Culinology Online Articles

Wing Prices Soar, Operators Go Boneless

Tue, 13 Oct 2009 12:26:23 PDT

In the wake rising prices for chicken wings, some chefs and operators are opting to menu boneless chicken “wings” (sliced and fried breast meat). During September, prices for whole chicken wings were $1.48/lb. in the Northeast while boneless, skinless chicken breasts were going for $1.21/lb. Breast meat has traditionally fetched ...(155 words)

In-House Baking Success at Dunkin’

Tue, 06 Oct 2009 10:12:53 PDT

Remember those old “Time to make the donuts...” commercials with the prototypical Dunkin’ Donuts proprietor sleepily heading out the door into the predawn hours?... Well, that’s not exactly true to life these days for the majority of Dunkin’ Donuts stores. In fact, only around three dozen of the chain’s 2,100 ...(135 words)

Your Stepping Stone to Certification

Wed, 09 Sep 2009 13:40:35 PDT

Do you want to be a Certified Culinary Scientist (CCS®) or a Certified Research Chef (CRC®), but do not yet have all of the work experience, education or qualifications needed to qualify to take the exam? You are not alone! Recognizing this interest in certification, the Research Chefs Association (RCA) later ...(452 words)

Unfolding Into Our Green Future

Thu, 03 Sep 2009 11:22:10 PDT

The simple definition for sustainable food? Good, clean and fair. That means good for you and the environment, uncontaminated, and produced without harm. It’s the underlying details that get complicated: earth and atmospheric sciences, agricultural economics, labor and social justice. Consumers who buy green in the future will find new ...(1675 words)

Animal Certification on the Rise

Thu, 03 Sep 2009 11:16:42 PDT

Animal certification is a growing trend. Some brands or industry groups certify themselves, relying on consumer trust. Third-party certifications charge fees for verification by trained auditors who enforce policy standards through various types of recordkeeping and auditing procedures.SELF-CERTIFICATIONAmerican Grassfed Association. Ruminants are fed only grass and forage with continuous access ...(303 words)

Omega-3s Rising

Thu, 03 Sep 2009 11:04:00 PDT

As details related to the nutritional aspects of the foods we eat continually come to light, more diners have been focusing on better-for-you menu selections. Among the nutrients many diners are seeking are omega-3 fatty acids and, in response, some restaurants are calling attention to the omega-3-rich-items on their menus ...(1921 words)

Omega-3 Fortification Hits Foodservice

Thu, 03 Sep 2009 11:02:47 PDT

According to the Jan. 2009 report, “Omega Fatty Acids: Trends in the Worldwide Food and Beverage Markets” from Packaged Facts, New York, “more than 8,000 research publications support the health claims of EPA and DHA. Only calcium has as much scientific evidence for importance in human health.”The retail market for ...(345 words)

Healthy R&D Perspectives

Thu, 03 Sep 2009 10:56:48 PDT

It wasn’t so long ago that finding better-for-you food meant a trip to a health-food restaurant or a specialty retailer. But today, healthier foods meet us halfway. Menus and store shelves sport increasing examples of mainstream American fare with reduced levels of calories, sodium or fat, offering the chance to ...(1111 words)

Reflecting Responsibility

Fri, 07 Aug 2009 10:30:26 PDT

All food-industry jobs, from farming, foodservice and RD, come with an inherent responsibility to the consumer. Increasingly for research chefs and those working in the Culinology® field, the level of responsibility is layered with issues around health, wellness and the environment. Knowing when and how to incorporate health-oriented product development ...(196 words)

Mark Crowell

Tue, 28 Jul 2009 12:54:19 PDT

MARK CROWELL, CRC®PRINCIPAL CULINOLOGISTCULINEX, BAINBRIDGE ISLAND, WACULINOLOGY® MEMBERI give a great deal of credit to Culinology® and the efforts of the Research Chefs Association (RCA) for what I have accomplished over the past 15 years. I never would have been able to execute my development roles at Olive Garden or ...(575 words)