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| Calendar
2009-2010 |
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Business Meeting Minutes
Calendar
Archives |
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Program Dates:
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September 9, 2009 |
Chicago, Illinois |
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October 8-9, 2009
2009
Flavor Symposium
Princeton, New Jersey |
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November 19, 2009 |
Newark, New Jersey |
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March 11, 2010
West Coast Meeting |
Anaheim, California |
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Wed. March 24, 2010
Joint ASP Meeting |
Clifton, New Jersey |
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Wed. April 14, 2010
Midwest Meeting |
Cincinnati, Ohio |
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May 13, 2010
Annual Meeting |
Newark, New Jersey |
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July 19, 2010
IFT Breakfast |
Chicago, Illinois |
Program
Details:
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Wednesday, September 9, 2009
Crowne Plaza O'Hare
5440 North River Road, Rosemont, Illinois 60018
Reservations: (866) 242-1055
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Right-click
here to download the Meeting Notice
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Right-click
here
to download the Response Form
- Right-click
here to download the proposed By-Laws amendments
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8:00 - 10:30 |
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SFC
Board of Directors Meeting |
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10:30 - 11:30 |
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SFC
Board of Directors and Committee Chairpersons Meeting |
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11:30 - 12:30 |
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SFC Membership Business Meeting |
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12:30 - 1:30 |
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Lunch |
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1:30 - 3:00 |
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Chemical Sources Association Business and Technical Meeting
Visit the CSA
website for additional information.
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3:00 - 4:30 |
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SFC Educational Program |
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3:00 - 3:45 |
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Gary Reineccius, Ph.D.
Professor, Department of Food Science and Nutrition,
University of Minnesota
·
Topic:
Flavoromics - The Next Tool in Flavor Research
·
Speaker: Gary Reineccius, Ph.D., is a Professor and
Department Head (since May 1, 2008) in the Department of Food
Science and Nutrition at the University of Minnesota. He has
been actively involved in flavor research for more than 38
years. During this time he has published over 210 research
articles. Dr. Reineccius has spent sabbatical leaves with
Fritzsche Dodge and Olcott (New York, flavor creation and
production), Nestle (Switzerland, reaction flavors) and
Robertet S.A. (France, taste modifiers and manufacturing).
Dr. Reineccius teaches courses in Food Processing, Food
Chemistry, Food Analysis, and Flavor Chemistry and Technology.
He has written a College textbook on food flavors with Henry
Heath (the second edition of this book became available in
2006). This was the first textbook in the flavor area which
combined both flavor chemistry and technology. Dr. Risch and
he edited and were major contributors to two books on flavor
encapsulation. He is the sole author of the
Source Book of Flavors and coeditor of
Heteroatomic Flavor Compounds in Foods.
Dr.
Reineccius’ achievements have been recognized by several local
and international organizations. He is an honorary member of
the Society of Flavor Chemists. He has been granted the
Palmer Award for his contribution to chromatography by the
Minnesota Chromatography Forum. He has received the
Distinguished Achievement and Service in Agricultural and Food
Chemistry Award and been honored by being made a Fellow by the
American Chemical Society. He has been presented the Stephen
S. Chang Award by the Institute of Food Technologists (first
flavor chemist to be so honored). These are the highest
awards given to individuals in the flavor area. In 2006 he was
selected to receive the new FEMA (Flavor Extract Manufacturers
Association) award. This award comes from the largest flavor
industry association in the US. His selection as the first
recipient of this award reflects their opinion of his standing
in the profession.
He often speaks at public schools and
other groups. His favorite lay topics are chocolate (he spent
3 years researching chocolate flavor for his Ph.D. thesis) and
the chemistry of gourmet cooking. From a professional
standpoint, his favorite topic is flavor encapsulation. He has
been actively engaged in research in this area since 1964.
