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 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 | | | | President's message Emerging trends Petits Fours Events Cover Photo ©Shutterstock JUNE 2014 | Culinology | 003_FBCU_JUN2014_TOC.indd 3 3 6/11/2014 11:14:42 AM

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