Submit Your Proposal to Flavorcon 2021 Virtual

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Submissions for papers and presentations are now open through June 18, 2021.

Flavorcon, sponsored by Perfumer & Flavorist+, will hold its virtual conference November 16-17, 2021. Expect celebrity chef appearances, presentations and live Q&As. Submissions for papers and presentations are now open through June 18, 2021. 

About Flavorcon

Flavorcon is a global, interactive conference designed for flavorists, product developers, R&D leaders, food scientists and consumer packaged goods professionals designed to support sensory innovations and better-for-you breakthroughs for the flavor, food and beverage markets.

Presentation Topics

The virtual conference program is now seeking 10-25 minute educational, insight-driven presentations from industry experts on the following topics:

  • Beverage flavor innovation

  • Savory flavor innovation

  • Sweet category innovation

  • Wellness flavor innovation (ex: clean labels, protein alternatives, salt and sugar alternatives, functional flavors, novel materials such as CBD/cannabis, etc.)

  • Flavor ingredients and technologies

  • General flavor formulation insights

  • Regulatory and flavor industry issues

  • Sustaina­bility

Presentation Requirements

Do you have a great topic that you think would benefit flavor, food and beverage professionals? Send us a proposal. Here’s what to know:

  • Presentations must be strictly educational and cannot function as promotions for company products or services

  • Talks may include slides, brief portions of video and some animations (some restrictions apply)

  • Submission does not guarantee inclusion in the Flavorcon program

  • Selected speakers will be granted a complimentary registration for themselves and one (1) guest

How to Submit 

Submissions are due by June 18, 2021, and a represen­tative from Perfumer & Flavorist+ will follow up with any questions and next steps. Submissions filed after May 28, 2021 will not be accepted.

Acceptances will be made by June 25, 2021. 

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