Culinology - June 2015 - (Page 3)

TABLE of contents EDITORIAL STAFF Editor | Keith Nunes Managing editor | Anna Klainbaum Contributing editor | Donna Berry Contributing editor | Susan Malovany Contributing editor | Karen Weisberg 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 North American sales | Matt O'Shea 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 | Whitney Forrester Manager of advertising design | Becky White Director of e-Business | Jon Hall Director of online advertising / promotions | Carrie Fluegge 22 | Functional formulations A dash of health may add value to traditional applications 12 | Spicy complications Culinology is a registered trademark of the Research Chefs Association Product developers are adding nuance to enhance spicy offerings ® Culinology® is published quarterly by Sosland Publishing Co., 4801 Main Street, Suite 650, 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 4801 Main St., Suite 650, Kansas City, Missouri 64112 U.S. Tel: 1-816-756-1000, Fax: 1-816-756-0494 or email circ@sosland.com. 30 | Big flavors, bold delivery Pizza Hut chef Wiley Bates III talks about his go-for-it flavor philosophy 4 6 40 42 46 | | | | | President's message Emerging trends Scenes from the RCA Industry news Petits Fours Shutterstock Cover Photo ©Magdanatka JUNE 2015 | Culinology | 3

Table of Contents for the Digital Edition of Culinology - June 2015

Culinology - June 2015
Table of Contents
President's Letter - The art and science of collaboration
Emerging Trends - Broth is hot: No bones about it
‘Veg-centric’ cuisine on the rise
Five things to know about millennials
Flavor Trends - Spicy Complications
NPD Group: Hot sauce is universal
Functional Foods - Functional Formulations
Cannabis: An herb with benefits
Member Profile - Blg Flavors, Bold Delivery
RCA Images
Industry Images
Petits Fours - Yogurt and beverages lead IRI’s New Product Pacesetters
The state of snacking
Panera publishes ‘no no list’ of ingredients it will not use
Ad Index

Culinology - June 2015