Culinology - June 2017 - 8

RICH CHIPOTLE FLAVOR
Sun-Ripened
Red Jalapeños

Handpicked at
Peak of Ripeness

Slow-Smoked
to Perfection

The chipotle pepper has a long history of flavor that dates back to ancient Aztecs, who passed the unique process
down through generations. Today we follow the traditional smoking process, letting the peppers slow-dry in
"chipotleras" (or pits) over fires fueled by locally harvested pecan wood. We add our own time-honored traditions
to create TABASCO® brand Chipotle Pepper Sauce. From there, we pour even more care into crafting this versatile
and craveworthy spray dry product that enhances everything from savory seasonings to bold beverages and beyond.



Table of Contents for the Digital Edition of Culinology - June 2017

PRESIDENT'S letter -- An evolving industry
EMERGING trends -- Trends driving growth in specialty food
EMERGING trends -- Tapping the power of pulses
INGREDIENT trends -- RISING STARS among ancient grains
LABELING trends -- Signs of the times
EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
MEMBER profile -- HITTING the mark
MEMBER profile -- A new voice in food
EXPERT voices -- INSIGHTS from Industry Trendsetters
INDUSTRYNEWS -- Positioned for the future
INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
INDUSTRYNEWS -- RCA announces new officers
INDUSTRYNEWS -- Culinology awards honor industry leaders
PETITS fours -- Burger BOOM
PETITS fours -- Trends driving a category in transition
PETITS fours -- Plant-based trending? Think again, says NPD
PETITS fours -- Global savory snack market ripe for growth
PETITS fours -- How Tyson Tastemakers is changing the game
NEWS bites
Culinology - June 2017 - 1
Culinology - June 2017 - 2
Culinology - June 2017 - 3
Culinology - June 2017 - PRESIDENT'S letter -- An evolving industry
Culinology - June 2017 - 5
Culinology - June 2017 - EMERGING trends -- Trends driving growth in specialty food
Culinology - June 2017 - 7
Culinology - June 2017 - 8
Culinology - June 2017 - 9
Culinology - June 2017 - EMERGING trends -- Tapping the power of pulses
Culinology - June 2017 - 11
Culinology - June 2017 - INGREDIENT trends -- RISING STARS among ancient grains
Culinology - June 2017 - 13
Culinology - June 2017 - 14
Culinology - June 2017 - 15
Culinology - June 2017 - 16
Culinology - June 2017 - 17
Culinology - June 2017 - 18
Culinology - June 2017 - LABELING trends -- Signs of the times
Culinology - June 2017 - 20
Culinology - June 2017 - 21
Culinology - June 2017 - 22
Culinology - June 2017 - 23
Culinology - June 2017 - 24
Culinology - June 2017 - EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
Culinology - June 2017 - MEMBER profile -- HITTING the mark
Culinology - June 2017 - 27
Culinology - June 2017 - MEMBER profile -- A new voice in food
Culinology - June 2017 - 29
Culinology - June 2017 - EXPERT voices -- INSIGHTS from Industry Trendsetters
Culinology - June 2017 - 31
Culinology - June 2017 - 32
Culinology - June 2017 - 33
Culinology - June 2017 - INDUSTRYNEWS -- Positioned for the future
Culinology - June 2017 - INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
Culinology - June 2017 - INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
Culinology - June 2017 - 37
Culinology - June 2017 - INDUSTRYNEWS -- RCA announces new officers
Culinology - June 2017 - 39
Culinology - June 2017 - INDUSTRYNEWS -- Culinology awards honor industry leaders
Culinology - June 2017 - 41
Culinology - June 2017 - 42
Culinology - June 2017 - 43
Culinology - June 2017 - PETITS fours -- Burger BOOM
Culinology - June 2017 - PETITS fours -- Plant-based trending? Think again, says NPD
Culinology - June 2017 - PETITS fours -- How Tyson Tastemakers is changing the game
Culinology - June 2017 - 47
Culinology - June 2017 - NEWS bites
Culinology - June 2017 - 49
Culinology - June 2017 - 50
Culinology - June 2017 - 51
Culinology - June 2017 - 52
https://www.nxtbook.com/sosland/rca/-culinology-december-2021
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
https://www.nxtbook.com/sosland/rca/2013_12_01
https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
https://www.nxtbookmedia.com