Culinology - September 2015 - (Page 12)

ff PU E S S L take o Creative plant-based formulations get a healthful boost from dried peas, beans, lentils and chickpeas Karen Weisberg editor@sosland.com 12 | Culinology | SEPTEMBER 2015 

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

Culinology - September 2015
Table of Contents
President's Letter - It all started with eggs
Emerging Trends - Consumers shifting from sweet to sour
Meeting consumer demand for local
Ingredient Applications - Pulses take off
Plant proteins offer egg replacement options
Flavor Trends - Mixology on the menu
Member Profile - 'Easy' does it
10 years later — Remembering Hurricane Katrina
Industry News
Petits Fours - Nestle USA putting a fresh spin on frozen
Five ingredients to watch

Culinology - September 2015

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