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NAFFS Winter Meeting

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NAFFS meeting attendees

Attendees sampling chocolate-citrus lollipops prepared by chef Zac Young at NAFFS winter meeting.

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

The National Association of Flavors and Food-Ingredient Systems (NAFFS) winter meeting in New York featured a presentation of exotic single-source chocolates from around the world, presented by Guittard Chocolate Co., in addition to demo recipes highlighting chocolate presented by Flex Mussels executive pastry chef Zac Young (for a photo essay on these presentations, see the May issue of Perfumer & Flavorist magazine). Demos included chocolate-citrus lollipops, white chocolate bonbons with truffle oil centers and a new take on regional US favorite whoopee pie. The demo was followed by lunch at L’Ecole Restaurant.

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Special thanks to Diane Davis (NAFFS) for contributing photos.

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NAFFS Winter Meeting

The National Association of Flavors and Food-Ingredient Systems (NAFFS) winter meeting in New York featured a presentation of exotic single-source chocolates from around the world.

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