RCA Culinology Currents Winter/Spring 2014 by Christina Scavone

Winter/Spring 2014

CURRENTS

Official Newsletter of the Research Chefs Association

Get Inspired in 2014 Anthony Bourdain once said, “I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.” In 2014, the RCA wants you to feel inspired to take risks with your culinary creations. The National Restaurant Association among other industry thought-leaders, have announced their “What’s Hot in 2014” survey findings predicting the biggest trends, flavors and consumer behavior expectations in food R&D for the coming year. Even though fads and crazes can sometimes be classified as trends, they still have an impact on what consumers hunger after. Here at the RCA we’ve round-up some of the top trends reported throughout the food and beverage industry that affect you and hopefully will get your creative juices pumping (sources and “links” to full articles located on page 3):

continued on page 3

Research Chefs ASSOCIATION

Inside This Issue:

Defining the Future of Food

RCA Vision:

RCA Elects New Board of Directors 5 Regions: 2013 Was Our Biggest Year Yet 7 Make the Most of Portland 8 Create the Future of Food

CURRENTS ©Copyright 2014 Research Chefs Association®, Inc. All rights reserved. Culinology® Currents is published twice annually by the Research Chefs Association, Inc. No part of this publication may be reproduced without written permission from RCA Headquarters.

Contributors

Table of Contents: RCA Board of Directors 2014-2015

RCA Regions

Make the Most of Portland

Sincere Thanks to Our 2014 Partners

Amanda Boddy Kristi Johnson ®

Charles Hayes, CEC, CRC Tim Kline Vickie Mabry

Get Noticed Like Never Before

Christina Scavone All RCA Regional Key Contacts RCA members receive Culinology® Currents as part of their membership. Applications for RCA membership are available by calling RCA headquarters at (678) 298-1178 or online at www.culinology.org. Culinology® is a registered trademark of the Research Chefs Association. Unless stated as an official position of the Research Chefs Association (RCA), RCA assumes no responsibility for statements and opinions expressed by contributors to Culinology® Currents. Views advanced in the articles are those of the contributors and do not necessarily represent the official position of RCA.

Submissions: This newsletter is for members and is greatly enhanced with your submissions. The RCA Marketing Committee welcomes articles, photos and any member-related news that you’d like to share.

Member News: Have you changed jobs, careers or been promoted in the past year? Have you graduated or are you interning for a great company? Did you give a presentation at a recent industry event? Have you recently been published? Share your news with Culinology® Currents.

Articles: All articles should be submitted by email as a Word document. Articles must be less than 700 words and include the author’s name, a brief bio and company name and description (less than 30 words). A byline and brief bio will be printed with accepted submissions. Note: Please review your submission to ensure the topic is educational and of interest to the RCA audience.

Submit: Send your news or article submission to Christina Scavone at cscavone@kellencompany.com.

Advertise: Advertising in the RCA Newsletter is just another great way to Research Chefs ASSOCIATION

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raise awareness about your company, product or service among other RCA members and industry leaders. Rates are extremely reasonable, the audience is targeted and you can expect the publication to enjoy a long shelf life as it is passed around R&D offices for months to come and will be archived on the RCA website. For more information, visit www.culinology.org/advertisewith-rca or call Christina Scavone at (678) 303-3031.

President’s Message It was Luciano Pavarotti that said, “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Very well stated! This points directly to how what we do in our careers affect the world around us. At the RCA we are the future of food. In order to have a successful future one must plan! That is exactly what the RCA Board of Directors did this fall. During a series of meetings, we took a hard look at ourselves, where we are and where we as leaders see the RCA in the next three to five years. We asked ourselves many tough questions including “How will RCA remain relevant in the changing landscape?” The answer: not alone. After much soul searching, the Board of Directors updated the mission of the Research Chefs Association to “Empower the food community to enhance food experiences through Culinology®.” Our new vision is to “Create the Future of Food.” To do that, we need more R&D professionals to join our ranks. We want to reach emerging and seasoned individuals from every segment of the food industry — individuals that embrace the practice of combining food science and culinary arts but have not yet become engaged in or aware of Culinology®. To attract those

Cover Story continued Locally sourced everything. It’s no surprise that consumers are becoming more and more interested in the origin of the foods they eat with other cultural trends regarding the environment and sustainability on the rise. Whether out of environmental concern or just because local foods tend to be fresher and promote small business, consumer interest in local foods is growing. In the past few years, farm-to-table style restaurants have grown. In the coming years, hyper-local sourcing, farm/estate branding and local meats and seafood will become even more prevalent and expected by consumers. Food Halls (rather than food courts). Upscale “food halls” are on the rise serving artisan foods from local and renowned chefs or eateries. The traditional, mall-style food courts are being outshined by the new marketplaces where food is tastier, fresher and oftentimes more expensive. The “food hall” is perfect for today’s foodie consumer who wants delicious, unique food they can trust.

individuals, we aim to improve our organizational structure and effectiveness; recruit, and, more importantly, engage these professionals so that belonging to RCA is a given rather than an option one considers every year. Our most visible strategy toward growth will be to deliver epic annual conferences. Countless hours have been spent planning educational sessions, speaker presentations and social events. We are bringing food to the forefront, digging deep into the science behind food that is being created by some incredible chefs. We’ve engaged the local RCA community and challenged students and professionals to test their skills in front of their peers. It is the sincere hope for everyone involved in putting together and executing the 2014 RCA Annual Conference and Culinology® Expo that it will indeed deliver on what we imagine an epic event for the food R&D professional should be — an experience that will impact you for years to come. Soon you will receive a conference evaluation form asking you to tell us how we did. But don’t stop there. Engage on RCAConnect. Volunteer to serve on one of dozens RCA committees. Consider running for the Board. Introduce your colleagues to RCA and encourage them to take an active role in helping RCA remain relevant. Sincerely, Charles Hayes, CRC®, CEC RCA President

Ingredient transparency. Customers want to know the ingredients in their food and where they come from. In 2014, this trend will become more popular and expected among consumers. People want fresh ingredients and good-tasting food, plain and simple.

their talents. Secret supper clubs only serving grilled cheese or ramen burgers are becoming more and more popular as consumers crave the best.

