Culinology - September 2016 - 33

MEMBER profile CONSUMERS WANT "If I am not satisfied with the appearance, flavor or any of the most critical attributes [of a product], I will not present it at all." not working with product development, I am traveling to food manufacturing plants conducting supplier approvals, audits and first production runs to ensure the products meet the required specifications." Because of his inclination to be so hands-on, he said, "My biggest R&D challenge is not being able to be the person actually at the bench developing the product all the time." HEALTHIER FOODS. TASTE BUDS WANT TASTE. SATISFY BOTH. Low-salt. Non-GMO.Vegetarian. Organic. Whatever the diet preference, food can still taste good. For a sample call 888-534-6621. High standards Making food taste better. Inspiration for Mr. Bunn's new products comes from many sources. "I attend many shows across the country, including the Research Chef Association's (RCA) conference, to search for trends," he said. "I also read a lot of industry publications, and I like to go to different restaurants and food trucks across the country when I am traveling." Food trends that he brings to Sam's reflect many hot buttons in the industry in general. "Clean-label products are still very strong, as are gluten-free and low-sodium," he said. "More ethnic items and flavors from across the world are hitting the market. At Sam's, we are keeping up with all the new and exciting flavor profiles as well as current trends across all categories." He defined success on-the-job by how he feels about the product he's developed. "When I see the product on our stores' shelves, I consider it a success no matter how long it stays on the shelf," he said. "If I am not satisfied with the appearance, flavor or any of the most critical attributes, I will not present it at all." Connect with us on Culinology matters He joined the RCA to gain knowledge and to be mentored by others within the industry. "I personally get information and lifelong friends that share the same passion for food," he said. "I also give of myself as a resource, mentor and motivator to everyone who has an interest in being involved with the RCA and those who just love food. The RCA is the pipeline to the food service industry from a chef and R&D point of view." Mr. Bunn received his bachelor's degree from the University of Cincinnati in culinary science with a focus on Culinology in 2007 - he is one of the first graduates of the program - and also received his master's degree in food science in 2015 from Kansas State University. Before working in R&D, he worked in SEPTEMBER 2016 | Culinology | 33 https://www.linkedin.com/company/savoury-systems-international

Table of Contents for the Digital Edition of Culinology - September 2016

Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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