Research Chefs Meeting Preview: Return to the Big Easy

Plein’s experience involves three years with the Keebler Co. as a product development technician prior to a six year tour with the Springfield, Mo.-based Turover/Straus Group as a “techno-culinary” associate specializing in new product development. Since joining Edlong in 2002, Chef Harold has worked closely with product developers and chefs both domestically and globally.

Edlong Dairy Flavors’ knowledge and expertise in developing distinctive profiles that enhance the flavors in favorite food applications has been recognized by their winning Food Processing’s Reader’s Choice Award for Dairy Flavors and Ingredients for the past four years. The company’s highly skilled team of flavorists has extensive experience in developing flavors that are superior in taste and mouthfeel. Customers can sample from a wide array of standard flavors or customize.

With first-hand knowledge of dairy flavors and building blocks, consumer trends and cultural preferences, Edlong enjoys the ability to support food manufacturers by developing exceptional products with improved flavor stability using the latest in technologies. Edlong’s flavors excel in many applications requiring authentic tastes, heat stability and cost savings. Baked goods, non-carbonated beverages, cheese analogs, dressings, sauces, soups, snack foods and masking of enhanced foods are just a few of the areas where Edlong proves that service truly is a lifestyle.

Edlong Dairy Flavors Corp.
225 Scott St.
Elk Grove Village, IL 60007
847-439-9230
www.edlong.com

Archer Daniels Midland Co.

In ADM’s state-of-the-art culinary facilities, our chefs explore the possibilities in your foods. A broad range of advanced equipment lets us apply our expertise to virtually any application. Our culinary team carries among them decades of experience in both the culinary and research worlds. From training at the Culinary Institute of America; Le Cordon Bleu Académie, Paris, and the University of Maryland, College Park, plus time in some of the finest foodservice establishments in the country, they’ll put their expertise to work in your formulations. Led by Brian Yager, Manager Culinary R&D, the team’s experience includes nutrition, dietetics and food science. Our chefs bring unique vision to their work. Whether your parameters are based on health claims, nutrition, cost or ingredients, they’ll find the right “recipe” for you.

“Our culinary facilities feature the latest technology and restaurant-quality equipment. We can replicate conditions in virtually any setting and create solutions that work,” said Yager. Combined with a portfolio of hundreds of ingredients, our team blends culinary art and science to achieve the taste, texture, and appearance you’re seeking. Then, working with our sensory experts, we can test foods to provide usable data before you go to market. Working with many of ADM’s ingredients, the culinary team provides solutions by developing prototypes that address the needs of our customers. Furthermore, the team is able to utilize their collective experience and knowledge to build on flavors by using conventional techniques, plus ingredients available to food manufacturers. In addition, the Team has the ability to be “out-of-the-box” thinkers when necessary.

“We’re ready to help you bring products to market quickly and more cost effectively. Whether that means developing new formulations or refining current ones, we can find a solution that suits your needs,” says Yager.

ADM draws on its resources — state-of-the-art facilities, hundreds of ingredients and vast culinary expertise — to help you meet today’s consumer demands and envision tomorrow’s needs for foods that are both nutritious and delicious.

ADM
4666 Faries Pkwy.
Decatur, IL 62526
800-637-5843
www.admworld.com

Cargill Meat Solutions

Cargill’s new Culinary Innovation Center strengthens its commitment to innovation, as it provides chefs and food scientists with a new area for collaborating with customers to create new products to help customers’ businesses succeed. The 4,700-square-foot center is the link that connects basic science to consumer needs.

The Culinary Innovation Center is the newest addition to Cargill Meat Solutions’ Research and Development facility in Wichita, Kan. Home to corporate research, design and product development resources. The facility began operating in the early 1990s to provide culinary solutions for its customers. Today, it is where some of the world’s best-kept foodservice and retail secrets are created.

Leading the creation is Chef Stephen Giunta, director of the Culinary Innovation Center and one of 60 certified master chefs in the United States. He is joined with two other corporate chefs and 27 food scientists at Cargill. Together, they examine research about the needs and wants of consumers and customers, and apply those insights to create unique menu items to help their customers succeed. Their collaboration has led to the creation of hundreds of menu items and grocery products for Cargill customers around the world.