Culinology - June 2018 - 35

INDUSTRYNEWS
importance of inspiring and supporting the next generation
of professionals in the food and beverage industry.
New this year, attendees learned about extensive science
and research shown in six white paper presentations. The
short talks showcased emerging trends, techniques and
focus areas that are impacting food product development
today. Breakout sessions included a focus on plant-based
proteins and the importance of cultivating and mentoring
future generations entering the industry.
Education took on a new form in the Culinology Expo.
Attendees viewed, tested and tasted innovative food
products from more than 140 exhibitors in the expo hall
and discovered fresh techniques and ideas during live
demonstration and vendor sessions. In addition, the best
in the RCA competed in professional and student savory
competitions, sponsored by Archer Daniels Midland,
International Flavors & Fragrances and Maple Leaf Farms,
and equipment was provided by Southbend and Welbilt.
There was also the student-focused Evolution of Food
Waste Product Development Competition, sponsored by
Griffith Foods, that showcased innovative uses of waste
byproducts commonly produced within the industry. The
Culinology Cocktail Competition, sponsored by Flavor
Dynamics, was the final competition held later that evening.
RCA paid tribute to all competition winners during an
awards reception, sponsored by JMH Premium, on March
28. From the first-ever live auction held during the awards
reception to the Culinology Education Foundation Golf
Outing, nearly $9,500 was raised during the conference in
support of the Foundation and the future of Culinology.

Thank you to our
conference
sponsors
FOUNDING

PLATINUM

GOLD

BY THE NUMBERS

RCA Conference
1,226 attendees
144 exhibitors
16 breakout sessions
7 networking events
6 white paper presentations
5 expo vendor sessions
4 pre-conference tours
4 competitions
4 general session speakers

Ingredion Incorporated
International Flavors & Fragrances
JMH Premium
Newly Weds Foods, Inc.
Southbend

SILVER
Ardent Mills
Ed Miniat LLC
Flavor Dynamics, Inc.
Fuchs North America
Griffith Foods Inc.
International Dehydrated Foods, Inc.
Kikkoman Sales USA, Inc.
Paradise
Park 100 Foods
Smithfield
SugarCreek
Symrise
Welbilt
JUNE 2018 | Culinology |

35



Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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