Culinology - May/June 2013 - (Page 4)
Keeping it real
Everywhere we go today we are bombarded with messages about where, when,
and what to eat and drink. It is impossible for consumers to not be affected by
these messages. Likewise, these days it seems everything is geared toward a fast
pace lifestyle meaning simple, uniform, and oftentimes, uninspired products designed to appeal to as many consumers as possible. Is this the future of food? I
think not. Fortunately, for the past two decades the food industry has drawn lessons from its artisanal brethren who embrace authenticity, refinement and health.
Walk into any liquor store in America and you will find the big names sweating in
the cooler, but increasingly you will also find craft brews, regionally specific, and,
more often than not, with a loyal consumer base. In fact, the growth of the craft
beer industry in my home state of Michigan has boomed so quickly over the past
several years that many breweries that were in their infancy a decade ago are announcing six and even seven figure expansion plans. Another company, featured recently in the Wall Street Journal, plans to open a branch in Bangalore, India this year.
Local food is also experiencing a renaissance as more Americans realize what our
European neighbors have known all along. By keeping it local and delivering a product that is uniquely regional, an enterprising company may create not just a healthy,
more sustainable product, but one that is authentic and exciting. Some consumers
will forgo convenience for experience. And, as consumers become more educated
about food production and its economic and health impacts, the “locavore” movement will become even more relevant. Juice shops and organic establishments have
found a niche, but it goes deeper.
Remnants of a time when we celebrated authenticity still exist. Case in point: the
independent operator who lives with a passion to be the best. It may be the familyowned restaurant around the corner, boutique cheese shop, butcher or even the
coffee roaster. Artistry, creativity, and perhaps, most importantly, the satisfaction
and pride that comes from giving the consumer a little taste of home ought to be
the driving force throughout the food world. Certainly, restaurant chains and manufacturers that serve
the retail and food service markets have taken note
and are working to bring a sense of local into their
establishments and product lines.
Finding a balance between authenticity and commercial production is the constant challenge of food
product developers today and the companies that
employ us. Fortunately, we have an organization that
supports our efforts. Indeed, one might assert that the
RCA and its members who are Culinology® practitioners
are at the core of successful interpretation of authentic
foods on a large scale. Through RCA, we have the
opportunity to share our innovation challenges, solutions and our passion for creating
new, flavorful, honest products and, by
doing so, we honor our culinary roots.
After all, it is and should be all about
Research Chefs Association
4 | Culinology | MAY/JUNE 2013
— BOARD MEMBERS —
Director of new business development –
Golden Country Foods
Manager of Global Product Development
Popeyes Louisiana Kitchen
Foodservice Business Development Manager
Cryovac Food Solutions/
Sealed Air Corporation
Corporate Sales Manager-Prepared Foods Division
Sanderson Farms, Inc.
— DIRECTORS —
IMMEDIATE PAST PRESIDENT
Christian “Kit” Kiefer
CEC, CCE, AAC, FMP
Director Culinary Services,
Corporate Executive Chef
Schwan’s Food Service, Inc.
Kevin M. Anderson, LLC
CCS, Ph. D
Tyson Foods, Inc.
Executive Research Chef
Ed Miniat, Inc.
Executive Chef, Research & Development
J. R. Simplot Company
Craig “Skip” Julius
CRC, CCS, CEC, CCP, CFE
Manager - Culinary Solutions
Christopher R. Loss, Ph.D
Director of Menu Research and Development
The Culinary Institute of America
Culinary Training and Development Manager
McCormick & Co., Inc.
Food Science & Culinology Consultant
A la Carte Connections
— BOARD MEMBER AT LARGE —
Table of Contents for the Digital Edition of Culinology - May/June 2013
Culinology - May/June 2013
Table of Contents
President's Letter - Keeping it real
Emerging Trends - Old World bread on the rise
Trends - Predicting what's cool in culinary
Spicy Flavors - What's hot?
Beverage prototypes with a kick
Fats/Oils - Embracing fats (and) oils
Member Profile - Time is on her side
Nuts - Ingredients in a nutshell
2013 RCA Annual Conference
Petits Fours - Morning meal occasion getting a makeover
Whole grains, protein highlight first-quarter menu trends
Culinology - May/June 2013