SupplySide West

Join RCA at SupplySide West

SupplySide West offers you the solutions for creating innovative food and beverage products. Brought to you by Food Product Design magazine, it is the world’s largest event for healthy and innovative ingredients with 1,000+ booths.  This three-day event offers foodservice, restaurant, and finished product R&D and corporate management professionals the resources to develop new healthy products, learn about the latest developments in healthful ingredient applications, and examine thousands of innovative ingredients. New this year, sessions developed with the Research Chefs Association have been added to the education program. 

Discounted Registration for RCA Members
Register for a $50 discount today! To register, call (800) 454-5760 or visit www.supplysideshow.com and enter promo code "currents".

RCA Booth
Come visit us at booth # 10005 at the SupplySide West Exhibit Hall on October 23rd and 24th!

RCA Presentations at SupplySide West

* Stove Top to Scale Up

Friday, October 24, 8:00 a.m., Room:  Marco Polo 703

In this session, learn the steps a research chef “Culinologist” goes through to create a gold standard recipe. How does this gold standard become scaled up in the plant, and what ingredients are necessary for successful scale-up and commercialization of a stove top dish? Innovation and culinary creativity becomes practical in the plant with applied “Culinology” disciplines. A walk through of the basic trends and steps a Culinologist must take to ensure food products are shelf stable, freeze-thaw stable and fully manufactured safe and delicious will be discussed.  Presented by Walter Zuromski of Chef Services Group, Inc.

* Formulating for Health: Food + Nutraceuticals

Friday, October 24, 9:00 a.m., Room:  Marco Polo 703

What are the hottest functional ingredients on the market today and what are successful formulators doing with them? What food categories are seeing the most action with nutraceutical ingredients? How do you source and select functional ingredients, and how can you tell if they are efficacious in your application? How do you determine the proper dose to use? What support should you expect from the supplier/manufacturer? Attend this session to discuss the trends and gain insight on how to get the most out of your suppliers and the ingredients they sell.  Presented by Mark Crowell, CRC, of Culinex.

* Beyond Organic: The Future of Medical Foods Looks Healthy

Friday, October 24, 10:00 a.m., Room:  Marco Polo 703

The industrial revolution began the development of modern food and beverages as we know it today. We have cost-affordable food and beverages; new food trends have provided natural and organic offerings; and, most recently, functional food and beverages. The next wave/trend will be medical foods and beverages. According to medical doctors and toxicologists, it is possible that one out of every two men will develop some type of cancer; additionally, they state 98 percent of all cancers are derived from toxins found in our environment, and 75 percent of those toxins are from our food system. Join this panel in discussing the creative, medical and technological challenges of designing medical foods and beverages for all of society, not just sick patients in a hospital. Questions to be addressed include whether to add medical foods/beverages to your product line, what to include in them; formulation techniques using Culinology to maintain their nutritious integrity; optimal delivery forms; and regulatory status.  Presented by Robert Corish, MD, toxicologist, and integrative medical doctor, consultant Mark Newman, and Kurt Stiles from Intelligent Ingredients.
 

Questions?

Visit www.supplysideshow.com  for more information about SupplySide West.