Bold flavors. Americans are craving new, bold flavors, without regard for the cuisine’s cultural origin. Mediterranean, Asian, Latin and Middle-Eastern cuisines all meet American’s new desire for flavors that take them on a journey. Even different regional American cuisines will start to see traction because of this new anthropological need.

In 2014, the RCA looks forward to seeing our membership carry forth our mission to empower the food community to enhance food experiences through Culinology®. We can’t wait to see what adaptations of projected trends appear on grocery store shelves or restaurant menus this year; furthermore, we continue to be amazed by the out-of-the-box and trend-setting creations you make. Keep collaborating, keep experimenting and keep consumers thirsting for more!

In a recent RCA webinar, now available on-demand, on RCA-Connect, Suzy Badaracco, MS, RD, and Chef Andrew Hunter discussed Japanese and Indian cuisine flavor horizons and how cultural factors and consumer data play into their trendiness. Such cultural factors as trust, adventure and sharing will make bold flavors a true standout in 2014.

Sources: http://www.qsrmagazine.com/news/nra-roundshottest-culinary-trends-2014 http://www.forbes.com/sites/ caroltice/2013/12/22/what-youll-eat-next-tastyfood-trends-for-2014/ http://www.baumwhiteman.com/2014Forecast.pdf http://www.qsrmagazine.com/reports/8-fast-foodtrends-14 http://www.qsrmagazine.com/outside-insights/ what-s-cooking-2014

Popup restaurants and markets. Weekend popup markets or popup restaurants allow for local chefs to flaunt

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“The answer is probably right in front of me, but there must be a way to make great-tasting bread without all this waiting.”

The answer is beer. Dried Beer Extract is a natural beer concentrate in powdered form. When added to bread dough below the “beer” taste threshold, Dried Beer Extract provides the fermented notes that say “bread”– without the wait. Until now, full-flavored bread required waiting for yeast to ferment. Today’s rapid baking processes deliver volume but are short on flavor. Now you don’t need to choose between efficiency and taste. Bring old-world flavor to unleavened, chemically-leavened and rapid-process dough with Dried Beer Extract.

Tap into the secret of creating artisan bread ﬂavor…without the wait. Contact us for a free sample today.

phone: 800.426.1119 e-mail: bbfi@bbuds.com web: www.butterbuds.com

white bread

frozen dough

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A Division of Butter Buds Inc.

pizza dough

breadsticks

bagels

LEADERSHIP

RCA Board of Directors 2014-2015 Congratulations to newly elected board members: Amanda Bushong, Community Coffee and Tea; Jeff Cowles, CCS®, Regional Chain Account Manager & Research Chef, Kerry Ingredients and Flavors; and Paul Rockwell, CEC, Executive R&D Chef, Diversified Foods & Seasonings. Special thanks to Kevin M. Anderson, Kevin M. Anderson, LLC; Dianna Fricke, CRC®, CWPC, Executive Chef, Research & Development, J.R. Simplot Company; and Chris Loss, Ph. D., AOS, Director of Menu Research and Development, The Culinary Institute of America — all of whom rotate off the board this March. Thank you for your continued commitment to the RCA and the food community! Officers for 2014-2015 will be elected while in Portland during the 2014 RCA Annual Conference.

Directors Jason Behrends, CCS®, Ph. D, Tyson Foods, Inc.

Christian “Kit” Kiefer, CEC, CCE, AAC, FMP, Schwan’s Food Service, Inc.

Amanda Bushong Community Coffee and Tea

Susan Licker, PAF, M.S., CFS®, & CCS® Frito-Lay

Steve Bonasia Sanderson Farms

Allison Rittman, CRC® Culinary Culture

Jeff Cowles, CCS® Kerry Ingredients and Flavors

Paul Rockwell, CEC Diversified Foods & Seasonings

John Draz, CEC, CCE Ed Miniat, Inc.

Marshall Scarborough Popeye’s Louisiana Kitchen

Outgoing Directors *Rotating off March 2014

Kevin M. Anderson Kevin M. Anderson, LLC

Dianna Fricke, CRC , CWPC, J.R. Simplot Company

Chris Loss, Ph. D., AOS, The Culinary Institute of America

Susan Edwards Cryovac Food Solutions/Sealed Air Corporation Charles Hayes, CRC®, CEC, Golden County Foods Craig “Skip” Julius, CRC®, CCS®, CEC, CCP, CFE Sensient Flavors

Larry Tong, CCS® McCormick & Co., Inc.

Rachel Zemser, CCS®, MSFS, A la Carte Connections

Board Member at Large Homaro Cantu Moto & iNG Restaurants

RCA Mission: Empower the food community to enhance food experiences through Culinology® RCA Vision: Create the Future of Food During a series of strategic planning sessions conducted by your Board of Directors, the RCA’s Mission and Vision statements were revised to align with three key strategies. The Board and committees will be developing action plans around these strategies this year:

1. Deliver epic Annual Conferences 2. Maximize membership recruitment, interaction, engagement and retention 3. Maximize operational effectiveness

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MEMBERSHIP

Top Ways to Engage on RCA-Connect During the 2014 Annual Conference & Culinology® Expo Now that nearly half of RCA members have used RCA-Connect to ask questions, find ingredients such as dark roux paste and grated grana padano, we want to offer some fun ways to stay engaged, on the go, during the 2014 RCA Annual Conference by using the RCA-Connect mobile app, MemberCentric!

