WIXLIB

President’s Messageby Brad OlsonSeptember 1st marked the beginning ofmy term as president, and also the start ofmy 14th year serving on the Executive Boardof the Northern California Institute of FoodBrad OlsonTechnologists (NCIFT).I have been blessed over the years to serve on the NCIFTboard with very dedicated people. I would like to extenda special thanks to Craig Rothe for the leadership he hasprovided this past year as NCIFT president and look forwardto working with him this coming year as he transitions into thepast-president role.The NCIFT leadership board is already hard at workplanning the events for this year, which include the following: Holiday Dinner on December 7th at Wente Vineyards NCIFT Luncheon on February 21st at CLFP UC Davis Awards Night and Speed Networking Event onMarch 1st at UC Davis NCIFT Golf Tournament, Suppliers’ Night and SymposiumFrom the Editor’s DeskHi! Hope your summerwas a great one!Congratulationstothe following membersCarol Cooper who were recognized asoutstanding section volunteers at IFT17 inLas Vegas: Nikoo Arasteh; Erin Evers, CFS;Russell K. Nishikawa, CFS; Lauren Shimek;Imelda Vasquez; and Florence Wu.We have a new award for our section –the Russ Nishikawa Helping Hand Award,set up to help those who cannot afford toattend section meetings. See the article inthis issue describing this award and how toapply for it.Also please note an important eventcoming up quickly – the showing of the“Food Evolution” movie. IFT and NCIFTare proud to support this documentaryexploring our global food-related challengesand showing the critical role science andon May 7th and 8thDetails on these events can be found on our website.Our directors-at-large are also working on severaladditional member events for the year. Planned for October,March/April, and at IFT Chicago in July, these events seekto be casual networking opportunities for members in oursection. More details to follow.In closing, I wanted to remind everyone that we are alwaysin need of members who would like to help plan, and put on,the events we have each year. If you are interested in gettinginvolved but are concerned about the time commitmentrequired, please reach out and we can discuss the variousoptions that exist.If you would like to learn about participation options, orhave a suggestion for a new event or improvements to ourcurrent events in the future, you can reach me by email atbradolson@gmail.com or by phone at (510) 502-0879.Best regards, Brad Olsonby Carol Cooperinnovation play in building a safe, sustainableglobal food supply. Information is given onthe cover page of this issue.As you may know, IFT membersapproved a new membership modelin 2017. The new model providesmembership options more directly inline with the needs of current and futuremembers, including more affordable andinternationally accessible options for IFT’sgrowing community. In October, IFT willoffer two distinct levels of membership:Premier Membership and Networking &Engagement Membership. At that time,all current Members and ProfessionalMembers will become Premier Members,and they will have the option to changeto the Networking & EngagementMembership level when they are upfor renewal. Please refer to the newmembership model FAQ page at ift.orgSavoryThe volatile oil level in savory is usually around1%, but the major component is carvacrol, whichis present at about 25-45%. Savory imparts a bold,somewhat peppery flavor and is mostly used withvegetables and salt-free formulations. It is animportant flavor component to various bean recipesand is a primary ingredient in Herbs de Provenceblends. Combining it with breadcrumbs also producesnice herbed notes for use with stuffing and breading.Historical non-culinary uses also include bee-sting remedyand an aphrodisiac, but likely not at the same time by Craig RotheSavory is an annual herb, which is part ofthe mint family (Labiate) along with sage. It is nativeto Southern Europeand the MediterraneanIngredientregion and often referredSPOTLIGHTto as “summer savory”since it’s typically harvested in June and July. The leaves ofthe savory plant are narrow, elliptical, dark green, and about0.5-1.0 cm long. It has been used as a culinary spice sinceRoman times as well as a medicinal herb.OCTOBER NOVEMBER DECEMBER2017for answers to your specific questions.I would like to call your attention totwo new faculty positions now open forrecruitment. Dr. Charles Bamforth, theAnheuser-Busch Endowed Professor ofMalting and Brewing Sciences, is retiring.Information on this position can be foundat /. Closing date is December1, 2017. San Jose State University is lookingfor an Assistant Professor, Food Science andTechnology specialization. Information andapplication for this position can be foundat https://apply.interfolio.com/44327.Applications are due November 1, 2017. Ifyou know anyone who might be interested,please let them know.And welcome to our new officers. It isgoing to be a great year!Carol Cooper, The Hornblower EditorPast Chair of NCIFT, UC Davis (retired)4www.ncift.org

