Culinology -- March 2014 - (Page 1)

Culinology MARCH 2014 ® THE OFFICIAL MAGAZINE OF THE RESEARCH CHEFS ASSOCIATION Going gluten-free Consumer demand is spurring ingredient innovations | 10 AA Flavors: A perfect pair | Member spotlight: Fred Heurtin | New product trends: What's next? | 18 28 39

Table of Contents for the Digital Edition of Culinology -- March 2014

Culinology -- March 2014
Table of Contents
President's Letter - A journey into the future of food
Emerging Trends - Stevia’s use as ingredient may more than double by 2017
The scoop on salty snacks
Most consumers won’t try new items
Ingredient Innovations - Gluten-free innovation
Flavors - A Perfect Pair
Member Profile - All That Jazz
Trends - What's Next
Petits Fours - Private label vs. brands
Freshness will be in favor during 2014
Omega-3 claims losing share in dairy segment
Upcoming Events/Ad Index

Culinology -- March 2014