Culinology - March 2018 - 4

P R E SI DE N T'S let ter

A great start for 2018
Every year, the start of spring signifies that the Research
Chefs Association Conference is right around the corner. Like
many years before, this one has flown by and we entered a
new year energized and excited what the future holds.
As president, I take this moment to think about all that
has been accomplished. We continue to grow our brand
recognition, increase education opportunities for our industry
and build a roadmap for the future. Our Culinology education
programs have never been stronger. Our educators have
never been more passionate about teaching our future
product developers, as demonstrated at our inaugural
Education Summit last fall. We have also expanded learning
opportunities through a webinar series and an impressive
calendar of regional events. It has already been a busy year.
March is a time for collaboration, education and networking
at the RCA Conference in Savannah, Georgia, March 26-28.
Building on many successes from last year, we welcome a
great line-up of keynote speakers, education sessions and
networking events, in addition to one of our largest expos
ever. Attendees will find innovation around every corner, at
every session and in the expo aisles. Most importantly, they'll
be inspired, returning to their workplaces refreshed and full of
new ideas.
This issue of Culinology offers a taste of some of the
topics we're covering at the conference, such as the sous
vide process and the benefits it provides in developing new,
innovative products. Also covered in this issue is a look into
the word "natural" and what it means for product developers.
In addition, you have an opportunity to meet Neville Craw, the
RCA member profiled in this issue, who continues to push
the boundaries through innovative products and marketing
for Arby's.
We are already planning our 2019 event, so look for the
official announcement at the conference in
Savannah and at culinology.org. It has
been an exciting year, and I thank
all those who have supported
the organization, including the
RCA Board of Directors, the
numerous RCA volunteers and
our management partners.
None of this is possible without
a great team of dedicated
individuals that share a passion
for Culinology.
Jason Behrends | CCS, Ph.D.
President
Research Chefs Association

4|

Culinolog y | MARCH 2018

Board members
PRESIDENT
Jason Behrends | CCS, Ph.D.
Business Development
Red Arrow

VICE PRESIDENT
Anh Nguy
Project Leader, Culinology
Ingredion Incorporated

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

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

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

Directors
Gerrie Bouchard | CRC, MBA
Strategist and Product Development
Culinary Contents

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

Erich Chieca
Director of Culinary Sales
Sadler's Smokehouse, Inc.

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 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 and
Program Director
Culinary Arts & Food Science
Drexel University

Barbara Zatto
Chef, Culinologist, Food Writer

Board advisor
Allen Freed
President
AJ Freed, LLC


http://www.culinology.org

Table of Contents for the Digital Edition of Culinology - March 2018

Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
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