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
Biospringer Takes on Off-notes Masking with New Yeast-based Fermentation Ingredient — Biospringer
CBD Compliance: What Beauty Brands Need to Know. Download your FREE guide — IQPC
Supporting Your Innovations with NEW EveValencene™ 80% — Evolva
Safety Solutions Make Perfect Sense for Scents and Flavors — Sphera
Photo Galleries
Most Popular in Event Coverage
- 1Save the Date: World Perfumery Congress 2020
- 22019 Fragrance Foundation Awards Winners and Highlights
- 3"Good Feels" All Around at Firmenich NYC
- 4Finding a Way Forward: IFT19 Looks to the Future of Food and Flavor
- 5The 37th British Society of Perfumers Symposium Explores Natural and Renewable Ingredients
- 6Live, Love and Lavender at the 6th Annual Bulgarian National Lavender Festival
- 7An Open Dialogue on Cleaning Up 'Clean' at CPCF 2019 Summit
- 8Flavorcon 2019 Brings Global Flavor to Cincinnati
- 9Secure Your Booth for World Perfumery Congress 2020
- 10What's Clean in Scent at Natural Products Expo West 2019?
Related Content
- A Taste of Tomorrow at Flavorcon 2018
8/27/2018 - [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
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: