The National Association of Flavors and Food-Ingredient Systems (NAFFS) plans to explore how flavor and ingredient companies are addressing customers’ new food and clean labeling requirements and more at The Resort at Longboat Key Club in Longboat Key, Florida from Oct. 23-26, 2014.
The two-day seminar addresses the challenges facing the flavor and ingredients industry today: labeling, intended use restrictions, FSMA, global standards and more.
The program begins on Friday with Patrick McNamara (Scarinci & Hollenbeck) covering “Industry-Specific Legislative, Regulatory and Legal Updates.” Ken Bickerton (Phase Associates) will present “Workplace Safety Compliance: Will You Be Ready?” followed by Bill Brugger (Global Directions) covering “Automating Compliance: Your Key to Survival.” Friday’s program concludes with Mike Bloom (Flavor & Fragrance Specialties), Joe Piazza (Comax Flavors), Henry Sethness (Sethness Products Company) and Steve Somers (Vigon International) detailing: “You Want What? Addressing Your Customers’ New Food Safety and Clean Labeling Requirements.”
On Saturday, the interactive workshop “A Perfect Storm” will feature John Wright (Flavorist/P&F columnist), who will guide the participants in flavor formulation that places more emphasis on simplicity and synergistic effects. “Shake it Up: The Chemistry of Cocktails” will be demonstrated by Steve Pearce (Omega Ingredients Ltd.) The program will conclude with “Tastes of Tomorrow: A Global Look (and Taste) of Emerging Flavor Trends” by Chef Gary Patterson (McCormick & Co.) will demonstrate flavor pairings that can be translated into new flavor systems for innovative consumer and restaurant products.
For more information on NAFFS or its upcoming convention, visit www.naffs.org or call 732-922-3218.