The 2013 Annual Conference of the Research Chefs Association (RCA) was held in Charlotte, N.C., in March and once again focused on the latest trends in new product development. The Culinology®Expo featured over 100 different exhibitors showcasing the latest ingredients and culinary applications. Corporate chefs and new product development executives from the leading food manufacturers and food service companies exchanged ideas and experiences around new innovations and industry challenges.
One of the biggest trends getting the chefs’ attention was the ongoing pressure on food manufacturers and processors to reduce sodium in their food products. The loudest buzz at the RCA Show around sodium reduction was for ingredient supplier, Nu-Tek Food Science, and their new technology solution for reducing sodium in a wide variety of prepared food applications. At the Saturday morning conference breakfast, Nu-Tek Food Science executives showcased their new technology with an array of traditional breakfast items with significantly reduced sodium levels.
Corporate Chefs Adam Moore and Todd Downs from Charlie Baggs, Inc. presented their English Muffin Challenge with 40-percent reduced-sodium English muffins at an Eggs Benedict station that included 50-percent reduced-sodium bacon, poached eggs and mustard hollandaise. The breakfast buffet also included Cheesy grits with 33-percent reduced-sodium cheddar cheese and 50-percent reduced-sodium sausage links. All of these breakfast items were made with Nu-Tek Food Science’s sodium-reduction technology.
Attendees were wowed by the great taste of the reduced-sodium foods. Corporate Chefs from Unilever, Morrison Food Service and other major manufacturers raved over Nu-Tek Food Science’s sodium-reduction technology as a major breakthrough in addressing this important food industry issue.
Once again, the annual RCA conference showcased the leading edge trends for food manufacturers and processors and in the case of the Nu-Tek Food Science breakfast buffet, did so with the great taste and top-shelf presentation that the research chefs have come to expect.