Podcasts about research chefs association

Chef Wiley Bates III is a popular speaker for the young professional networking group, and he held our attention for over an hour sharing his lived experiences as well as the recommendations for pivoting a career "when the SHIFT hits the fan." Adam Howell co-hosted the discussion. 

The Founder of the Food Edge Conference, Lauren Abda joined us for an entrepreneurship conversation with the RCA Hustlers Under 40.  Food Edge is an annual conference that brings together the food industry's largest brands, dynamic start-ups, disruptive leaders, and leading researchers to discuss the future of food. Packed with 2 days of inspiring speakers, innovation workshops, and fireside chats, the summit explores trends, strategies, and capabilities that help food innovators and entrepreneurs differentiate themselves in the marketplace. Food Edge explores food innovation with a focus on sustainable sourcing, recipe innovation, product design, customer experience, and social media.

In today's episode, I am joined by Kimberly Schaub, host of PeasOnMoss, and Research Chef/Senior Food Scientist working in business development for Griffith Foods. We talk about how she became interested in food sciences, what her path was to becoming a Research Chef, what the job entails, and how she started PeasOnMoss. She also talks to me about my job working for Isinglass Estate Winery, the history of winemaking in the midwest and its impact on global winemaking, and what my ideas of success in my job are. To learn more about Kimberly, and to hear from other people in the food industry, listen to PeasOnMoss everywhere you listen to podcasts! If you are interested in learning more about what it means to be a Research Chef, check out the Research Chefs Association website: culinology.org If you end up enjoying this or other episodes, make sure you rate it on apple podcasts or share it with a friend or family member. And if you or someone you know is interested in being on an episode, message me on Facebook or Instagram at The Get Rich Podcast, email me at thegetrichpod@gmail.com, or message me on LinkedIn at Richard H Rycraw --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Raising capital for a cannabis business with Cliff Whatmore and Sumit Mehta today on NCIA's Cannabis Industry Voice only on Cannabis Radio. Sumit is a cannabis strategist, an internationally recognized speaker, and the author of the MAZAKALI GreenPaper, an authoritative voice on deep industry trends in its sixth year of publication with over 70,000 readers. In addition to his role at MAZAKALI, Sumit serves on several cannabis company boards and is the Chair of the NCIA’s Banking and Financial Services committee. Cliff Whatmore is the President of MAB Investments, AND Evolv Capital Partners Where he applies the rules of Behavioral Finance and Economics to develop novel investment strategies, and Wealth Governance Solutions. Cliff started early-stage investing in biotechs, and CPG companies; before focusing on the cannabis space in 2014. He has submitted studies on Private companies’ valuations using Behavioral pricing models. He has several successful exits over $500,000,000.00 and taken companies to the public markets. He has a strong background in food science including launching a Nutraceutical MATCHA +, a sports beverage, and is a member of the Institute of Food Technology and the Research Chefs Association. BOTH are Members of NCIA’s Banking and Finance Committee. So being on the Banking and Finance Committee, their group is taking on various issues ranging from raising capital for your business to the SAFE Banking Act at the federal level. We start with the topic of raising capital for a cannabis business that is still federally illegal. We walk everyone through the process here starting from having the brilliant idea while brushing your teeth to having a full-fledged business, essentially how we get from A to Z.

Lori Rothman is the owner of Lori Rothman Consulting, where she helps companies develop consumer-preferred products and packages. She has a B.S. from Cornell University in Nutritional Science and a M.S. from the University of California, Davis in Food Science. Lori is also an adjunct instructor in Sensory Evaluation at Dominican University, in River Forest, IL.   Lori is a Food Scientist and an experienced professional in the areas of Consumer Science and Sensory Evaluation, specializing in consumer products and packaging. Lori is known for leveraging consumer and sensory insights to drive product innovation and business growth. Her experience includes strategy development, department creation and staffing, sensory facility/infrastructure, cross-functional and cross-country relationship building, budgeting, and delivering business-relevant results.   Lori has over 30 years of experience, with successful roles in Consumer and Sensory Science management and technical leadership for consumer packaged goods companies. She is credited with two Packaging Design Patents and a Trade secret, as well as the Charles M. Dudley Medal for ASTM publications that have impacted their field. In 2018, Lori produced a webinar ‘Getting Maximum Impact from your Sensory/Consumer Science Team’ in conjunction with the Kraft Alumni Network, and in 2020 a webinar ‘Sensory Science and the Research Chef’ for the Research Chefs Association.   LinkedIn: https://www.linkedin.com/in/lorirothman/   To learn more about Aigora, please visit www.aigora.com

