Culinology - September 2012 - (Page 4)

PRESIDENT’S LETTER What’s next? Day after day, I am blown away by the advances in technology we see in the world of food and beverage product development. It is truly a complex arena where we work, and I believe the strong survive. We must be on top of these advances to be successful. From gum technology to hydrocolloids, starches, nitrites, nitrates, dough conditioners, cooking methods, nutrition guidelines and everything in between: How do we stay on top of what’s next? Certainly we all do our research and try to identify solutions that make sense for our business, but we also have to allocate our time and resources accordingly, and often it is difficult when we are on a tight deadline to get a product off the bench. Not to mention, we also have the paperwork required by our employers on a regular basis “due no later than … .” I am certain we would all rather be buried on the bench being creative with something new that makes sense for the food industry and consumers. You’ve probably realized where I’m going with this. Why isn’t everybody in product development across the globe actively involved in the Research Chefs Association? We have a resource that is invaluable. The best mix of chefs, Culinologists, food scientists, food technologists, nutritionists, dieticians — and on and on. The RCA has proven to be one of the most valuable resources I have with regard to what I do for a living. I get answers from members when I ask questions, and typically it is the same day. Even better: The answers are most often from experts in the field. No question is considered stupid; we’re ed all here to help each other. With all that said, I would ask that all of you reach out to coworkers in our industry who are not actively involved in the RCA and n help them understand the value of memberue ship. Truthfully, this is not a plea for revenue; lea this is an effort to strengthen our industry as n there is strength in numbers and we can only nd grow together. If anyone needs help joins ing, have them contact me directly. ectly. The conference in Charlotte, NC, e, will be fantastic. Please mark the k dates March 6-9 on your calenendar. If you’ve not renewed your r membership, please do. We need all of you! Christian “Kit” Kiefer President Research Chefs Association — BOARD MEMBERS — PRESIDENT Christian “Kit” Kiefer, CEC, CCE, AAC, FMP Director Culinary Services, Corporate Executive Chef Schwan’s Food Service, Inc. VICE-PRESIDENT Charles Hayes, CRC, CEC Director of Culinary- National Accounts Awrey Bakeries, LLC TREASURER Susan Edwards Foodservice Manager Cryovac Food Solutions/ Sealed Air Corporation SECRETARY Marshall Scarborough Research & Development Chef Popeye’s Louisiana Kitchen — DIRECTORS — IMMEDIATE PAST PRESIDENT Janet Carver Senior Culinary Group Leader Ingredion Kevin Anderson Kevin M. Anderson, LLC Steve Bonasia Corporate Chef Sanderson Farms, Inc. John Draz, CEC, CCE Executive Research Chef Ed Miniat, Inc. Dianna Fricke, CRC, CWPC Executive Chef, Research & Development Ex J. R. Simplot Company Craig “Skip” Julius, CCS, CEC, CCP, CFE Manager - Culinary Solutions Sensient Flavors Susan Licker, CCS R&D Director Frito-Lay Mike Leitner Sr. Executive Chef ConAgra Foods Lamb Weston Christopher R. Loss, Ph.D Director of Menu Research and Development Dire The Culinary Institute of America Allison Rittman Corporate Chef/Owner Culinary Culture Suzanne Vieira, MS, RD Department Chair Johnson & Wales University — BOARD MEMBER AT LARGE — Homaro Cantu Moto Restaurant 4 | Culinology | SEPTEMBER 2012

Table of Contents for the Digital Edition of Culinology - September 2012

Culinology - September 2012
Table of Contents
President's Letter - What's next?
Upcoming Events
Emerging Trends - Millennials’ shopping attitudes ‘volatile’
Study examines how fat affects flavor perception
Consumers choosing healthy foods for wellness
Member Profile - Spice Guy
Sodium Reduction - Behind the Magic
Certification - Tyson Raises the 'food bar'
Cuisine Trends - Back to the future
Petits Fours
Ad Index

Culinology - September 2012