From left: Lee Beuk, Bedoukian Research; John Wilson, Allen Flavors; Joe Moran, Allen Flavors; Jean-Pierre Tetrault, Robertet; Tricia Weber Moran, Pharmco Products; and Bob Bauer, NAFFS.
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.
