Culinology - June 2016 - (Page 4)
Research Chefs Association
BOARD MEMBERS ---------
Senior Director Product Development/QA, Supervalu
National Account Manager, SugarCreek
Executive R&D Chef, Diversified Foods & Seasonings
R&D Director of PDM Business Strategy
Tyson Foods, Inc.
BOARD MEMBER AT LARGE -----
Anderson Partners Food Ingredient Marketing
Culinology | JUNE 2016
I always say that I have the best job in the room. Let's be honest, I get paid to
eat. That is definitely an enviable gig. I can further support my brazen claim by
highlighting that I get exposure to the entire grocery store's breadth of products.
For a product developer, this is nearly nirvana. My calendar from last week included product cuttings ranging from olive line extensions and flavored kefir milk to
stuffed crust pizza, organic cauliflower, cheesecake, bone broth and tea popsicles.
Beyond food, I also have the responsibility for private brand non-food products
resulting in product cuttings of low-splash bleach, odor neutralizer gel beads, tampons, turmeric supplements and latex gloves.
Within the world of product development, the pinnacle of pride for a developer
is seeing the product they developed on the shelf, menu, web site or any venue
that supports the merchandising of their Culinology talents. Based on that notion,
I reiterate: I have the best job in the room!
As you work your way through this issue of Culinology I hope you are inspired to
think about why you have one of the coolest jobs around. You may not be working
specifically on an ethnic cuisine project right now, like the on-trend Japanese
dishes on page 8, but there is always stimulation that can be drawn from ethnic
flavor profiles, indigenous cooking techniques and cultural cuisines. Your product
development bench is the starting point for drawing global ingenuity into product
formulations and processing techniques. But don't stop there - grab some ancient
grains (see page 20) toss in some smoke (see page 12) and smile with pride when
you see your creation inspired through a Culinology lens on the grocery store shelf,
restaurant menu or listed on the NFP.
I hope the next time we meet you challenge my claim. I want to hear why you
have the best job in the room. If you happen to be in Chicago for the IFT Annual
Meeting and Food Expo this summer, I invite you to stop by our booth to introduce
yourself, and to check out RCA's educational Culinology in Action session. See
page 41 for event details.
I have another ideal spot for our continued debate: the RCA Annual Conference
and Culinology Expo in Puerto Rico, March 14-17, 2017. Mark your calendars and
come prepared to share your expertise and meet others that have the pleasure of
getting paid to eat. It's the best place to broaden your Culinology skillset.
IMMEDIATE PAST PRESIDENT
Vice President Culinary Innovation, R&D
National Account Manager
Commercial & Custom
Kellogg's Food Away from Home
Director of Marketing
Director of Industrial Sales
Darifair Foods, Inc.
Kami R. Smith
Director of Culinary Showcasing
Pecan Deluxe Candy Co.
Culinary Sales Manager National Accounts
CRC, CEC, CCE
Executive Research Chef
Ed Miniat, Inc.
AJ Freed, LLC
Food Science & Biotechnology, Department Head
Culinary Arts & Food Science, Instructor
Table of Contents for the Digital Edition of Culinology - June 2016
Culinology - June 2016
Table of Contents
President's Letter - Best job competition
Emerging Trends - Five millenial-fueled food trends
The sun is rising on Japanese small plates
Flavor Trends - Seeing innovation through the smoke
Ingredient Trends - Adventures in ancient grains
Member Profile - Research chef extraordinaire
Expert Voices - Gas vs. electric
Industry News from the Research Chefs Association
Culinology Book - New book digs deep into Culinology
Petits Fours - Hormel launches product line for cancer patients
Vermont indicates enforcement priorities for GMO labeling law
Feeding Hispanic millennials’ craving for culture
Combo meals regaining appeal
Dairy alternatives straying from soy
News Bites - Trendspotting at the Culinology Expo
Culinology - June 2016