·
Abstract: Knowledge is generally obtained in an
evolutionary manner: very seldom does one start at the end of
a major problem but very gradually over years, methodically
move towards understanding and offering a solution. Flavor is
no exception. Flavor research has passed through stages of
identifying volatiles in foods, searching for key volatile
components via statistical or olfactory approaches, studying
various food:flavor interactions and more recently flavor
release. Through this evolution we have come to acknowledge
that flavor perception is multimodal and olfaction is not the
only stimulus of concern. We must consider taste, mouthfeel,
chemesthetics, appearance, sound, and more in combination with
olfaction to create the desired flavor perception. This leads
us to a need to measure more stimuli, broader based stimuli,
in attempts to link analytical data to perception. It is
timely that that “omics” research has lead to us to the
relatively new field of metabolomics. This field has been
developing methodologies to collect data we need on volatiles,
semi-volatiles and non-volatiles in an efficient manner.
Further, statistical approaches are being simultaneously being
developed to handle the vast amount of metabolomics data
collected most commonly from NMR and MS output. We are at the
right time to pursue these techniques in flavoromics, the
subject of this presentation.
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3:45 - 4:30 |
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T.B.D.
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Thursday,
November 19, 2009
Holiday Inn, Newark International Airport
160 Frontage Road, Newark, New Jersey
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Right-click
here
to download the Meeting Notice
-
Right-click
here
to download the Response Form
- Right-click
here to download the proposed By-Laws
amendments
|
| 10:00
- 11:30 |
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SFC
Board of Directors Meeting |
| 11:30
- 1:30 |
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SFC
Board of Directors and Committee Chairpersons Meeting |
| 11:00
- 1:30 |
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CSA
Board of Directors Meeting |
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1:30
- 3:30 |
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Chemical
Sources Association Business and Technical Meeting:
·
Katrina Neale
Global Essence
Topic: Citrus, With an Italian
Twist
·
Subir Chakraborty
Chemodynamics
Topic:
A New Indian Supplier of Synthetic Flavor Chemicals |
| 3:30
- 4:15 |
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John Cassens, US Sales Manager, Biovittoria
Ed Brown, Flavor Account Executive, EWB Sales
LLC
Topic: Luo Han Guo – The Eighth Century New
Sweetener
·
Speakers: John Cassens began his career
developing new products containing flavors for General Foods
(1959-66) and Nabisco (1966-69). He was Group Leader Flavor
Applications at FD&O (1969-72) followed by a career in flavor
sales at FM Corp (1972-1990) and BBA (1990-1996). John formed
Cassens Consulting in 1996. He is US Sales Manager for
Biovittoria (NZ); the producer of luo han powder at its
Guilin, China plant since 2004. John helped found the Flavor
Heritage Society in 2004 and was an IFT distinguished lecturer
on US Flavor History (2005-2007). John authored an article on
"flavorings" to the Oxford Encyclopedia of Food and Drink in
America (2004).
Ed. Brown has over 40 years in the Flavor
industry and has held Sales and Marketing positions with H.
Kohnstamm, IFF, FDO and Givaudan. Ed is a CSA Board Member
serving as Membership Chair and has been co-Chair of the
Roundtable since its inception. He has also served as Chair
of the LI, NY and Central NJ sections of the IFT.
·
Abstract: Luo Han Guo refers to the fruit of
Siraita grosvenorii,a member of the curcubitaceae gord
family. Knowledge of the fruit goes back to the Tang Dynasty
monks (13th Century). Fruit available in the US since 1941,
Luo Han Guo only grown in Guangxi Province in Southern China.
The Chinese people make a tea from fruit as a sweetener but
mostly as a decongestant (TCM) Active sweetening principals
are mogrosides which are tri -terpene glucosides. Mogroside 5
is the most sweet Biovittoria makes a hot water extract (tea)
from the whole fruit which is filtered and spray dried into a
powder (no carriers). The international regulations about the
use of luo han will be discussed. PureLo solutions and
beverage prototypes containing PureLo will be available for
tasting.
