Culinology - March 2013 - (Page 4)

PRESIDENT’S LETTER Thriving in a fast-paced market The discipline of Culinology is a solution to one of the more challenging issues food and beverage product developers and all culinarians face: The rapid pace of change. Culinary insights, ingredient technologies and production operations are all components of the product and menu development process and they force food formulators to be knowledgeable about a variety of topics in order to be efficient and cost effective. New tools, both in equipment and digital solutions, combined with emerging consumer trend information allow for much more rapid insights that may lead to new product innovation or the reformulation of a customer’s product. But with the new technologies come issues of scale and the ability of product developers to focus on insights with the most potential rather than those that may be merely distractions. We see this every day. Customers have a concept in mind and it is the product developer’s role to make that idea a commercial or menu reality. But getting from the ideation stage to commercial production is a process fraught with hurdles. It is within this process where the interdisciplinary skills of a Culinologist become a significant asset. The ability to review a concept with an eye toward the culinary and the technical has value in today’s market and as the pace of product development quickens, it will have even greater value. We are witnessing many dynamic changes in the marketplace. Competition at the retail level, with the emergence of dollar stores, convenience stores and mass merchandisers is pressuring food and beverage manufacturers to develop unique products that allow each format to stand out. A similar trend is taking place in the food service sector where it seems new fast-casual concepts are being introduced weekly. Even more pressure is added when shorter product lifecycles are added to the equation. On top of it all are the rising costs of product development associated with internal initiatives as well as external regulatory efforts such as the Food Safety Modernization Act. All of these factors may cause stress in our day-to-day roles as we continually try to stay ahead of the consumer and our customers. But it should also be a source of satisfaction to know that as the product development process becomes more important within our organizations, we have the education, the resources, and the skills to thrive. Christian “Kit” Kiefer President | Research Chefs Association 4 | Culinology | MARCH 2013 — 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 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 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

Table of Contents for the Digital Edition of Culinology - March 2013

Culinology - March 2013
Table of Contents
President's Letter - Thriving in a fast-paced market
Upcoming Events
Emerging Trends - High beef prices will impact menus this year
Healthy eating changes shape
More ingredients are being used for dairy alternatives
Peruvian Cuisine - A growing passion for Peruvian cuisine
Member Profile - Soup Master
Cooking Oils - The Next Generation of Cooking Oils
Healthy Fast-Food - Menu innovation with a side of health
Petits Fours - Older consumers driving growth at restaurants
Nearly 30% of food product launches are private label
Ad Index

Culinology - March 2013