On July 4, whilst the USA celebrated Independence Day, Jane Evison, P&F+’s European Correspondent attended a joint ‘Flavour/Fragrance Sustainability Day’ event hosted at the University of York’s Green Chemistry Centre of Excellence (GCCE), co-hosted with the UK Flavour Association and IFRA United Kingdom.
The day provided a chance for industry and academia to learn and collaborate and began with a welcome from Professor Avtar Matharu of the GCCE and Julie Young representing the UK Flavour Association/IFRA UK, who introduced the 2025 IFRA-IOFI Sustainability Report.
Talks then moved on to the hot topic of replacing hexane as a method of extraction (Eco-Extract), sustainable solvent selection strategies (GCCE), scaling up/use of pilot plants in the bioeconomy (Biorenewables Development Centre)and showcasing the research excellence and analytical support available from the Centre of Excellence in Mass Spectrometry and the Chemistry Analytical Facility at York. The impact of volatiles on air quality was also covered by Terry Dillon of the Wolfson Atmospheric Chemistry Labs, as well as a highly entertaining talk on what ‘natural’ really means in terms of flavours from Chris Farren of Natara, complete with tastings of sweets and drinks. Tours of the university facilities were also available, giving a valuable insight into the impressive array of equipment at the disposal of the university for academic research and technical support for industry.
The day emphasised the leading role of York and its university in the sustainability agenda for both industry and academia and provided a great opportunity to learn and network through the involvement of the two trade associations.
