Culinology - December 2017 - 38
INDUSTRYNEWS
from the Research Chefs Association
The RCA Conference
Keynotes bring innovation to every corner
The RCA Conference
will take place at the
Westin Savannah
Harbor Golf Resort
& Spa.
Photo by Sean Pavone/
Shutterstock.com
Taking place March 26-28 in Savannah, Ga., the RCA Conference
gives you the opportunity to attend valuable education sessions
that are hyper-targeted for professionals in food product
development and the chance to hear from these industry
experts in their keynote session.
Ethan Brown of Beyond Meat is the founder
and CEO of the El Segundo, Calif.-based company
founded in 2009 and now widely recognized
as the first to bring plant-based meat to major
grocery chains. Throughout his career in clean
energy, Mr. Brown became convinced that a
change in the origin of our center-of-the-plate
protein - from animals to plants - could
simultaneously address human health,
climate, natural resource and animal welfare
challenges in a unique and powerful way. He
will share his vision and industry insights in
a keynote session titled, "Building Meat from
Plants."
Chef Gerry Ludwig of Gordon Food Service
Consulting, Grand Rapids, Mich., will highlight
the best and brightest new concepts from his most
recent research, including full service casual and
fast-casual venues, the latest in unique handheld foods,
and chefs who are driving the next wave in creative culinary
mash-ups. Along the way, he will identify the dishes, ingredients
and flavors that present the greatest growth and menu differentiation
opportunities for menus across the food service segments.
Sharon Lykins of Denny's leads the Spartanburg, SC-based restaurant's product
innovation team. She believes that counter to what many media sources report, the food
industry plays an important role in the economic and physical well-being of the global
population. "I want to share my excitement and love of this industry with those who will propel
us into the future to meet the needs of a global consumer," she said. Ms. Lykins will share
her thoughts on our responsibility to understand, respect and master the fundamentals of
the research and development process in the keynote session titled, "An Important, Noble
Profession in an Important, Noble Industry."
REGISTRATION IS NOW OPEN
Don't miss your chance to find innovation at every corner in these key addresses at the
RCA Conference! To learn more about the conference and keynote speakers,
visit culinology.org/RCAconference.
38 |
Culinology | DECEMBER 2017
http://www.Shutterstock.com
http://www.culinology.org/RCAconference
Table of Contents for the Digital Edition of Culinology - December 2017
Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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