Culinology - June 2018 - 3

TABLE of contents

10 | Balancing

Founded in 1996, the Research Chefs Association has rapidly
grown to more than 2,000 members, including chefs, food
scientists, technologists, writers, nutritionists, academics,
researchers, consultants, sales and marketing professionals,
suppliers, co-packers, distributors and students.
RCA's members integrate food sciences and culinary
arts expertise to elevate product development.
For more information, visit culinology.org.

authenticity
and innovation
Using global ideas to
develop local concepts

Culinology®, Certified Research Chef ® and Certified Culinary
Scientist® are registered trademarks of the
Research Chefs Association

EDITORIAL staff
Editor | Keith Nunes
Managing Editor | Anna Klainbaum
Contributing Editor | Donna Berry
Contributing Editor | Susan Malovany
Contributing Editor | Karen Weisberg

PUBLISHING staff
Publisher | G. Michael Gude
Associate Publisher | Dave DePaul
Associate Publisher | Bruce Webster
Associate Publisher | Matt O'Shea
Audience Development Director | Michael Barbee
Audience Development Manager | Kay Hudspeth
Audience Development Specialist | Molly Brown
Director of Digital Media | Jon Hall
Digital advertising Manager | Carrie Fluegge
Advertising Manager | Nora Wages
Advertising Coordinator | Chelsea Bulmer
Director of Design Services | Sadowna Conarroe
Design Services Assistant Manager | Ryan Alcantara
Production Specialist & Graphic Designer | Marj Potts
Senior Design Consultant | Becky White
Promotions Manager | Jim White
Promotions Media Designer | Abby Chronister
Sales Coordinator | Whitney Hartman

18 | Fermentation
driving culinary
experimentation
Creative takes on flavor
and wellness offer a fresh
perspective

28 | The real deal
Save-A-Lot's Eric Iserman
on the unique private label
brand

CORPORATE staff
Chairman and CEO | Charles S. Sosland
President | L. Joshua Sosland
Chief Financial and Administrative Officer | Staci Greco
Director of Operations | Meyer Sosland

POSTMASTER: Send address changes to Culinology®,
PO Box 3001, Northbrook, IL 60065-9743.
©Sosland Publishing Company. 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 Company
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 subscriptions@sosland.com.
Culinology® magazine is published quarterly by Sosland
Publishing Company, 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.

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PRESIDENT'S letter
EMERGING trends
INDUSTRY news
PETITS fours
NEWS bites
Cover Photo by: ©Cultured Love

INDEX of companies
915 Labs . . . . . . . . . . . . . . . . . . . . . . . 45
The Absinthe Group . . . . . . . . . . . . . . . 19
Al's Place . . . . . . . . . . . . . . . . . . . . . . . 19
Campbell Soup Co. . . . . . . . . . . . . . . . 45
Cattivella. . . . . . . . . . . . . . . . . . . . . . . . 16
The Cheesecake Factory . . . . . . . . . . . 11
Chobani, LLC . . . . . . . . . . . . . . . . . . . . 46
Culinary Institute of America . . . . . . . . . 10
Cultured Love . . . . . . . . . . . . . . . . . . . . 19
Emmer & Rye . . . . . . . . . . . . . . . . . . . . 19

Farmhouse Culture . . . . . . . . . . . . . . . . 20
Gordon Food Service . . . . . . . . . . . . . . . 6
Ming's Noodle Bar . . . . . . . . . . . . . . . . 11
Nestle SA . . . . . . . . . . . . . . . . . . . . . . . 45
ReGrained . . . . . . . . . . . . . . . . . . . . . . 44
Sonoma Creamery . . . . . . . . . . . . . . . . 46
That's How We Roll LLC . . . . . . . . . . . . 46
True Story Brands Hospitality Group . . . 14
Tulkoff Food Products Inc. . . . . . . . . . . 24
WildBrine LLC . . . . . . . . . . . . . . . . . . . 20
JUNE 2018 | Culinology |

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http://www.culinology.org

Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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