Culinology -- June 2014 - (Page 4)

PRESIDENT'S LETTER Defining the future of food: How cool is that? How often do you mention the Research Chefs Association to someone outside the food research and development community and they say, "Who?" Recently I had the opportunity to share our story with the chief executive officer of a multinational software company. The first thing he said to me was, "Why doesn't the world know about Culinology?" He is a cooking show junkie. So I mentioned several of our members and where and when they may be seen on television or Netflix. Then I told him about our recent Portland experience and the guest chefs who were on hand and on stage. He was blown away by the talent we have in the RCA community. So I asked myself: Why doesn't the world know about RCA and the role we play in "defining the future of food?" We should be shouting from our rooftops - or at least our corporate kitchens - to anyone that will listen: "Hey, look at what we've got here! Can you see what we are doing? If you are at all interested in making a difference on the future food landscape, this is the space where you want to be!" And that sentiment is what's behind the RCA's new strategic plan. We need more people to understand that the RCA is the home for Culinology practitioners and food R&D professionals who understand that art and science go hand in hand if successful food product innovation is the desired outcome. We want - no - we need more people on our roster. It's as simple as that. So how do we get there? Committees are already working to develop a framework and bolting on new initiatives to make the RCA a recognized industry leader on the food world stage. The RCA just held a fantastic annual conference in Portland thanks in part to the time, talent and resources provided by dozens of dedicated volunteers, speakers and valued partners. Next year we aim to take RCA's annual conference one step closer to being an epic experience and we have a few ideas we think will go a long way toward getting us there. Getting and retaining members is easier if they are engaged early and often. The RCA has never been a one trick pony. Our members enjoy year around opportunities in all shapes, sizes and locations. Regional events, Culinology workshops, ondemand recordings of conference sessions, webinars and the best certification program in the world for R&D professionals. But we believe there's more work to be done if we want to help our members stay ahead of the curve. We have ideas about that, too. The RCA has always run lean and mean. Our leadership and management team work well together and strive to understand the needs of the RCA membership. In the coming months, we plan to dive a little deeper, try a little harder to meet the needs of all segments of the food product development community while holding the line on the cost of membership. It is a tall order but I think we can get there. It is not about elite members or sheer membership numbers. If we stay focused on our mission and are successful in our endeavors, growth and a desire to be a part of the RCA will be the result, not the goal. - BOARD MEMBERS - PRESIDENT Charles Hayes CRC, CEC Director of R&D JMH Premium VICE PRESIDENT Susan Edwards Foodservice Business Development Manager Sealed Air/ Cryovac TREASURER John Draz CEC, CCE Executive Research Chef Ed Miniat, Inc. SECRETARY Susan Licker MS, CCS Senior Director R&D PepsiCo, Inc. - DIRECTORS - IMMEDIATE PAST PRESIDENT Christian "Kit" Kiefer CEC, CCE, AAC, FMP President Kitchen Kalamity LLC Jason Behrends CCS, Ph. D Project Leader Tyson Foods, Inc. Amanda Bushong Community Coffee and Tea Albert Celentano III VP of Culinary and R&D CTI Foods Jeff Cowles CCS Regional Chain Acct. Manager ~ Research Chef Kerry Ingredients & Flavors Allen Freed President Gum Technology Corp. Catherine Proper Sr. Director Product Development Save-A-Lot Allison Rittman CRC Corporate Chef/Owner Culinary Culture Paul Rockwell CEC Executive R&D Chef Diversified Foods and Seasonings 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 - Charles Hayes CRC CEC President Research Chefs Association 4 | Culinology | JUNE 2014 Jacquy Pfeiffer Founder/ Dean of Student Affairs The French Pastry School

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

Culinology -- June 2014
Table of Contents
President's Letter - Defining the future of food: How cool is that?
Emerging Trends - Consumers considering healthfulness, survey finds
Consumers confused about protein consumption
Free-from foods moving into the mainstream
Flavor Trends - Middle Eastern cuisine is emerging
Functional Food Applications
Member Profile - Taking Care of Business
Health and Wellness - The Art of Reduction
Industry Events - Images from the RCA
Petits Fours - Restaurants winging it with chicken
Spreads segment getting HOT
Organic food sales top $32 billion in 2013
Upcoming Events/Ad Index

Culinology -- June 2014