RCA : Product Development

Grow

Product Development / Marketing Strategies / Business

Domain Description

Product development includes knowledge of: the stages of new product development (NPD) from ideation to commercialization, including key aspects of each stage; the technological and scientific aspects of NPD in the food sector, as well as factors influencing food choice; the integration of market and sensory analysis, marketing of novel foods, food safety and shelf-life aspects of NPD, and use of innovative food ingredients and innovative processing technologies in the development of successful, market-oriented food products.

Competencies

Ability to "Convert" from Lab to Plant (e.g., affects of scale up on finished product)
Knowledge of Allergens and Food Intolerances
Knowledge of Beverages
Knowledge of Candies and Confectionaries
Knowledge of Competitive Products and Competitive Product Analysis
Knowledge of Consumer and Sensory Testing
Knowledge of Culinary Fundamentals and Production Systems
Knowledge of Culinary Uses and Applications of Products
Knowledge of Current and Projected Food Trends
Knowledge of Dairy Products
Knowledge of Equipment and Selection, as part of product/process development
Knowledge of Finance (e.g., current economic climate, cost accounting, including cost evaluation of products, ROI and COGs)
Knowledge of Follow-Through (i.e., production and start-up, internal communication, customer support)
Knowledge of Food Safety Practices and HACCP
Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
Knowledge of Formula and Recipe Development (ratios; e.g., percent vs. per batch, yield)
Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR, appropriate local/international regulations)
Knowledge of Ingredient Procurement (i.e., how choices affect purchasing, for example seasonality, cost, developing product specifications)

Knowledge of Large-Scale Production (e.g., technologies affecting products)
Knowledge of Marketing
Knowledge of Menu Engineering
Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)
Knowledge of New Technologies
Knowledge of Packaging (e.g., barrier properties, how packaging affects the product)
Knowledge of Product Presentation (i.e., planning and physical details)
Knowledge of Product Shelf Life (e.g., product shelf life testing, preservation methods, packaging technologies, effects of temperature)
Knowledge of Purchasing (e.g., finance management, vendor management)
Knowledge of Quality Assurance Systems (e.g., process control, lot traceability and recall, food testing: physical, chemical, microbiological, organoleptic)
Knowledge of Sales
Knowledge of Ship and Distribution Testing
Knowledge of Strategic Research Planning (e.g., understanding customer needs and how to meet them, long-term product and menu planning, measuring progress)
Knowledge of the Steps of the Product Development Process (e.g., ideation through production startup)
Knowledge of Weigh and Measurement Conversions

Current Items

Moonlite Bar-B-Q: A Unique Perspective on Innovation

By: Sarah Kelley | Apr 16

Speaker: Patrick Bosley (Moonlite BBQ Inn INC)

About how Moonlite BBQ has overcome industry challenges like changes in health department or USDA rules, supplier changes, environmental seasons or shifts that affect quality and supply of ingredients.

Beverage Landscape Review for an On-Trend Beverage Menu

By: Sarah Kelley | Apr 16

Speaker: Andy Dratt (Imbibe)

Attendees will come away with an understanding of the most prevalent beverage trends, functional and versatile ingredients and novel technologies to incorporate into their menu to help capture a wider segment of consumers and ultimately increase sales.

Attacking Snacks: Consumer Behavior Shifts and Menu Trends Around the Snacking Occasion

By: Sarah Kelley | Apr 16

Speaker: Lizzy Freier (Technomic, Inc.)

Lizzy will cover current menu trends around snacking, including both menu and consumer data, powered by Technomic. She will conclude with takeaways regarding these menu adaptations and offer insights on future snacking trends.

Opportunities and Challenges for Innovation with cannabis-infused products

By: Sarah Kelley | Apr 16

Speaker: Shehzad Hoosein (Cannabistry Labs)

Presents the unique set of opportunities and challenges within the Cannabis Industry.

Foodservice Best Practice in Collaborative Innovation

By: Sarah Kelley | Apr 16

Speaker(s): Tim Hand and LeAnne Garoutte (Kinetic12 Consulting) and 3 industry innovation experts

Hear about an exciting new industry best practice called “Foodservice Collaborative Innovation”, developed by a board of 35 manufacturers and chain operators, and the RCA.

Avoiding the Consumer Cold Shoulder in the "Free From" Food Era

By: Sarah Kelley | Apr 16

Speaker: Chrstina Meyer-Jax (Nutrition Up, LLC)

This interactive session will explore the science, trends, and solutions to help you create delicious food solutions that just happen to be "free from" ingredients consumers are avoiding.

