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RCA New England Region: The Advantages of Allium Extracts

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Advantages of Allium Extracts:

How to Capture Iconic Culinary Techniques and Flavor Profiles in Manufactured Foods

Virtual Event on Tuesday, November 16, 2021, 5:30 - 7:00pm     

Event Presentation:

With the countless cultivars of alliums, there’s no wonder why chefs and foodies alike count the days until spring to rush the farmers markets and forage for their favorite fruits, vegetables, herbs and alliums!  This workshop will be focused on allium extracts from your iconic onion and garlic to the more allium-elite such as roasted garlic, shallots, and ramps. We will review trends for how alliums are being used along with reviewing the countless advantages of utilizing allium extracts in product development.  A demo kit will be mailed in advance to accompany the presentation.

You will earn 1.5 continuing education hours for participating in this program. 

Anna Cheely, research chef and senior scientist from Kalsec’s Taste and Sensory Solution Team will lead us through the presentation and demonstration. She will discuss the art of flavor development with alliums by layering flavors to perfect taste.  Anna’s presentation will be moderated by Carmella Schwab, Northeast Account Manager at Kalsec. Learn more about both below by reading their brief bios.


Registration Deadline:  Monday, November 1st 

Registration is limited to 30 but with options: 

  • The first 30 participants to sign up will receive a demo box to accompany the tasting and product development portion of the workshop.  Full mailing address will be needed to send the kits.
  • You may register to participate without the kit if desired. 

Member Registration: $25

Member Registration - No Kit: $15

Non-Member Registration: $35

Non-Member Registration - No Kit: $25

RCA Student Registration: $15 

RCA Student Registration - No Kit: $5

About Kalsec:

Kalsec products, derived from natural herbs, spices, vegetables and hops, are translated into easy-to-use liquid extracts ideal for most formulations. These are of the highest quality and consistency available. Kalsec, headquartered in Kalamazoo, MI is the only company whose expertise and resources encompass a full line of natural, innovative products and solutions to meet the challenges faced by food and beverage manufacturers throughout the industry and around the world.   Home - Kalsec

Presenter Bio’s

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Chef Anna Cheely works in the Taste and Sensory Innovation department at Kalsec finding culinary-based solutions for customers, from seasoning and sauce manufacturers to CPG companies. She began her career in culinary school and worked in New York City restaurants, followed by a Master of Science at the University of Georgia in sensory and food science. In her current role she combines the world of culinary techniques and knowledge with food science to give customers multifaceted solutions.  Learn more about Anna here:  Crafting Taste Magazine | Issue No. 1 - Kalsec

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Carmella Schwab is the Northeast Account Manager at Kalsec enthusiastically working alongside customer teams to support and achieve developing projects. She earned a combined Masters of Food Science & Business from Rutgers University and has experience working on flavor chemistry, antimicrobial and encapsulated acid applications. She passionately connects the world of business and science to effectively identify problems and provide exceptional solutions for customers.



Thank you to our year-round Regional Program sponsor, ADM.
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For questions or concerns about your event registration, please contact rca@culinology.org