On May 12, 2022, the National Association of Flavors and Food-Ingredient Systems (NAFFS) held its annual meeting in Kenilworth, New Jersey. This year's theme was "Navigating Trouble Waters in the Flavor Industry."
Related: One-on-One with NAFFS President Maureen Murphy
The evening's sessions began with a talk from James Dezendorf, supply chain security specialist at the Customs Trade Partnership Against Terrorism (CTPAT), "Securing the Global Supply Chain."
Followed by Flavorcon 2021 speaker and Campbell Soup Company's principal scientist of flavor technology, Paul Ricciardi. In his session, "Strategies for Creating Flavors to Avoid Supply Chain Volatility," Ricciardi discussed his flavor philosophy and how it has evolved over the years, at-risk ingredients and strategies for creating sustainable flavors. The principal scientist shared that in recent times, considering supply chain issues, he now considers the sustainability of an ingredient and if there is enough commercially available to fill the needs of the brief. Ricciardi also touched on potential strategies for companies including an internal procurement team to develop forecasts of potential issues as well as creating a watch list for ingredients that are at risk.
MCI Mirit Intercontinental, LLC's managing director, Pia Henzi's session "Orange: The Challenges Facing the Industry with a Focus on Solutions."
Last but not least was MCI Mirit Intercontinental, LLC's managing director, Pia Henzi. In her session, "Orange: The Challenges Facing the Industry with a Focus on Solutions," Henzi donned a citrus-themed apron and discussed the current infestation crisis of orange groves. In turn, this leads to higher prices in orange oil and forces flavorists to problem solve while formulating.
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