Culinology - March 2012 - (Page 3)

CONTENTS EDITORIAL STAFF Editor | Keith Nunes Managing editor | Lucy Sutton Contributing editor | Joel Crews Contributing editor | Allison Gibeson Contributing editor | Susan Malovany Contributing editor | Erica Shaffer PUBLISHING STAFF Chairman | Charles S. Sosland Vice-chairman | L. Joshua Sosland President and publisher | Mark Sabo Director of publishing | G. Michael Gude Associate publisher | Dave DePaul Associate publisher | Bruce Webster Vice-president, chief financial officer | Melanie Hepperly Audience development director | Don Keating Advertising manager | Nora Wages Director of design services | Sadowna Conarroe Designer / Data Systems Analyst | Marj Potts Circulation manager | Judith Arnone Manager of advertising design | Becky White Director of e-Business | Jon Hall Director of online advertising / promotions | Carrie Fluegge Promotions manager | Tare Torres Culinology® is a registered trademark of the Research Chefs Gerrie Bouchard finds her own taste of paradise working in the food industry 18| The power of perception The “clean label” trend is driven by consumer demand for simplicity 24| Dairy ingredient innovation Culinology® is published quarterly by Sosland Publishing Co., 4800 Main Street, Suite 100, 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. POSTMASTER: Send address changes to Culinology®, PO Box 324, Congers, NY 10920-0324. © Sosland Publishing Co. 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 Co. is a division of Sosland Companies, Inc. Editorial and advertising inquiries should be directed to our world headquarters at 4800 Main St., Suite 100, Kansas City, Missouri 64112 U.S. Tel: 1-816-756-1000, Fax: 1-816-756-0494 or email circ@sosland.com. Research increases the functionality of dairy proteins in food and beverage products 30| Emerging flavor profiles Searching the globe for the latest taste trends 38| Input costs outlook Sugar, dairy and grain prices set to decline while beef is on the rise 44| Improving product integrity Packaging technologies extend shelf life while maintaining flavor and texture 4 6 8 49 | | | | President’s message Events Trends Petits Fours Cover Photo ©Lightspring/Shutterstock.com MARCH 2012 | Culinology | 3

Table of Contents for the Digital Edition of Culinology - March 2012

Culinology - March 2012
Table of Contents
President's Letter - Preparing for a brighter economic future
Upcoming Events
EmergingTrends - Trendy Fats
Emerging Trends - Hispanic culture affecting breakfast, dinner trends
Member Profile - Garden of Eaten
Consumer Trends - The power of perception
Dairy Trends - Dairy ingredient innovation
Flavor Trends - Emerging flavor profiles
Commodity Outlook - Input costs outlook
Packaging - Improving product integrity
Petits Fours
Ad Index

Culinology - March 2012