Healthy Plus Sustainable is the Next Generation of Clean

By: Sarah Kelley | Apr 16

Speaker(s): Linda Gilbert (EcoFocus Worldwide) and Lucina Lampila (Evergreen Packaging)

This presentation will share trends in consumer attitudes and actions toward healthy and sustainable food and beverage choices, and offer thought leadership for innovation.

Professional and Student Abstracts

By: Sarah Kelley | Apr 16

Professional and Student Abstract Presentations

Anticipating the Impact of Middle Eastern Cuisine

By: Sarah Kelley | Apr 16

Speaker: Maeve Webster (Menu Matters)

This presentation will explore the complex issues involved with evaluating and optimizing the use of Middle Eastern cuisine as well as future cuisine trends.

Tyson Innovation Lab; where entrepreneurship meets CPG

By: Sarah Kelley | Apr 16

Speaker: Barabara Coty (Tyson Foods)

Join Barbara Coty as she shares her journey with the Tyson Innovation Lab, and the disruption of traditional business processes and categories.

My Cuisine is the Culture that Surrounds Me

By: Sarah Kelley | Apr 16

Speaker: Ed Lee (Chef and Restaurateur)

Chef Lee shares how he learned to internalize the cultures around him and form a unique and personal cuisine that tells his story. Includes many popular ingredients in Kentucky that are unique and tasty.

Culinary impact in KFC’s Global Innovation Journey

By: Sarah Kelley | Apr 16

Speaker: Ana Maria Basurto (KFC)

During this session attendees will learn more about the KFC brand and the impact culinary partnerships with suppliers have on our global menu.

Changing Lives in Africa

By: Sarah Kelley | Apr 16

Speaker: Donnie Smith (Former CEO of Tyson Foods)

Have you ever thought about the impact you could have on the poorest of the poor?

Bourbon: An American Story

By: Sarah Kelley | Apr 16

Speaker: Kaveh Zamanian (Rabbit Hole Distillery)

Rabbit Hole Founder and Whiskey Maker Kaveh Zamanian explores bourbon history, his innovative brand, and the connection between bourbon and food.

Taking Back Breakfast: Moving Beyond the Morning Occasion

By: Sarah Kelley | Apr 16

Speaker: Amanda Topper (Mintel)

Attendees will learn why the morning occasion is declining in importance, and what chefs and manufacturers can do to stay relevant amid the evolving breakfast and brunch landscape.

2019 Menu Trends – The Cutting Edge

By: Sarah Kelley | Apr 16

Speaker: Mike Kostyo (Datassential)

We'll cover the evolution of health and wellness as it moves into the Healthy 4.0 stage, the flavors and ingredients that Datassential predicts are growing in popularity, and how you can start using those flavors.

C-store Confidential

By: Sarah Kelley | Apr 16

Speaker: Nick Powell (QuikTrip)

Come learn how an industry leader is using its culinary, innovation, and product development wiles to overcome the stigma of "gas station food."

Applications for the New FDA Sugar Labeling Law

By: Sarah Kelley | Apr 16

Speaker: Jim Painter (University of Texas Houston)

This presentation will share techniques to use fruit ingredients, and non-nutritive sweeteners or low-calorie sweeteners in place of added sugar.

Technomic: Soup & Salad Infographic

By: Rees Linville | Feb 18

Understand what's now and what's next for soup and salad with the 2018 Soup & Salad Consumer Trend Report. Drive purchases by leveraging key menu and concept trend analysis along with actionable data from more than 1,500 consumers.

Technomic: Snacking Infographic

By: Rees Linville | Feb 18

Uncover shifts in consumption and discover what drives snack purchases with the 2018 Snacking Occasion Consumer Trend Report. Drive growth by leveraging key industry and concept trend analysis along with actionable data from more than 1,500 consumers.

Technomic: Seafood & Vegetarian Infographic

By: Rees Linville | Feb 18

Menu innovation and messaging for seafood and vegetarian dishes that address consumers' taste, texture, and value concerns will be vital to driving these purchases.

Technomic: Sandwich Infographic

By: Rees Linville | Feb 18

Uncover shifts in patronage and discover what drives sandwich purchases with the 2018 Sandwich Consumer Trend Report. Drive growth by leveraging key industry and concept trend analysis along with actionable data from more than 1,500 consumers.