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4:15
- 5:00 |
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John C. Leffingwell, Leffingwell
and Associates
Topic: The New Flavor-Base 2010
·
Abstract: 2010 marks the 20th anniversary of the first
Flavor-Base Program. From a DOS program it has progressed
through Windows (now Version 7) & from about 1500 FEMA GRAS
materials to over 2500. With inclusion of flavor chemicals on
the 2009 Japanese Flavor List and the European Register List
over 4000 flavor chemicals are now included. The presentation
will demonstrate the program functionality both from the
flavorists point of view, but also for those involved in
regulatory aspects. |
| 5:00 -
5:30 |
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SFC
Membership Business Meeting |
| 5:30 -
6:30 |
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Cocktail
Hour (cash bar) |
| 6:30 |
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Dinner |
| 8:00 |
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After-Dinner
Speaker:
Devin G Peterson, Ph.D.
Associate Professor/Food Science and Nutrition, The
University of Minnesota
·
Topic:
Flavor-Ingredient Interactions: Opportunities for
Tailoring Flavor Delivery
·
Abstract: New mechanisms and discussion of
flavor-ingredient interactions in confections and foods will
be presented. In hard candy, flavor delivery was reported to
be, in part, controlled by interactions between different
flavor compounds themselves. Further insights into predicting
flavor compound-compound interactions based on molecular
structure will also be discussed. In other confectionary
products, such as chewing gum, the hydrophobicity models
log P or log cP have been historically used to
predict flavor delivery. A new mechanism of flavor release in
chewing gum, hemi-acetal reactions, will be reported. Lastly,
the concept of cooperativity will be discussed in relation to
aroma-starch interactions and further supported by
experimental evidence. Aroma-starch interactions have been
related to flavor fade during food storage. The overall
objective of the presentation is to further provide evidence
flavor-ingredient interactions offer an opportunity to control
the flavor performance of food/confectionary products. |
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Thursday,
March 11, 2010
10th Annual West Coast Flavor
Industry Forum
Joint meeting with The National Association of
Flavors and Food-Ingredient Systems (NAFFS),
and The Chemical Sources Association (CSA)
Crowne Plaza Anaheim Resort
12021 Harbor Blvd., Garden Grove (Anaheim), CA
714-867-5555
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This
exciting program begins at 9:30 am and offers multiple
networking opportunities in addition to timely
information (see program details below).
-
Click
here to
download the Program and Registration Form
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For hotel
reservations, members are advised to go to
www.expowest.com
for a list of hotels offering special rates.
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A travel discount has been
negotiated with Continental Airlines. Continental offers
discounts off published fares of 2 to 15 percent or zone
fares. Call your travel professional or Continental
Meeting Works at 800-468- 7022 for reservations. When
booking your reservation, please refer to Z-Code ZGRYand
Agreement Code A9PQHP. Or save an additional 3 percent
by booking your own reservation
here, by entering both the Z-code and
Agreement Code without a space (ZGRYA9PQHP) in the Offer
Code Box. Booking online avoids the $15 service fee
collected per ticket through MeetingWorks reservations
or any Continental Airlines ticketing facility.
|
 You can
also register to attend the
Natural Products Expo West,
that is taking place March 12-14 in the Anaheim
Convention Center. |
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9:15 am |
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Registration |
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9:30 - 1:00 |
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Program: |
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A Users Guide to Understanding Citrus Oil
Markets
or The Proper Use of Ouija Boards in Supply
Chain Management
Richard Pisano Jr.,
Executive Vice President and Treasurer of Citrus and
Allied Essences, Ltd. will provide insights to
understanding the factors that determine the markets for
orange, lemon, lime and grapefruit oils. Richard Jr. has
been purchasing and selling these essential oils for 27
years. His family company, Citrus and Allied Essences
Ltd., has been processing and trading citrus oils for
almost 80 years.
