Culinology - May/June 2013 - (Page 50)

UPCOMING EVENTS MAY M T F S S 1 W 8 3 15 10 22 17 29 24 31 2 T 9 4 16 11 23 18 30 25 3 F 10 5 17 12 24 19 31 26 4 S 11 6 18 13 25 20 27 5 S 12 7 19 14 26 21 28 M T W T SEPTEMBER F S S 7 14 F 6 21 1 13 28 8 20 15 27 22 29 1 S 8 15 S 7 22 2 14 29 9 21 16 28 23 30 2 S 9 1 16 S 8 23 3 15 30 10 22 17 29 24 S S 5 F 12 4 19 11 26 18 25 6 S 13 5 20 12 27 19 26 7 S 14 6 21 13 28 20 27 F S S JULY W T F S S 1 2 5 6 7 8 9 12 13 14 15 16 19 20 21 22 23 26 27 28 29 30 W T 1 2 BER 9 8 15 16 W T 22 23 2 3 29 30 9 10 16 17 23 24 30 31 F S S 3 10 17 F 24 4 31 11 18 25 4 11 18 S 25 5 12 19 26 5 12 19 S 26 6 13 20 27 W T EMBER F S S T 6 13 5 20 12 27 19 26 F 7 14 6 21 13 28 20 27 1 S 8 15 7 22 14 29 21 28 W T F S 2 9 16 23 30 3 4 5 6 10 11 12 13 17 18 19 20 24 25 26 27 31 W 5 12 4 19 11 26 18 25 2 S 9 1 16 8 23 15 30 22 29 S BER JUNE T W M T 6 7 1 13 8 20 15 27 22 29 2 14 9 21 16 28 23 30 JUNE M T W T 12 W 4 19 11 26 6 18 13 25 20 27 13 T 5 20 12 27 7 19 14 26 21 28 3 W 10 2 17 9 24 16 31 23 30 4 T 11 3 18 10 25 17 24 31 M T W OCTOBER T 1 M 8 15 7 22 14 29 21 28 2 T 9 1 16 8 23 15 30 22 29 F F NOVEMBER M T W AUGUST JULY T F S JULY 14: S T 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 M T W AUGUST T 2 1 2 3 IFT Annual Meeting and 1 Culinology Networking 4 M T W T F S S 3 4 9 Food Expo 5 6 7 8 Reception at 8 9 10 11 IFT 4 10 11 12 1 2 3 16 15 MCCORMICK PLACE 13 14 15 EAST BANK CLUB 16 17 18 5, 18 7 8 9 22 23 6 17 ILL. 19 20 21 10 C11 22 23 24 25 CHICAGO HICAGO, ILL. 12 13 14 27 28 29 18 24 25 26 30 29 (312) 782-8424 15 16 17 (404) 252-366330 31 19 20 21 22 23 24 25 26 27 28 29 30 31 JULY NOVEMBER 3 4 5 6 10 11 M T 2 3 17 18 9 10 24 25 4 5 16 17 11 24 23 12 JULY 18 30 19 25 26 JULY 13 M 16: W – T M T W SEPTEMBER 9 – 13: T OCTOBER F S S S ULY JF 14 – 17: M T WJULY 26F 28: S T – S 5 6 7 School Nutrition 12 13 14 5 Association Annual 19 20 21 12 Conference 26 27 28 KANSAS CITY, MO. 19 (301) 686-3100 26 1 2 3 4 Produce Marketing 6 7 Association Foodservice 8 9 10 11 13 14 15 16 17 18 Conference and 20 21 22 23 24 25 Exposition 27 28 29 30 31 MONTEREY, CALIF. (302) 738-7100 AUGUST S M T W T F S S NOVEMBER SEPTEMBER 18 – 20:DECEMBER Advanced 2 3 4 Arts for Food Techs 1 Culinary 5 6 7 1 Culinology Workshop: Basics of Food Processing 2 3 4 M T W T F S S M T W T F S S M T W T F S S UNIVERSITY OF A10 11 12 13 14 DECEMBER 8 9 RKANSAS 5 6 7 8 and Food Systems 9 10 11 1ARK. 18 19 20 21 2 3 4 5 6 1 UELPH 18 2 FOOD TECHNOLOGY CENTRE 3 1 FAYETTEVILLE, 17 15 16 12 13 14 15 16 17 G M T W T F S S 7 8 9 4 5 6 7 TORONTO, 8 9 10 2 3 (479) 575-7988 25 26 27 28 22 23 24 10 11 12 13 19 20 21 22 23 24 25 ONTARIO CANADA 4 5 6 7 8 1 14 15 16 11 12 13 14 15 16 17 9 10 11 12 13 14 15 29 30 31 17 18 19 20 26 27 28 29 30 31 821-1246 (519) 2 3 4 5 6 7 8 21 22 23 24 25 26 27 9 29 30 31 28 10 11 12 13 14 15 AUGUST 19 20 21 22 16 17 18 23 24 25 26 27 28 29 M T W OCTOBER 631 9: T F S S NOVEMBER 30 – 1 2 3 4 International Baking Industry M T W T F S S 5 7 Exposition62013 8 9 10 11 1 2 12 13 14 15 16 17 3 LAS VEGAS CONVENTION CENTER 18 4 5 19 N .6 7 8 9 10 LAS VEGAS, 20EV21 22 23 24 25 11 12 13 26 27 28 14 15 16 (708) 786-4102 29 30 31 17 18 19 20 21 22 23 24 25 26 27 28 29 30 18 19 20 21 22 23 24 25 26 27 28 29 30 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 OCTOBER 19 – 22: DECEMBER Food & Nutrition Conference M T W T F S S and Expo 1 GEORGE R. BROWN 2 3 4 5 6 CONVENTION CENTER 7 8 9 10 11 12 HOUSTON, TEXAS 13 14 15 16 17 18 19 20 21 22 (800) 877-1600, EXT. 4862 OCTOBER 29 – 30: Clean Label Conference HYATT LODGE OAK BROOK, ILL. (800) 799-9671, EXT. 1 NOVEMBER 12 – 16 SupplySide West Global Expo and Conference THE VENETIAN RESORT HOTEL CASINO LAS VEGAS, NEV. (480) 990-1101, EXT. 1530 NOVEMBER 19 – 21 Food Ingredients Europe MESSE FRANKFURT FRANKFURT, GERMANY (609) 759 4732 23 24 25 26 27 28 29 30 31 DECEMBER NOVEMBER 6 – 8: Culinology Workshop: S S M T W T F Development of Food Systems 1 and Commercialization 7 8 2 3 4 5 6 GUELPH9 OOD TECHNOLOGY CENTRE, F 10 11 12 13 14 15 TORONTO, ONTARIO19 ANADA21 22 16 17 18 C 20 (519) 821-1246 26 27 28 29 23 24 25 30 31 AD INDEX Almond Board of California ____43 Innovadex LLC _______________20 Proliant Meat Ingredients_______21 Bioenergy Life Science, Inc. _____13 IOI Loders Croklaan Americas ___25 Research Chefs Association _____51 Canola Council of Canada______31 iTi Tropicals _____________ 14, 24 Siemer Specialty Ingredients______8 DuPont Nutrition & Health _____37 Kalsec ______________________19 Southeastern Mills _____________7 Eatem Foods Co. _____________22 Lactalis Culinary _______________2 Sunkist Growers, Inc. __________15 Gold Coast Ingredients, Inc. ____47 MGP Ingredients, Inc._______ 9, 33 WILD Flavors Inc. _____________23 IDF/International Dehydrated Foods ___________________52 Mizkan Americas, Inc. __________5 www.almondboard.com www.bioenergyribose.com www.canolainfo.org www.food.dupont.com www.eatemfoods.com www.goldcoastinc.com www.idf.com Ingredion____________________29 www.ingredion.com/us www.innovadex.com www.croklaan.com www.ititropicals.com www.kalsec.com www.lactalisculinary.com www.mgpingredients.com www.proliantmeatingredients.com www.culinology.org www.siemerspecialtyingredients.com www.semills.com foodservice.sunkist.com www.wildflavors.com www.mizkan.com Nu-Tek Food Science __________39 www.nu-tekfoodscience.com 50 | Culinology | MAY/JUNE 2013 _CU_JUN13_Calendar.indd 50 6/10/2013 1:23:06 PM http://www.almondboard.com http://www.innovadex.com http://www.proliantmeatingredients.com http://www.bioenergyribose.com http://www.croklaan.com http://www.culinology.org http://www.canolainfo.org http://www.ititropicals.com http://www.siemerspecialtyingredients.com http://www.food.dupont.com http://www.kalsec.com http://www.semills.com http://www.eatemfoods.com http://www.lactalisculinary.com http://foodservice.sunkist.com http://www.goldcoastinc.com http://www.TABASCOingredients.com http://www.wildflavors.com http://www.mgpingredients.com http://www.idf.com http://www.mizkan.com http://www.nu-tekfoodscience.com http://www.ingredion.com/us

Table of Contents for the Digital Edition of Culinology - May/June 2013

Culinology - May/June 2013
Table of Contents
President's Letter - Keeping it real
Emerging Trends - Old World bread on the rise
Trends - Predicting what's cool in culinary
Spicy Flavors - What's hot?
Beverage prototypes with a kick
Fats/Oils - Embracing fats (and) oils
Member Profile - Time is on her side
Nuts - Ingredients in a nutshell
2013 RCA Annual Conference
Petits Fours - Morning meal occasion getting a makeover
Whole grains, protein highlight first-quarter menu trends
Upcoming Events
Ad Index

Culinology - May/June 2013