Technomic: RMS Infographic

By: Rees Linville | Feb 18

Uncover shifts in patronage and discover what drives prepared food purchases with the 2017 Retailer Meal Solutions Consumer Trend Report. Drive growth by leveraging key industry and concept trend analysis along with actionable data from more than 1,500 consumers.

Technomic: Poultry Infographic

By: Rees Linville | Feb 18

See what's now and what's next for poultry with the 2017 Center of the Plate: Poultry Consumer Trend Report. Leverage key menu and concept trend analysis with actionable data from more than 1,500 consumers.

Technomic: Pizza Infographic

By: Rees Linville | Feb 18

Pizza remains a staple of the American diet, with 83% of consumers eating it at least once a month. However, over the past few years, this category has seen rapid change and innovation. To Help understand the changing pizza landscape & drive growth, Technomic brings you key industry and menu trends

Technomic: Generational Infographic

By: Rees Linville | Feb 18

Uncover how each generation of consumers is evolving and the impact that will have on the food service industry with the 2018 Generational Consumer Trend Report. Drive growth by leveraging key findings and trends while utilizing actionable data from over 1,450 consumers.

Technomic: Future of LSR Infographic

By: Rees Linville | Feb 18

Competition for share of stomach will continue to intensify for fast-food and fast-casual restaurants as they compete for similar occasions.

Technomic: Flavor Infographic

By: Rees Linville | Feb 18

Understand what's now and what's next for flavor trends with the 2017 Flavor Consumer Trend Report. Drive purchases by leveraging key menu and concept trend analysis along with actionable data from more than 1,500 consumers.

Technomic: Ethnic Food & Beverage Infographic

By: Rees Linville | Feb 18

The flavor lifecycle continues to accelerate, adding pressure for operators and suppliers to seek out new and unique flavors from ethnic cuisines. However, operators and suppliers must ensure dishes and beverages featuring ethnic flavors come across as accessible to their customer base.

Technomic: Dessert Infographic

By: Rees Linville | Feb 18

Uncover how consumption habits have shifted and discover what drives dessert purchases with the 2017 Dessert Consumer Trend Report. Drive growth by leveraging key menu and concept trend analysis along with actionable data from more than 1,500 consumers.

Technomic: Burger Infographic

By: Rees Linville | Feb 18

Understand what's now and what's next for burgers with the 2017 Burger Consumer Trend Report. Drive purchases by leveraging key menu and concept trend analysis along with actionable data from more than 1,500 consumers.

Technomic: Breakfast Infographic

By: Rees Linville | Feb 18

Breakfast remains a key component of everyday life, but the breakfast landscape is shifting. Even as consumers' attitudes toward the necessity of breakfast changes, opportunities grow for away-from-home breakfast orders.

Technomic: Beef & Pork Infographic

By: Rees Linville | Feb 18

Consumers are responding to lower pork prices and stabilizing beef prices. Understand the opportunities and challenges for beef and pork with the 2017 Center of the Plate: Beef & Pork Consumer Trend Report.

White Space: Transforming Retail Trends into Foodservice

By: Katie King | Feb 14

There are several beverage retail trends that aren’t yet pervasive within foodservice, but based on consumer reception would likely be popular. Enhanced water (flavored, functional, sparkling, etc.), functional coffee (w/ mct oil, protein, probiotics) and better-for-you beverages are a few.

RCA Webinar: Beef in a Sustainable Food System

By: Katie King | Feb 14

A sustainable food system is defined by the United Nations as a “system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised.”

RCA Webinar: Hop to it: The Why and How of A Sustainable Alternate Protein

By: Tori Clucas | Feb 8

During this webinar, we'll discuss why edible insects are a sustainable, alternate protein, speak to the how they may be utilized, and cover some details about specific insects as food in terms of nutrition and comparison to other proteins.

Speaker(s): Cheryl Preyer, Robert Nathan Allen, Wendy Lu M

RCA 2018 Webinar - Discover the Truth Behind Agriculture

By: Katie King | Feb 1

Watch (or re-watch!) this engaging webinar where you will learn the similarities between organic, conventional and biotech food production and dispel myths between the various agriculture methods from Annette Maggi, MS, RDN, LD, FAND, the president of Annette Maggi & Associates, Inc.

2018 RCA Webinar - Becoming a Weed in a Garden of Roses

By: Katie King | Feb 1

In the world we live and work in today, we are faced with new challenges that can trigger a fear keep us stagnant, or the challenge can help strengthen us to be a better person. Tired of feeling as if your life is a punching bag? Ready to be the leader you were born to be?

