Culinology - September 2017 - 4

P R E SI DE N T'S let ter

Board members

Big ideas in Culinology
I always want to be inspired and to inspire.
Inspiration comes in so many forms when you are a product
developer. Driven by few or many, every new product has been
seeded with inspiration from something. A smell, a taste, a look, an art
piece - it all drives inspiration.
Trends are interesting as they start with one person's idea, one
person's inspiration. Ideas that tap into a need or want of consumers
may be the start of a trend. When a trend reaches a product
developers' benchtop is when it may be taken to the next level. What
we do every day is exciting. We don't just follow trends; we are part of
making the trends that line the shelves of our grocery store or make
their way to the food service dining experience.
Two trends covered in this issue to consider are the evolution of
protein beverages and condiments. Protein shakes are no longer just
for fitness. Protein is a hot trend and is coming in all forms, including
next-generation protein beverages. With condiments, it seems the
bolder the flavor the better, which is being driven and inspired by
many different cuisines. The punch of flavor from condiments is
definitely a trend to watch!
Inspiration comes from people, too. Get to know Dr. Michael Cheng
(see the profile on page 24), who is dedicated to inspiring youth
and the next generation of culinologists. Dr. Cheng is part of RCA's
educational leadership that is launching the first-ever RCA Higher
Education Summit in November. It is focused on improving, promoting
and expanding Culinology programs across the world. Learn more
about the summit on page 40.
RCA is an organization that prides itself on bringing together
product developers from all facets of the industry seeking inspiration
of one kind or another. It is one of the most creative professional
groups that not only provides support to business teams but also
offers insight and creativity to product developers. Stay inspired
throughout the year with RCA's education programs and the RCA
Connect on-line network, and attend the RCA Conference for three
days of inspirational speakers and networking with
fellow product innovators. Register today to join
us March 26-28, 2018 in Savannah, Ga.!
Whether it is an experience with street
food, high-end dining, mom's home
cooking or hearing from innovators
at RCA's conference, stay open to
opportunities for inspiration. Those
opportunities may just be the start for
your next big idea.

PRESIDENT
Jason Behrends | CCS, Ph.D.
R&D Director, PDM Business Strategy
Tyson Foods, Inc.

VICE PRESIDENT
Anh Nguy
Project Leader, Culinology
Ingredion Incorporated

TREASURER
Paul Rockwell | CEC, CFS
Corporate Chef
Diversified Foods & Seasonings, LLC

SECRETARY
Justin Kanthak | CCS, CRC
National Account Director, Griffith Foods

IMMEDIATE PAST PRESIDENT
Catherine Proper | CEC
Senior Director, Product Development,
Quality Assurance and Regulatory
SUPERVALU, Inc.

Directors
Gerrie Bouchard | CRC, MBA
Director of Product Operations
LoveTheWild

Amanda Bushong
Director of Merchandising
and Product Development
Kansas City Steak Company

Erich Chieca
Director of Culinary Sales
Sadler's Smokehouse, LLC

Jeff Cowles | CCS
Director of Culinary Sales SugarCreek

Stephen A. Kalil | CEC, CRC
Director of R&D and Global Executive Chef
PepsiCo

Jaime Mestan | CSC
Director of Bistro Products Vienna Beef Ltd.

Nelson Serrano-Bahri
Vice President of Market Development
and Executive Chef
Puerto Rico Food Innovations, LLC

Kami R. Smith | CEPC
Director of Culinary Showcasing
Pecan Deluxe Candy Co.

Rosemary Trout | MS
Assistant Clinical Professor of Culinary Arts &
Food Science
Program Director, Department of Culinary Arts
& Food Science
Drexel University, Center for Food and
Hospitality Management

Barbara Zatto
Chef, Culinologist, Food Writer

Board advisor
Allen Freed

Jason Behrends | CCS, Ph.D.
President
Research Chefs Association

President
AJ Freed, LLC

Board member at large
Mark Hughes
President
Anderson Partners Food Ingredient Marketing

4|

Culinolog y | SEPTEMBER 2017



Table of Contents for the Digital Edition of Culinology - September 2017

Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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