Culinology - December 2019 - 4

P R E SI DE N T'S let ter

Celebrating our success
I invite you all to take a moment and consider how far the
discipline of Culinology has come since our formal inception
a mere 23 years ago. The Research Chefs Association (RCA)
is now over 1,600 members strong, has hosted 22 annual
conferences and continues engaging with partnerships in higher
education. We have been able to create a community of driven
RCA members and future leaders in the global food space. I
am astounded by our achievements and how RCA members
continue to strive for excellence, especially when it comes to
education.
In the spirit of celebrating success, I would like to take a
moment and congratulate Dr. Chong Li Choo, program director
at Taylor's University in Malaysia, along with Taylor's staff, for
receiving the National Champion of Innovative Programs Award
from the Malaysian Education Minister this past September.
The Taylor's University Bachelor of Science Culinology program
received evaluations on the following criteria: program rationale,
program approaches, program engagements, program impacts,
and program potentials, which outline the successes that
culminated with the award.
It is through the three core disciplines of culinary arts, food
science and food technology that the Taylor's team found
the combination of skills needed by graduates to lead the
future development of healthy food products in Malaysia.
Taylor's students have consistently gained recognition within
our organization through our Student Product Development
Competition, reigning as champions in 2016, 2017 and 2019,
as well as through scholarships awarded by the Culinology
Education Foundation.
It is with my full appreciation that I dedicate this letter to
Taylor's University, all our members who supported the program
launch and all those who continue to support their success
today. I believe the RCA will continue seeing future successes
in Southeast Asia, led by graduates of the Taylor's University
Culinology program. Once again, a very special
thank you to Taylor's University and all
our higher education programs for
everything they've done and all
they continue to do.

Board members
PRESIDENT
Justin Kanthak | CCS, CRC
Segment Director: Snacks
Griffith Foods, Inc.

VICE PRESIDENT
Jessica Goldstein
Vice President
Nu Products Seasoning Company

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

SECRETARY
Anh Nguy
Account Manager, Ingredient Solutions
Ingredion Inc.

IMMEDIATE PAST PRESIDENT
Jason Behrends | CCS, Ph.D.
Business Development
Red Arrow

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

Susan Edwards
Consultant

Charles Hayes | CEC, CRC
VP Culinary Innovation
Deli Star

Darryl Holliday | CRC, Ph.D.
Associate Professor of Food Service
University of Holy Cross

Nick Landry
Culinary Development Chef
Southeastern Mills

Sara Menard
Technical Sales Manager
Grande Custom Ingredients Group

Noah Michaels | CRC
Team Leader - Culinary
Symrise

Mickey Miller
Product Development Food Scientist
Bush Brothers & Company

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

Rosemary Trout | MS
Assistant Clinical Professor and
Program Director
Culinary Arts & Food Science
Drexel University

Board advisor
Justin Kanthak | CCS, CRC
President, Research Chefs Association

Allen Freed
President
AJ Freed, LLC

Board member-at-large
Michael Cheng | CHE, Ph.D.
Interim Dean, Chaplin School of Hospitality &
Tourism Management
Florida International University

4|

Culinolog y | DECEMBER 2019



Culinology - December 2019

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

Culinology - December 2019
TABLE of Contents
PRESIDENT’S letter - Celebrating our success
EMERGING trends - What we’ll be eating in 2021, according to robots
Three avenues for packaged foods sales growth
INGREDIENT Trends - Reduced-sugar SOLUTIONS
FLAVOR trends - Glazes, drizzles & concentrated sauces
MEMBER profile - In a class of her own
From culinary cast member to teaching staff
EXPERT voices - Innovating with brewers’ spent grain
INDUSTRY NEWS
PETITS fours
NEWS bites
AD index
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - 2
Culinology - December 2019 - TABLE of Contents
Culinology - December 2019 - PRESIDENT’S letter - Celebrating our success
Culinology - December 2019 - 5
Culinology - December 2019 - EMERGING trends - What we’ll be eating in 2021, according to robots
Culinology - December 2019 - 7
Culinology - December 2019 - Three avenues for packaged foods sales growth
Culinology - December 2019 - 9
Culinology - December 2019 - INGREDIENT Trends - Reduced-sugar SOLUTIONS
Culinology - December 2019 - 11
Culinology - December 2019 - 12
Culinology - December 2019 - 13
Culinology - December 2019 - 14
Culinology - December 2019 - 15
Culinology - December 2019 - 16
Culinology - December 2019 - 17
Culinology - December 2019 - FLAVOR trends - Glazes, drizzles & concentrated sauces
Culinology - December 2019 - 19
Culinology - December 2019 - 20
Culinology - December 2019 - 21
Culinology - December 2019 - 22
Culinology - December 2019 - 23
Culinology - December 2019 - 24
Culinology - December 2019 - 25
Culinology - December 2019 - 26
Culinology - December 2019 - MEMBER profile - In a class of her own
Culinology - December 2019 - From culinary cast member to teaching staff
Culinology - December 2019 - 29
Culinology - December 2019 - 30
Culinology - December 2019 - 31
Culinology - December 2019 - 32
Culinology - December 2019 - EXPERT voices - Innovating with brewers’ spent grain
Culinology - December 2019 - 34
Culinology - December 2019 - 35
Culinology - December 2019 - INDUSTRY NEWS
Culinology - December 2019 - 37
Culinology - December 2019 - 38
Culinology - December 2019 - 39
Culinology - December 2019 - 40
Culinology - December 2019 - 41
Culinology - December 2019 - PETITS fours
Culinology - December 2019 - 43
Culinology - December 2019 - 44
Culinology - December 2019 - 45
Culinology - December 2019 - 46
Culinology - December 2019 - 47
Culinology - December 2019 - NEWS bites
Culinology - December 2019 - 49
Culinology - December 2019 - AD index
Culinology - December 2019 - 51
Culinology - December 2019 - 52
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