The National Association of Flavors and Food-Ingredient Systems (NAFFS) will hold its 95th annual convention at the Waldorf Astoria Naples in Naples, Florida from October 18-21. Attendees will experience "the whole world on a plate" as they learn about the impact of global materials and trends on the US flavor market and vice versa. Visitors will also learn about operational strategies, plant operations, regulations and trends. A few program highlights include:
"Exploring the Future of Flavors without Boundaries" Teri Curran Mascuch, Vice President Product Development, McCormick & Co.
"Creating an Emotional Mango Workshop" John Wright, Consultant Flavorist
"An American Odyssey...Recent Observations on Doing Business in Asia; Unimaginable Opportunities and Unthinkable Realities" Donald Wilkes, President & CEO, Blue Pacific Flavors
"Excuse Me Bartender, but There's a Flavor in my Cocktail" Jack Terry, Rumologist, Tommy Bahamas
"The Perfect Plant" Joe MacDonald, Director, Global Manufacturing Process, IFF
"The Biotechnology Revolution and its Impact on Manufacturing and Product Quality in the Fragrance and Flavor Industry" Tom Plocek, Aroma Chemical Services
"Legal & Regulatory Update" Patrick McNamara, Scarinci Hollenbeck
Friday's expanded program will also include a Flavor Workshop that will explore new developments in flavor research.
Registration includes a two-day seminar program, three networking receptions, Friday and Saturday breakfasts, an expanded Friday program with lunch and Saturday night dinner. Reservations at the Waldorf Astoria can be made at the NAFFS reservation page, and participants can register on the NAFFS website.