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Product & Strategic Development Organic & Natural Foods |
CuliNex brings your menu unique culinary perspective, creativity and focus. From concept to launch, we provide the ideas and solutions with the greatest culinary impact for your enterprise. From the use of sophisticated sensory analysis tools to employing good old intuition, we apply the appropriate resources and experience to achieve your goals.
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The March/April, 2009 issue of Organic Processing magazine features an article by Mark Crowell, CRC on Selecting and Using Herbs in organic food products. The Nov/Dec issue of Organic Processing magazine features an article by Mark Crowell, CRC featuring a roundup of the best new organic ingredients for 2008. On October 24th 2008; Mark Crowell, CRC spoke and moderated a panel presentation at Supply Side West in Las Vegas, entitled Formulating for Health, Food + Nutraceuticals. First Research Chef's Culinology Textbook Applied Culinology®: The Blending of Culinary Arts and Food Science & Technology will be the first official textbook of the Research Chef’s Association. Mark Crowell, CRC is teaming with Barb Stuckey, Executive Vice President, Mattson for the first chapter, “The Business of Product Development”
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