The Chemical Sources Association’s (CSA) Roundtable 2007 was held in conjunction with the Society of Flavor Chemists (SFC) Annual Meeting on May 17 at the Sheraton Newark Airport Hotel in Newark, New Jersey. With 18 suppliers participating and more than 110 attendees, CSA’s Roundtable proved successful and provided a varied cross-section of ingredients and suppliers.
The exhibiting companies were: A.M. Todd/Moore Ingredients, Advanced Biotech, Biolandes, Cargill, Oxford Chemicals/Charkit, Danisco Flavor & Fragrance Ingredients, Del-Val Food Ingredients, Frutarom, Givaudan/Vigon International, Global Essence, IFF, Lionel Hitchen USA Ltd., MCI Miritz Citrus Ingredients, O'Laughlin Industries, Polarome International, SAFC, Virginia Dare and WEN International.
The roundtable sessions took place from 10 AM through 4:30 PM with a break for lunch. In addition, Chris Williams (WILD Flavors) was elected to serve another year as president of CSA.
Concurrent with the CSA Roundtable, the SFC held its board of directors and committee chairpersons meetings. At 4:45, the SFC held its annual membership meeting, which included the election of officers. The new officers are as follows: Joan Harvey (president), Ken Kraut (vice president), Steve Ruocco (treasurer), Jack Fastag (secretary) and Mariano Gascon (chairperson of the board).
The social part of the event began with the cocktail hour at 5:30, which led into the dinner. During dinner, the SFC presented 25-year anniversary pins to the following members: Ed Albaugh, Remedios Cruz, Kenneth Dougherty, Yolanta Downey, Richard Feagin, William Huth, Gary Link, Ronald Long, Naoki Morimoto, Brian Mullin, Charito Palencia and Jurgen Scheide.
Following dinner, Richard Heinze (Flavor Knowledge Systems Inc.) talked to the crowd about focused flavor creation. Specifically, Heinze provided an overview of the Flavorist Training Course held at the University of Missouri, St. Louis, where he is an instructor. Important components include compound flavor creation techniques, instrumentation and additional methods used for flavor matching, ingredient stability and flavor release. He also discussed theories behind the creation of reaction flavors, and meat flavor top notes and important effects of age on ingredient and flavor quality.