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Around the Industry: NAFFS, CSA, SFC

By: Kelly Frederick
Posted: January 5, 2009

Thursday, March 13, flavor industry members gathered to network and be updated on relevant topics at the 8th Annual West Coast Flavor Industry Forum. This meeting, put on by The National Association of Flavors and Food-Ingredient Systems (NAFFS), the Society of Flavor Chemists (SFC) and the Chemical Sources Association (CSA), began at noon with a networking lunch. 

Following lunch, John Weaver (Kalsec) delved into the basic extraction of oleoresins via two methods—solvent and press extraction. Sheila Linderman (Sheila Linderman Consulting) presented next, sharing her expertise on the National Organic Program’s evolving position on flavors. Having helped over 150 companies and growers obtain organic certification, Linderman was able to inform attendees on how to deal with current regulations and create flavors compliant with changing criteria. 

After Jeff Rakity (Elan Group) presented a new line of conventional and organic extracts and oils, Elizabeth Sloan (Sloan Trends, Inc.) provided innovative insight into how consumer eating patterns, needs and desires are changing. Additionally, she offered marketable recommendations on how to differentiate menu items and provide a unique and exciting flavor experience. 

The event was capped off with a networking reception, including hors d’oeuvres and cocktails.