In this episode we sit down with Rosemary Trout MS from Drexel University. Dr. Trout is Program Director and Assistant Clinical Professor of Culinary Arts & Food Science at Drexel University in Philadelphia, PA. She actively serves on the Board of Directors for the Research Chefs Association for her third term, and she continues to [...]

In this episode, Ragnar talks with chef and food scientist Justin Kanthak. Head of Snack for Griffith Foods and President of the professional trade organization, the Research Chefs Association, Justin is a true culinologist. Learn how he and the RCA are pioneering the frontier of food science and culinary arts. World on a Plate is supported by Nestlé Professional.

Justin Kanthak wears several hats, notably as the head of the snack segment for Griffith Foods and as the president of the professional trade organization, the Research Chefs Association. In March 2020, the US food industry was tremendously impacted by the COVID-19 pandemic, starting with the cancellation of international and trade conferences, and the RCA annual conference was forced to cancel the in-person gathering. The weight of understanding what could be done instead weighed on the RCA board leadership, and Justin joined the podcast to share his thoughts about how the industry will change and what we can do as product development professionals.  The Research Chefs Association conference is currently on-going as RCA PoweredUp. It is open to members and non-members alike. Get more information at their conference home page: Tune in next week for the full special episode with Justin.

Chef Erich Chieca is a 3-term Research Chefs Association board member whose active volunteerism has been just one of the superpowers that has helped Chef create a enriched career through friends and mentors who gave him opportunities. Reflective and thoughtful, Chef Erich emphasized that no matter the product we make nor the role we have, we are still in the hospitality business. Whether you're in R&D or sales, you have to identify your customer and find ways to serve them. Volunteering with the RCA is one way to really develop your career network, which will open doors for you. It's also an excellent way to get leadership experience through taking on a volunteer activity for the RCA, such as conference planning, local chapter service projects, or even running for a board position. Since 2017, IconFoods has sponsored the PeasOnMoss podcast. Icon Foods specializes in supplying the health food industry with natural alternatives to sugar. We have nutritive and non-nutritive solutions to your clean label conundrum. Whether you are an established brand looking to reformulate for your consumers, or a food startup looking to break into the low-carb industry, we can get you the ingredients you need. We specialize in Ketogenic, Diabetic, Paleo, and Sugar-Free product solutions.

Sadler's Smokehouse Director of Culinary Sales Chef Erich Chieca is an experienced chef who was invited to the research chef world through a friend at Gordon Food Service. As a research chef and sales manager, Chef has seen diverse product development teams. In this PeasOnMoss podcast preview. I ask Chef how he describes the differentiation that a research chef brings to a product development team and how we contribute uniquely from food scientists. As cross-functional partners, research chefs can enhance the capabilities and culinary intuition of a team. Next week, Chef Erich shares his origin story and how his friendships introduced him to the Research Chefs Association. TraceGains is a proud sponsor of PeasOnMoss. TraceGains is a cloud-based supplier relationship and quality management platform that helps food and consumer-packaged goods companies deliver on brand promise.   

Chef Jeffrey Cousminer joined us on the PeasOnMoss podcast to share his experiences as a research chef and to reflect on the Research Chefs Association's legacy. From the early days of the founding of the RCA through the various education courses he has taught and the mentorship of product developers, Chef Jeff has been involved in many facets of our career and professional organization. Today he consults under his own consultancy business, Food Alchemy, with the witty tagline “We Put the Food Back IntoFood Science." TraceGains is a proud sponsor of PeasOnMoss. TraceGains is a cloud-based supplier relationship and quality management platform that helps food and consumer-packaged goods companies deliver on brand promise.   

