NAFFS Conference to Focus on Flavor, Safety

<p>The 97th Annual convention of the National Association of Flavors and Food-Ingredient Systems will focus on hands-on presentations, chef demos showcasing the effects of flavors, and addressing consumers&#8217; food safety and clean labeling requirements.</p>

NEPTUNE, N.J.—The 97th Annual convention of the National Association of Flavors and Food-Ingredient Systems will focus on hands-on presentations, chef demos showcasing the effects of flavors, and addressing consumers’ food safety and clean labeling requirements.

The convention will be held on Oct. 23 to 26 at the Resort at Longboat Key Club in Longboat Key, Florida. The seminar programs features presentations by several outstanding industry leaders who will explore the many challenges facing the flavor and ingredients industry today, such as labeling, “intended use" restrictions and global standards.

The program begins on Friday with Patrick McNamara of Scarinci & Hollenbeck covering “Industry-Specific Legislative, Regulatory & Legal Updates." Next, Ken Bickerton of Phase Associates will present “Workplace Safety Compliance—Will YOU Be Ready?" followed by Bill Brugger, Ph.D. of Global Directions covering “Automating Compliance – Your Key to Survival." Friday’s program concludes with a panel of industry leaders: Mike Bloom of Flavor & Fragrance Specialties, Crag Hagelin of Frutarom, Joe Piazza of Comax Flavors, Henry Sethness of Sethness Products Company and Steve Somers of Vigon International detailing: “You Want What?? Addressing Your Customers’ New Food Safety & Clean Labeling Requirements."

On Saturday, attendees will be treated to an interactive workshop “A Perfect Storm" featuring John Wright, Flavorist, who will guide the participants in flavor formulation that places more emphasis on simplicity and synergistic effects. Next, “Shake it Up: The Chemistry of Cocktails" will be demonstrated by Steve Pearce of Omega Ingredients Ltd. The program concludes with “Tastes of Tomorrow – A Global Look (and Taste) of Emerging Flavor Trends by Chef Gary Patterson of McCormick & Co. who will demonstrate flavor pairings that can be translated into successful, new flavor systems for innovative consumer and restaurant products. 

In addition to the information-packed presentations, the NAFFS Convention also offers networking opportunities throughout the conference.

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