New Professionals Event – Design Thinkingby Brian Chau, Assistant EditorDesign thinking is a course offeredat the University of California, Davistaught by Dr. Lauren Shimek. Laurenbrought a glimpse of the course toNCIFT’s new professionals at TotalWine & More’s Pleasant Hill location.As founder of Eat.Think.Design andadjunct professor at UC Davis, Laurendiscussed how she transitioned from atraditional food science role at GeneralMills into IDEO’s sole design thinkingfood scientist. With her experience,she presented an issue to the newprofessionals: food waste at a cafeteria.In order to understand the problem,we as design thinkers would need toempathize with the target audience.We would need to think like a student,reenact our college years, and lookat all aspects of life. We would needto put on the consumer insights role.The best way to empathize is to goout into the world and start gettinginspired or people watch to see whatthe consumer does.After being inspired, “How mightwe?” questions were brought up toencourage participation for the newprofessionals. How might we reducefood waste at the cafeteria, especiallyduring the beginning of the year wherefreshmen have not been exposed to theplethora of different food options? Allideas were considered, even the crazyones. Narrowing down from a list ofoptions is more efficient in managingresources than to expend more timecontinued on page6Announcement for the 20th Annual SJIFT Scholarship Golf Classic!This year’s Annual SJIFT Scholarship Golf Classic will be heldat the Copper River Country Club. The new date is Monday,November 6. Shotgun start will be 11 am. The typical Fresnoweather is expected to be 75 degrees and sunny!Through this event, we have raised 143,000 over the past 10years to use toward scholarships and other financial assistance insupport of students in food science and related majors at CSU,Fresno. This is the major fundraiser for the SJIFT.Your entry includes a box lunch, beverages on the course,two beer tickets, plus a great trip-tip dinner and Fresno State IceCream after play.Sponsorships at various levels are available. They are theprimary source of funds generated at this tournament.Thanks again for your past participation. Please also rememberto bring a door prize to give out to participants during the afterdinner festivities.Welcome New Members!Glenn A. AndradeSutter Home WineryJulie BlackwellBusiness DevelopmentDirector,Covance Food SolutionsAnissa BouzianeGuayakiTiffani CanevariGuayakiRoel De JongProcurement Director,Lotus Bakeries NorthAmericaBrian FlemingSales, EJ Fleming &AssociatesKady Beth Franconewww.ncift.orgEnrique Garcia PerezWashington State UniversityAbraham V. GonzalezRegional Sales Manager,Eurofins ScientificNeil Mason GorsuchDirector of MarketDevelopment, CorencoJohnny HornungIncasa Instant Soluble CoffeeShawn Ryan KetcherSales/QA Manager,Valley Sun ProductsNicole KnobelVice President,Glarus Gourmet Inc.Dicki LulayPresident, Lulay & AssocsDhruv ManchalaArmand MillanQA Manager,Dole Packaged Foods LLCChip MorrisOwner, Elegant BeansMarc Lee PercivalStrategic OperationsManager,Hilmar Cheese CompanyTanya PereiraGuillaume PerruchetResearch and Development,Galaxy DessertsChef Mike RichardPietruszkaProduct Manager,Thirty Three Health5New Student MembersAbel SanchezQuality Assurance,Tradin Organics USA, Inc.Morgan SmithAssociate,Finnegan Henderson FarabowGarrett & Dunner LLPJeffrey D. SmythIP Attorney,Finnegan Henderson FarabowGarrett & Dunner LLPJessica SoslowAemtek, Inc.Ellen G. TrostSales Manager, DupontJohan WilmsDirector,Finance & Supply Chain,Lotus Bakeries NorthAmericaOCTOBER NOVEMBERPoonam BajajDavid BridgesAmanda DrexlerMelanie HanlonLuong MaiElizabeth NojimaMatthew Wing Fai PoonCarey SatinKyra Lynne SchwaningerViral ShuklaAJ SilvaJiayin TanYunle WangAndrew R WeissXinhua Yang DECEMBER2017