Make plans with Conference attendees by posting a message in the 2014 Annual Conference Community;

Stay up-to-date on industry news through the “Latest Industry News” tab;

Upload photos of your experience into the 2014 Annual Conference community library to share with the membership

How to Download the App: 1. Visit your application store and search for the app named “MemberCentric.”

-orUse this customized QR code and download from your mobile device.

Easily trade contact information with a new connection: Tap the plus icon to scan their phone and send a contact request on the spot;

2. Once downloaded, launch the application and search for “RCA-Connect.” 3. Login using your culinology.org username and password.

The RCA is Revitalizing Culinology.org To better meet the needs of our members and accurately reflect the knowledge and innovation happening within the organization, we are redesigning Culinology.org. The new website will be optimized for smartphones, tablets, laptops and desktops for ease of accessibility. Look for a sneak peek of the website during the RCA 2014 Annual Conference & Culinology® Expo!

Upcoming Industry Events

March 2–4, 2014

March 11 –14, 2014

June 21–24, 2014

International Restaurant & Foodservice Show New York, NY

RCA Annual Conference & Culinology® Expo Portland, OR

IFT Annual Meeting + Food Expo New Orleans, LA

March 6 –9, 2014

May 17–20, 2014

Natural Products Expo West Anaheim, CA

NRA Show 2014 Chicago, IL

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July 25–29, 2014 ACF National Convention Kansas City, MO

REGIONS

RCA Regions Central Region Erich Chieca, Lactalis America Group, Inc. Region includes: Indiana, Kentucky, Michigan, Ohio, Tennessee, West Virginia

Eastern Canada Region Ellen J. Hurwitz, Giraffe Foods Region includes: Toronto and surrounding areas

Greater Arkansas-NWA Region Jason Behrends, CCS®, Ph.D., Tyson Foods, Inc. Region includes: Arkansas

Gulf Coast Region Paul Rockwell, CEC, Diversified Foods & Seasonings Region includes: Florida, Louisiana, Mississippi

KA/MO Central Region Steffen Weck, Food Business Consulting, Inc. Region includes: Kansas, Missouri

Mid-Atlantic Region ®

Richard Gruica, CRC , PACA Foods Region includes: Delaware, Maryland, North Carolina, South Carolina, Virginia, Washington, D.C.

Midwest-Chicagoland Region Anne Druschitz, CRC®, Edlong Dairy Flavors Region includes: Illinois, Wisconsin

New England Region Susanna Tolini CRC®, Kayem Region includes: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, Vermont

North Central Region Kurt Stiles, Intelligent Ingredients Region includes: Iowa, Minnesota, Nebraska, North Dakota, South Dakota

Northern California Region Rachel Zemser, CCS®, A La Carte Connections Region includes: Northern California

Pacific Northwest Region Barbara Zatto, Mizkan Americas, Inc. Region includes: Alaska, Idaho, Northern Nevada, Oregon, Washington

Pacific Southwest Region Jenny Rosoff, Village Green Foods Region includes: Arizona, Hawaii, New Mexico, Southern California, Southern Nevada

Rocky Mountain Central Region Gavin Estes, CRC®, Kerry Ingredients, Inc. Region includes: Colorado, Montana, Utah, Wyoming

South Central Region Chris Ghozali, CRC®, Tyson Foods, Inc. Region includes: Texas, Oklahoma

Southeastern Region Christian Hallowell, Gategroup Region includes: Alabama, Georgia

Committee Co-Chairs Kevin Anderson, Kevin M. Anderson, LLC. John Draz, CEC, CCE, Ed Miniat, Inc. Gavin Estes, CRC®, Kerry Ingredients & Flavours

New York Metro Region Jessica Goldstein, Nu-Spice & Maureen Scarmella, ARAMARK Region includes: New Jersey, New York, Pennsylvania

2013 Was Our Biggest Year Yet! In 2013 the RCA’s 16 regions hosted 29 successful regional events with more than 500 total attendees. The events ranged from a lunch and learn on “Deciphering the Data: What Do Consumers Really Want?” and a Super Regional during World of Flavors to a trip to Verrill Farms and a shrimping excursion. Hundreds of dollars were raised for the Research Chefs Foundation and two new regions were born. Wow! 2013 was one for the books. In 2014 the RCA vows to host even more events across North America to keep food R&D industry members connected, entertained and informed on the latest and greatest trends or practices. Get involved in your local region today!

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CONFERENCE

Make the Most of Portland Step out of your shell. Do something out of your comfort zone. Meet 10 new people. The 2014 RCA Annual Conference & Culinology® Expo offers unprecedented networking opportunities. Every year RCA Conference attendees come away with new business leads, connections and deals by leveraging the networking offerings at Conference. Each day boasts at least two networking breaks to get to know new, potential business partners and reconnect with long-time industry peers. In addition to networking breaks, there will be receptions, breakfasts, lunches and fun events to attend to make new connections. There will be an exclusive new member and first-

time attendee reception, a CRC® and CCS® reception, student/ professional meet and greet and kick-off opening reception featuring local Portland cuisine at the Portland Art Museum. The new Food Truck Experience Regional Lunch on Friday is designed to create a means for members to share their knowledge and expertise on a local level. Enjoy a delicious lunch from some of Portland’s top food trucks and look for your “region” when finding a seat, to mingle with other attendees that live and work in your area. Committee Chairs will introduce members to the regional key contacts and invite all to get involved at the regional level.

