Solving Challenges, Finding Solutions

As the incoming president of the Research Chefs Association (RCA), I want to thank you for entrusting me with leading the organization and for allowing me to serve its members in a greater capacity. RCA and Culinology® have helped direct my career path, as is the case for many of us, and giving back is the best way for me to say “thank you.”

I can’t tell you how excited I am for the future of RCA. The Board of Directors has been working diligently on an updated strategic plan for the growth of the organization, as well as how they can better serve its members—and, subsequently, the industry as a whole. We are hoping to create an even more transparent and interactive Board through the realignment of our committees. Everything we do will stem from the three main pillars of RCA: people, knowledge and messages. We have heard you and are working to better serve and continue to strengthen RCA’s message to the industry, as well as increasing and expanding our core knowledge and competencies in Culinology.

The pages of CULINOLOGY magazine are also here to serve RCA members and the industry at large. Use the information to gain meaningful insight on what is going on in product development. As we all know, food allergies and sensitivities are growing at a record pace, and formulating gluten-free foods is a big challenge. Sodium reduction is also near the top of, or on, every R&D team’s “hit list.” How do we reduce sodium and maintain the taste quality that our customers have grown accustomed to? You will find some insight on these topics in this issue. None of us has all the answers, but collectively we are the talent pool that solves challenges and finds solutions to help bring healthier food to our friends, family, colleagues and the world.

In May, RCA presented a panel at the National Restaurant Association Show on value-engineering menus, and next month in July we’ll be headed to the Institute of Food Technologists Annual Meeting & Food Expo® to share Culinology best practices with those in the food science industry. We take a lot of pride in fostering an open dialogue about Culinology and food product development, and I encourage you to share your knowledge with others throughout your own day-to-day business.

You may be thinking, “Wrap it up, Janet!” and we are, as well. In fact, you can read about sandwich wrap trends in the pages of this issue!

Thank you all for your inspiration and camaraderie. I look forward to the challenge of the office of the president and hope to make you all proud.