Culinology - May/June 2011 - (Page 33)

N.R.A. WINNERS ‘And the winners are …’ Food service food and beverage innovations honored by the N.R.A. CHICAGO – The National Restaurant Association announced the recipients of its first annual Food & Beverage Product Innovations Awards, which recognize food and beverage products that will make a significant impact in the restaurant industry, according to the association. The recipients were showcased at the 2011 National Restaurant Association Restaurant, HotelMotel Show at Chicago’s McCormick Place May 21-24. “Our independent panel of judges, who represent a broad variety of both commercial and non-commercial industry segments, selected these 13 products based on the forwardthinking approach to food and beverages demonstrated by their creators,” said C.W. Craig Reed, convention chair for the N.R.A. Show 2011 and director of food and beverage for the Broadmoor Hotel. Award recipients were selected for their advancements and innovations in ingredients, preparation, processing and packaging. The first annual Food & Beverage Product Innovations Award recipients include: The Max Fit for Kids Plus Whole Grain Stuffed Crust Pizza ConAgra Foodservice A pizza made with all-natural whole wheat flour that is 51% whole grain and meets the newly released National School Lunch standards, including lower sodium. The pizza comes in two varieties: cheese and turkey pepperoni. PAM Cooking Sprays ConAgra Foodservice PAM has converted all of its cans to an environmentally improved 2-piece can, which requires less energy and materials to produce. The can weighs 10% less than traditional 3-piece cans and generates less waste in the environment. UMAI DrybagSteak DrybagSteak, L.L.C. A technology that allows food service operators to create custom, dry-age steaks using a refrigerator or commercial walk-in. Spreadable Roasted Garlic Herb Butter Epicurean Butter A versatile spread that is convenient and consistent enough to scale up for large operations. The product uses all-natural, ingredients blended with Grade AA butter. Ibérico de Bellota Heritage Pork Fermin & Wagshal’s Free-range, 100% Iberian pigs from Western Spain that are available to U.S. operations for the first time. 33 I CULINOLOGY I MAY/JUNE 2011

Table of Contents for the Digital Edition of Culinology - May/June 2011

Culinology - May/June 2011
WELCOME - RCA welcomes Sosland Publishing Co. as new CULINOLOGY ® magazine publisher
Fast-casual segment sets the restaurant sales pace
Local, regional claims appearing on more menus
GLUTEN FREE - Specialized menu management
CALORIES - Counting calories
BEEF FLAVOR - Savory infl uence
COST MANAGEMENT - Menu cost management
2011 SHOW SHOTS - RCA Annual Conference & Culinology Expo
UPCOMING EVENTS
N.R.A. WINNERS - ‘And the winners are …’
AD INDEX

Culinology - May/June 2011

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