Sosland to publish Culinology magazine for R.C.A.

by Staff
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KANSAS CITY — The Research Chefs Association has named Sosland Publishing as the official publisher of Culinology magazine, the R.C.A.’s association magazine.

Sosland will begin publishing the magazine with the May/June issue, and each issue will discuss major food industry topics as well as product trends, regulatory issues, ingredient developments and commentary.

“We are pleased to bring you this exciting new version of Culinology magazine,” said Mark Sabo, president of Sosland Publishing. “The expanded publication, both on-line and print, will provide research chefs, corporate managers, culinary scientists and other product development professionals an ‘insider’s view’ of trends in the research and development arena. We look forward to taking Culinology to the next level with a refined focus on the stories and news that matter most to culinology professionals.”

The magazine also will publish in September and December and have four quarterly issues in 2012. The circulation includes more than 20,000 print and digital subscribers consisting of the entire R.C.A. membership and the R.&D. and corporate thought leadership in food product development.

“We look forward to our association with Sosland Publishing as we build on the current successes of Culinology magazine,” said Jim Fowler, executive vice-president of the R.C.A. “This partnership is significant as we continue our commitment to our mission of reaching out to the broader food industry. We are confident that Culinology magazine will provide the R.C.A. with the ideal forum to further drive the development and understanding of this important discipline.”

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