Culinology - September 2013 - (Page 1)

Culinology SEPTEMBER 2013 ® THE OFFICIAL MAGAZINE OF THE RESEARCH CHEFS ASSOCIATION | 16 Filled foods: It’s what’s inside that counts | Barton Dewing’s pasta innovation  | Tools of the sodium reduction trade | Dairy ingredients: Beyond butter, cream and cheese | 8 26 32 42

Table of Contents for the Digital Edition of Culinology - September 2013

Culinology - September 2013
Table of Contents
President's Letter - Sorting fact from fiction
Emerging Trends - Quinoa: Something old in something new
Supermarkets raising the bar on prepared foods
Hand-Held - It's what's inside that counts
Sauces - Breaking the Rules
Member Profile - Pasta Innovation
Sodium - Tools of the sodium reduction trade
Dairy - Beyond butter, cream and cheese
Petits Fours - Meat alternatives on the upswing
F.D.A. defines ‘gluten-free’
Allergens remain significant threat to food safety
Upcoming Events
Ad Index

Culinology - September 2013

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