Culinology - December 2017 - 2

CALIFORNIA WALNUTS
TRUST COMMITMENT QUALITY
*

*

From our farms to your store shelves, California walnuts are handled
with great care and attention to bring our customers and consumers
the best quality product. For more than a century, the California
walnut industry has earned a reputation for producing the highest
quality walnuts in the world while maintaining an exceptional food
safety record.
It all starts at the farm, with growers setting the stage for producing
a wholesome product by following established best practices,
known as Good Agricultural Practices (GAPs). With the 2017 harvest
underway, walnuts are shaken from the trees and quickly processed,
adhering to, if not exceeding, standards set by the United States
Food and Drug Administration (FDA).
The California walnut industry has been a leader in ensuring food
safety through continuous investment in education, training and
research. And while it helps that walnuts, in addition to being rich in
beneficial omega-3 fatty acids, are also naturally protected by two
layers of a hull and a shell that significantly reduce the possibility of
contamination, there is no substitute for due diligence and effective
food safety, sanitation and safe product handling practices while
growing and handling walnuts through the supply chain.
In preparation for the Food Safety Modernization Act (FSMA),
including the Produce Safety Rule for growers, the industry has
been proactively training walnut growers on reducing the risk of
food borne illnesses. Furthermore, several of the walnut handlers
voluntarily undergo rigorous GMP and GFSI audits to demonstrate
their commitment to food safety and quality. With over $2.1 million
invested in food safety research projects for nearly a decade, our
industry is committed to solid science to protect our customers and
consumers. And this is evidenced by the excellent food safety track
record of the California walnut industry.

SUPPORTING GOOD AGRICULTURAL PRACTICES

Water

Soil

Hands

Surfaces

walnuts.org/foodsafety



http://www.walnuts.org/foodsafety

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

Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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