This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
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Natural ingredients were the primary theme at a recent British Society of Flavourists (BSF) event, with display products ranging from fine chemicals to essential oils, concentrates, oleoresins, distillates and yeast extracts. A number of these are highlighted herein. Besides this, organic ingredients and mood and sensation concepts were also featured at the exhibition.
This inaugural roundtable exhibition was held at the Four Seasons Hotel in Geneva, Switzerland on Feb. 25, 2009. Organized by the BSF, it was inspired by a similar event held in North America by the Chemical Sources Association, in cooperation with the Society of Flavor Chemists (BSF’s sister organization in the United States). Geneva was selected as the venue of the event due to its status as a focal point of flavor companies with good links to France, Italy, Germany and Austria, and a place of relocation of several BSF members. Designed to provide a relaxing technical forum for flavorists to experience new and existing raw materials, the roundtable featured product presentations from 13 companies.