Culinology - September 2012 - (Page 3)

CONTENTS EDITORIAL STAFF Editor | Keith Nunes Managing editor | Lucy Sutton Contributing editor | Donna Berry 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 14 | SPICE GUY Larry Tong, culinary training and development manager for McCormick & Co. Inc., spices things up in his life, career and role with the Research Chefs Association 22 | Behind the magic 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. ® Options abound to assist product developers in removing sodium 30 | Tyson raises the ‘food bar’ The world’s largest protein provider promotes the value of culinary certification 38 | Back to the future Third-generation Hispanics desire the traditional elements of their food culture 4 6 8 45 | | | | President’s message Events Trends Petits Fours Cover Photo courtesy of Flavorchem SEPTEMBER 2012 | Culinology | 3

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

Culinology - September 2012
Table of Contents
President's Letter - What's next?
Upcoming Events
Emerging Trends - Millennials’ shopping attitudes ‘volatile’
Study examines how fat affects flavor perception
Consumers choosing healthy foods for wellness
Member Profile - Spice Guy
Sodium Reduction - Behind the Magic
Certification - Tyson Raises the 'food bar'
Cuisine Trends - Back to the future
Petits Fours
Ad Index

Culinology - September 2012