Chef Jaime Mestan is the recently promoted VP of Culinary Innovation at Vienna Beef, and she's an , public speaker, author, and newly minted career coach. Chef Jaime represents the next generation of research chefs, who mix together our culinary experiences with food manufacturing processing and food science and technology.  When she's not doing product innovation for Vienna Beef, Chef Jaime has written a book () and offers career coaching () for culinary professionals looking for ways to get into R&D. For both Chef Jaime and Kimberly, involvement in the Research Chefs Association has helped us solidify our identities and our craft as research chefs and has provided opportunities for us to volunteer, lead, and give back. Come meet us at the upcoming April 15-17 in San Diego and set your career apart. Looking for a different, in-depth, and personal conference about product strategy? The takes place in Chicago March 2-3, 2020. Hear from legacy brands and start-ups and how they're innovating and leading food trends.

VP of Culinary Innovation at Vienna Beef Chef Jaime Mestan is also the Treasurer for the Research Chefs Association, so when Chef Jaime and I talk about the RCA, we automatically reflect on the history of the organization, how far it has come, and what its future could look like.  In addition to her work in product innovation and volunteering at the RCA, chef Jaime has also just published an e-book about professional networking, called . Check it out on . Interested in finding out how to grow your career? Chef Jaime also offers coaching focused on chefs interested in crossing to R&D at .

Chef Karl Marsh is no stranger in the Research Chefs Association, having logged nearly twenty years as an active research chef and serving on the certification commission for the past two years. Now as the chairman of the certification commission, Chef Karl is leading the charge to improve the exam, refocusing both the CCS and CRC exams to emphasize culinology knowledge while also vetting the experiences of the food scientists and chefs. Together with the committee volunteers and the certification management team led by Elizabeth Dombrowski, the commission is reviewing exam qualifications, certification renewal processes, and supporting the members who have earned the certifications. Go to the RCA homepage and click on "" to get information about the certification. In addition to his volunteer work, Chef is also a research chef working with , a ready-to-eat, single-serving meal service delivered to your door. Chef Catherine Proper is credited for getting Chef Karl to come to Freshly, and we spend a little bit of time talking about her impact on both our career growth. This episode is brought to you by - non-sugar sweetener solutions for your sugar reduction needs. Iconfoods.com

Chef Karl is becoming the face for the Research Chefs Association certification commission, and he was part of the team who rewrote the exam this year, updating the questions and making them even more relevant and representative of a culinologist's experiences.  He shared 3 main bullets about himself, and they're reflective of how his career has grown. 1. I have a passion for developing healthy meals and really enjoy the challenge that accompanies it. 2. I am a passionate about certification through the RCA and I am happy to help anyone in the process. 3. I would not be where I am today in my career and life without the RCA and my certification.   Next week, you'll hear how the RCA has helped him build his career, and credits former Research Chefs Association President Catherine Proper for demonstrating just how close-knit the professional network is.    This podcast is sponsored by . Natural sweetener solutions for businesses of all sizes. 

Shannon Theobald just founded the Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she isn't a research scientist herself, she is focused on sharing accurate information about the emerging field of printing food using proteins and food materials. Shannon joins us on the podcast to tell us about the work and potential future. In this preview Shannon talks about how her attitude of "vicious optimism" is her secret to walking into new opportunities and not being fearful. Join us next week for the full episode and details about the working group. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you.

Ever approach the threshold of a room full of strangers who are gathered to network? Do you feel excited, or do you feel some fear? Shannon Theobald just founded the Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she isn't a research scientist herself, she is focused on sharing accurate information about the emerging field of printing food using proteins and food materials. Shannon joins us on the podcast to tell us about the work and potential future. In this preview Shannon talks about how her attitude of "vicious optimism" is her secret to walking into new opportunities and not being fearful. Join us next week for the full episode and details about the working group. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you.

