Culinology - December 2016 - 41
INDUSTRYNEWS
from the Research Chefs Association
We Have the Meats Neville!
RCA 2017 Annual Conference Keynote Spotlight
Neville Craw serves as the corporate
executive chef at Arby's Inc., Atlanta,
and is one of three keynotes at the 2017
RCA Annual Conference in San Juan,
Puerto Rico, USA next March.
In his keynote, Mr. Craw will address
best practices for developing limited
time offers (LTOs) as well as highlight
Arby's new LTOs that are using meat
products never seen on the marketplace.
Mr. Craw became a member of the Arby's team in 2004
and has a breadth of experience both in chain account and
manufacturing product development. He also serves as the
director of product development and innovation at Arby's,
making him a leader in culinary research and development
trends. After graduating from The California Culinary
Academy in San Francisco, he served for several finedining restaurants in Boston and San Francisco.
Learn more about the conference and Mr. Craw's
keynote address at culinology.org/annualconference.
Neville Craw, corporate executive
chef, Arby's Inc., Atlanta.
Voices of the industry
©Adobe Stock/on-air
FOOD for Thought
Culinology podcast now streaming!
Discussing the "Future of Food" has taken another step forward - into the online
world of podcasting.
Started by RCA Membership Committee volunteer and Certified Culinary
Scientist (CCS) Kimberly Schaub and the RCA Student Committee, "The Culinology
Podcast" is now streaming! Join Ms. Schaub each week to listen to interviews of
fellow RCA members who discuss their stories, how they found the RCA and their
expectations for the future of the industry.
Search for and download the podcast through your favorite audio streaming
service.
Recent podcast interviewees include:
* Subra Balakrishnan
Corporate chef, Griffith Foods, Alsip, Ill.
* Ali Bouzari, Ph.D.
Culinary scientist, author, educator, and co-founder,
Pilot R+D, Healdsburg, Calif.
* Mark Crowell
Principal culinologist and founder, CuliNex, Seattle
* Barton Dewing, CRC
Executive research chef, Ragozzino Foods,
Meriden, Conn.
* Gavin Draper
Founder, Glutenfreerepertoire.com, Victoria, Australia
* Greg Grisanti
R&D chef, Frisch's Big Boy's, Cincinnati
* Erik Jones
Corporate sous chef and culinologist, Land O'Lakes,
Arden Hills, Minn.
* Darian Rottmann
National sales manager, Lochhead Manufacturing
Company, Fenton, Mont.
* Philip Saneski
President, RCA Student Committee, Santa Maria, Calif.
* Barbara Zatto
Chef, culinologist, food writer, Shoreline, Wash.
DECEMBER 2016 | Culinology |
41
http://www.culinology.org/annualconference
http://www.Glutenfreerepertoire.com
Table of Contents for the Digital Edition of Culinology - December 2016
Culinology - December 2016
TABLE OF CONTENTS
PRESIDENT'S LETTER - Smarter together
EMERGING TRENDS - Ten cutting-edge foods trends for 2017
FLAVOR ADVANCES - Top trends for 2017
INGREDIENT TRENDS - Ground and formed: a meaty opportunity
The color of meat
Phosphates impact color
MEMBER PROFILE - The entrepreneur’s way
EXPERT VOICES - Going whole grain
INDUSTRY NEWS
PETITS FOURS - Clean label: a $180 billion global opportunity
NEWS BITES
Culinology - December 2016 - Culinology - December 2016
Culinology - December 2016 - 2
Culinology - December 2016 - TABLE OF CONTENTS
Culinology - December 2016 - PRESIDENT'S LETTER - Smarter together
Culinology - December 2016 - 5
Culinology - December 2016 - EMERGING TRENDS - Ten cutting-edge foods trends for 2017
Culinology - December 2016 - 7
Culinology - December 2016 - 8
Culinology - December 2016 - 9
Culinology - December 2016 - FLAVOR ADVANCES - Top trends for 2017
Culinology - December 2016 - 11
Culinology - December 2016 - 12
Culinology - December 2016 - 13
Culinology - December 2016 - 14
Culinology - December 2016 - 15
Culinology - December 2016 - 16
Culinology - December 2016 - 17
Culinology - December 2016 - INGREDIENT TRENDS - Ground and formed: a meaty opportunity
Culinology - December 2016 - 19
Culinology - December 2016 - 20
Culinology - December 2016 - 21
Culinology - December 2016 - 22
Culinology - December 2016 - 23
Culinology - December 2016 - 24
Culinology - December 2016 - 25
Culinology - December 2016 - The color of meat
Culinology - December 2016 - Phosphates impact color
Culinology - December 2016 - 28
Culinology - December 2016 - 29
Culinology - December 2016 - 30
Culinology - December 2016 - MEMBER PROFILE - The entrepreneur’s way
Culinology - December 2016 - 32
Culinology - December 2016 - 33
Culinology - December 2016 - 34
Culinology - December 2016 - 35
Culinology - December 2016 - EXPERT VOICES - Going whole grain
Culinology - December 2016 - 37
Culinology - December 2016 - 38
Culinology - December 2016 - 39
Culinology - December 2016 - 40
Culinology - December 2016 - INDUSTRY NEWS
Culinology - December 2016 - 42
Culinology - December 2016 - 43
Culinology - December 2016 - 44
Culinology - December 2016 - 45
Culinology - December 2016 - PETITS FOURS - Clean label: a $180 billion global opportunity
Culinology - December 2016 - 47
Culinology - December 2016 - 48
Culinology - December 2016 - NEWS BITES
Culinology - December 2016 - 50
Culinology - December 2016 - 51
Culinology - December 2016 - 52
https://www.nxtbook.com/sosland/rca/-culinology-december-2021
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
https://www.nxtbook.com/sosland/rca/2013_12_01
https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
https://www.nxtbookmedia.com