Culinology - September 2015 - (Page 4)

PRESIDENT'S letter It all started with eggs I vividly remember my first introduction to the concept of Culinology, when I was in culinary school at Johnson & Wales University. The four-year culinary program students were working in the commons conducting sensory panels on scrambled eggs with water versus with milk. I was surprised at the flavor and texture difference between the two dishes and a million questions started flying through my head. I had never heard of food science, but went to the class instructor to learn more. My plan to work on a cruise ship after culinary school went out the porthole and I immediately enrolled in the food science program at the University of Rhode Island. At the time there were few education options for a would-be chef with a desire to understand the what, why and how behind food. And, as it turns out, I wasn't the only one looking for a mix of classical culinary training and food science. There were others already quietly working in a specialized area of food research and development in which expertise in culinary arts and food science was required. Most of them were chefs who had grown tired of the long hours standing, running and shouting in crowded kitchens. They had discovered R&D work as an outlet to apply their culinary experience without sacrificing their private lives, but, like me, couldn't find a professional organization that would support and nurture their unique educational needs. So it was that 30 individuals came together to found the Research Chefs Association (RCA) in 1996, right around the same time that I was starting my food science training. Together they coined the phrase Culinology and hatched an idea that would change the way we look at food product development. I am so grateful to those visionaries because today, almost 20 years later, there are 14 RCA-approved Culinology degree programs; practitioners may attend courses and pursue certifications in the subject; leading food companies are investing in their R&D division by hiring Culinology practitioners; 1,400 or so R&D professionals gather each year for our annual conference; and like-minded folks make meaningful connections through this vibrant community. As I look forward to another busy season in retail grocery, I hope you will keep your intellectual curiosity alive and fill your baskets with questions and answers, new products and old favorites. And don't forget to grab some eggs, water and milk so you may create your own Culinology experiments that inspire your family, friends and colleagues over the holiday season. If you aren't already a member of the RCA, I personally invite you to join our organization so that you may be a part of the evolution of food innovation through Culinology. Catherine Proper CEC President Research Chefs Association BOARD MEMBERS PRESIDENT Catherine Proper CEC Senior Director Product Development/QA Supervalu VICE PRESIDENT Jeff Cowles CCS Research Chef National Chain Accounts Kerry Ingredients & Flavors TREASURER John Draz CEC, CCE, CRC 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 Director of Industrial Sales Darifair Foods, Inc. Erich Chieca Culinary Sales Manager National Accounts Lactalis Culinary Allen Freed AJ Freed, LLC Justin Kanthak CRC, CCS 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, CFS 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 4 | Culinology | SEPTEMBER 2015

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

Culinology - September 2015
Table of Contents
President's Letter - It all started with eggs
Emerging Trends - Consumers shifting from sweet to sour
Meeting consumer demand for local
Ingredient Applications - Pulses take off
Plant proteins offer egg replacement options
Flavor Trends - Mixology on the menu
Member Profile - 'Easy' does it
10 years later — Remembering Hurricane Katrina
Industry News
Petits Fours - Nestle USA putting a fresh spin on frozen
Five ingredients to watch

Culinology - September 2015