Culinology - March 2015 - (Page 4)

PRESIDENT'S letter Pay it forward The role of any officer within a group like the Research Chefs Association is to look ahead; to look forward and consider how we may grow and thrive, and above all else continue to meet the needs of our members while remaining relevant to our industry. As you read this you may be at the RCA Annual Conference & Expo in New Orleans or have returned to your office after the event. There is no better time for your board of directors to hear how we're doing. With the meeting still fresh in your mind, we need your feedback on what you thought worked and what may not have worked so well. We will be in Denver next year, and your thoughts will play a role in how we develop the next conference agenda and move into 2016 as a dynamic organization. The Research Chefs Association is unique because you, our members, are involved in a wide variety of industries, product categories and culinary disciplines. We strive to accommodate all, but know we must do better to keep pace with the changes taking place in our industry. This industry is constantly changing - change that's driven by consumer trends. We all know how quickly these impact our daily work. It was not too long ago that low carb and zero trans fats were moving the needle. Today it's "clean" labels, reduced sodium and Asian influence on mainstream American cuisine. Whether it involves the reformulation of a product to improve its perception as being natural or developing a new concept or flavor we hope will allow our businesses and customers to stand out in what is an increasingly competitive marketplace, we are constantly under pressure to change and improve. And it is only going to become more complicated. I recently read an article about how data is being used to identify trends and specific customer bases with which to market very specific products. We are quickly reaching the point where the mass market is now being broken down into niches that will be served by retail and food service operations featuring very customizable product assortments. Look at what is happening to how we consume media today and imagine the same trends altering how we consume food and beverages. It is with this backdrop that we must look ahead and plan. The RCA is in a position to be at the forefront of helping our members prepare for these changes. But our preparation begins with your feedback and involvement. "Pay it forward" is a phrase we hear often these days. It reflects the tradition of giving back, of understanding what it takes to achieve a goal and a willingness to help others do the same. If you are like me you get asked all the time for donations, whether it is in the form of money or time. Now is our time to pay it forward as we prepare for the challenges we will all face in the years ahead. Send us your thoughts at Rca@kellencompany. com and include RCA Denver in the subject line. Charles Hayes CRC, CEC President Research Chefs Association 4 | Culinology | MARCH 2015 - BOARD MEMBERS - PRESIDENT Charles Hayes CRC, CEC Vice President Culinary Innovations, R&D JMH Premium VICE PRESIDENT Susan Edwards Foodservice Business Development Manager Sealed Air/ Cryovac TREASURER John Draz CEC, CCE Executive Research Chef Ed Miniat, Inc. SECRETARY Susan Licker MS, CCS Senior Director R&D PepsiCo, Inc. - DIRECTORS - IMMEDIATE PAST PRESIDENT Christian "Kit" Kiefer CEC, CCE, AAC, FMP President Kitchen Kalamity LLC Jason Behrends CCS, Ph.D Project Leader Tyson Foods, Inc. Amanda Bushong Community Coffee and Tea Erich M. Chieca Culinary Sales Manager - National Accounts Lactalis Culinary Jeff Cowles CCS Regional Chain Acct. Manager ~ Research Chef Kerry Ingredients & Flavors Allen Freed President Penford Corporation/Gum Technology Catherine Proper Sr. Director Product Development/QA Supervalu Allison Rittman CRC Corporate Chef/Owner Culinary Culture Paul Rockwell CEC Executive R&D Chef Diversified Foods and Seasonings Larry Tong CCS Culinary Training and Development Manager McCormick & Co., Inc. Rachel Zemser CCS, MSFS Food Science & Culinology Consultant A la Carte Connections - BOARD MEMBER AT LARGE - Jacquy Pfeiffer Founder/ Dean of Student Affairs The French Pastry School

Table of Contents for the Digital Edition of Culinology - March 2015

Culinology - March 2015
Table of Contents
President's Letter - Pay it Forward
Emerging Trends - Frozen food segment to pick up steam
Cracking the code to CPG growth
Fueling growth for c-stores
Culinary Forecast 2015
All-American dishes with ethnic flair
Breakfast Ingredient Trends
Culinology Currents
Petits Fours
Ad Index

Culinology - March 2015