Happy Jersey Cows Come from Hilmar, Californiaby Brian Chau, Assistant EditorThrough the blistering heat and traffic, many NCIFTmembers and CVIFT members alike came for Hilmar’s Tourand New Professionals Night. The fairly new LEED-certifiedinnovations center stands out as members gathered aroundthe lobby area waiting for the tour to begin.As members walk through the hallway to the innovationkitchen, they catch a glimpse of the trophy wall. The wallproudly displays all the versatile uses of the cheese-relatedproducts including confectionary, functional, nutritional, andinnovative creations. Hilmar has its ingredients in both foodand beverages in RTE or RTD forms as well as supplementalingredients or powders to be mixed with water for infantformula or coffee powders.In the innovation room, there was a display of many textureanalyzers. A panning machine sat on a rolling cart shining itspan for the next project. The nearby room would hold thesensory analysis. Off limits would be the technical pilot plantarea with many different lines of technologies that assist theHilmar team. Members gathered around to see samples,showcasing more of Hilmar’s innovations for potential uses totheir customers. By showing the versatility of products, theircustomers are inspired to do more with their wide array ofingredients. The lovely samples include a protein nutritionbar and a protein milk shake in aseptic packaging. Alongwith these samples, innovation team members were cookingup some of their newest lines of cheese. One of the cheesesutilized the new IP technology that allows smoke to penetratethrough to the core where a smoky flavor permeated everybite. The other cheese was packed with spice from jalapenos.When everyone quenched their burning sensation from thespicy cheese samples, a nice company video summarized thehistory of Hilmar.Hilmar Cheese Company is located in Hilmar, California withtwo other manufacturing facilities: one just up the road in Turlockfor dry ingredients and powders, and one in Dalhart, Texasbecause the farmers there wanted to cooperate and share theirvalues with that of Hilmar’s growing business. The companyliterally started from a piece of napkin when the foundingmembers and farmers met every morning at a café down theblock. In 1984, 12 dairy families worked together to build theHilmar Cheese Company with strict adherence to using onlytheir Jersey cows. With exponential growth leading to today,Hilmar produces two million pounds of cheese every day withthe cheeses sold as private label or food service items. Fromthe ingredients division, 50 countries have utilized differentmilk-derived ingredients including whey protein isolates, wheyprotein concentrates, whey protein hydrolysates, and lactoserelated ingredients for innovative creations. With sustainabilitykept in mind, not only is the innovation center LEED-certified,but the water used is reusable and reclaimable for irrigation.The visitor center is a focal point for bringing the communitycontinued on pageNew Professionals Event – Design Thinkingthinking of more ideas from a narrow listof options.The open discussions generatedmany different ideas from pickingfresh fruits off of plants to convenientto-go containers and from social mediacampaigns to different-sized traysdisplaying the food. Teams were formedto try a rough and rapid prototype.The idea is not to start benchtopformulation or ideation, but to think ofhow to conceptualize the product. Usingnon-food substances, pictures, models,and cheap replicas, design thinkerswould be able to stumble upon newthought processes or new questionsOCTOBER NOVEMBER that they might not have considered.Sometimes, an answer would bepresented with models and a scaleddown version, as is the case with oneof IDEO’s challenges about rearrangingseats for passengers to sleep side byside. With just a room and chairs, theIDEO team was able to understand themindset of the passenger and providethat rearranging seats would mean thepassengers are too close to each otherwhen sleeping.The different ideas and roughprototypes contributed at the NewProfessionals Night would eventuallybe brought to the upcoming UCDECEMBER20176continued from page85Davis design thinking course wherestudents will begin their designthinking journey for a full quarter. Thisupcoming year is especially exciting,as the dining commons are changingtheir structure. Sodexo is no longerproviding food for campus. UC Davisis going solo and restructuring itsentire system. Hours are now 6 am tomidnight. Lauren’s excitement and thenew students’ ingenuity would surelyprovide a new angle in tackling thefood waste issue.Special thanks to Total Wine & Morefor providing a wine tasting with twowhites and two reds.www.ncift.org

NCIFT Fall Dinner MeetingHandles Gastropub, PleasantonSeptember 19, 2017www.ncift.org7OCTOBER NOVEMBER DECEMBER2017