2018 RCA Webinar - Kuli Kuli Webinar

By: Katie King | Feb 1

Lisa Curtis is the Founder & CEO of Kuli Kuli, the first brand to introduce the green superfood moringa to the US market. Lisa founded Kuli Kuli after working with moringa as a Peace Corps Volunteer.

2018 RCA Webinar - Trend Spotlight: Coffee and Tea

By: Katie King | Feb 1

This session will focus on establishments and menus that are incorporating some of the hottest attributes (sparkling, nitro, cold brew) into their offerings. In addition to discussing the aforementioned attributes.

How to Become a Better Trend Spotter

By: Megan French | Apr 5

Breakout session presented by Mike Kostyo, Senior Publications Manager, Datassential

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Beef’s Sustaining Role on the Menu

By: Megan French | Apr 5

Breakout session presented by Sara Place, Senior Director of Sustainable Beef Production Research, National Cattlemen's Beef Association and Tracey Erickson, VP of Marketing, Certified Angus Beef, LLC

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

An Important, Noble Profession in an Important, Noble Industry

By: Megan French | Apr 5

2018 RCA Conference General Session Presentation by Sharon Lykins, Sr. Director, Product Innovation, Denny's

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Building Meat from Plants

By: Megan French | Apr 5

2018 RCA Conference General Session Recording presented by Ethan Brown, Founder and CEO, Beyond Meat

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Reconstruction to Restaurateur - An Edible Low Country Tour

By: Megan French | Apr 5

2018 RCA Conference General Session Presentation by Matthew Raiford, CheFarmer, James Beard Award Nominee

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Squeezing Out a Living in South Georgia and Prospecting for Liquid Gold in the Southeast

By: Megan French | Apr 5

Breakout session presented by Clay Oliver, Founder, Oliver Farms; Vicki Shaw Hughes, Georgia Olive Farms

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

The Seafood Terroir of the Low Country - Shrimp and Oysters

By: Megan French | Apr 5

Breakout session presented by Thomas Bliss, Director: Shellfish Research Laboratory, The University of Georgia; Bryan Fluech, Associate Marine Extension Director, University of Georgia

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

The Future of Food

By: Megan French | Mar 25

Speaker: Amanda Topper (Mintel)

Price:

Members $0
Non-Members $50

Chef Presentation

By: Megan French | Mar 25

Speaker: Chef Ludwig (Gordon Food Service)

Price:

Members $0
Non-Members $50

Going Natural

By: Megan French | Mar 25

Speaker: Kara Nielsen (Sterling-Rice Group), Kevin Appel (Sterling-Rice Group)

Price:

Members $0
Non-Members $50

Don’t Eat the Products

By: Megan French | Mar 25

Speaker: Jennifer Vahalik ( U&I Collaboration LLC)

Price:

Members $0
Non-Members $50

Cajun Gluten Free

By: Megan French | Mar 25

Speaker: Amy Sins (Langlois Culinary Crossroads)

Price:

Members $0
Non-Members $50

Trendscape 2016

By: Megan French | Mar 25

Speaker: Chef Richard Calladonato (Campbell Soup Company)

A North American look at trends already starting to take hold as well as what we'll see down the road.

Commodity vs Specialty Cheese

By: Megan French | Mar 25

Speaker: Warren Katz (Lactalis Culinary)

Why are so many chain restaurants using the same 4 cheeses when there are hundreds of cheeses to choose from? Consumer appetite and approval is there for specialty cheeses!

Price:

Members $0
Non-Members $50

Food as Medicine: Re-Tooling Your Menu and Your Health

By: Megan French | Mar 25

Speaker: Chef Leah Sarris (Tulane Unversity - School of Medicine), Walter Zuromski (Chef Services Group Inc.)

Do you want to prepare more healthful products for your customers but have a hard time doing so in a way that promotes sales and customer satisfaction?

Price:

Members $0
Non-Members $50

Take the “High Road” - Ice Cream Included

By: Megan French | Mar 25

Speaker: Keith Schroeder (High Road Craft Ice Cream Inc.)

High Road Craft Ice Cream owner Chef Keith Schroeder shares the results of his journey and successful career merge of culinary and business

Price:

Members $0
Non-Members $50

Sponsored by:

Domain Description

Competencies

Current Items