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® BLENDING CULINARY ARTS AND FOOD SCIENCE 2018 Media Guide

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Page 1: DEFINING THE FUTURE OF FOOD - sosland.com · Dave DePaul: ddepaul@sosland.com Matt O’Shea: moshea@sosland.com James Boddicker: jboddicker@sosland.com or call (816) 756-1000. Standard

Culinology®

BLENDING CULINARY ARTS

AND FOOD SCIENCE

2018 Media Guide

Page 2: DEFINING THE FUTURE OF FOOD - sosland.com · Dave DePaul: ddepaul@sosland.com Matt O’Shea: moshea@sosland.com James Boddicker: jboddicker@sosland.com or call (816) 756-1000. Standard

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.

Page 3: DEFINING THE FUTURE OF FOOD - sosland.com · Dave DePaul: ddepaul@sosland.com Matt O’Shea: moshea@sosland.com James Boddicker: jboddicker@sosland.com or call (816) 756-1000. Standard

“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”

Page 4: DEFINING THE FUTURE OF FOOD - sosland.com · Dave DePaul: ddepaul@sosland.com Matt O’Shea: moshea@sosland.com James Boddicker: jboddicker@sosland.com or call (816) 756-1000. Standard

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

Page 5: DEFINING THE FUTURE OF FOOD - sosland.com · Dave DePaul: ddepaul@sosland.com Matt O’Shea: moshea@sosland.com James Boddicker: jboddicker@sosland.com or call (816) 756-1000. Standard

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

001_FBCU0617_cover.indd 1 6/7/2017 11:56:28 AM

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

Culinology_0917.indb 1 9/14/2017 8:13:14 AM

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

Page 6: DEFINING THE FUTURE OF FOOD - sosland.com · Dave DePaul: ddepaul@sosland.com Matt O’Shea: moshea@sosland.com James Boddicker: jboddicker@sosland.com or call (816) 756-1000. Standard

95% OF CULINOLOGY READERS

ARE INVOLVED IN PRODUCT DEVELOPMENT

AND/OR PURCHASING

Page 7: DEFINING THE FUTURE OF FOOD - sosland.com · Dave DePaul: ddepaul@sosland.com Matt O’Shea: moshea@sosland.com James Boddicker: jboddicker@sosland.com or call (816) 756-1000. Standard

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.

Page 8: DEFINING THE FUTURE OF FOOD - sosland.com · Dave DePaul: ddepaul@sosland.com Matt O’Shea: moshea@sosland.com James Boddicker: jboddicker@sosland.com or call (816) 756-1000. Standard

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