Mark Crowell, CRC wrote about using fruit in savory recipes and why it is a growing trend with strong historical roots.  

Mark Crowell, CRC led a panel at the 2010 Research Chefs conference entitled, “Functional Foods, Doubling Down on Health and Wellness”

Mark Crowell, CRC presented three scholarships at the 2010 Research Chefs annual meeting in Phoenix

Mark Crowell, CRC wrote an article on formulating baked goods with functional prune ingredients.

Mark Crowell wrote an article in the September-October, 2009 issue of Organic Processing magazine detailing important requirements for successfully manufacturing food products.

In June, 2009 Mark spoke on a panel sponsored by Organic Processing Magazine at the All Things Organic Conference in Chicago. The topic was “Hot Organic Ingredient Trends” and featured Paul Altaffer, Shawn Donnille, Sheila Linderman and Kathryn Schuett.

In September, 2008 Mark Crowell, CRC was invited to address the RFA’s technical conference in Chicago at the Illinois Institute of Technology on the subject of Organic and Natural product regulations and claims.

On October 24th 2008; Mark Crowell, CRC spoke and moderated a panel presentation at Supply Side West in Las Vegas, entitled Formulating for Health, Food + Nutraceuticals.