About Latest News Culinology Currents, March 7, 2019

Culinology Currents, March 7, 2019

Haley Carson • Mar 07, 2019
It's Time to Savor the Spirit of RCA
Louisville is calling. Have you picked up yet? This time next week, over a thousand food lovers like you will be in Louisville for the RCA Conference. Don’t miss this once-a-year opportunity to: 
Register Today
Already Registered? 
Follow RCA on social media before you head to Louisville and make sure you share all your favorite moments, new food finds and bourbon delights during the three most exciting days of food using #RCA2019. Facebook, LinkedIn, Twitter, Instagram… we’ve got you covered!

It's Time to Celebrate
Who will claim a spot in the Winner’s Circle? Close out the RCA Conference at the Thoroughbred Awards Reception and Gala to celebrate excellence in the food product development industry. Join us on Friday, March 15 in Louisville to help honor and celebrate fellow members and industry leaders.
New this year! See the nominees of the all-new Outstanding Achievement Awards, which recognize product developers in retail and food service as well as educators in the area of Culinology®.
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The Theory of Everything Baking
Baking theory and ingredient function instruction + opportunity to practice baking methods and techniques = one workshop you just can’t miss.
Join fellow RCA members for the five-day, hands-on Baking Arts Fundamentals Workshop for Food Technologists in Bentonville, Arkansas, March 18-22. As a bonus, you’ll even learn candy making and meat curing.
Take advantage of the $200 discount you receive as an RCA member!
Register Today

I'll Take a Kombucha – And Make it A Double
"There is an emerging and quickly growing category of adult-centric refreshments in the United States dubbed 'new school alcohol,' said Brent Coons, director of natural insights, Spins, Chicago. These are single-serve, portable and often 'better-for-you' alcoholic beverages that go beyond craft beer and artisan wine. Many make such label claims as less sugar, gluten-free and lower calories. Hard kombucha is one such new school alcohol.
This new concept in microbrew is based on kombucha, a fermented tea drink. In the past few years, kombucha has gone mainstream, with many retailers often stocking multiple brands of the perishable beverage."
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Upcoming Events and Deadlines 
Pre-Conference Workshops at the RCA Conference
Tuesday, March 12
Louisville, KY
The RCA Conference
Wednesday, March 13 - Friday, March 15
Louisville, KY
CRC® and CCS® Exam at the RCA Conference
Friday, March 15
Louisville, KY
Baking Arts Fundamentals for Food Technologists
Monday, March 18 - Friday, March 22
Bentonville, Arkansas 
Single-day workshops also available! 
NYIFT Suppliers Day and Career Fair
Wednesday, March 20 - Wednesday, March 20
Secaucus, NJ