Culinology - June 2015 - (Page 4)

PRESIDENT'S letter The art and science of collaboration To build a successful career in almost any line of work, but most especially in food R&D, we have to accept, even embrace, the ideas of others. In fact, the more advanced we are as collaborators, the more advanced we are as innovators. Anybody that knows me knows I like to shake things up. Sometimes I'll turn a thing upside down before I shake it. Looking at things differently is my default behavior especially when faced with a new challenge. Sometimes my colleagues, my team members, my co-conspirators, will push back. I love it when that happens because then I know true collaboration is about to begin. American inventor, scientist and cofounder of the Polaroid Corporation Edwin Land said, "Politeness is the poison of collaboration." I agree but the secret is to tackle the problem, not each other. Recently I took on a new gig: president of the Research Chefs Association. It is the organization that coined the phrase "Culinology." RCA owns the trademark and it's meant to describe what happens when culinary arts and food science and technology intersect in food product development and production. I think it's a perfect term to also describe the organization that conceived it. The RCA is an engaging blend of chefs and food scientists with an interest in learning, sharing and tackling common challenges. It is an organization committed to collaboration. Case in point: At RCA's recent Annual Conference, I learned about jellified rum, spreadable sausage and manufacturing innovations in sodium reduction. I made many new friends and caught up with previous interns who are now running their own R&D departments. My RCA colleagues are a passionate group that may have a heated debate about non-GMO product claims followed by friendlier banter about which cold blend starch offers the most freeze-thaw stability-all during a 15-minute break featuring eggless cookies. In today's competitive environment, the pressure to develop the next great thing before our competitor does is intense. Marketing departments, R&D teams and culinary professionals are caught between what will sell, what will fail and what will go viral. Members of the Research Chefs Association see the organization as a welcome port in the storm. If you haven't already discovered the Research Chefs Association, check us out at www.culinology. org. Or better yet, stop by our booth #2877 at the Institute of Food Technologists Annual Meeting & Food Expo, July 12-14 in Chicago. Or even better (because it involves cocktails), join us for a reception at Chicago's East Bank Club, Sunday, July 12 from 6-8 pm. I'd love to meet you and tell you more about how RCA is helping food R&D professionals become stronger, more effective collaborators. Catherine Proper President Research Chefs Association 4 | Culinology | JUNE 2015 BOARD MEMBERS PRESIDENT Catherine Proper Senior Director Product Development/QA Supervalu VICE PRESIDENT Jeff Cowles CCS Research Chef National Chain Accounts Kerry Ingredients & Flavors TREASURER John Draz CEC, CCE Executive Research Chef Ed Miniat, Inc. SECRETARY Jason Behrends CCS, Ph.D Project Leader Tyson Foods, Inc. DIRECTORS IMMEDIATE PAST PRESIDENT Charles Hayes CRC, CEC Vice President Culinary Innovation, R&D JMH Premium Amanda Bushong Community Coffee and Tea Erich Chieca Culinary Sales Manager National Accounts Lactalis Culinary Allen Freed Vice President Strategic Business Development Penford Corporation/ Gum Technology Justin Kanthak National Account Manager Commercial & Custom Kellogg's Food Away from Home Susan Licker MS, CCS Senior Director, R&D PepsiCo, Inc. Anh Nguy Principal Culinologist Ingredion Incorporated Paul Rockwell CEC Executive R&D Chef Diversified Foods and Seasonings Larry Tong CCS Culinary Training and Development Manager McCormick & Co., Inc. Barbara Zatto Director of Culinary Mizkan Americas BOARD MEMBER AT LARGE Jacquy Pfeiffer Founder/Dean of Student Affairs The French Pastry School http://www.culinology.org

Table of Contents for the Digital Edition of Culinology - June 2015

Culinology - June 2015
Table of Contents
President's Letter - The art and science of collaboration
Emerging Trends - Broth is hot: No bones about it
‘Veg-centric’ cuisine on the rise
Five things to know about millennials
Flavor Trends - Spicy Complications
NPD Group: Hot sauce is universal
Functional Foods - Functional Formulations
Cannabis: An herb with benefits
Member Profile - Blg Flavors, Bold Delivery
RCA Images
Industry Images
Petits Fours - Yogurt and beverages lead IRI’s New Product Pacesetters
The state of snacking
Panera publishes ‘no no list’ of ingredients it will not use
Ad Index

Culinology - June 2015