Culinology - March 2016 - (Page 4)

PRESIDENT'S letter The right hand side of the page I sat at my desk to jot down a to-do list of matters that needed to be addressed over the next few days. The tasks floating around in my head were getting tangled and I needed to catalog everything to make sure I didn't miss something critical. I drew a line down the center and started writing down responsibilities for my day job at Supervalu on the left side of the page, and Research Chefs Association (RCA) volunteer duties on the right. Supervalu tasks: tea quality issue, cage-free egg specifications, Ryder Cup sponsorship menu, ethical shrimp sourcing info to call center, etc. RCA tasks: media kit review/feedback, newly elected RCA board member outreach, write president's letter, strategic alliance e-introduction, outline Board Member at Large responsibilities, etc. Upon completion, I realized that I needed to think about my priorities, balance and capacity. The right side of the page (RCA) was much longer than the left side of the page (Supervalu). Then at the end of that day my cell phone rang and it was an RCA member calling me from Japan (hi Sean!). He had received his digital copy of Culinology and wanted to reconnect after working abroad for over four years. During the discussion he made a statement, "You can never have a shortage of friends," that really hung with me. I talk to RCA members every day and each conversation motivates me to do more, to be better and to advocate for practitioners of Culinology. Now I am reminded that really I am just lucky enough to be working with a group of my friends to feed the globe. As we gather in Denver for our annual conference and tradeshow I'm inclined to be sentimental. I have been a member of the RCA since I was a student and I would not be where I am today without the connections, knowledge and friendships that I have gained through the organization. As you dive into this issue for inspiration on flavor trends, dairy ingredients and the relentless pursuit of gluten-free product development, take a moment to reflect on this powerful network of Culinology practitioners-found in these pages and beyond- that has the ability to motivate you through your own to-do lists. Catherine Proper CEC President Research Chefs Association BOARD MEMBERS PRESIDENT Catherine Proper CEC Senior Director Product Development/QA Supervalu VICE PRESIDENT Jeff Cowles CCS National Account Manager SugarCreek TREASURER John Draz CEC, CCE, CRC Executive Research Chef Ed Miniat, Inc. SECRETARY Jason Behrends CCS, Ph.D Project Leader Tyson Foods, Inc. DIRECTORS IMMEDIATE PAST PRESIDENT Charles Hayes CRC, CEC Vice President Culinary Innovation, R&D JMH Premium Amanda Bushong Director of Industrial Sales Darifair Foods, Inc. Erich Chieca Culinary Sales Manager National Accounts Lactalis Culinary Allen Freed AJ Freed, LLC Justin Kanthak CRC, CCS National Account Manager Commercial & Custom Kellogg's Food Away from Home Susan Licker MS, CCS Senior Director, R&D PepsiCo, Inc. Anh Nguy Principal Culinologist Ingredion Incorporated Allison Rittman CRC Corporate Chef/Owner Culinary Culture Paul Rockwell CEC, CFS Executive R&D Chef Diversified Foods and Seasonings Barbara Zatto Director of Culinary Mizkan Americas BOARD MEMBER AT LARGE Jacquy Pfeiffer Founder/Dean of Student Affairs The French Pastry School 4| Culinology | MARCH 2016

Table of Contents for the Digital Edition of Culinology - March 2016

Culinology - March 2016
Table of Contents
President's Letter - The right hand side of the page
Emerging Trends - Snack Trend: Think Thin
“New savory” flavors sliding into sweet
Ingredient Trends - Deliciously gluten-free
Dairy Trends - Tapping into trends with dairy ingredients
Member Profile - Recipe for success
Expert Voices - Five questions for Campbell’s master chef
Industry News - Culinology resource book hits shelves
RCA elects new leaders
Local events build Culinology community
Six student teams to compete for top honors
Upcoming events
Petits Fours - Five trends from Winter Fancy Food
Consumers call for more food safety monitoring
Grocery sales soar for breakfast items, exotic meats
News Bites
Ad Index

Culinology - March 2016