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RCA Annual Conference & Culinology Expo in pictures: Why Coke and Pepsi taste different and flavor trippin' with Homaro Cantu

While half the nation's food scientists were gathered in Anaheim for Expo West last week, the other half jetted to Charlotte, North Carolina, to hit the Research Chefs Association (RCA) annual conference & culinology expo, where more than 1,200 food R&D professionals had gathered to learn more about the art of sensory science, regional cuisine, the meatless movement, mixology and next-generation oils.

They also tuned into a provocative speech from PepsiCo's chief science officer Dr Mehmood Khan - who covered everything from GMOs to human taste receptors - and molecular gastronomist Homaro Cantu, the chef behind Chicago's world-renowned Moto and iNG restaurants.

RCA Annual Conference & Culinary Expo in pictures: Why Coke and Pepsi taste different and flavor trippin' with Homaro Cantu

Picture: Cookthink.com

'Upscale' peasant food, smoked cheese and bottled signature sauces...

Flavor secrets: Why do Coke and Pepsi taste different?

What would a Thai yellow curry style BBQ sauce taste like?

Homaro Cantu: 'I'm just some guy in a kitchen that likes playing with food...'

What does 'healthy' really mean anyway?

PepsiCo: When the population hits 9.5bn, and 70% of them are living in cities, what will they eat?

1 | 2 | 3 | 4 | 5 ... 14

Post a commentBy Elaine WATSON , 12-Mar-2013

Related tags: RCA

Related topics: Markets, Beverage

Related news:

Dr Mehmood Khan: ‘When I first joined PepsiCo, a lot of people asked me what the hell are you doing?’
The science behind food pairing: Why do pineapple and blue cheese taste so great together?

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