Thank You for a Successful Suppliers’ Nightby Florence Wu, Ph.D. (AEMTEK, Inc.)Suppliers’ Night ChairI am happy to announce the 2017Suppliers’ Night & Expo was a successfulevent with about 400 registeredattendees, over 200 tabletop exhibitors,and a 47% increase in attendance at ourwelcome dinner!GOLF TEE PLATINUM SPONSORSCustom Ingredients, Inc.; Roha USA;Prova, Inc.; Elite Spice, Inc.; colorMaker,Inc.; Affinity Flavors; Horn; OhausCorporation; Bell Flavors & Fragrances,Inc.; AemtekTOP SUPPLIERS’ NIGHT SPONSORSOC Flavors, Inc.; Farbest Brands;Flavor ProducersVOLUNTEERSEarl Weak; Sharon Cook; Jim Roesler;Maria Giovanni; Steven Young; MichaelNoahI want to personally thank theexhibitors and attendees for theircontinued dedication to the foodindustry and to our NCIFT community.With your participation over the years,you have been an instrumental partin making NCIFT one of the biggestIFT sections in the West, and NCIFTSuppliers’ Night one of the mostsuccessful trade shows among thesesections. We rely on your feedback toimprove our event from year to year andthank you graciously for your input. Toour biggest Suppliers’ Night Sponsors,Happy Jersey Cows Come from Hilmar, Californiatogether in learning experiences and purchasing products fromlocal producers and manufacturers. Ultimately, Hilmar standson five pillars: relationship, integrity, teamwork, improvement,and excellence.Upon completion of the tour and video, members headedupstairs where the New Professionals Night took place, to meetup with more NCIFT and CVIFT folk adding up to more than 75attendees. Hilmar offered many different cheeses and cheeseproducts for all to try with wine from E. & J. Gallo. Amidst themingling, a smoke cheese guessing game was played with achance for prizes. Four cheeses were smoked with four differenttypes of wood or substrate from hops to cherry and hickory toapple, and contestants smelled and tasted the cheeses for theirchance of a cheese cutting set and other merchandise.After some networking and guesswork, members satdown to listen to Jim Ahlem, one of the original foundersand current chairman of the board, speak earnestly abouthow Hilmar came to be. He brought to attention the fivepillars of Hilmar. Relationships have expanded to includeover 230 dairy suppliers that are local and family-owned.Relationships include conducting research with universitiesat Davis, California for further understanding of ingredientsand cheese products. Collaboration on improvement alsoextends further to all levels at Hilmar to continually analyzebetter quality assurance and testing where part of the profitsreturn in the training, equipment, and standards. With over1,400 employees, Hilmar prides itself with the integrityand teamwork from each hard-working person across allOCTOBER NOVEMBER DECEMBER2017continued on facing pagecontinued from page6departments, which translates into its excellence in customerservice and high quality product, a unique attribute for Hilmar.Jim continued on to describe the differences between Hilmar’sdairy cows and other large producing dairy farms. By stickingwith one type of cow, the lovable brown coated Jersey cow,the company was able to stick to the unique flavor of the milk.Most other farms have diversified and integrated their cowsfor massive volumes compromising the unique attribute eachcow variety has to offer. In a Q&A session, Jim was able toaddress the friendly feud between Wisconsin and Californiadairy farms. California has gone to produce more cheese thanmilk, while in the East Coast and Midwest, milk is so overlyabundant that the excess is dumped into the waste streams.The last question answered was about where Hilmar placesitself in the organic market in which Jim mentioned that someof the products are organic, but Hilmar has chosen not to usethat label; Hilmar’s main concern is quality, food safety, andintegrity where its business has impressively grown.Special thanks are given to the following people for theirwork and contributions: Alice Tang as the main liaison and introduction hostess forJim Ahlem Jim Ahlem, chairman of the board for his presentation The rest of the Hilmar team including Qiqi Peng and JessieHeidenreich for setup, support, and volunteering Bianca Wiens of E. & J. Gallo for donating wines Russ, Kathy, Stacey, and Jaspreet as NCIFT/CVIFT volunteersin helping the front desk registration and logistics8www.ncift.org

Golf Tee Platinum Sponsors, and muchappreciated volunteers listed to theright, I am grateful to the important roleyou play in enabling Suppliers’ Night togrow bigger and better each year. Ourevents could not take place without yoursupport.The NCIFT community owes a specialthank you to Stacey Hawley (FlavorProducers) for her six years of service andhard work in making Suppliers’ Night sosuccessful. She has done a tremendousamount of work to improve Suppliers’Night for both attendees and exhibitorsover the years. Some of her biggestaccomplishments include making thesymposium free, allowing companiesto get more visibility through suppliersponsors, introducing everyone’s favoritewine bar, and, at the same time, makingthe event successful with a very limitedbudget! The enormous amount of time,energy, and dedication Stacey has putinto Suppliers’ Night over the yearsis truly extraordinary and can only befully appreciated when one tries to dowhat she has done. I would like to sendStacey my sincerest gratitude for herkind advice and generous support in mytransition to become the new Suppliers’Night chair.Stacey’s footsteps would beimpossible to follow without theguidance and assistance from ImeldaVasquez (Marketing Designs/NCIFT), ErinEvers (SPI Group), and Jessica Soslow(AEMTEK, Inc.). I am extremely lucky tohave had such an exceptional group ofpeople to help me in my new role. Withtheir generous support, Suppliers’ Nightran smoothly in 2017 and is

CSU SAN JOSE: Open CSU CHICO: Open Central Valley Subsection CONTACT: Bianca Wiens E. & J. Gallo Winery 209-247-9092 bianca.wiens@ejgallo.com Other Important Contacts THE HORNBLOWER: Editor: Carol Cooper UC Davis (retired) 916-684-2887 cac95758@gmail.com Assistant Editor: Brian Chau brian@chau-time.com JOB LISTINGS:Steve Nagorski David Michael .