Culinology -- June 2014 - (Page 3)
TABLE of contents
EDITORIAL STAFF
14 | Middle Eastern cuisine
is emerging
Editor | Keith Nunes
Contributing editor | Donna Berry
Contributing editor | Jeff Gelski
Contributing editor | Susan Malovany
Contributing editor | Monica Watrous
The cuisine is
considered to be where
Chinese and Mexican
were in the 1970s
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
22 | Functional foods
applications
Adding benefits and
value to mainstream
products
Culinology® is a registered trademark of
the Research Chefs
30 | Taking care of business
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.
Rick Lekoski combines
his experience as a chef
with data analysis to
develop custom-made
culinary solutions
39 | The art of reduction
Food and beverage
companies are
struggling to offer
healthier products
consumers demand
4
6
46
50
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President's message
Emerging trends
Petits Fours
Events
Cover Photo ©Shutterstock
JUNE 2014 | Culinology |
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Table of Contents for the Digital Edition of Culinology -- June 2014
Culinology -- June 2014
Table of Contents
President's Letter - Defining the future of food: How cool is that?
Emerging Trends - Consumers considering healthfulness, survey finds
Consumers confused about protein consumption
Free-from foods moving into the mainstream
Flavor Trends - Middle Eastern cuisine is emerging
Functional Food Applications
Member Profile - Taking Care of Business
Health and Wellness - The Art of Reduction
Industry Events - Images from the RCA
Petits Fours - Restaurants winging it with chicken
Spreads segment getting HOT
Organic food sales top $32 billion in 2013
Upcoming Events/Ad Index
Culinology -- June 2014
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