Culinology - December 2019 - 40

INDUSTRYNEWS

Month of Giving
RCA kicks off inaugural program
Chefs, culinologists and food science professionals are
passionate about feeding their communities - it's why
they chose this industry. But why not take that passion to
a greater, humanitarian level?
This was one of the questions posed when RCA
Regionals established November as the RCA Month of
Giving. The inaugural, month-long event brought regional
members together to perform acts of service in their
communities at local philanthropic venues. Events ranged

from visiting food banks and soup kitchens, to donating to
local causes.
While regions have organized days of service
independently in the past, the dedicated event unified
RCA regions across the country, as each participated in
an act of service. The program demonstrated a generosity
of spirit, unity and their grassroots nature.
Check out recaps from individual regions, plus photos
at culinology.org/monthofgiving.

Nearly 40 members of the New York/Philadelphia Region of the RCA met at
the Archer Daniels Midland (ADM) location in Cranbury, N.J., in September
to discover the newest innovations in plant-based proteins.
The ADM culinary team prepared an entirely plant-based feast for guests,
which included a cheese charcuterie board, taco/pita stations, a summer
salad and a chicken-shawarma meatball kebab station. ADM's senior
beverage scientist Taraja Amoako-Poku passed around unique, delicious
beverages to complement the meal and displayed how plant-based protein
beverages can offer different deliverables when used appropriately in
application. The meal closed with a nut-based frozen horchata.
Following lunch, ADM's global plant protein research and development
manager,
Dina Fernandez, offered an intimate look at a broad range of
by Jessica Goldstein
available proteins and how they can be used to enhance functionality over
a vast array of product categories. Bob Baron of Sensory Spectrum then
provided an in-depth look at plant-based meat analogues. He shared how
the research they conduct supports the ever-evolving food world and why
more individuals are choosing to become flexitarians. His presentation
concluded with a tasting of some of the more popular plant-based burgers,
in comparison to beef, for the audience to better understand the flavor
differences.

Lunch and learn
Plant-based
protein innovations
for the modern
culinologist

40 |

Culinology | DECEMBER 2019


http://www.culinology.org/monthofgiving

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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