RCA Welcomes Sosland Publishing Company as New CULINOLOGY® Magazine Publisher

"We look forward to our association with Sosland Publishing as we build on the current successes of CULINOLOGY® magazine," says Jim Fowler, executive vice president of the RCA.

 

RCA Welcomes Sosland Publishing Company as
New CULINOLOGY® Magazine Publisher

For Immediate Release           
Contact:  Anneliese D. Klainbaum, (678) 303-2968 x7
 
 
ATLANTA (May 12, 2011) --  The Research Chefs Association (RCA) is pleased to announce that Sosland Publishing Company will serve as the new and exclusive publisher of the organization's official publication, CULINOLOGY® magazine.
 
Sosland brings nearly 90 years of publishing experience within the food industry, with print and online offerings including Food Business News, foodbusinessnews.net, Baking & Snack, bakingbusiness.com, Milling & Baking News, Meat & Poultry, meatpoultry.com, World Grain, world-grain.com, Baking Buyer, and bakingbuyer.com on their roster of established successes.  
 
"We look forward to our association with Sosland Publishing as we build on the current successes of CULINOLOGY® magazine," says Jim Fowler, executive vice president of the RCA. "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 RCA with the ideal forum to further drive the development and understanding of this important discipline."

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.

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 RCA membership, as well as the R&D and corporate thought leadership in food product development.

"We are pleased to bring you this exciting new version of CULINOLOGY® magazine," says Mark Sabo, president of Sosland Publishing. "The expanded publication, both online 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." 
 
Advertising opportunities for CULINOLOGY® magazine are now available.  Contact Mike Gude by e-mail or at (816) 756-1000 to learn more about our custom-tailored marketing opportunities.
 
 

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About the Research Chefs Association
Founded in 1996, the RCA has rapidly grown to over 2,000 members, including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students.  RCA is the premier source of culinary and technical information for the food industry, and is committed to the advancement of Culinology® -the blending of the culinary arts and food science.  For more information, please visit the RCA Web site at www.culinology.org.
 
 
About the Sosland Publishing Company
Sosland Publishing is the leading publisher is the food processing industry, with print and online offerings including Food Business News, foodbusinessnews.net, Baking & Snack,  bakingbusiness.com, Milling & Baking News, Meat & Poultry, meatpoultry.com, World Grain, world-grain.com, Baking Buyer, and bakingbuyer.com.  In addition, Sosland publishes the Sosland Morning Brief newsletter and a number of other online newsletters and e-products.  This family owned business has been reporting on various aspects of the food industry since 1922.  www.sosland.com
 
 

 

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