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The 2013 Annual Conference of the Research Chefs Association (RCA) was held in Charlotte, N.C., in March and once again focused on the latest trends in new product development. The Culinology^® Expo featured over 100 different exhibitors showcasing the latest ingredients and culinary applications. Corporate chefs and new product development executives from the leading food manufacturers and food service companies exchanged ideas and experiences around new innovations and industry challenges.

One of the biggest trends getting the chefs’ attention was the ongoing pressure on food manufacturers and processors to reduce sodium in their food products. The loudest buzz at the RCA Show around sodium reduction was for ingredient supplier, Nu-Tek Food Science, and their new technology solution for reducing sodium in a wide variety of prepared food applications. At the Saturday morning conference breakfast, Nu-Tek Food Science executives showcased their new technology with an array of traditional breakfast items with significantly reduced sodium levels.

Corporate Chefs Adam Moore and Todd Downs from Charlie Baggs, Inc. presented their English Muffin Challenge with 40-percent reduced-sodium English muffins at an Eggs Benedict station that included 50-percent reduced-sodium bacon, poached eggs and mustard hollandaise. The breakfast buffet also included Cheesy grits with 33-percent reduced-sodium cheddar cheese and 50-percent reduced-sodium sausage links. All of these breakfast items were made with Nu-Tek Food Science’s sodium-reduction technology.

Attendees were wowed by the great taste of the reduced-sodium foods. Corporate Chefs from Unilever, Morrison Food Service and other major manufacturers raved over Nu-Tek Food Science’s sodium-reduction technology as a major breakthrough in addressing this important food industry issue.

Once again, the annual RCA conference showcased the leading edge trends for food manufacturers and processors and in the case of the Nu-Tek Food Science breakfast buffet, did so with the great taste and top-shelf presentation that the research chefs have come to expect.

“Chefs are incredibly important future leaning reflectors of where food flavors, preparation and health are headed. Chefs are the food educators of our time.” That’s according to Food Culture 2012, a report from the Hartman Group. Chefs have always played an important role in new food product development and their role in the commercial ingredient channels of the food industry has continued to grow. We previously wrote about a trade show hit for Sunkist Growers who featured a celebrity chef’s new dishes at the PMA Show in California.

Chefs have also taken a leading role in using the Internet to communicate with their fans and followers as well as with their peers and colleagues. We see leading chefs everywhere on Twitter, YouTube, LinkedIn and of course the ubiquitous Facebook. Recently we posted a tweet to our Twitter feed @markhughesfood that asked the question “Who is your favorite chef on Twitter?” The tweet drew far more comments, re-tweets and favorites than normal. In response, here are our favorite chefs on the Internet:

Mario Batali

Molto Mario uses a great recipe for his Internet activity and gets terrific online engagement from his fans and peers. His main website has rich and varied content on his various properties and projects including links to all his social media platforms. But it’s on Twitter where the chef really shines. His Twitter feed @mariobatali is a lively blend of recipe tips and answers to fans questions about various dishes. His Twitter feed also contains his recommendations for ingredients and favorite haunts. The sheer volume of Chef Batali’s tweets suggest he has help with this, but the comments never lose the personality and charm that people expect from Mario.

Robert Danhi

Chef Robert Danhi is off on an adventure to search out great flavors and tastes and uses the Internet to effectively report on his progress and share his discoveries with friends and followers. His main website offers rich content on his focus of Asian dishes and local flavors. A companion site offers products and more content on Southeast Asian flavors. The chef’s Twitter handle is, of course, @chefdanhitweets and he actively uses Twitter to send greetings to friends and colleagues from his travels around the globe. He is also very generous with his time and knowledge, often sharing content with food bloggers and reporters. Here’s a recent local article from Rasa Malaysia on “Cooking with Chef Robert Danhi.”

Jacques Pepin

Jacques Pepin is, simply put, my favorite chef anywhere. So of course, that includes the Internet.  Chef Pepin’s La Technique has held an honored spot in my kitchen for 25 years and I continue to use it today. It continues to be one of the all-time best selling cook books. Chef Pepin has a robust presence on the Internet mainly through his instructional videos. Here’s one for a very Pepin-like omelet. His videos cover a wide range of ingredients and finished dishes and are all presented in the chef’s calm and self-assured voice and style. According to a recent NY Times article, when it comes to food preparation, “There is the wrong way and there is Jacques Pepin’s way.”

We love all chefs on the Internet. These three are our favorites.  Who is your favorite Chef on the Internet?