defining the future of food - sosland.com · dave depaul: [email protected] matt o’shea:...
TRANSCRIPT
Culinology®
BLENDING CULINARY ARTS
AND FOOD SCIENCE
2018 Media Guide
GET YOUR MARKETING MESSAGE TO THE “IDEA PEOPLE”Culinology® creates an environment that stimulates new ideas and represents an important source of culinary and technical information for the food industry. The magazine speaks directly to the “Idea People” in the industrial food community. A recent survey of Culinology readers shows more than 92% are actively engaged in ideation and prototype development at their company.
Benefits Of Advertising In Culinology: The Culinology audience represents a target market of decision makers with significant buying power. Representing the largest and most progressive companies in the food industry, 95% of Culinology readers have a role in product development and/or purchasing. Advertising in Culinology places you in front of the leading industry “Idea People” in a highly effective editorial environment.
“Culinology magazine is a great place to look for an inspirational take on
emerging food trends that can be applied to product development.”
– Product Development Director, Multi-unit Food Service
“Culinology is a place where I can find and share with people in the industry.
It is my ‘go-to’ place to find ingredients.”
– R&D Chef, Product Development Company
“Culinology is an exciting magazine that provides information I use in my work
and personally.” - Research Chef, Fortune 500 Food Processing Company
TARGETED CIRCULATION
ENERGIZED + INVOLVED READERSHIP: CULINOLOGY INSPIRES READERS
Readers of Culinology are culinologists, research chefs, food scientists
and company executives who are active and influential to the product
development process. Reaching this audience is a critical component of any
food industry marketing strategy.
Over one-third of Culinology readers are involved in research and development,
with the other two-thirds working in management-level positions throughout the
industry. Reaching this audience puts your advertisement in front of the people
setting the trends and making purchasing decisions.
• 15,000 Print Subscribers • 35,000 Digital Users • 43,000 Total Unique Audience
Ahold USAAle House Management Inc.American Dining CorporationApplebee’s International Inc.Aramark CorporationArby’s Restaurant Group, Inc.AryztaBay Valley Foods LLCBen & Jerry’s Homemade Inc.Big Boy Restaurants International LLCBimbo Bakeries USABloomin’ Brands Inc.Bob Evans Farms Inc.Bojangles’ Restaurants Inc.Bremner Inc.Bridgford Foods CorporationBrinker International Inc.Burger King CorporationCalifornia Pizza Kitchen Inc.Campbell Soup Co.Carlson Restaurants Worldwide Inc.Chipotle Mexican Grill Inc.Clif Bar & CompanyCoca-Cola Bottling Co.Conagra BrandsDarden Restaurants Inc.Dean Foods Co.Domino’s Pizza LLCDr Pepper Snapple GroupDunkin’ Brands Group Inc.Ferrara Foods & Confections Inc.Flowers Foods Inc.Frito-Lay Inc.General Mills Inc.The Hershey Co.In-N-Out BurgersJack In The Box Inc.Keebler Foods Co.Kraft-Heinz Co.Kroger Co.Mars Inc.McDonald’sNestleTyson Foods Inc.UnileverWendy’s Yum! Brands Inc.
CULINOLOGY READERS
GET YOUR MARKETING MESSAGE TO THE “IDEA PEOPLE”
MARCH
2018 RCA Annual Conference Edition
Regional Flavor Trends
Fresh on the Menu
Natural, What Does it Mean?
Culinology Industry News
Expert Voices from Culinology Professionals
Bonus Distribution:2018 RCA Annual Conference: Savannah, GA
Ad Close: January 20
Materials: February 10
JUNE
International Flavor Trends
Ingredient Trends: Fermented Ingredients
Grain-based Foods on the Menu
Dieting Menu Trends
Culinology Industry News
Expert Voices
Bonus Distribution:IFT Annual Meeting and Food Expo: Chicago, IL
Ad Close: May 1
Materials: May 15
SEPTEMBER
Healthy Alternative Ingredients
Seasonal Flavor Trends
Health and Wellness on the Menu
Culinology Industry News
Expert Voices
Bonus Distribution:Supply Side West: Las Vegas, NVIFT Supplier’s Night: Chicago, IL
Ad Close: August 1
Materials: August 15
DECEMBER
Culinary Collaboration, Ingredient R&D and
Culinary Expertise
Non-GMO and Natural Digestive Health
Plant Proteins
Culinology Industry News
Expert Voices—Learning From
Culinology Professionals
Ad Close: November 1
Materials: November 15
2018 CULINOLOGY EDITORIAL CALENDAR
2018 CULINOLOGY EDITORIAL CALENDAR
CulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyJUNE 2017
®CulinologyCulinologyCulinologyTHE OFFICIAL MAGAZINE OF THE RESEARCH CHEFS ASSOCIATION
Trends driving growth in specialty food | 6
Label claims: S igns of the times | 19
Member pro� le: Research chef Kimberly Schaub | 26
Rising starsamong ancient grains | 12
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CulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologyCulinologySEPTEMBER 2017
®CulinologyCulinologyCulinologyTHE OFFICIAL MAGAZINE OF THE RESEARCH CHEFS ASSOCIATION
Taking sausage to the next level | 6
The seeds of beverage innovation | 18
Member profi le: FIU’s Dr. Michael Cheng | 24
Condiment creationsWhat’s next? | 10
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Ground and formed: A MEATY
opportunity
Culinology DECEMBER 2016
®
THE OFFICIAL MAGAZINE OF THE RESEARCH CHEFS ASSOCIATION
| 18
Flavor advances: Top trends for 2017 | 10 The entrepreneur’s way | 31 Going whole grain | 36
95% OF CULINOLOGY READERS
ARE INVOLVED IN PRODUCT DEVELOPMENT
AND/OR PURCHASING
CULINOLOGY DIGITAL EDITIONS
All issues of Culinology are available on-line. The digital
edition is convenient to access and is simple to flip through
advertising and editorial pages. Your advertisement
appears just as it does in the print version, plus e-mail and
web addresses in the ads are live links. The digital edition
is delivered to food industry professionals via a special
digital alert. In addition, it is posted on culinology.org and
foodbusinessnews.net on issue date and is available in over
50 languages.
