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The Society of Flavor Chemists held its 7th Annual West Coast Flavor Industry Forum on March 8, in Anaheim, California. The event was a joint meeting with The National Association of Flavors and Food-Ingredient Systems (NAFFS) and the Chemical Sources Association (CSA). The SFC board meetings in the morning were followed by a networking lunch. The forum started at 1 pm and lasted till 4:30 with three speakers presenting. First, Len Walsh (acting chief, California Division of Occupational Safety and Health-CAL/OSHA) discussed the regulation of exposure to flavorings in California. He highlighted CAL/OSHA's Voluntary Special Emphasis Program with California flavoring manufacturers; the status of the petition filed with CAL/OSHA's board requesting an Emergency Temporary Standard for exposure to diacetyl; and the material safety data sheets for diacetyl and other flavorings.
A.M. Todd's Kelly Cole (sales manager) and Christine Daley (technical sales manager) followed with a basic course in Mint 101. This presentation addressed the new varieties of mint developed by A.M. Todd, the present market situation, and an odor evaluation of different "types" of mint.
Lastly, Brian M. Lawrence (editor-in-chief of The Journal of Essential Oil Research and columnist for Perfumer & Flavorist magazine) talked about commercial essential oils and why the compositions of oils vary from year to year. In addition, he discussed how to detect authenticity through chiral analysis, sniff NMR and isotopes.
Following the speakers, a networking reception with hors d'oeuvres and cocktails was held.
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