Culinology - June 2018 - 40

INDUSTRYNEWS

RCA Announces New Officers
RCA announces the installation of its newly
elected officers and directors who began their
term on March 29, 2018.
"We are excited to have such a strong
group of industry professionals leading the

association in 2018," said RCA President Jason
Behrends. "As we end a strong conference
in Savannah, we look forward to continuing
the positive momentum RCA is experiencing
through the leadership of these volunteers."

Jason Behrends, President
Dr. Behrends is the North America business development manager for Red Arrow Products, Manitowoc, Wis. He works with
food service, national accounts, as well as private label businesses. He utilizes his skills in food science and culinary arts to
present the benefits of smoke and savory flavors in product development. Dr. Behrends has been involved with RCA since 2006
and currently serves as president of the RCA.

Anh Nguy, Vice-President
Ms. Nguy is the project leader of the culinology group in the customer solutions and product innovation technical services team at
Ingredion Incorporated, Bridgewater, NJ. A culinologist and RCA
member since 2003, she supports the go-to-market team and
other business functions to promote plant-based clean label texturizers, specialty sweeteners and nutritional food ingredients in a
variety of culinary applications and formulations.

Justin Kanthak, CCS, CRC, Treasurer
Mr. Kanthak is a national account manager for Griffith Foods Inc.,
Alsip, Ill. He is a 13-year member of the RCA. His background
blends both culinary arts and food sciences from the Culinary
Institute of America and Iowa State University. Mr. Kanthak spent
18 years working in food industry and has grown through multiple
positions across the country as a line cook, food scientist, corporate chef, culinary manager and sales account director.

Jaime Mestan, Secretary
Ms. Mestan is the director of bistro products at Vienna Beef Ltd.
in Chicago, where she oversees the kettle operation. A classically
trained chef from the Culinary School of Kendall College and RCA
member since 2009, her new role has expanded to include leadership. Her focus is on research and development, ideation strategies, consumer food product and restaurant product creation
and supply knowledge within the food industry.

40 |

Culinology | JUNE 2018



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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