Food Processing - February 2008 - (Page 32)

RESEARCH CHEFS CONFERENCE BREWING The Research Chefs Assn. hosts chefs and food scientists at its annual Culinology Conference in Seattle March 6-9. IN A CITY WHERE THE SEAFOOD AND THE COFFEE are always fresh, the Research Chefs Assn. (www.culinology. org) is throwing its annual conference and tradeshow for all you devoted foodies. The March 6-9 gathering is situated at the Sheraton Seattle Hotel, with some 1,300 visitors from all over the world expected to attend. As it has in the past, the show’s central theme will be deﬁ ning the discipline of culinology – the blending of culinary arts and food technology. While most of the conference consists of meetings and seminars, the expo part of the gathering, exposing attendees to complementary products and services, will be March 7 from 12:30-5 p.m. at the nearby Washington State Convention and Trade Center. More than 120 exhibitors are expected to showcase new ﬂavors, equipment, technologies, trends and more. This year’s keynote is, ﬁttingly, by Denny Marie Post, senior vice president-global food & beverage for Seattle icon Starbucks Coffee Co. Post’s speech will be followed by a coffee break – wonder what they’ll serve? This also being the land of Microsoft, it’s no surprise this year’s professional development seminars lean heavily to the technical side – for example, “Successful product development using statistical experimental design.” As the RCA so aptly explains, “The development of new products requires many decisions about formula, process and packaging.” Don’t let the verbiage scare you off. This introduction to experimental design approaches the topic through culinary case studies. Nort Holschuh and Fred Hulting from General Mills Inc. are the presenters. Don’t miss “Emerging mega trends that can make or break your business.” The session will “identify the most important emerging mega trends, behavioral practices, attitude shifts and fundamental issues that will have a sustainable impact on the foodservice business in the next few years.” It will focus on four major areas: key opportunities stemming from critical market reorientation, trends and demands associated with health and wellness, top new food and beverage opportunities for foodservice, and the latest trends in culinary concepts, ethnic cuisines, preparation techniques and ﬂavors. Presenter is Elizabeth Sloan, president of Sloan Trends Inc. You developed the world’s most exciting sauce. It’s a hit and the networks are calling. Lights, camera … stage fright! Don’t let this happen to you. Be ﬁ rst in line for the “Media training 101” session. Coordinated by Natalie Klein, broadcast director for The Kellen Co., “Media training 101” is designed to help you navigate print, radio and television so that your ﬁ rst big interview leads to more of the right kind of attention. TOP LEFT: Health, molecular gastronomy and high-tech approaches to product development are three of the main trends research chefs will ﬁnd presented at the RCA show. TOP RIGHT: More than 1,300 chefs, culinologists and food fans will land in Seattle March 6-8 for the annual Research Chef Assn. conference and expo. 32 • FOOD PROCESSING FEBRUARY 2008 WWW.FOODPROCESSING.COM PHOTO: TIM THOMPSON http://www.culinology.org http://www.culinology.org http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - February 2008

Food Processing - February 2008 Contents Editor’s Plate NewsBites Regulatory Issues The Trends Rollout Food Biz Kids Product Spotlight Ingredients From Where? Product Development RCA Show Review Plant Operations Packaging New Supplier Products Toops Scoops

Food Processing - February 2008

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