Food Processing - February 2008 - (Page 33)

CHEF/CULINARY CENTER PROFILES edlong Dairy flavors “Tools and tricks to speed up the design and development process” is more of a nuts and bolts session designed to help speed up the design and development process. It includes early exposure of consumers to prototypes, use of modeling techniques, involving the consumer in refining product characteristics and using manufacturing to speed the process along. Judy Lindsey, vice president and general manager of Product Dynamics, a division of RQA Inc., presents. Or, you can leave tech behind for a basic meat-and-potatoes course. Meat alternatives, that is. The latest in sham ham, faux fowl and phony bologna gets highlighted in “Meat alternatives: Exploring your options.” Issues of kosher, halal, and LOHAS (Lifestyle of Health and Sustainability) also are included in this presentation by Jack Parker, president of Parker Development Inc. and Natural Chef Foods LLC, and Larry Lepore, CRC, director of research and development for Sokol and Co. Health is the direction of many of the breakout sessions this year. “Integrating next-generation oils for flavor, health and profit” brings the triple-threat team of Charlie Baggs, president/executive chef of Charlie Baggs Inc.; Patricia Kearney, president and CEO of PMK Associates Inc.; and Mary LaGuardia, omega-9 healthy oils marketing manager for Dow Agrosciences. They’ll discuss how the growing customer demand to have both health and taste can be satisfied. This session on next-generation oils also will provide insights into consumer interest in health and wellness, the transition away from trans fats to healthier oils in foodservice and product development, as well as specific characteristics of new-generation oils in respect to function, health and sensory factors. Also covered: practical applications of healthy oils and how they can be integrated into food product development and various cooking/baking techniques. Expect an SRO crowd for “Myth busters: Molecular gastronomy.” Or, chill out at “Ice cream: From cow to wow.” Other sessions concurrent to these are: “What’s old is new: Incorporating whole grains in product development” and a Wild Salmon Symposium. The last general session of the show promises magic: “Culinary techniques and magical ingredients.” And the following breakouts offer a choice of “An introduction to sous vide cooking” or “Functionality of whey protein concentrates.” On March 5, there will be several pre-conference events, including a tour of Starbucks headquarters and Pike Place Market; cooking demonstration and lunch at Assaggio Ristorante; a tour of Bainbridge Island Vineyards or Eastside Wineries and Brewery; interactive lunch at Kathy Casey Food Studios and Theo Chocolate Factory Tour; and a golf tournament It’s an ambitious schedule this year, but don’t worry; it’s Seattle. There will be plenty of coffee on hand. EDLONG DAIRy FLAvors Inc. welcomes its new research chef, Anne Druschitz. Chef Anne received her B.S. in Food Studies from New york University where she graduated summa cum laude, and her A.A.S. in Culinary Arts from Kendall College in Chicago. In 2005, Anne earned her Certified Research Chef designation from the Research Chefs Assn. She is also a member of the Institute of Food Technologists. Anne’s experience includes five years with T. Hasegawa as a research chef where she led culinary development and oversaw operations of the culinary center. Prior to that, she tested and reformulated recipes and contributed to new product ideation at Turover-Straus Group. In addition to her research and development experience, Anne spent several years in the restaurant industry in fine dining and foodservice. “I am excited to be a part of Edlong’s talented team and I look forward to helping our customers reach their product development goals,” she says. Edlong has been in the business of customer satisfaction for more than 90 years, specializing in cheese, butter, milk, cream, cultured, sweet and functional f lavors. With first-hand knowledge of dairy f lavors, consumer trends and cultural preferences, Edlong supports food manufacturers by developing exceptional products with improved f lavor stability using the latest technologies. Edlong’s f lavors excel in many applications requiring authentic tastes, heat stability and cost savings. The food industry looks to Edlong as lead experts in concentrated dairy-f lavor technology. Edlong has been recognized for the past four years by Food Processing magazine’s Reader’s Choice Award for Dairy Flavors and Ingredients. for more information or conference questions, contact: rca conference Headquarters 404-252-3663 www.culinology.com/annualconference Edlong Dairy Flavors 225 Scott St. Elk Grove Village, IL 60007-1299 847-439-9230 www.edlong.com www.foodprocessing.com february 2008 food processing • 33 http://www.edlong.com http://www.culinology.com/annualconference 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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