Chef Winston Riley joined us on the podcast today. I met him in Puerto Rico when then president Catherine Proper asked him to share some history of the word culinology and the stories of the early days of the Research Chefs Association. Since then, he has been a big fan and encourager, and I wanted to get him on the show to give a perspective of what he has seen over the past 20+ years with corporate chef work, the research chef industry, and the professional association that ties us together. He recently opened in the Kansas City area. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you. Want to meet in person? Come to the  - take advantage of the PeasOnMoss media partnership special - click the link on the home page.

Chef Dan Follese is your modern-day traveling fixer, but not in the Mob sort of way. He's a consulting R&D Chef who has a knack for speaking to the marketing and brand managers as well as the operators, developers, and chefs in a team. Instead of introducing line extensions, he helps brands refresh their offerings and expand their customer base by showing them how to repurpose and showcase their existing ingredients in the food trends of today. Chef Dan is a member of the Research Chefs Association, but we're connected through the interesting articles that he posts on . See how Chef Follese can help you repurpose current products into new opportunities without doing NPD. This podcast is brought to you by Icon Foods. Get information about natural sweetening systems at Help us grow the podcast - go to for details.

While Chef Greg and I were wrapping up our podcast recording, we started talking about next year's Research Chefs Association conference in Louisville, Kentucky. Turns out, Chef is from Louisville, so he shares some insights about the city and gets us really excited about visiting the conference. Listen to the full episode next week, but in the meantime, get excited for the RCA . .  This podcast is sponsored by Icon Foods - . Find out how sugar replacement can be accomplished naturally.  Join Icon Foods and help keep this show going. www.peasonmoss.com 

Before I (Kimberly) crossed into product development, I was on the pathway to studying a Master's of Food Science and taking the registered dietitian certification (RD). I don't often meet very many registered dietitians in product development, but the Research Chefs Association has members from all specialties, including Chef and Registered Dietitian Stephanie Green. She discusses how nutrition and culinary arts are interrelated and how nutrition scientists are vital in food product development. Get in touch with Chef Stephanie at   This podcast is sponsored by Icon Foods. Find out about how natural sweeteners can help reduce calories for your products. . Join them in sponsoring us for a year. Email us at  

Nope, this isn't a live broadcast of the show, but here is the podcast episode that we recorded with a live audience at the Research Chefs Association Conference in Savannah.  My guests were Dr. Darryl Holliday, Asst. Professor of food science at University of Holy Cross Emily Munday, Director of Operations at CuliNex Chef Kami R Smith, Director of Culinary Showcasing at Pecan Deluxe Chef Barbara Zatto, RCA board member and regional director Get more information about the Research Chefs Association at . Find your local region and attend an upcoming event.  Special thanks to Chef Jason Behrends, President, and the RCA Board for inviting me to be a guest speaker for the conference and for the personal support they have given through sharing the show.  Be part of my next season: contact me through  to find out about becoming a sponsor or being a featured expert on an upcoming topic.  This podcast is sponsored by Icon Foods, natural sweetener solutions.  

Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presenting an early version of an R&D software at the RCA annual conference. This year, in Puerto Rico, Chef and Ms. Wong introduced the RDCoder, an innovative app that enables R&D professionals to research food products and keep a detailed record on the sensory, recipe, and process steps of a new product development. He sat down with me at the Institute of Food Technologists conference in Las Vegas to chat about his career and about the new app and reminded us the keys to being a successful chef and entrepreneur. 

Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presenting an early version of an R&D software at the RCA annual conference. This year, in Puerto Rico, Chef and Ms. Wong introduced the RDCoder, an innovative app that enables R&D professionals to research food products and keep a detailed record on the sensory, recipe, and process steps of a new product development. He sat down with me at the Institute of Food Technologists conference in Las Vegas to chat about his career and about the new app and reminded us the keys to being a successful chef and entrepreneur. 

