The 96th annual convention of the National Association of Flavors and Food-Ingredient Systems (NAFFS) will explore the challenges, obstacles and successes of formulating with non-nutritive sweeteners on Oct. 24-27 at The Resort at Longboat Key Club in Longboat Key, Fla.
The two-day seminar program features presentations by industry leaders who will identify the sensory advantages and disadvantages of emerging sweeteners, new technologies for high intensity sweeteners and sweetness enhancers, dual-function ingredients and new findings on the role consumers expect these ingredients to play in improving their diets.
The program kicks off on Friday with Kerry Kenny of U.S. Niutang presenting “The Impact of Natural and Artificial High-Intensity Sweeteners on Global Consumer Products.” Judy Whaley of Tate & Lyle; Grant Prentice of Foodminds; Rachel Johnson of the University of Vermont; and Greg Horn of Wild Flavors will also be featured during Friday’s program.
On Saturday, Modernist Cuisine author Chef Maxime Bilet will demonstrate modern day culinary ingredients and techniques with a focus on introducing sweet notes without the use of sugar. Patrick McNamara of Scarinci Hollenbeck will provide a global regulatory update on issues impacting the flavor industry.
In addition, the NAFFS convention also will offer a number of networking opportunities throughout the conference. For more information on NAFFS or its upcoming convention, visit the NAFFS website at www.naffs.org or call 732-922-3218.
