Tasting Trends in Texture at RCA in Portland
Come visit us at booth #701P during the Culinology Expo on March 13
Almond Board of California (ABC) showcased the many ways almonds bring big crunch, unique flavor and global appeal to myriad snacking applications at this year’s Research Chefs Association (RCA) Annual Meeting and Culinology Expo in Portland, Oregon.
Research Chef John Csukor joined us to demonstrate a unique spread of various almond-based sauces and accoutrements live from the Expo floor. Find the recipes linked below:
- Roasted Almond Apple Butter
- Almond, Fig and Meyer Lemon Gremolata
- Almond Milk Caramel
- Almond and Herb Cheese Spread
- Spiked Almond Coffee
We also partnered with an all-star panel of professionals in a breakout session titled, “Tasting Trends: How Unique Texture and Global Flavors Influence Menu Evolution” on Friday, March 14, at 9:45 a.m. - 11:00 a.m.
Featuring Stan Frankenthaler of Dunkin Brands and Maeve Webster of Datassentials, this interactive panel and tasting session examined current and projected trends in flavor and texture, and offered practical solutions for building complexity into new dishes that expand menu options and satisfy consumer palates. To see the presentation, please click here.
Senior Director, Datassential
Maeve Webster, a Senior Director at Datassential, is a lead consultant for foodservice manufacturers, operators, and distributors. She has spearheaded over 300 major industry studies during her 12 years as a foodservice specialist, and today designs and manages both consumer and operator-based studies in Datassential’s strategic research group.
During the past decade, Maeve helped develop several of Datassential’s new products and programs including the several new publications, Global Culinary Tour, the TIPS report, and Optimizer – a service that provides manufacturers and operators with recommendations on optimal product mixes for the menu. She also heads the company’s Health & Wellness consulting group, authoring the “Healthy Profits” series of reports and participating in several industry initiatives.
Maeve’s expertise is in the areas of trend analysis, market assessment, consumer behavior, product testing, and brand optimization. She is a regular speaker at industry events and is a collegiate guest instructor on the topic of market research. Maeve earned her MBA at the University of Illinois, and holds a culinary degree from Le Cordon Bleu in Chicago.
Executive Chef and Vice President of Global Product Innovation for Dunkin’ Brands
Stan Frankenthaler is responsible for the culinary development and future innovation for all menu categories for the Dunkin’ Donuts and Baskin Robbins brands (15,000 units in 34 countries). Chef Stan leads a team of 19 to provide cross functional support as part of a highly detailed and creative innovation-to-market process. Part of the leadership circle for concept and innovation groups, Stan is supportive of his peers in menu and is involved product development, setting menu strategy, aligning stakeholders, market testing products and developing new platforms. As executive chef, Stan is the public face of the Dunkin’ brands in the media and leads innovation for the company’s business channel development.