Culinology -- March 2014 - (Page 3)

CONTENTS 10 | Gluten-free innovation EDITORIAL STAFF Editor | Keith Nunes Contributing editor | Contributing editor | Contributing editor | Contributing editor | Donna Berry Jeff Gelski Susan Malovany Monica Watrous Consumer demand has spurred the development of ingredient technologies PUBLISHING STAFF Chairman | Charles S. Sosland Vice-chairman | L. Joshua Sosland President and publisher | Mark Sabo Director of publishing | G. Michael Gude Associate publisher | Dave DePaul Associate publisher | Bruce Webster Vice-president, chief financial officer | Melanie Hepperly Audience development director | Don Keating Advertising manager | Nora Wages Director of design services | Sadowna Conarroe Designer / Digital systems analyst | Marj Potts Circulation manager | Judith Tinberg Manager of advertising design | Becky White Director of e-Business | Jon Hall Director of online advertising / promotions | Carrie Fluegge Promotions manager | Lon Davis 18 18 | A perfect pair Mastering the art of flavor matchmaking Culinology® is a registered trademark of the Research Chefs 28 | All that jazz Culinology® is published quarterly by Sosland Publishing Co., 4800 Main Street, Suite 100, 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 10920-0324. © 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 4800 Main St., Suite 100, Kansas City, Missouri 64112 U.S. Tel: 1-816-756-1000, Fax: 1-816-756-0494 or email circ@sosland.com. Golden State Foods' Fred Heurtin likes to ensure his company remains in tune with its customers 28 39 | What's next? This year's Winter Fancy Food Show highlighted several new product development trends 39 4 6 46 50 | | | | President's message Emerging trends Petits Fours Events Cover Photo ©Pillsbury MARCH 2014 | Culinology | 3

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

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