Culinology - March 2018 - 5

IN SAUCES, SOUPS AND SPREADS

WALNUTS ADD TASTE AND TEXTURE
OF CONSUMERS ARE LIKELY

72% TO BUY FOOD PRODUCTS

WHEN THEY INCLUDE WALNUTS

1

That's because walnuts bring a premium
image, heart-healthy2 goodness and
delicious taste and texture to just about
every product imaginable. And they are
the only nut significantly high in ALA
omega-3's3. Light walnuts have earthy
notes and mild flavor, and are perfect
puréed for dressings or vinaigrettes.
Amber walnuts, puréed for spreads
and sauces, add robust flavor and a
slightly sweet finish.
High quality California walnuts are
available year round.

walnuts.org/food-manufacturers

Per one ounce serving

 April 2017 California Walnuts Attitude and Usage Study
 Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines.
 Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased calorie intake, may
reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid - the
plant-based omega-3 - and has 4g of protein and 2g of fiber.


http://www.walnuts.org/food-manufacturers http://www.heartcheckmark.org/guidelines

Table of Contents for the Digital Edition of Culinology - March 2018

Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
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