This episode is brought to you by Icon Foods. Transitioning off sugar has never been so sweet or easy.   Chef Ethan and I are connected through Chef Jeff Cousminer, an original founder of the Research Chefs Association, and I developed a slight chef crush when I found out that he used to cook at Philadelphia's Alma de Cuba, where Josh and I have enjoyed some amazing meals! Ethan studied food science at Drexel and worked in an analytical lab before joining the Devault Foods team, developing meat-centric menu items for food service support, such as meatballs and sandwich meats. He joins us on the show to tell us about his journey and how important it is to source ingredients from large scale manufacturers so that you can reproduce the formula.   

Jeff Crace has had many adventures and taken each head on. From serving in the military to computer science and finally to food business development, there doesn't seem to be much that Jeff hasn't done. He shares his journey and sneaks in leadership lessons throughout, and his career shows that every step and job taken informs how you are as a leader and business developer. Recognizing the value of involvement, Jeff is also the Southwest Regional Chair for the Research Chefs Association, and he never skips an opportunity to meet new friends. Not afraid to try something new, Jeff promotes black garlic, among other high quality ingredients, and even dared his colleagues to taste it with a chocolate cupcake. Connect with Jeff at Garlic King and California Garlic Company at Send us guest ideas and sign up to be a sponsor at

The Research Chefs Association 20th Annual Conference and Culinology Expo was held in Puerto Rico, and it was a great success! Even though it was a further trip for some of the members, we still had over 800 chefs, product developers, and professionals attend. Multiple cooking competitions, including the first ever food-waste competition, were held at the student and professional levels. Top notch educational sessions covering topics from emerging food trends and cutting edge technology were presented. I sat down with a few of the members and leaders, including Pinnacle Foods' Chef Christopher Posner and Cherilyn Whitehouse, Tyson Foods' Dr. Jason Behrends (new RCA President), and Pecan Deluxe Candy Company's Chef Kami R. Smith (RCA Director of Membership) to get their thoughts about the conference and why they love it. I also chatted with Allan Hancock College's Culinology Program Coordinator Christine M Bisson about a crowdfunding effort she's doing to spread the word about Culinology on her college's campus. The funding campaign ends on April 17, so get donating!   Finally, this year, I received a President's Award for the podcast efforts and for featuring the research chefs of the RCA. Want to join the conversation? Let me know if you have some R&D advice to share or are interested in becoming a sponsor.   

Chef Catherine Proper has been a lifelong member of the Research Chefs Association after joining during her college years. After serving on several volunteer leadership committees while also progressing her career, Chef Catherine has a deep understanding of the legacy of the organization and a keen eye on the future. She joined us in this final Culinologist-focused podcast to share how Puerto Rico was chosen as the locale to celebrate our organization's 20th anniversary and what she's looking forward to at the event. Conference is March 14-17, 2017. Find out about the RCA and Culinology at Register for the RCA Conference here: - early bird pricing ends Jan 13 - Advanced Registration ends Mar 6 Kimberly will be recording some interviews there, so if you're interested in being a guest on the show, just send us an email at . If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a  few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series - PeasOnMoss or The Culinologist. We’ll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together.

Ragozzino Foods Executive Research Chef Barton Dewing says that the measure of successful R&D is in the product's successful scale up - going from benchtop sizes to large manufactured sizes. Practically anyone can make a delicious dish or item when you've got ample time, direct control over all the elements, and the budget to make it. But can anyone make it in the quantities desired within the cost targets? Chef Barton has worked in restaurant kitchens, front-of-the-house, corporate restaurant management, online grocery, and manufacturing. He's also an active member in the Research Chefs Association and is the commissioner of the RCA certification committee.  Find out more about the RCA certification programs and which one fits your career:    

Frisch's Big Boy's R&D Chef Greg Grisanti is one of the original members of the Research Chefs Association, and he tells the story of his career as it happened. From restaurant cooking to QSR menu development, Chef Greg has been around the block a few times. Hear his thoughts about moving towards clean label product development and advice he has for younger culinologists.     

