Culinology - December 2017 - 40
INDUSTRYNEWS
Access RCA
webinar recordings
Did you miss a past RCA webinar? Don't worry, you are in luck! Members can access webinar
recordings for free and nonmembers can purchase recordings for $30 each. Visit culinology.
org/learning-library to access webinar recordings.
Boost your brand with Neville Craw
Hear webinar host Kimberly Schaub of Peas on Moss
speak with Chef Neville Craw, Arby's Restaurant Group,
Atlanta, food product development expert and brand
rejuvenator, about his experience developing innovative products that reinvigorated Arby's brand
through smart, edgy marketing, TV commercials and
photoshoots.
Planning culinary innovation with Dr. James Griffin
Listen to Dr. James Griffin present a novel framework for
planning a cycle of culinary innovation that merges product development cycles, seasonality and buyer lead
times. Dr. Griffin is an associate professor at Johnson
& Wales University, Providence, and consultant to
companies in the food service and food manufacturing
sector.
AMENDMENT TO RCA BYLAWS
RCA is making amendments to the organization bylaws. RCA members are invited to attend the virtual town hall, taking place in January 2018, when the bylaw revisions will be
reviewed. Following the town hall, all members are encouraged to attend the RCA Annual
Meeting, taking place at the RCA Conference on Tuesday, March 27, 2018, to vote on the
bylaw amendments.
40 |
Culinology | DECEMBER 2017
http://culinology.org/learning-library
Table of Contents for the Digital Edition of Culinology - December 2017
Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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