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Connecting Your Taste for Umami - Learn More
About that Fifth Flavor
Dave Adams,
President, and Becky Adams, Vice President of
Savoury Systems International will explore the world of
umami, and try to answer all the questions you may have
as a formulator to help you add this delicious flavor
into all of your food project applications. Don’t be
afraid to delve into questions of how we know about it,
what it tastes like, why is it criticized and why is it
loved at the same time. Attendees will learn how taste
is not as simple as they thought it might be and how
umami flavors can be added, enhanced, and combined with
various other flavor combinations in order to reach an
end goal of delicious and nutritious. From its humble
discovery with technological understandings and
misunderstandings, to the growing trend of enhancing
this sense which you have tasted every day since birth,
Adams will take a stab at uncovering the love/hate
relationship that society has had with UMAMI, as well as
actions you can take to make your creations more
appetizing and nourishing at the same time.
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The Myths and Mysteries of Mint
Greg Biza, Vice President and Technical Director
for I.P. Callison & Sons will provide innovative insight
on mint oils, their varietal types and explore the
differences and uses of each.
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Soda Pop Stop Spiel-n-Sample
John Nese of
Galco’s Soda Pop Stop will give a brief talk on the
history of soda pop, his favorite flavors, the
importance and varying types of carbonation and will
answer questions submitted by flavorists from the
perspective of a lifelong flavor enthusiast. (Please
submit questions to
tony.moore@mac.com) Nese is a passionate enthusiast
and retailer with much historical knowledge, but is not
a chemist or regulatory specialist. This is intended to
be a fun, entertaining and informative talk from the
perspective of the folks we create for. A free “Soda
Sampling” sponsored by Flavor Producers Inc .will follow
with fun, weird and unique sodas from Galco’s Soda Pop
Stop. Click
here for John Nese's fun video.
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1:00 - 2:30 |
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Networking Lunch & Dessert Bar
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-
Right-click
here to download the Meeting Notice
-
Right-click
here
to download the Response Form
- Right-click
here to download the
Corporate Sponsorship Form
|
| 10:30
- 12:30 |
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SFC Board of
Directors Meeting |
| 12:30
- 2:30 |
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SFC Board of
Directors and Committee Chairpersons Meeting |
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11:00 - 1:30 |
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CSA Board Meeting |
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2:30 - 4:00 |
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CSA Technical Meeting:
· Fred Kritzer
and Rich Winter, Symrise
· Phillipe Mottay,
Brechbuhler, Inc. |
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4:00-5:00 |
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SFC Membership Business Meeting |
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5:00-5:30 |
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Stephen
Nilsen
Perfumer, Givaudan Fine Fragrances
·
Topic:
Synaesthesia for Everyone!
·
Speaker: See
below for Stephen's bio. |
|
5:30-6:00 |
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Marie
Wright
Flavor Creation Manager - Global
Accounts, International Flavors & Fragrances
·
Topic:
Les Provocateurs des Goûts
·
Abstract: Flavorists are the worlds best taste
experts. We hold in our hands a powerful and provocative
skill. We have the ability, like no other, to captivate
emotion and create memory tastes. We are the perfumers of
taste! In Marie’s talk “Les Provocateurs des Goûts”, we will
explore the world of perfumery and find out how their secrets
can be even more powerful in flavors than in their own
perfumes! We will understand how we can mimic the structure
of a perfume in our flavors to create a complete experience.
We will also steal the ideas of “bloom” and “substantivity”
and find out how these two concepts can impact our creations
to make tastes that people love!
·
Speaker: See below for Marie's bio. |
|
6:00-7:30 |
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Extended
networking Cocktail Hour with open Bar.
Includes 2 carving
and pasta stations, and several hot and cold options. |
| 7:30 |
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Panel Discussion,
involving 5 expert panelists from the Flavor & Perfume
industries:
Felix Buccelatto, President, Custom Essence Inc.
Stephen Nilsen, Perfumer, Givaudan
Fine Fragrances
Marie Wright, Flavor Creation Manager - Global
Accounts, IFF
Bipin Khara, Senior Flavorist, Firmenich
Perfumer, TBD
·
Panelists:
Felix Buccellato is
Perfumer and President of Custom Essence Inc.
Felix began his career as a Laboratory Technician at IFF in
1965 in Research. After 1 year there he left for an exciting 2
year period to work for NASA at Cape Kennedy on the Apollo
project from 1966 to 1968. He then rejoined International
Flavors & Fragrance in their Research & Development which led
to a position on the Fragrance as well as Flavor evaluation
teams. While working towards his degree in chemistry he
developed expertise in natural product chemistry, isolation,
identification and subsequent reconstitution of natural
products. This valuable experience led to a position in
perfumery. In 1976 he joined Alpine Aromatics as a perfumer
until founding of Custom Essence Inc. in 1981. Felix is a
frequent author of Perfumery and Flavor chemistry related
articles for Perfumer & Flavorist, Drug & Cosmetic and
American Chemical Society Publications. He has recently
written a chapter on "The Use of Citrus Products in Perfumes"
with Dr. Giovanni Dugo from the University of Messina, Italy.
In August 2001, awarded a patent on an innovative fragrance
delivery system. He is a frequent speaker at industry meetings
on perfumery and flavor applications. Most notably at the
International Perfumery Congress, Society of Cosmetic Chemists
regional meetings and at the New York Botanical Gardens on
various occasions. At the International Perfumery Congress,
held in Orlando Florida in 1984, he received the "Golden
Blotter Award" for first place in a competitive smelling
competition where the objective was to identify 60 unknown
materials. He is a member of the American Chemical Society,
American Society of Perfumers since 1980, and a certified
member of the Society of Flavor Chemists as well as Past
President of the American Society of Perfumers 1986 - 1987. In
1997 he was given the William P. Lambert award for his
contributions to the American Society of Perfumers. Currently
Felix is a member of the Editorial Advisory Board for Perfumer
& Flavorist Magazine.
Stephen Nilsen was born in Washington State
and raised outside of Washington DC, Stephen attended the
Georgia Institute of Technology in Atlanta where he earned a
BS degree in Chemical Engineering. He then attended Stanford
University in Palo Alto, earning his PhD in Chemical
Engineering with a specialization in the chemical physics of
disperse systems in 1996. Stephen began his career training as
a Flavorist with Procter & Gamble in 1996. He continued to
work for Procter & Gamble until 2001, when he left his
position as a Senior Flavorist to follow his passion for
fragrance. Stephen began his exciting career in perfumery when
he joined the Manhattan office of Quest International in 2001.
Marie Wright, Flavor Creation Manager -
Global Accounts, International Flavors & Fragrances, believes
that flavor creation is artistry rather than science, and that
perfection in art is truly challenging. Her inspirations are
Monet, Matisse, BCBG, Tanqueray and Tonic, Sainte Rosseline,
the bowl at Breckenridge, Harrison Stickle, and the Jungfrau.
She has explored the globe, relishing any exquisite fare that
chanced to pass her lips. Marie graduated with a first class
honors degree in chemistry with food science from Kings
College, London University, UK. She advanced to Senior
Flavorist at Bush Boake Allen in the UK, targeting key
accounts in Europe and Asia. Marie moved to the US in 1995
and now supports creative development for IFF global
accounts. She currently resides in Princeton, NJ.
Bipin Khara, Senior Flavorist at
Firmenich, was born and raised in India where he earned B. S.
degree in Pharmacy. In those days in pharmacy school, they
taught an old fashioned curriculum with major emphasis on
Pharmacognosy (everything in the plant kingdom which grows
over and under the ground). Most of those naturals, which he
studied for medicinal use, are also used as natural
ingredients for the creation of flavors. He has worked 34
years as a Flavorist, the last 13 years at Firmenich, as a
Senior Flavorist and currently in the beverage division. Prior
to Firmenich, he worked for IFF, Kraft and General Foods, and
ITC. Bipin strongly believes in passion and artistry in flavor
creations. He is very customer-centric and will do anything in
his power to please the client. He openly says: "if it were
not for the clients, I would not be here." |
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Lodging: |
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Holiday
Inn Totowa
973-785-9000
$89/night - Includes
Complimentary Cocktail and Hot Buffet Breakfast
(mention
the meeting to get the speciel rate) |
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Transportation: |
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Shuttle will be
provided to and from the Holiday Inn hotel to the Valley
Regency.