Make the most out of your RCA Conference experience by following these proven suggestions: • Make sure your professional profile on RCA-Connect and business cards are updated. • Bring plenty of business cards, and plan to collect even more. • New members and first-time attendees: Attend the new member reception on Wednesday, March 12, from 4:45-5:45 p.m. • Students: Reach out to potential mentors or employers at the student/professional meet and greet. • Make a list of people or company representatives you want to meet at the conference by checking the attendee list and reaching out on RCA-Connect. • Follow up with your new connections after the conference on RCA-Connect and with a personal email or note. • Resist the urge to always sit with friends or colleagues. Try to sit with people you do not recognize.

Weird Things to do in Portland Now that you’ve made a bunch of new friends, check out what keeps “Portland weird” together! Here’s a list of wacky museum options from hiddenportland.com:

The Faux Museum is a “cerebral exercise in subtle genius with raw art, sound and conceptual stimuli.” The front is a store with weird book titles and postcards.

At the Bathtub Art Museum, you enter through the bathtub to view nearly 400 bathtub postcards, valentines, dollhouse tubs and more.

The Freakybuttrue Pecularium and Museum features monthly art showings of weird, gross, odd artists. Don’t miss a picture with Theolonius Biggie foot and watch out for the Alien Autopsy.

The Hat Museum, America’s only Hat Museum with over 1300 hats offers reservation only tours performed by a milliner in a 1905 costume in the historic Ladd-Reingold House. The Ernest Starr Memorial Museum of Dental Anomalies is housed on the 5th floor of the Dental School, OHSU Oregon Marquam Hill Campus.

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Stark’s Vacuum Museum showcases old vacuums from the 1880s to the 1960s, many of which are said to suck, as in they don’t work or never did. Wells Fargo History Museum houses a stunning restored Concord Stagecoach and shows the history of banking and the express service from the days of the Gold Rush and a miniature model of the Portlandia statue.

PARTNERSHIP

Sincere Thanks to Our 2014 Annual Partners RCA is supported by a significant number of sponsoring companies who share our values and mission. Through the generous support of long-standing and new partners, the RCA is able to provide cutting-edge education, networking and growth opportunities for professionals revolutionizing the food R&D industry.

FOUNDING PARTNERS

PLATINUM

THE BEEF CHECKOFF: Beef industry new product and culinary efforts are funded by beef producers and importers through their $1-per head beef checkoff program. For decades, America's most savvy chefs have relied on DARIFAIR FOODS, INC. offering outstanding value-added dairy products, sauces, blends, compound butters and an unparalleled research kitchen, Darifair provides its customers with innovative, cost-effective solutions.

EATEM FOODS is a product manufacturer of Flavor Systems. We are proud to deliver exceptional service and cutting-edge products tailored to our customers’ needs. Eatem’s products enhance existing formulas, complete flavor profiles and increase the impact of your products.

DIAMOND VIKING RANGE, LLC originated ultra-premium commercial-type appliances for the home. Viking is a subsidiary of The Middleby Corporation, a long-time leader in commercial kitchen technology. Viking appliances are recognized globally as the foremost brand in the high-end appliance industry.

PLATINUM BUTTER BUDS INC., Division of Cumberland Packing Corp., manufactures natural dairy concentrates that provide the richness, flavor, and quality of butter, cream and cheese without the cost or fat associated with dairy commodities.

SUPHERB FARMS is the leader in IQF culinary herbs and specialty vegetables. Try SupHerb Fusions-blends, pastes and purees which are customizable to your desired flavor profile and/or application.

UL is building the world’s largest industryfocused search engine that connects product developers with ingredient suppliers. You'll find the technical data sheets and specifications, MSDS and nutritional information you need, and you can request samples.

GOLD Since 1912, our passion at BELL

FLAVORS & FRAGRANCES has been to create and deliver flavors, fragrances, botanical extracts and specialty ingredients that captivate the world’s taste buds and stimulate the senses. CALIFORNIA WALNUT BOARD AND COMMISSION: Our mission is to connect with others interested in healthy lifestyles and natural, wholesome “farm to table” eating, and to have fun doing it. We are the leading producers of walnuts throughout the world. For more than half a century, the CRYOVAC® brand food packaging business has been developing technologies to keep food fresh, better tasting and more accessible. Plenish® high oleic soybean oil from DUPONT PIONEER offers functional and consumer benefits with improved performance and broader applications than other available oils to help meet the food industry's need for a soy-based trans-fat solution.

ED MINIAT, INC. is a manufacturer of fully cooked proteins serving the frozen food and chain restaurant industries.

GUM TECHNOLOGY’S hydrocolloid lab is your hydrocolloid lab. Visit with our stabilizer specialists and tap into the power of our problem solving expertise.

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PARTNERSHIP GOLD

SILVER ®

At LACTALIS CULINARY, our experienced chefs and foodservice professionals put as much care into helping you choose your cheese as our cheesemakers do in crafting it. We offer dedicated, customized attention to your culinary and business challenges.

PARK 100 FOODS is a custom manufacturer of custom soups, chilis, dips, side dishes, soup bases and concentrates. We produce for food service national chains.

SCHWAN’S FOOD SERVICE provides commercial and noncommercial operators with progressive, easy-to-prepare, on-trend frozen foods backed by extensive consumer research, that are designed to satisfy customers and generate greater profitability.

