Culinology -- March 2014 - (Page 4)

PRESIDENT'S LETTER A journey into the future of food By the time you read this message, it will have been one year since I took on the role of president of the Research Chefs Association. What a year it has been - for the RCA and for me both personally and professionally. If there's one thing I've learned from the experience it is that leading an organization like RCA is like navigating a large ship. It is difficult to make sharp turns and it requires a dedicated crew working together to keep it on course. The RCA crew includes elected leaders, past and present, committees and volunteers. Our precious cargo is our membership. This fall the RCA board of directors held a series of meetings to refine the organization's mission and vision, and update our strategic objectives. We took a hard look at the organization, where it is and where we, as leaders, see the RCA in the next three to five years. The most daunting challenge is and will always be to maintain the relevancy of the organization to each and every one of us. Asking tough questions is vital to the growth of any relationship, and setting goals and finding solutions is the only way to move forward. After much soul searching, the board of directors updated the mission of the RCA to "Empower the food community to enhance food experiences through Culinology®." Our new vision is to "Create the future of food." To do that, we need more research and development professionals to join our ranks. We want to reach emerging and seasoned individuals from every segment of the food industry - individuals that embrace the practice of combining food science and culinary arts but have not yet become engaged in or are aware of Culinology®. To attract those individuals, we aim to improve our organizational structure and effectiveness; recruit, and, more importantly, engage these professionals so that belonging to RCA is a given rather than an option one considers every year. Our most visible strategy toward growth will be to deliver epic annual conferences. I believe that the 2014 RCA Annual Conference and Culinology® Expo will deliver on what we have imagined to be an epic experience for the R&D professional - an experience that will impact you for years to come. Countless hours have been spent planning educational sessions, speaker presentations and social events. We are bringing food to the forefront, digging deep into the science behind food that is being created by some incredible chefs. We've engaged the local RCA community and challenged students and professionals to test their skills in front of their peers. It has been said that once someone attends an RCA Annual Conference, they're hooked. Based on what I've seen so far, Portland 2014 will fill our cargo hold! Charles Hayes President Research Chefs Association 4 | Culinology | MARCH 2014 - BOARD MEMBERS - PRESIDENT Charles Hayes CRC, CEC Director of new business development - National accounts Golden County Foods VICE PRESIDENT Marshall Scarborough Manager of Global Product Development Popeyes Louisiana Kitchen TREASURER Susan Edwards Foodservice Business Development Manager Cryovac Food Solutions/ Sealed Air Corporation SECRETARY Steve Bonasia 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 Anderson Kevin M. Anderson, LLC Jason Behrends CCS, Ph. D Project Leader Tyson Foods, Inc. John Draz CEC, CCE Executive Research Chef Ed Miniat, Inc. Dianna Fricke CRC, CWPC Executive Chef, Research & Development J. R. Simplot Company Craig "Skip" Julius CRC, CCS, CEC, CCP, CFE Manager - Culinary Solutions Sensient Flavors Susan Licker MS, CCS Director R&D Frito-Lay Christopher R. Loss, Ph.D Director of Menu Research and Development The Culinary Institute of America Allison Rittman CRC Corporate Chef/Owner Culinary Culture Larry Tong CCS Culinary Training and Development Manager McCormick & Co., Inc. Rachel Zemser CCS, MSFS Food Science & Culinology Consultant A la Carte Connections - BOARD MEMBER AT LARGE - Homaro Cantu Moto Restaurant

Table of Contents for the Digital Edition of Culinology -- March 2014

Culinology -- March 2014
Table of Contents
President's Letter - A journey into the future of food
Emerging Trends - Stevia’s use as ingredient may more than double by 2017
The scoop on salty snacks
Most consumers won’t try new items
Ingredient Innovations - Gluten-free innovation
Flavors - A Perfect Pair
Member Profile - All That Jazz
Trends - What's Next
Petits Fours - Private label vs. brands
Freshness will be in favor during 2014
Omega-3 claims losing share in dairy segment
Upcoming Events/Ad Index

Culinology -- March 2014