Culinology - December 2015 - (Page 40)

INDUSTRYNEWS from the Research Chefs Association Mile High City hosts Future of Food Conference RCA heads to Denver in March "With more than 25 education sessions, demonstrations, workshops and optional tours and tastings led by the foremost leaders in R&D, the 2016 conference will deliver top-notch food, killer education and the best in Culinology," said Catherine Proper, CEC, RCA president and chair of the Annual Conference Planning Committee. On March 8-11, more than 1,200 R&D professionals will converge on Denver. "I think this will be one of the strongest conference programs RCA has ever offered," Ms. Proper said. Featured Conference Speakers Chef Bryan Voltaggio to give keynote address Noted chef, restaurateur, "Top Chef" and "Top Chef Masters" finalist Bryan Voltaggio will share how he strives to create culinary treasures that satiate, entertain and transform how his guests think about food. Learn how he expresses local ingredients through the lens of innovative technique. A James Beard Award finalist and coauthor of "VOLT ink.," Voltaggio will host an interactive demonstration as part of his keynote. Chef Stephen Kalil on Lay's "Do Us a Flavor" campaign  Lay's "Do Us a Flavor" contest has taken on iconic status among consumer packaged goods companies, setting the bar high for other R&D teams hoping to crowdsource the ideation process. How did this campaign come to life? What were the challenges? And what new opportunities came of it? Get the inside scoop from one of RCA's own, Stephen Kalil, CEC, CRC and corporate executive research chef for PepsiCo, Inc. Chef Richard Calladonato shares Campbell's 2016 TrendScape How do leading food companies gather intelligence on tomorrow's important trends and how do they leverage that information to develop products for retail and food service? Learn how the Campbell Soup Co. researches and ranks trends, and hear the results that will have applications to all food companies. Visit for full program and to register for the R&D food community's event of the year. 40 | Culinology | DECEMBER 2015

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

Culinology - December 2015
Table of Contents
President's Letter - A day in the life
Emerging Trends - Hot cocoa flavor heats up
Gourmet porridge trend has ancient grain appeal
Ingredient Applications - Quality over calories
LYFE – Love Your Food Everyday
Flavor Trends - Sweet heat takes flight
Member Profile - A fresh perspective
Expert Voices - Cinnabon’s director of R&D finds room for innovation
Industry News - Mile High City hosts Future of Food Conference
Industry mourns loss of chef-entrepreneur Paul Prudhomme
Petits Fours - Tacos on the menu
Mintel identifies emerging trends for 2016
Ad Index

Culinology - December 2015