Culinology - December 2017 - 44
INDUSTRYNEWS
Mark Hughes
remembered as
thought leader
A legacy of leadership in food
marketing communications
Mark Hughes, Anderson Partners Food Ingredient Marketing's chief executive officer, a
Research Chefs Association (RCA) board member at large, and an industry-wide recognized
expert in global food ingredient marketing, died September 13, 2017 after being diagnosed
with leukemia in December 2016.
During his more than 30-year career, Mr. Hughes became a leading expert in global food
ingredient marketing and a recognized thought leader in new communication models like
content marketing and B2B social media. Early in his career he worked on iconic branding
initiatives like "Pork. The Other White Meat" and "The Milk Mustache" campaign. Later, he led
several successful product launches and marketing efforts for such companies as Kraft Heinz
Ingredients, Corbion, Ardent Mills, Chiquita Brands International, Conagra Brands and Land
O'Lakes Ingredients. Additionally, he was a frequent speaker at industry events and an active
member of the RCA and the Institute of Food Technologists.
"His vision and passion for food ingredient marketing along with his integrity and
genuineness is the foundation for the agency that Anderson Partners is today. He came to
be a trusted advisor to many in the industry and a thought leader with regard to marketing
communications," said Deb Murray, President, Anderson Partners, Omaha.
He came to be a confidant to many, and he highly valued the numerous friendships he made
throughout the course of his career. "He was a rock star to so many," she said, "for the same
reason he was a rock star to all of us [at Anderson Partners]. He was genuine, he cared about
others, he shared of himself and his knowledge, he was inspiring and he made folks feel at
ease...We appreciated his smile and the optimism he carried. He was so very appreciative of
everyone and so very generous with his time and talents."
"Mark's impact on our industry will be felt for decades," said RCA President Jason Behrends,
CCS, Ph.D. "His contributions to food marketing were groundbreaking, but more importantly
he left a lasting impression on all who crossed his path. He was known by his peers for his
sincerity, friendship and insight." Mr. Hughes served as RCA's board member at large from
March 2016 until his passing.
Mr. Hughes handled his illness with grace and humility and focused on the joy found in his
family, his work and his friends. "Those of us who have been fortunate enough to know and
work with Mark have lost a dear friend and an inspiring mentor," said Ms. Murray.
Mr. Hughes is survived by his wife, Susan, and daughters, Elizabeth and Abigail. Memorials
may be made in his memory to: the American Red Cross and University of Nebraska Medicine
Foundation (leukemia research). *
44 |
Culinology | DECEMBER 2017
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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