KIKKOMAN SALES USA, INC.: With over 300 years of

naturally brewing excellence, and two production facilities in the U.S., Kikkoman is your source for RTU and custom sauces. Our R&D professionals are available to assist with your culinary needs.

KRONOS’ full line of Mediterranean-inspired foods support today’s culinary trends and healthy lifestyles. Whether you offer traditional Mediterranean cuisine or are looking for products to add international appeal, we are your partner. The MCILHENNY COMPANY has been making Tabasco® brand Red Pepper Sauce for over 145 years using the same recipe. Today we have nine varieties of Tabasco® brand Industrial Ingredients to choose from in liquid, intermediate moisture, and dry forms.

MEAD WESTVACO: believes

SILVER The ALMOND

BOARD OF CALIFORNIA promotes almonds

that packaging solutions can solve unmet Food Service needs and challenges. Packaging is a tool that can improve food quality, convenience and operational efficiencies while driving consumer convenience and loyalty.

through a research-based approach to all aspects of marketing, farming and production on behalf of the more than 6,000 California Almond growers and processors, many of whom are multigenerational family operations. With more than 265 processing plants, 460 crop procurement facilities, and the world’s premier crop transportation network,

ARCHER DANIELS MIDLAND COMPANY helps connect the harvest to the home in more than 140 countries.

FUCHS NORTH AMERICA is one of the food industry’s leading seasonings manufacturers. We service the food manufacturing and food service industries and achieve success by developing winning food products in both taste and quality.

IDFTM manufactures the purest flavor foundations for your culinary creations: poultry and meat-based broth, meat, and fat powders; frozen and shelf-stable chicken broth; and shelf-stable chicken fat.

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PARADISE has been bringing innovative sauces, packaging and services to foodservice chains and manufacturers 20+ years. Custom sauces, culinary and product development support. Tomato-based, BBQ, ethnic and hot sauces; salsas; glazes; marinades.

PEPSICO FOODSERVICE integrates the relevant units of Pepsi-Cola and Frito-Lay together with Quaker, Tropicana and Gatorade in the U.S. and Canada. PepsiCo Foodservice leverages the scale and breadth of our brands to provide a unified voice to our customers.

SENSIENT FLAVORS experts draw upon a wide range of ingredients, core flavors, top notes, botanical extracts and enhancers to deliver authentic, innovative solutions. Ask us about low-sodium, vegetarian, Kosher, Halal and USDA-certified products.

PARTNERSHIP PREMIER PARTNER OF THE PROFESSIONAL CULINOLOGY速 COMPETITION TATE & LYLE provides high quality ingredients and solutions that add taste, texture, nutrition and functionality to products consumed by millions of people every day.

PREMIER PARTNER OF THE STUDENT CULINOLOGY速 COMPETITION INGREDION is a leading global

Ingredient Partners of the 2014 Culinology速 Competitions DAVID MICHAEL & CO.'s culinary department can assist you with every step of your new product development, including ideation, sensory science, marketing and consumer research, product creation and product scale up.

SUPHERB FARMS is the leader in IQF culinary herbs and specialty vegetables. Try SupHerb Fusions-blends, pastes and purees which are customizable to your desired flavor profile and/or application.

producer of ingredients - sweeteners, texturizing solutions, nutritional ingredients - for the F&B industry. Ingredion is at the forefront of trends driving the industry, including clean label, non-GM, and private label and texture.

March 24-27, 2015

Save the

Date

New Orleans, Louisiana RCA ANNUAL CONFERENCE

& CULINOLOGY速 EXPO

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PARTNERSHIP

Sincere Thanks to Our 2014 Conference Partners RCA is supported by a significant number of sponsoring companies who share our values and mission. Through the generous support of long-standing and new partners, RCA is able to provide cutting-edge education, networking and growth opportunities for professionals revolutionizing the food R&D industry.

OPENING RECEPTION At DUPONT, we’re putting science to work—improving the nutritional value of food, ensuring food safety, and finding smart, sustainable solutions to feed a growing population.

1ST TIER GUM TECHNOLOGY’S hydrocolloid lab is your hydrocolloid lab. Visit with our stabilizer specialists and tap into the power of our problem solving expertise.

KERRY is a leader in the global food and beverage industry, offering the largest, most innovative portfolio of Taste & Nutrition Systems that enable our customers to deliver winning products.

MANE’s flavor expertise, proprietary technology, and client-focused approach enable us to design fresh and innovative flavors cost effectively. From N-Capture™, Sense Capture™ and Pure Capture™ we have the knowledge, experience, and technology to turn your creative concepts into reality.

TYSON FOODS, INC. is one of the world’s largest processors and marketers of chicken, beef and pork. We produce a wide variety of protein-based and prepared food products.

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2ND TIER With a distinguished mosaic of heritage brands including Brill, Multifoods and Henry & Henry,

CSM BAKERY PRODUCTS offers a broad sweet goods portfolio: cakes, cookies, brownies, muffins, icings, glazes, laminated dough and pastries.

3RD TIER BUNGE is the world’s largest oilseed processor and has been involved in agribusiness since 1818. We continually work toward eliminating trans fat, reducing saturated fat, improving menu and nutritional labeling while implementing sustainable solutions.

GIRAFFE FOOD & BEVERAGE INC.: Private label, custom manufacturer of foodservice & retail wing & hot sauces, marinades, barbecue sauces, creamy dips, salad dressings. Kosher & Halal certified.

OREGON FRUIT processes specialty fruit from the Pacific NW and beyond. Our 78 year old company is famous for our berries and cherries in retail, foodservice and industrial market segments.

