The Chemical Sources Association in conjunction with The Society of Flavor Chemists (SFC) will kick off its first meeting of the season, featuring a stevia presentation by Treatt USA's Michael Britten Kelly and a range of new extracts and ingredients for natural flavor creation by Omega Ingredients Ltd.'s Steve Pearce, among other sessions and meetings.
As part of the collaborative September 19 meeting at the Doubletree by Sheraton in Newark, New Jersey. “How Sweet It Is: Improving the Taste of Stevia" will summarize the industry’s state of knowledge and show some options for improving the taste impressions of stevia-sweetened beverages during the Chemical Sources Association technical meeting portion.
Omega Ingredients Ltd. will unveil new extracts and ingredients for use in natural flavor creation including super concentrated English blackcurrant essence, apple oil, Spanish saffron extract and kosher beer distillate.
The luncheon will feature speaker Jill Stankiewicz from the Mid-Atlantic Dairy Association, who will discuss flavor and nutritional challenges in the dairy industry.
During the SFC technical session, Donna Klockeman of TIC Gums will discuss "Product Development Challenges with Ingredient Reformulations: A Case Study in Flavored Tea.” The presentation will cover terminology standardization and effective communication, texture lexicon and texture revolution, texture and flavor, reformulation of foods and challenges in maintaining desired texture; concluding with a case study in sugar reduction and texture in sweetened iced tea.