LIMITED SPONSORSHIP POSITIONS:
DIGITAL EDITION SPONSORSHIP
Sponsorship Includes:
(1) 160x600px Wide Skyscraper - to the right of each page
of the digital edition
(1) 468x60px Banner included on the digital edition
e-mail alert
Only one sponsorship available each issue. $3,500/issue
Digital Edition Video: 60-second e-mercial spot delivered
on the intro page of the digital edition. $750/issue
Talk to your Culinology representative to find out more
about the digital edition sponsorships.
EDUCATIONAL WEBINARS
EXCLUSIVE VIDEO SPONSORSHIP
Webinars offer a great opportunity to build brand
awareness and generate sales leads with potential
customers no matter where they are located. Let
Culinology help you market and present your event to our
unique database. Our support staff and moderators will
help you every step of the way. Webinars typically run 1
hour. Your webinar may incorporate videos, surveys, poll
questions, provide links to your site and deliver marketing
materials for the audience to download. Your event will be
recorded and archived fo viewing on-demand. Following
your webinar, you will receive full reporting.
Video is extremely effective in presenting ideas and
products. So whether your video strategy is designed as a
product demonstration, an instructional video, or you just
want to “humanize” your company, the Food Innovations
Channel is uniquely positioned to house and present your
video presentations.
Talk to your Culinology representative to find out more
about pricing and availability.
For more information or rates on these digital opportunities, please contact your Sosland sales representative.
Mike Gude: [email protected] · Bruce Webster: [email protected] · Dave DePaul: [email protected]
Matt O’Shea: [email protected] · James Boddicker: [email protected] or call (816) 756-1000.
For more technical information, please visit
www.foodbusinessnews.net/Culinology-Mediakit
For more information about Culinology or to
advertise, contact your Sales Representative.
Mike Gude: [email protected]
Bruce Webster: [email protected]
Dave DePaul: [email protected]
Matt O’Shea: [email protected]
James Boddicker: [email protected]
or call (816) 756-1000.
Standard Ads(non-bleed)
INCHES (width x depth)
Trim Bleed
15 X 10 16 X 10.75 16.25 X 11
15 X 4.875 16 X 5.375 16.25 X 5.625
7 X 10 8 X 10.75 8.25 X 11
4.625 X 10 5.25 X 10.75 5.5 X 11
4.625 X 7.5 5.25 X 8 5.5 X 8.25
7 X 4.875 8 X 5.375 8.25 X 5.625
3.375 X 10 4 X 10.75 4.25 X 11
7 X 3.25 8 X 3.75 8.25 X 4
2.125 X 10 2.75 X 10.75 3 X 11
4.625 X 4.875 5.25 X 5.375 5.5 X 5.625
2 Page Spread
1/2 Page Spread
Page
2/3 page (V)
1/2 page island
1/2 page (H)
1/2 page (V)
1/3 page (H)
1/3 page (V)
1/3 page square
PRINT SPECIFICATIONS
1X 2X 4XFull Page $4,050 $3,925 $3,500
2/3 Page $2,800 $2,650 $2,300
1/2 page $2,125 $2,000 $1,750
1/3 page $1,350 $1,250 $1,150
RATES
SIZES
CULINOLOGY IS BROUGHT TO YOU BY
PRINTING: Offset
BINDING: Saddle stitched
MATERIAL REQUIRED: PDF/X-1a
The color and quality of print reproduction may vary if a SWOP compliant
proof is not provided. Laser proofs included are for content only. Graphic
images minimum resolution, 300 dpi/CMYK, minimum 150 line screen. Bitmap
images and QR code resolution must be 1200 dpi or vector.
PREFERRED MEDIA: Email
PDF/X-1a 2001 f iles can be e-mailed to [email protected] or
FTP. Large f iles may need to be submitted via FTP. Contact Preflight
Department for assistance.
4-COLOR SPECIFICATIONS:
Total density of all colors combined in any one area should not exceed 300%. Only
one solid color should be used in any one area.
COLORS AVAILABLE:
Publication prints standard 4-color process. Metallic and PMS colors are printed at
additional cost. At publisher’s discretion PMS colors may be manufactured from
process colors.
CREATIVE SERVICES:
At advertiser’s request, publisher may perform a specialized range of design, digital
and media services in-house. Services may include the creation of advertisements,
layout, ad alterations, etc. The advertiser will be billed $125 per hour.
Publication Trim Size 8 x 10.75