Culinology - September 2016 - 33
MEMBER profile
CONSUMERS WANT
"If I am not satisfied with
the appearance, flavor or
any of the most critical
attributes [of a product],
I will not present it at all."
not working with product development, I am traveling to food
manufacturing plants conducting supplier approvals, audits
and first production runs to ensure the products meet the required specifications."
Because of his inclination to be so hands-on, he said, "My
biggest R&D challenge is not being able to be the person actually at the bench developing the product all the time."
HEALTHIER
FOODS.
TASTE BUDS
WANT TASTE.
SATISFY BOTH.
Low-salt. Non-GMO.Vegetarian. Organic.
Whatever the diet preference, food can
still taste good. For a sample call
888-534-6621.
High standards
Making food taste better.
Inspiration for Mr. Bunn's new products comes from many
sources. "I attend many shows across the country, including
the Research Chef Association's (RCA) conference, to search
for trends," he said. "I also read a lot of industry publications,
and I like to go to different restaurants and food trucks across
the country when I am traveling."
Food trends that he brings to Sam's reflect many hot buttons
in the industry in general. "Clean-label products are still very
strong, as are gluten-free and low-sodium," he said. "More
ethnic items and flavors from across the world are hitting the
market. At Sam's, we are keeping up with all the new and
exciting flavor profiles as well as current trends across all
categories."
He defined success on-the-job by how he feels about the
product he's developed. "When I see the product on our stores'
shelves, I consider it a success no matter how long it stays on
the shelf," he said. "If I am not satisfied with the appearance,
flavor or any of the most critical attributes, I will not present it
at all."
Connect with us on
Culinology matters
He joined the RCA to gain knowledge and to be mentored
by others within the industry. "I personally get information and
lifelong friends that share the same passion for food," he said.
"I also give of myself as a resource, mentor and motivator to
everyone who has an interest in being involved with the RCA
and those who just love food. The RCA is the pipeline to the
food service industry from a chef and R&D point of view."
Mr. Bunn received his bachelor's degree from the University
of Cincinnati in culinary science with a focus on Culinology in
2007 - he is one of the first graduates of the program - and
also received his master's degree in food science in 2015 from
Kansas State University. Before working in R&D, he worked in
SEPTEMBER 2016 | Culinology |
33
https://www.linkedin.com/company/savoury-systems-international
Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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