About Latest News Culinology Currents, November 29, 2018

Culinology Currents, November 29, 2018

Haley Carson • Nov 29, 2018

Support Victims of the California Wildfires

RCA is committed to helping those affected by natural disasters. We are asking our members to help those impacted by the California Wildfires by donating to the American Red Cross.

Your support can make a big difference to more than 180,000 people across the affected areas. If you are able to help, please donate today.

DONATE

Upcoming Webinar:
The Kuli Kuli Moringa Story: Creating an Ingredient Trend

Join us for a free RCA webinar on Friday, December 7 from 11:00 a.m.-12:00 p.m. CT to hear from Lisa Curtis, founder and CEO of Kuli Kuli – the first brand to introduce the green superfood moringa to the U.S. market.

Lisa will share how she turned Kuli Kuli from a Peace Corps dream into a multi-million dollar social enterprise that now has products in over 6,000 stores.

Learning to Cook With Potent Produce

Join the RCA Chicagoland Region on Tuesday, December 11 from 6:00 p.m. - 8:00 p.m.at Olam Spices in Willowbrook, IL.

The night will begin with a Holiday Reception featuring light bites, beer, wine and a tasting of applications using Olam onion and garlic spices.

After the reception, you’ll learn how to use onion and garlic products in savory application development.

Register by Thursday, December 6.

Are You a Leading Culinary Scientist?

The Certified Culinary Scientist (CCS^®) designation confers a higher status on experienced food scientists and technologists who have augmented their training by learning about the culinary arts and use this knowledge in the development of superior food products.

Watch this video to see how Kerry is using the CCS^® certification to enhance its team's food knowledge and improve its business.

WATCH VIDEO

Give Back to Your Influencers

In the spirit of the holidays, give thanks to the people that have impacted your career by nominating them for an RCA Award.

The RCA Awards pay tribute to the most influential leaders and organizations in Culinology^®.

It only takes a few minutes to submit a nomination that will provide significant professional recognition for each recipient.

The deadline to submit a nomination is December 14.

SUBMIT NOMINATION

Learning About Ingredient Labels: Emulsifiers
The Culinologist

"Have you ever read the back of a food package and wondered what some of those ingredients listed are and why they’re in your food? Well, it turns out that many seemingly inconsequential ingredients actually play key roles in getting food products to be just the way you like them. One key workhorse for food manufacturers is emulsifiers."

Read more about emulsifiers in this article from the RCA student blog, The Culinologist.

Textures Trending in New Product Development

"'Texture is the new color in food and beverage product development', said Lynn Dornblaser, director of insights and innovation at Mintel.

'Though vivid hues have captured consumer attention in recent years, it’s time to make way for products described as crunchy, flaky or frothy.'"

Read more about this emerging trend in the r latest issue of Culinology^® magazine.