Culinology - September 2019 - 38

INDUSTRYNEWS
from the Research Chefs Association

RCA Conference
heads to San Diego in 2020

0
-17, 202
April 15 ck Hotel
Hard Ro
go
San Die

RENCE

E
A CONF
THE RC

Find more information at

culinology.org/2020conference

Get ready to ride the waves with the Research Chefs
Association (RCA) in a place where blue skies and a thriving
food scene create a breathtakingly delicious vibe. The RCA
Conference will be setting sail to San Diego from April 15-17,
2020, where local foods, craft beer and Cali-Baja-inspired
flavors shine. From fish tacos to West Coast IPAs, your taste
buds won't want to miss the food and drinks that make San
Diego one of the best foodie cities in America.
More than 1,200 food product professionals will gather at
the Hard Rock Hotel San Diego to explore the food trends that
will shape the menus of fine, casual and fast food restaurants,
and determine the items that line grocery store shelves. At the
education sessions, you can expect to uncover key insights
about sensory experiences, sustainability, and the hottest
trends from those who know the industry best. (Some of your
favorite speakers will even be returning!) After, spend time at
networking events like the Opening Reception and RCA After
Party with fellow attendees.
The Culinology Expo will offer an opportunity to connect
with peers while checking out the latest products, services
and solutions from over 130 ingredient manufacturers.
Immerse yourself even further into the future of food product
development by watching students and professionals go
head-to-head in one of four Culinology competitions.
Join us in the land of sun and sea to taste the vibe! Learn
more and register at culinology.org/2020conference. Follow
#RCA2020 for the latest news and information.

Do you
have the next
big thing in
food?
38 |

Culinology | SEPTEMBER 2019

Don't miss the opportunity to position your product
as the next big solution, tool or flavor in food
product development. The early bird deadline for
exhibitors to receive the reduced rate is October
16. Contact ahaigh@culinology.org for more
information on exhibit and sales opportunities.



http://www.culinology.org/2020conference http://culinology.org/2020conference

Culinology - September 2019

Table of Contents for the Digital Edition of Culinology - September 2019

Culinology - September 2019
TABLE of contents
PRESIDENT’S letter - Making the commitment
EMERGING trends - Top flavor trends for 2019
Much ado about dates
PLANT-BASED trends - Plant-forward menus taking root
INGREDIENT ISSUES - The fresher the better
MEMBER profile - Diving into R&D
The challenge: Rapid prototyping
EXPERT voices - HITTING the sweet spot in new product development
INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
2020 RCA Conference schedule sneak peek
Scholarships transform the food industry
Regional spotlight
Upcoming events/Upcoming webinar
PETITS fours - Plant-based sales surge to $4.5 billion
Concerns over responsible sourcing continue to climb
Meat eaters driving growth of plant-based burgers at QSRs
Americans missing mark on whole grain recommendations
NEWS bites
AD index
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - 2
Culinology - September 2019 - TABLE of contents
Culinology - September 2019 - PRESIDENT’S letter - Making the commitment
Culinology - September 2019 - 5
Culinology - September 2019 - EMERGING trends - Top flavor trends for 2019
Culinology - September 2019 - 7
Culinology - September 2019 - Much ado about dates
Culinology - September 2019 - 9
Culinology - September 2019 - PLANT-BASED trends - Plant-forward menus taking root
Culinology - September 2019 - 11
Culinology - September 2019 - 12
Culinology - September 2019 - 13
Culinology - September 2019 - 14
Culinology - September 2019 - 15
Culinology - September 2019 - 16
Culinology - September 2019 - INGREDIENT ISSUES - The fresher the better
Culinology - September 2019 - 18
Culinology - September 2019 - 19
Culinology - September 2019 - 20
Culinology - September 2019 - 21
Culinology - September 2019 - 22
Culinology - September 2019 - 23
Culinology - September 2019 - 24
Culinology - September 2019 - 25
Culinology - September 2019 - MEMBER profile - Diving into R&D
Culinology - September 2019 - 27
Culinology - September 2019 - 28
Culinology - September 2019 - 29
Culinology - September 2019 - The challenge: Rapid prototyping
Culinology - September 2019 - 31
Culinology - September 2019 - 32
Culinology - September 2019 - 33
Culinology - September 2019 - EXPERT voices - HITTING the sweet spot in new product development
Culinology - September 2019 - 35
Culinology - September 2019 - 36
Culinology - September 2019 - 37
Culinology - September 2019 - INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
Culinology - September 2019 - 2020 RCA Conference schedule sneak peek
Culinology - September 2019 - Scholarships transform the food industry
Culinology - September 2019 - Regional spotlight
Culinology - September 2019 - Upcoming events/Upcoming webinar
Culinology - September 2019 - 43
Culinology - September 2019 - PETITS fours - Plant-based sales surge to $4.5 billion
Culinology - September 2019 - Concerns over responsible sourcing continue to climb
Culinology - September 2019 - Americans missing mark on whole grain recommendations
Culinology - September 2019 - 47
Culinology - September 2019 - NEWS bites
Culinology - September 2019 - 49
Culinology - September 2019 - AD index
Culinology - September 2019 - 51
Culinology - September 2019 - 52
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