RED ARROW PRODUCTS CO. LLC: We create great-tasting flavors to help you develop signature foods with unique appeal. From Condensed Natural Smokes to savory Cooking Method Flavors, we’re dedicated to providing delicious,

PARTNERSHIP authentic flavors.

chiles, jalapenos, chipotles, and tomatillos.

3RD TIER

4TH TIER OREGON RASPBERRY & BLACKBERRY COMMISSION: ORBC represents

SOUTHEASTERN MILLS is a fourth generation, professionally managed food company headquartered in Rome, Georgia. The company’s core strength is the development and manufacture of savory texture and flavor ingredients. The USA

DRY PEA & LENTIL COUNCIL

represents US grown dry peas, lentils, and chickpeas. Pulses are a rich source of protein, dietary fiber, folate and potassium as well as low fat and cholesterol free.

4TH TIER

growers of premium cranberries in Oregon. Our berries are known worldwide for great taste, color and versatility. Fresh, frozen, canned and dried berries star in many culinary applications.

PREPARED FOODS provides market trends, new product opportunities, ingredient formulation and product development solutions for those driving new product developments. Our research on how your customers develop products allows us to create new, powerful multi-media options to fit your needs.

The ALMOND

BOARD OF CALIFORNIA promotes

almonds through a researchbased approach to all aspects of marketing, farming and production on behalf of the more than 6,000 California Almond growers and processors, many of whom are multi-generational family operations.

CALIFORNIA GARLIC COMPANY: Processor and

ROSINA FOOD PRODUCTS INC., located in Buffalo, NY, is a premium manufacturer of frozen Italian specialties: meatballs, frozen pasta, breaded eggplant, sliced sausage and pizza toppings. Rosina’s has proudly provided “best in class” quality and customer service for over 50 years!

SIEMER SPECIALTY INGREDIENTS: Manufacturer

distributor of natural and organic ingredients for manufacturers and foodservice. We can customize. Email info@GarlicKing.net for an up to date product list. All things garlic and lots more. At COMMUNITY COFFEE COMPANY we strive to make the best. For over 90 years, our mission has been to share our passion for coffee by remaining committed to superior quality, paying attention to the details and always doing what’s right.

KALSEC INC.: Selling and marketing in more than 70 countries worldwide, Kalsec® is the leading global producer of natural spice and herb flavor extracts, hop extracts, natural colors and antioxidants for the food and beverage industry.

of Naturally Heat Treated Grain Products.

USA PEARS: Ten distinct varieties of USA Pears are available year-round from the 1,600 pear growers based in Oregon and Washington. A healthy fit for any course, daypart, and type of cuisine; the flavor combinations with pears are limitless!

GOLF SURLEAN FOODS is a family-owned company that’s been supplying chain accounts with value-added custom meats, soups and sauces for 30 years. For value-added custom products – and a partner who values service – count on Surlean Foods.

MIZKAN AMERICAS: Manufacturer of vinegar, cooking wines, spirits, wine and spirit reductions, green

Winter/Spring 2014 | Culinology CURRENTS |

Providing the creative spice in every facet of the food industry.

® THE OFFICIAL MAGAZINE OF THE RESEARCH CHEFS ASSOCIATION

Sosland Publishing and the Research Chefs Association are proud to bring you the new version of Culinology magazine. The Sosland editorial team of food industry experts in conjunction with the RCA editorial board, have partnered to offer research chefs, corporate managers, culinary scientists, and other product development professionals an “insider’s view” on trends in the food processing and food service arenas.

Culinology is brought to you by

For more information on using Culinology as part of your food industry marketing strategy, please contact Mike Gude at mgude@sosland.com or give us a call at 800.338.6201.

Inspire a relevant readership with Culinology.

| Culinology CURRENTS | Winter/Spring 2014

PROFESSIONAL DEVELOPMENT Finalist Teams “Fishpops with Parsnip Fries and Zesty Sauce / Peach, Blueberry Panna Cotta” Chee Her & Mark Mares “Whole Wheat Bao Buns with Steelhead Trout & Rogue Root Beer Glaze / Soba Noodle Salad / Marinated Vegetable Salad / Mixed Berry Creamsicle Pop” Jaime Mestan, CSC® & Eric Stein, M.S., R.D., CCE “Codflafel with Very Berry Bar & Guava Berry Milk” Christina Olivarez & Alice Lee “Northwest Seafood Stew with Sourdough Garlic Toast / Popcorn Trail Mix Bar” Russ Zito, CEC & Kevin Crawley, CEC “Dungeness Crab and Brown Rice Risotto in a Bacon Flavored Cone / Apple Spice Cake with Warm Marionberries and Frozen Greek Yogurt” Jody Denton, CRC® & Nicolassa Murillo

Professional Culinology® Competition Judges Helmut Holzer, CMC, WGMC, VP. Corporate Executive Chef R&D, Gourmet Foods International

2014 Professional Culinology® Competition Finalists Five professional teams have been selected as finalists to compete in the third annual, ACF sanctioned, RCA Professional Culinology® Competition. The competition will be held at the Oregon Convention Center, Exhibit Hall A, on Thursday, March 13, 2014, live on the Culinology® Expo floor. Attendees are invited to watch the action onsite or via live, streaming video. The teams will execute their Pacific Northwest, regional, food truck meal featuring seafood and a healthy dessert using fruit for school food service (grades 9-12), all while addressing sodium concerns. The concepts will be judged on how well the plated, commercialized concept matches up against the gold standard. As an ACF sanctioned culinary competition, finalists compete not only for a $5,000 first place award, but also for ACF competition medals. Winners will be announced at the Awards Ceremony and Celebration on Friday, March 14.

