Culinology - December 2017 - 4

P R E SI DE N T'S let ter

Board members

Change is the constant
Industry culture changes as companies continue to evolve
through mergers, acquisitions and divestments, and finding
how you fit in can sometimes be a challenge. Experiencing
these culture changes can be hard as we navigate the new
waters and the politics that come with them. It is important to
remember that what we do as product developers has a significant impact, and staying focused on what we do best is key:
explore, innovate, create.
An end is just another beginning as we continue to create
what is next. Whether it is a project that has been completed
or one that has been stopped in the process of development,
there is always something new around the corner. We jump
in and get our hands dirty on the next project, researching,
investigating new ingredients, creating, formulating, developing
and launching. That is what we do.
Product developers, research chefs, food scientists and
culinologists are the essence of the food industry and it is
through our abilities to create flavors and experiences that we
have new innovative products on the shelves. The Research
Chefs Association (RCA) is that home for so many of these
industry innovation leaders and I am proud to be a part of an
organization that has built a network and culture of family.
In fact, be sure to read the profile on page 24 about Jessica
Goldstein, an RCA member who is changing how we think
about innovation.
In the coming pages, you'll find news and updates on the
RCA Conference in Savannah, Ga., which will surely be one
not to miss. It is going to be a blast with speakers from across
the industry and an expo that is filling fast, so register soon
to secure your spot. Talk about innovation! On March 26-28,
2018, you will find innovations at every corner of the conference
with the newest ingredients, the freshest techniques and the
latest solutions and trends to help you create the next big
thing - all giving you the tools to increase
innovation, quality and speed to market. If
you aren't a member, you can still join
us for an experience like no other.
Find out what our RCA culture is
about and join us for an amazing
three days.

PRESIDENT
Jason Behrends | CCS, Ph.D.
VICE PRESIDENT
Anh Nguy
Project Leader, Culinology
Ingredion Incorporation

TREASURER
Paul Rockwell | CEC, CFS
Executive Research and Development Chef
Diversified Foods & Seasonings

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
Kansas City Steak Company

Erich Chieca
Culinary Sales Manager
National Accounts and Industrial Ingredients
Lactalis American Group

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 & Executive Chef
Puerto Rico Food Innovations, LLC

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

Rosemary Trout | MS
Department Head, Culinary Arts and Food
Science, and Instructor of Food Science
Drexel University

Barbara Zatto
Chef, Culinologist, Food Writer

Board advisor
Allen Freed
President
AJ Freed, LLC

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

4|

Culinolog y | DECEMBER 2017



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
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
https://www.nxtbook.com/sosland/rca/2013_12_01
https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
https://www.nxtbookmedia.com