The National Association of Flavors and Food-Ingredient Systems (NAFFS), the Society of Flavor Chemists (SFC) and the Chemical Sources Association (CSA) have announced that the 7th Annual West Coast Flavor Industry Forum will be held March 8 at the Hyatt Regency Orange, Anaheim, CA. The program begins at noon with a networking lunch, followed by an educational program from 1–4:30 pm. Len Welsh, acting chief of the California Division of Occupational Safety and Health (Cal/OSHA), will discuss the latest issues affecting the flavor manufacturing industry, including Cal/OSHA's Voluntary Special Emphasis Program with California flavoring manufacturers. In addition, Welsh will discuss the status of the petition filed with the California Occupational Safety and Health Standards Board requesting an Emergency Temporary Standard for exposure to diacetyl, and the material safety data sheets for diacetyl and other flavorings.
Kelly Cole (sales manager) and Christine Daley (technical sales manager), both from A.M. Todd, will present a basic course in Mint 101 addressing new varieties of mint developed by the company's R&D department, the present market situation, and an odor evaluation of different types of mint.
Brian Lawrence (editor-in-chief of The Journal of Essential Oil Research and P&F magazine columnist) will present "Commercial Essential Oils: Truths and Consequences." Lawrence will explain why the compositions of essential oils vary from year to year and how to detect authenticity through chiral analysis, sniff NMR and Isotopes. The evening will end with a networking reception of hors d'oeuvres and cocktails from 4:30–5:30 pm.
For more information, contact NAFFS; tel: 1-732-922-3218; fax: 1-732-922-3590; e-mail: [email protected]; www.naffs.org.
