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.
!['[W]hen a perfumer is given a brief, you're taking parts from different parts of your life and experiences, you're bringing such a personal POV to create an olfactive experience that can't be replicated by a computer that doesn't have those touchpoints,' says perfumer Nicole Mancini.](https://img.perfumerflavorist.com/mindful/allured/workspaces/default/uploads/2026/03/img-7063.PH7aX8fPat.jpg?auto=format%2Ccompress&fit=crop&h=191&q=70&w=340)
