Culinology - June 2017 - 40
INDUSTRYNEWS
Culinology awards honor
industry leaders
The RCA pays tribute to the most accomplished, deserving professionals in the food product
development industry every year. The organization celebrated these deserving individuals at
the Annual Conference in March.
PIONEER AWARD
"It's all about
what our
company has
gained and what
our employees
have received
from RCA."
Craig Bacon, Ph.D.
Dr. Bacon received the award as a recognized
leader in the food industry, utilizing the practice
of combining culinary craftsmanship and food
science. Dr. Bacon exhibits his dedication to
the blending of culinary arts and food science
in many ways. He is the senior vice-president
of research and development for Tyson
Foods, Springdale, Ark., where he leads the
development of all products located in the
company's Discovery Centers. Dr. Bacon has
been the key supporter to grow the Tyson RCA
Team, with the company now holding the largest
number of RCA professional members at 125.
The inclusion of Culinology as part of Tyson's
R&D core is instrumental in their culture and
customer experiences. Each year Tyson trains
new team members and engages them with the
core competencies of Culinology.
LIFETIME ACHIEVEMENT AWARD
Michael Joy
"To have been bestowed
such an honor, especially by
one's peers, is both exciting
and humbling."
40 |
Culinology | JUNE 2017
Mr. Joy significantly influenced the food industry and the
consumer market through his career. Transitioning into food
research and development 1989, he has held corporate chef
positions for multiple companies and is currently the director of
product development at Park 100, Tipton, Ind. As a founding
member, active member for 21 years and past president of RCA,
Mr. Joy has demonstrated his dedication to the association.
Along with Conference Committee Co-Chair Michele Block, he
restructured and upgraded format of the annual conference; he
was a driving force behind the initial establishment of Culinology
magazine; and, with the executive committee, he helped establish
the four pillars of RCA and strengthened the committee process,
resulting in improved board and staff interactions and efficiencies.
"Serving the membership, as a board member and past
president, has truly been one of the highlights of my career,"
he said.
Table of Contents for the Digital Edition of Culinology - June 2017
PRESIDENT'S letter -- An evolving industry
EMERGING trends -- Trends driving growth in specialty food
EMERGING trends -- Tapping the power of pulses
INGREDIENT trends -- RISING STARS among ancient grains
LABELING trends -- Signs of the times
EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
MEMBER profile -- HITTING the mark
MEMBER profile -- A new voice in food
EXPERT voices -- INSIGHTS from Industry Trendsetters
INDUSTRYNEWS -- Positioned for the future
INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
INDUSTRYNEWS -- RCA announces new officers
INDUSTRYNEWS -- Culinology awards honor industry leaders
PETITS fours -- Burger BOOM
PETITS fours -- Trends driving a category in transition
PETITS fours -- Plant-based trending? Think again, says NPD
PETITS fours -- Global savory snack market ripe for growth
PETITS fours -- How Tyson Tastemakers is changing the game
NEWS bites
Culinology - June 2017 - 1
Culinology - June 2017 - 2
Culinology - June 2017 - 3
Culinology - June 2017 - PRESIDENT'S letter -- An evolving industry
Culinology - June 2017 - 5
Culinology - June 2017 - EMERGING trends -- Trends driving growth in specialty food
Culinology - June 2017 - 7
Culinology - June 2017 - 8
Culinology - June 2017 - 9
Culinology - June 2017 - EMERGING trends -- Tapping the power of pulses
Culinology - June 2017 - 11
Culinology - June 2017 - INGREDIENT trends -- RISING STARS among ancient grains
Culinology - June 2017 - 13
Culinology - June 2017 - 14
Culinology - June 2017 - 15
Culinology - June 2017 - 16
Culinology - June 2017 - 17
Culinology - June 2017 - 18
Culinology - June 2017 - LABELING trends -- Signs of the times
Culinology - June 2017 - 20
Culinology - June 2017 - 21
Culinology - June 2017 - 22
Culinology - June 2017 - 23
Culinology - June 2017 - 24
Culinology - June 2017 - EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
Culinology - June 2017 - MEMBER profile -- HITTING the mark
Culinology - June 2017 - 27
Culinology - June 2017 - MEMBER profile -- A new voice in food
Culinology - June 2017 - 29
Culinology - June 2017 - EXPERT voices -- INSIGHTS from Industry Trendsetters
Culinology - June 2017 - 31
Culinology - June 2017 - 32
Culinology - June 2017 - 33
Culinology - June 2017 - INDUSTRYNEWS -- Positioned for the future
Culinology - June 2017 - INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
Culinology - June 2017 - INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
Culinology - June 2017 - 37
Culinology - June 2017 - INDUSTRYNEWS -- RCA announces new officers
Culinology - June 2017 - 39
Culinology - June 2017 - INDUSTRYNEWS -- Culinology awards honor industry leaders
Culinology - June 2017 - 41
Culinology - June 2017 - 42
Culinology - June 2017 - 43
Culinology - June 2017 - PETITS fours -- Burger BOOM
Culinology - June 2017 - PETITS fours -- Plant-based trending? Think again, says NPD
Culinology - June 2017 - PETITS fours -- How Tyson Tastemakers is changing the game
Culinology - June 2017 - 47
Culinology - June 2017 - NEWS bites
Culinology - June 2017 - 49
Culinology - June 2017 - 50
Culinology - June 2017 - 51
Culinology - June 2017 - 52
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