Culinology - June 2021 - 4

TABLE of contents
Founded in 1996, the Research Chefs Association has rapidly
grown to more than 1,500 members, including chefs, food
scientists, technologists, writers, nutritionists, academics,
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researchers, consultants, sales and marketing professionals,
suppliers, co-packers, distributors and students.
RCA's members integrate food sciences and culinary
arts expertise to elevate product development.
For more information, visit culinology.org.
Culinology®
, Certified Research Chef®
Certified Culinary Scientist®
of the Research Chefs Association
and
are registered trademarks
The future of protein
may not be plants
Fermentation innovations are spurring
the creation of unique proteins
EDITORIAL staff
Editor | Keith Nunes
Contributing Editor | Donna Berry
Contributing Editor | Susan Malovany
Contributing Editor | Monica Watrous
PUBLISHING staff
Publisher | G. Michael Gude
Associate Publisher | Dave DePaul
Associate Publisher | Bruce Webster
Associate Publisher | Matt O'Shea
Audience Development Director | Michael Barbee
Audience Development Analyst | Dustin Pickman
Audience Database Specialist | Jonathan Hawley
Audience Development Coordinator | Lauren Juliana
Director of Digital Media | Jon Hall
Digital advertising Manager | Carrie Fluegge
Advertising Manager | Nora Wages
Advertising Coordinator | Annie Fournier
Design Services Manager | Elisabeth Spillman
Production Specialist & Graphic Designer | Marj Potts
Senior Design Consultant | Becky White
Promotions Manager | Jim White
Promotions Media Designer | Abby Chronister
Sales Coordinator | Whitney Hartman
CORPORATE staff
Chairman and CEO | Charles S. Sosland
President | L. Joshua Sosland
Chief Financial and Administrative Officer | Staci Greco
Chief Operating Officer and Executive Editor | Meyer Sosland
Chief Marketing Officer | Jim Saladin
POSTMASTER: Send address changes to Culinology®
PO Box 3001, Northbrook, IL 60065-9743.
Sosland Publishing Company. 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 Company
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 subscriptions@sosland.com.
Culinology®
magazine is published quarterly by
Sosland Publishing Company, 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.
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4 | PRESIDENT'S letter
6 | EMERGING trends
30 | INDUSTRY news
36 | PETITS fours
40 | NEWS bites
Cover image: Hampton Creek
INDEX of companies
Aker BioMarine ______________________ 18
BlueNalu ____________________________ 14
Boxed Water is Better LLC _____________ 24
Chipotle Mexican Grill, Inc. ______________ 8
Clara Foods _________________________ 16
The Coca-Cola Co. ___________________ 22
Darifair Foods ________________________ 30
Eat Just Inc. _________________________ 14
Ed Miniat LLC _______________________ 32
Firmenich Inc.________________________ 26
Kayem Foods ________________________ 32
Maple Leaf Foods, Inc. ________________ 22
Mason Dixie Biscuit Co. _______________ 10
McCormick & Co. ____________________ 38
Misfits Market _________________________ 8
Mondelez International, Inc. ____________ 21
Perfect Day__________________________ 15
Sacred Serve ________________________ 24
Trivium Packaging ____________________ 22
Victory Hemp Foods __________________ 18
Yum! Brands, Inc. ____________________ 30
JUNE 2021 | Culinology | 3
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Born to be a cook
For Sandy Cook of Firmenich Inc.,
developing flavors gives birth to
a new culinary universe
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Building sustainable
packaging applications
A growing segment of consumers
expect product and packaging formats
to feature sustainable attributes
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Culinology - June 2021

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