Resarch Chefs Assn. 2007 Culinology Conference in New Orleans

A reborn New Orleans plays host to the Research Chefs Assn. Culinology conference, March 8-11.

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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



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.

4666 Faries Pkwy.
Decatur, IL 62526



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.

"We get excited every day to work with our customers to conceive and visualize the next best culinary concept," explains Giunta. "We may improve an existing product or create a new one from scratch, but at the end of the development process, customers want products that are in line with current trends and that will work in their own kitchen, at prices they can afford. This new center is dedicated to meeting those needs.

Cargill Meat Solutions
151 N. Main St.
Wichita, Kan. 67202



International Flavors & Fragrances Inc.

Research chef David Horrocks originally planned on a career as a pilot until a dishwashing job at a restaurant at the age of 14 opened his eyes to the world of food and cooking. Pursuing this new career path, he gained practical experience as an apprentice in Restaurant d'Vijff Vlieghen in the Netherlands and other restaurants in North America. But his plans to eventually open a restaurant of his own were waylaid when, while earning his BS in Culinary Nutrition at Johnson & Wales University, Providence, R.I., Horrocks served an internship at IFF Inc. The experience opened his eyes to a career as a research chef in the flavor industry. At the same time, his talent and dedication to linking the culinary arts with food science were recognized as a valuable addition to IFF's expanding CulinEssence team   and to the industry as a whole   and he officially joined IFF in 2003. At 26, David is the youngest member of the team based in the North American Culinary Center in South Brunswick, N.J.

Horrocks enjoys developing products with challenging parameters. At home, this avid skier and ice carver loves to cook for himself, a treat he missed when still working in restaurants. With a specialty in culinary nutrition, he is particularly fascinated with preparing highly nutritious "power food" for the every day eater.

Led by Master Chef Florian Webhofer, IFF's CulinEssence program is a creative combination of cutting-edge flavor technology and global culinary arts that takes food to a new level by delivering authentic global culinary taste for customers' food products. CulinEssence works in concert with flavor creation and flavor technology. The three disciplines work closely together to create flavors that result in consumer delight in any part of the world, helping IFF better service the needs of global customers.

The program's mission is to provide for IFF customers flavor systems that deliver market advantage through culinary flavor application and product prototype development and to build closer ties to flavor experts both inside and outside IFF.

IFF International Flavors & Fragrances Inc.
150 Docks Corner Road
Dayton, N.J. 08810

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