The National Association of Flavors and Food-Ingredient Systems (NAFFS) recently held its winter meeting at the French Culinary Institute in New York. The program featured a live demonstration of unique flavors by Dave Arnold, the Institute’s directory of culinary technology. The program concluded with a five-course lunch at L’Ecole Restaurant.
Sponsored
Safe and accurate powder weighing – free white paper — Erlab
Kosher Manufacturing in the Food Chemicals Industry — Sigma-Aldrich/Millipore Sigma
Grasse Expertise : The strength of coopetition, turned towards international and innovation — Le Club des Entrepreneurs du Pays de Grasse
Diversifying the Palette: High Impact Aroma Molecules—The Ebook — Bedoukian Research
Roman Chamomile of the Pacific Northwest — FarWest Chamomile LLC
Photo Galleries
Most Popular in Event Coverage
- 12019 Fragrance Foundation Awards Winners and Highlights
- 2[update] Who's Attending Flavorcon 2019?
- 3Flavorcon 2019 Wraps Up in Cincinnati
- 4Flavorcon 2019: Day 1 Recap
- 5Flavorcon 2020 Announces Location and Dates
- 6Your Flavoring Cannabis Questions, Answered
- 7Givaudan Publishes Chef Event Insights and Announces New Technology
- 8Fragrance 2.0: WPC 2020 Announces Advisors and Call for Papers
- 9Around the World: Natural and Fermentation
- 10Fragrance Foundation France Announce Winners of 2018 FIFI Awards
Related Content
- [video] Two Sense: Colgate-Palmolive Discusses How Flavor Drives Oral Care
11/30/2018, Deniz Ataman - Exploring Essential Oils in Las Américas
11/30/2018, Deniz Ataman, Managing Editor, Perfumer & Flavorist - [Podcast] Manipulating Whisky Flavors With Ewan Morgan
12/5/2018, Ryan Daily, Assistant Editor, Perfumer & Flavorist - [video] Two Sense: Crafting Subway's Menu with Rodolfo Estrada
12/13/2018, Deniz Ataman, Managing Editor, Perfumer & Flavorist - Institute of Olfaction's Biennial Scent Fair
12/27/2018, Eddie Bulliqi, scent journalist
Close
NAFFS' Winter Meeting
The National Association of Flavors and Food-Ingredient Systems recently held its winter meeting at the French Culinary Institute in New York.
FOLLOW US: