Culinology - September 2016 - 4

PRESIDENT'S letter 400-word limit jam session Ms. Proper at Taylor's University, Malaysia, with students and faculty during a competition awards presentation. Catherine Proper CEC, MBA, President Research Chefs Association Since the last issue of Culinology magazine, I have had the opportunity to eat nasi lemak out of a banana leaf in Malaysia, discuss functional ingredients during a Sunday morning session with fellow culinologists at IFT16 in Chicago, and eat my way through as much pasta and carpaccio as possible during a leisure trip to Florence. Other members of the Research Chefs Association (RCA) Board of Directors have been doing their own share of food exploration in Puerto Rico as they prepare for the 2017 RCA Annual Conference. I have so much more that I want to share but have a 400-word limit. So, here are my five coolest things happening in Culinology: 1) The RCA Student Committee is breaking new ground with student-driven media and educational content. If you are recruiting talent, I recommend looking at these student members as the food industry's best and brightest. 2) Taylor's University Culinology program in Malaysia has more RCA members than any other organization - 80 members! Brush up on your J-1 and H-1B visa knowledge to leverage this internationally-educated talent. 3) Members in Australia are leading the development of Culinology in their corner of the world. If you are in the neighborhood, look them up via RCA Connect, the organization's online networking and discussion forum, to learn more about Culinology abroad. 4) The 2017 RCA Annual Conference in Puerto Rico will feature a new competition - the Culinology Pastry Competition - in addition to the traditional student and professional competitions. Learn more at culinology.org/ professional-competitions. 5) RCA has a new management company: SmithBucklin. As of September 1, we've moved our headquarters to downtown Chicago. Get to know RCA's new staff members at culinology.org/staff. Now I'm wondering what's top of mind for our readers. What are you most excited about in Culinology? Share your thoughts on RCA Connect! BOARD MEMBERS ------------------- DIRECTORS --------------------------------------------------------------- PRESIDENT Catherine Proper CEC, MBA Senior Director, Product Development, Quality Assurance and Regulatory, SUPERVALU Gerrie Bouchard CRC, MBA Director of Marketing ADM/Eatem Foods Anh Nguy Principal Culinologist Ingredion Incorporated Amanda Bushong Principal Consultant A Kitchen Kalamity Kami R. Smith CEPC Director of Culinary Showcasing Pecan Deluxe Candy Co. VICE PRESIDENT Jeff Cowles CCS Director, Culinary Sales, SugarCreek TREASURER Paul Rockwell CEC, CFS Executive R&D Chef, Diversified Foods & Seasonings SECRETARY Jason Behrends CCS, Ph.D. R&D Director of PDM Business Strategy Tyson Foods, Inc. IMMEDIATE PAST PRESIDENT Charles Hayes CEC, CRC Vice President, Culinary Innovation, R&D JMH Premium 4| Culinology | SEPTEMBER 2016 Erich Chieca Culinary Sales Manager National Accounts & Industrial Ingredients Lactalis Culinary John Draz CCE, CEC, CRC Executive Research Chef Ed Miniat, Inc. Rosemary Trout MS Food Science & Biotechnology, Department Head Culinary Arts & Food Science, Instructor Drexel University Barbara Zatto Chef, Culinologist, Food Writer BOARD MEMBER AT LARGE ------------ Allen Freed President AJ Freed, LLC Justin Kanthak CCS, CRC Account Director, Sales Griffith Foods Mark Hughes President Anderson Partners Food Ingredient Marketing http://culinology.org http://www.culinology.org

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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