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Product & Strategic Development Organic & Natural Foods |
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News May, 2011 – Supply Side East, Featured Speaker
Mark Crowell, CRC presented, “Doubling Down on Health and Wellness”, on May 3 at the Meadowlands, Secaucus, New Jersey. His talk focused on formulating food products utilizing today’s most popular functional ingredients. View the Presentation (2MB PDF) March, 2011 – Conscious Talk Radio, 98.9 PM Seattle Mark Crowell, CRC was interviewed by popular radio hosts Rob Spears & Brenda Michaels regarding the benefits of fiber and his role in developing Sunsweet’s new SupraFiber supplement. February, 2011 – University of Washington, Graduate School of Nutrition Speaker
Mark Crowell, CRC spoke about the history behind the 2011 Food Safety Modernization Act and how the political process influences public perceptions of food safety. October, 2010 Organic Processing Magazine article Mark Crowell, CRC wrote about techniques for developing new product ideas in “Creative Concepting, the First Step to Successful Product Manufacturing September, 2010 Prepared Foods article Mark Crowell, CRC wrote about “A World of Wholesome Whole Grain Opportunities” available to savvy product developers. July, 2010 Food Product Design Article Mark Crowell, CRC wrote about using fruit in savory recipes and why it is a growing trend with strong historical roots. 2010 RCA Conference Panel Mark Crowell, CRC led a panel at the 2010 Research Chefs conference entitled, “Functional Foods, Doubling Down on Health and Wellness” CuliNex, LLC announces Organic and Natural Foods Scholarships Mark Crowell, CRC presented three scholarships at the 2010 Research Chefs annual meeting in Phoenix March, 2010 issue of Culinology Magazine Mark Crowell, CRC wrote an article on formulating baked goods with functional prune ingredients. Organic Processing Magazine September 2009 Mark Crowell wrote an article in the September-October, 2009 issue of Organic Processing magazine detailing important requirements for successfully manufacturing food products. Organic Processing Magazine June 2009 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. Organic Processing Magazine April 2009 The March/April, 2009 issue of Organic Processing magazine features an article by Mark Crowell, CRC on Selecting and Using Herbs in organic food products.
Refrigerated Foods Association 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. Organic Processing Magazine The Nov/Dec issue of Organic Processing magazine features an article by Mark Crowell, CRC featuring a roundup of the best new organic ingredients for 2008. Supply Side West 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. First Research Chef's Culinology Textbook
Applied Culinology®: The Blending of Culinary Arts and Food Science & Technology will be the first official textbook of the Research Chef’s Association. Mark Crowell, CRC is teaming with Barb Stuckey, Executive Vice President, Mattson for the first chapter, “The Business of Product Development” Culinary Institute of America
Organic Functional Ingredients Article appears in Organic Processing Magazine, July-September 2007 issue. Ethical Foods, Taking the High Road Article appears in Culinology Currents, January 2007 issue.
Thawing Out the Truth about Frozen Foods Article appears in Organic Processing Magazine, January-March 2007 Issue.
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