Steve Jilleba, CMC, Corporate Executive Chef, Unilever Food Solutions John Kinsella CMC, AAC, WGMC, PhD., President, Smart Chefs LLC Walter Zuromski, CEC, CCE, President / Culinary Director, Chef Services Group

Show Chair Michael Deihl, CEC, CCA, AAC Executive Chef, East Lake Golf Club

Premier Partner

Equipment Partner:

Ingredient Partners David Michael & Co. SupHerb Farms

Look Who’s Certified! *as of February 10, 2014 Congratulations to our intelligent and dedicated members who have recently become certified as either a Certified Culinary Scientist® or Certified Research Chef®. Congratulations again on this impressive accomplishment! Joshua Swift, CRC® Michael Hudak, CRC® Nand Abbi, CRC® Michael Stalbaum, CRC® Ben Zirbel, CRC® Nicole Thurston, CRC® Ryan Phillipps, CRC® Nick Aiello, CRC® Robert Henney, CCS® Amber Koehler, CCS® Alisha Deakins, CCS® Yongcheng Liu, CCS® Ben Zirbel, CCS® Todd Dickinson, CCS® Steve Mikolay, CCS® Tony Tidwell, CCS®

Claric Grimes, CCS® Kerry Fabrizio, CCS® Jacquelyn Miles, CCS® Micca Brown, CCS® Angela Wadlington, CCS® Mary Vonallmen, CCS® Justin Balousek, CCS® Raghu Ramaswamy, CCS® Marcia Hopson, CCS® Julia Tryon, CCS® Melissa Masdea, CCS® Brian Huber, CCS® John Yingling, CCS® Devon Cameron-Nubbie, CCS® Carrie Falvo, CCS®

Winter/Spring 2014 | Culinology CURRENTS |

PROFESSIONAL DEVELOPMENT

2014 Culinology® Poster Presentations Students and Professionals will participate for top honors at the 2014 RCA Culinology® Poster Presentations which will be on display during the Culinology® Expo on Thursday, March 13, 2014, at the Oregon Convention Center, Exhibit Hall A, during the Culinology® Expo. Attendees can actively engage in a learning environment that supports quality interaction and a continuous exchange of ideas and new developments through their presentations. Finalists’ presentations will feature new application developments, processes or products, original research or an innovative concept regarding Culinology®. Finalists will be judged in several categories (listed below). Sponsored by Rosina Food Products, Inc.

Product Development: Student Member “Sodium Reduction using Nu-Tek Salt Advanced Formula Potassium Chloride in the Development of Pufflings” Erin Badzinski, E. Iserman, K. Langel, A. Partain & M. Cheng *Department of Culinology® and Hospitality Management, Southwest Minnesota State University Application Areas and Food Product Development “Pacific Potstickers” Molly Erickson, H. Zahn, J. Tomczak, A. Heiderscheidt. Department of Food Science and Nutrition, University of Minnesota Food Science and Formula Development “Development of Low Sodium, Nutrient Dense, Hoisinadas” Danielle Conover, Alex Maxwell, Cara Dennis, Yuda Ou, Kelly Getty, and Jayendra Amamcharla. Food Science Institute, Kansas State University Formula Development “Consumer acceptability and preference of a novel pea protein supplement shake in comparison to whey and soy protein supplement shakes” N. Bonner, S. Amin, E. Iserman, A. Hobson , M. Traynor Culinology® Department, Southwest Minnesota State University

Scientific Research: Student Member “Engaging Young Product Developers: An Interdisciplinary Approach to Teaching Culinary, Nutrition, and Packaging Students at the Sophomore Level” Alexandra C. Weeks, M.D. Condrasky, D. Darby, J.L. Sharp Department of Food, Nutrition, and Packaging Science, Clemson University Appropriate Documentation, Formula Development, Ingredient Sourcing, and Product Presentation “Investigating if Dr. Pepper 10 is “not for women” but a “10” for Men” Mollye MacNaughton, Brooke Butterworth, Allie Corvese, Kathryn Davis, Eric Ewald, Erin Fitzgerald, Cameron Flowers, Hannah Green, Alyssa Grigg, Gabrielle Gunter, Edward Jones, Lindsey Keating, Mark Maurer, Dr. Rose Martinez-Dawson* and Dr. Paul Dawson**. Department of Mathematical Sciences* and Food, Nutrition and Packaging Sciences** Clemson University Competitive Products and Competitive Product Analysis

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“Evaluation of Quality and Shelf Life of Whole Crawfish in Refrigerated and Frozen Storage” John B. Shackelford, L.E. Lampila, K.W. McMillin School of Nutrition and Food Sciences, Louisiana State University Food Chemistry and Microbiology, Product Shelf Life

Innovative Concept: Student Member “Evaluation Instrument of Culinarians to Knowledge of Nutrition Science and Trends” Margaret D. Condrasky, N. Abdulsalam, J. Sharp, M.E. Moorachian, A. Coffee Dept. Food, Nutrition, & Packaging Sciences, Clemson University and Johnson & Wales Application Areas of Nutrition Knowledge and Current Nutrition Trends

Scientific Research: Professional Member “Cognitive Analysis on Highly Reputable Japanese and French Cuisine Chefs in Creating New Dishes” Hiroya Kawasaki, Chinatsu Kasamatsu, Masahiko Nonaka Food Sensory Research Group, Frontier Research Labs, Institute for Innovation, Ajinomoto Co., Inc. Culinary Fundamentals and Production Systems

Product Development: Professional Member “Innovative Food Product Development using Molecular Gastronomy; A Focus on Flavor and Sensory Evaluation” Mark Traynor, Róisín Burke and Catherine Barry-Ryan School of Culinary Arts and Food Technology, College of Arts and Tourism, DIT, Cathal Brugha Street,Dublin 1, Ireland. Formula Development

Poster Presentation Judges Jill Golden, MS, RDN Culinology®/Food Science Program Coordinator, Orange Coast College Justin Kanthak, CRC®, CCS® Manager of Culinary Development, Tate & Lyle Herbert A. Stockschlaeder II, CRC®, DTR Director – Research & Development, Rosina Food Products, Inc.

