The British Society of Flavourists (BSF) will organize a table talk raw material exhibition at the Barbizon Palace Hotel, Amsterdam on Feb. 24, 2010. The exhibition will offer a networking platform for suppliers, flavorists and other users of raw materials, and will also afford flavorists an opportunity to evaluate new and existing raw materials.
Each exhibitor will be allocated a round table to present their products. Delegates can choose the presentation they would like to attend. A limit of five delegates per table per presentation has been set to help the exhibitors organize their materials and visual aids between sessions. Presentation duration will be 20 minutes, followed by a 10 minute changeover when delegates move on to another table.
View list of materials being exhibited. The table plan for the exhibition is as follows:
| Company | Table | Location |
|---|---|---|
| Axxence Aromatics | 8 | Ground Floor |
| Bestino Natural Oils | 10 | Ground Floor |
| DSM Food Specialities | 9 | Ground Floor |
| Elixarome | 1 | Ground Floor |
| F D Copeland | 5 | Ground Floor |
| Frutarom F&F Ingredients | 4 | Ground Floor |
| Kalsec Europe | 14 | Balcony |
| Lionel Hitchen Essential Oils | 7 | Ground Floor |
| Omega Ingredients | 6 | Ground Floor |
| Riverside Aromatics | 12 | Balcony |
| S & D Aroma | 11 | Balcony |
| Sensient Flavours | 15 | Balcony |
| Symrise | 13 | Balcony |
| R C Treatt | 2 | Ground Floor |
| V. Mane Fils | 3 | Ground Floor |
The event will also feature a keynote lecture by Ray Marriott, professor, University of York, on “Extraction and Synthesis of EU-compliant Natural Flavor Molecules Using Green Technologies.”
Event schedule is as follows:
- 8.00 – 9.00: Exhibitor set-up
- 8.15 – 9.00 Delegate Registration/Coffee
- 9.00 - 9.10 Introduction
- 9.10 – 10.30 Round Table Session 1 - (3 presentations)
- 10.30 – 11.00 Refreshments Break
- 11.00 – 11.50 Round Table Session 2 - (2 presentations)
- 12.00 – 12. 45 Keynote Lecture
- 12.45 – 13.30 Buffet Lunch
- 13.30 – 15.20 Round Table Session 3 - (4 presentations)
- 15.20 – 15.45 Refreshments Break
- 15.45 – 17.00 Round Table Session 4 - (3 presentations)
Download registration form.
