations Cover image: ©Adobe Stock/yesyesterday EDITORIAL staff --------------- Culinology , Certified Research Chef and Certified Culinary Scientist® are registered trademarks of the Research Chefs Association ® ® Culinology® is published quarterly by Sosland Publishing Co., 4801 Main Street, Suite 650, Kansas City, MO 64112. U.S. Canada Post International Publications Mail (Canada Distribution) Sales Agreement Number 40612608. Send returns (Canada) to Pitney Bowes International, P.O. Box 25542, London, ON, N6C 6B2. Printed in the USA. POSTMASTER: Send address changes to Culinology®, PO Box 324, Congers, NY 109200324. ©Sosland Publishing Co. All rights reserved. Reproduction of the whole or any part of the contents without written permission is prohibited. Culinology® assumes no responsibility for the validity of claims in items reported. Sosland Publishing Co. is a division of Sosland Companies, Inc. Editorial and advertising inquiries should be directed to our world headquarters at 4801 Main St., Suite 650, Kansas City, Missouri 64112 U.S. Tel: 1-816-756-1000 Fax: 1-816-756-0494 or email circ@sosland.com. Editor | Keith Nunes Managing editor | Anna Klainbaum Contributing editor | Donna Berry Contributing editor | Susan Malovany Contributing editor | Karen Weisberg PUBLISHING staff -------------- Chairman and CEO | Charles S. Sosland President | L. Joshua Sosland President emeritus | Mark Sabo Director of publishing | G. Michael Gude Associate publisher | Dave DePaul Associate publisher | Bruce Webster North American sales | Matt O'Shea Chief financial officer | Staci Greco Audience development director | Michael Barbee Advertising manager | Nora Wages Advertising materials coordinator | Erica Reyes Director of design services | Sadowna Conarroe Designer / Digital systems analyst | Marj Potts Associate design services manager | Ryan Alcantara Circulation manager | Whitney Hartman Manager of advertising design | Becky White Director of e-Business | Jon Hall Director of online advertising / promotions | Carrie Fluegge JUNE 2016 | Culinology | 3

Table of Contents for the Digital Edition of Culinology - June 2016

Culinology - June 2016
Table of Contents
President's Letter - Best job competition
Emerging Trends - Five millenial-fueled food trends
The sun is rising on Japanese small plates
Flavor Trends - Seeing innovation through the smoke
Ingredient Trends - Adventures in ancient grains
Member Profile - Research chef extraordinaire
Expert Voices - Gas vs. electric
Industry News from the Research Chefs Association
Culinology Book - New book digs deep into Culinology
Petits Fours - Hormel launches product line for cancer patients
Vermont indicates enforcement priorities for GMO labeling law
Feeding Hispanic millennials’ craving for culture
Combo meals regaining appeal
Dairy alternatives straying from soy
News Bites - Trendspotting at the Culinology Expo
Ad Index

Culinology - June 2016

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