Research chef Barbara Zatto earned her chef stripes in New York City before coming to Seattle to cook. She quickly realized that the training made her a unique chef in Seattle, which hadn't quite started the culinary revolution that we enjoy today. After several years in hotel and restaurant food service, Chef Barbara transitioned to R&D. In this interview we discuss her transition to R&D and compare big city kitchens and research kitchens. An active member of the RCA, Chef Barbara is a volunteer Director of Social Media for the Research Chefs Association. Find out more about the RCA at . 

Today we have Philip Saneski, an inspiring, young, proactive, dude who has recently been working hard to build up the Research Chefs Association Student section. Philip works in an innovative consulting company in San Francisco as an intern, has experience as a pastry chef and, as a student, during the school year, he is involved quite heavily in the Research Chef’s Association (RCA). You might remember the Research Chefs Association or Culinology program in episode 12, where Kim Schaub talks about her experiences. Her podcast features culinologists from the RCA. Enjoy the interview! Phil really shines a light on everything the RCA has to offer. About Philip Saneski Philip has culinary experience working in San Francisco Chronicle's 'Top 100 Bay Area restaurants', and Michelin star kitchens as a line cook on multiple stations, as a Pastry Chef for an upscale hotel, at AQ Restaurant, a James Beard Award finalist for 'Best New Restaurant in the Country' and most recently Bob's Well Bread Bakery, named one of the 'Top 15 Small Town Bakeries in the Country' by Travel & Leisure magazine. In addition to being a certified wine sommelier, Philip has expanded his palate by working for award-winning chefs in Portland and Austin. As President and Co-Founder of the Research Chefs Association Student Committee, he is passionate about providing long-term food industry careers to talented students who are able to combine food science and culinary arts - what he calls 'extending the shelf life of chefs'. Interested students can find out more about these R&D opportunities through his Student Committee team's student-run blog The Culinologist: Creating the Future of Food. Philip's extensive pastry experience and volunteer involvement for non-profit organizations led to a coveted internship at a San Francisco Bay Area-based food science product development consultancy, A LA Carte Connections, LLC. During his time as an intern, he became even more enthralled with developing future food products. From gluten-free baked goods to no-bake energy bars, from plant-based proteins to cricket flour. He says that representing innovative start-ups as well as established global corporations is (thankfully) never the same. Whether Philip's balancing school with early mornings as a Pastry Chef or in R&D, everyday his Food Job Rocks! He wants all food interested students to feel the same enthusiasm by making them aware of the numerous career paths available beyond the restaurant kitchen. In March 2016, Philip was given the Research Chefs Association President's Award, the first student ever in the association's 20 year history. About the RCA The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® - the blending of culinary arts and the science of food. Key Takeaways More insight about the world of RCA/Culinology Phil’s awesome tagline and love of crazy desserts How you might benefit if you join the RCA Student Association What We Talk About Rachel Zemsher Pastry Chef A La Carte Connections The Village Pub AQ Restaurant and Bar Allan Hancock Granada Bistro Bob’s Well Bread Research Chefs Association RCA Conference Gochujang Sous Vide RCA President, Catherine Proper Culinology Magazine Chocolate Beet Cake Phil in 5 Years: Somewhere Innovative Kite Hill What Phil Looks for in a Job: Opportunity Mark Crowell, CuliNex RCA Student Committiee Favorite Kitchen Item: Quenelle Spoons Thomas Keller Advice: Work Backwards Peas on Moss Download Episode

Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent Research Chefs Association expo in Texas.

The improving economy, an East Coast location, and a tie-in to consumer drivers with a keynote speaker from the Food Network's test kitchens boosted this year's Research Chefs Association conference and expo, says RCA president Janet Carver.

Ingredients companies packed the expo hall at the Research Chefs Association meeting in Phoenix last week, with innovative ingredient systems to inspire creative new foods.

At the Research Chefs Association conference in Phoenix, RCA president Harry Crane spoke to FoodNavigator-USA about industry's intensifying focus on health and wellness.

At the Research Chefs Association conference in Phoenix, RCA president Harry Crane spoke to FoodNavigator-USA about industry's intensifying focus on health and wellness.