PROFESSIONAL DEVELOPMENT

Continuing Education Workshops An RCA Culinology® Certification may be easier than you think! Distinguish yourself as an R&D elite professional by enhancing your culinary or food science skills at one of the RCA’s continuing education workshops that act as stepping stones for either a CCS® or CRC® Certification. These workshops are offered year-round, at several partnering educational institutions in the United States and Canada. For more information call RCA Headquarters at (678) 298-1178.

Continuing Education Workshops for Chefs April 1-May 6, 2014: Culinology® Workshop: Foundations in Food Science (Distance Learning) April 30-May 2, 2014: Culinology® Workshop: Foundations in Food Science (ON) June 10-July 15, 2014: Culinology® Workshop: Basics of Food Processing and Food Systems (Distance Learning) July 23-25, 2014: Culinology® Workshop: Food Safety, Regulations, Packaging, and Sensory Evaluation (ON) Aug. 19-Oct. 7, 2014: Culinology® Workshop: Food Safety, Regulations, Packaging, and Sensory Evaluation (Distance Learning) Sept. 24-26, 2014: Culinology® Workshop: Basics of Food Processing and Food Systems (ON) Nov. 5-7, 2014: Culinology® Workshop: Development of Food Systems and Commercialization (ON)

Continuing Education Workshops for Food Technologists March 17-21, 2014: Baking Arts Fundamentals for Food Techs (AR) May 12-16, 2014: Culinary Arts Fundamentals for Food Techs (AR) Sept. 8-12, 2014: Global / Advanced Culinary Arts for Food Technologists (AR)

Winter/Spring 2014 | Culinology CURRENTS |

STUDENTS

Student Culinology® Competition Finalists Six student teams have been selected as finalists to compete in the onsite component of the annual RCA Student Culinology® Competition, to be held at the Oregon Convention Center, Exhibit Hall A, on Thursday, March 13, 2014, in the lead up to the Culinology® Expo. Attendees are invited to watch these teams onsite or via live, streaming video. The teams will compete executing their Pacific Northwest, regional, food truck meal featuring a grab-and-go seafood item for school food service (grades 9-12), all while addressing sodium concerns. The concepts will be judged in part against how well the plated, commercialized concept matches up against the gold standard. Teams are competing for a $5,000 first place award, and winners will be announced at the Awards Ceremony and Celebration Friday, March 14.

Student Culinology® Competition Judges Mark Baida, CEC,CCA,ACE Director of Culinary Development, FIVESTAR GOURMET FOODS Jason Behrends, CCS®, Ph.D. Project Leader, Tyson Foods, Inc. Gerrie Bouchard, CRC® Marketing Manager, Eatem Foods Company Christopher Runkle, CRC® Director of Culinary, Cargill, Inc.Dressings, Sauces and Oil Eric Sparks, CEC Director - Product Development, Park 100 Foods, Inc. Susanna Tolini, CRC® Product Development Chef, Kayem Foods, Inc.

Student Culinology® Competition Proposal Judges Finalist Teams “Asian BBQ SeaDog in Steamed Bun with Veggies” Johnson & Wales University, Providence, Rhode Island “Hoisinadas” - Asian Seafood Empanadas Kansas State University “Pufflings”: A Handheld Cuisine Trio with Grapefruit Sweet and Sour & Greek Yogurt Avocado Dipping Sauces Southwest Minnesota State University “Turaton”: Multi-Layered Tuna Roll with Tangy Lemon Sauce Taylor’s University

Michael Gunn Director of Culinary & Sensory Services, The Schwan Food Company Doug Martinides Vice President - Culinary Development, ARAMARK Strategic Assets Dolf De Rovira President, Flavor Dynamics, Inc.

Premier Partner

“Salmon Bowler” University of Guelph “Pacific Potstickers” University of Minnesota

Equipment Partner Ingredient Partners David Michael & Co. SupHerb Farms

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FOUNDATION

The RCF Helps Dreams Become Reality The RCA, through the Research Chefs Foundation (RCF), provides financial assistance in the form of scholarships to nearly 20 students and professionals each year. In 2014 alone, the RCF plans to award $40,000 in scholarship monies to students and professionals pursuing higher learning and continuing education in Culinology®. Since its inception in 2002, the RCF has awarded more than $140,000 in scholarships. Isn’t that incredible!? Your support makes these scholarship opportunities possible: • Higher Learning Scholarships • Continuing Education Scholarships • Michele Block Memorial Scholarship • Bill “Pops” Hahne Memorial Scholarship • Corporate Scholarships

These funds are raised through the RCF Community of Donors, participation in the Annual RCF Golf Tournament, the RCF 5K and Fun Run, the Silent Auction and through various raffles held during our regional events across the U.S. and Canada each year. Without the support from YOU, these scholarships would not be made possible.

Make Your Donation Today Together we can reach the Foundation’s endowment goals. Supporting the Foundation may be the most important step you take toward investing in the future of food product development. Visit http://www.culinology.org/foundation-contribute to make a contribution.

Winter/Spring 2014 | Culinology CURRENTS |

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