Car Service from Newark Airport: Crestview
Limousine 973-343-8359, John Kelly. |
Featuring a
Silent Auction to benefit the SFC Scholarship Fund
and the Red Cross relief efforts in Haiti.
|
- Click
here to download the Meeting Notice
-
Click
here
to download the Response Form
- Click
here to download the
Corporate Sponsorship Form
- Click
here to download the
Silent Auction Flyer
|
| 10:00
- 11:30 |
|
SFC Board of
Directors Meeting |
| 11:30
- 1:00 |
|
SFC Board of
Directors and Committee Chairpersons Meeting |
|
1:00 - 2:45 |
|
Chemical Sources Association Business and Technical Meeting:
· Dr. Steven
Pringle, Frutarom, "Savor the Flavor - New
and Old"
· Izzy Heller,
Bedoukian, "Five New FEMA Materials" |
|
4:00-5:00 |
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SFC Membership Business Meeting |
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3:00-4:50 |
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SFC Educational
Program:
· Richard F. Heinz
Flavor
Knowledge Systems Inc. (FKS)
Topic: Flavor Creator™ 4.0
· T.B.D. |
| 5:00 -
5:30 |
|
SFC
Membership Business Meeting
Silent
Auction, benefiting the SFC Scholarship Fund and the
Relief Efforts in Haiti |
| 5:30 -
6:30 |
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Cocktail
Hour (cash bar) |
| 6:30 |
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Dinner |
|
7:30 |
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After-Dinner
Speaker:
Dr. Luther Leake
Senior Member, Global Application Technologies,
Givaudan Flavor Corp.
·
Topic:
Taste Trek Program: A World of Science and Inspiration |
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Hotel reservations can be made by calling the hotel
directly at (859)-586-0166 or on-line at
www.marriott.com.
A block of rooms will be available at the discounted
rate of $129 per night, plus tax. |
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Thursday,
May 13, 2010
Annual
Meeting
Sheraton Hotel, Newark International Airport,
128 Frontage Road, Newark, New Jersey
-
Click
here to
download the Meeting Notice
-
Click
here to
download the Response Form
- Click
here to download the
Corporate Sponsorship Form
|
| 10:00
- 11:30 |
|
SFC
Board of Directors Meeting |
| 11:30
– 1:00 |
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SFC
Board of Directors and Committee Chairpersons Meeting |
| 10:00
- 4:30 |
|
Chemical
Sources Association Roundtable:
Interactive sensory sessions and demonstrations by up to 25
vendors to the flavor and fragrance industry. Lunch is
included. Visit the CSA
website for additional information and registration details. |
| 4:45
- 5:30 |
|
SFC
Membership Annual Meeting and Election of Officers:
The following candidates have been nominated:
·
Stephen Ruocco for
President
·
Aaron Graham for
Vice-President
·
Hedy Kulka for Secretary
Jack Fastag will become Chairperson of the Board.
Gary Raab will serve his second term as Treasurer. |
| 5:30
- 6:30 |
|
Cocktail
Hour (Cash Bar) |
| 6:30 |
|
Dinner
with presentation of 25- & 50-Year Anniversary Awards to:
·
Deborah Kennison
·
Eileen T. Huth
·
Margaret Johnson
·
Keith Sharrow
·
Eugene S. Buday, past President
·
William J. Downey, past President
·
Paul Samulenas, past President
·
Robert Schinnagel |
| 8:00 |
|
Presentation of
the first Jogue Inc. Scholarship Award
and
Presentation of
the Golden Blotter Award to Dennis
Kucharczyk
by Ken Kraut |
Hotel reservations can be made by calling
the hotel directly at 973-690-5500 or 1-866-716-8115 |
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Monday,
July 19, 2010
IFT Breakfast Meeting
Hilton Chicago Hotel, Chicago, Illinois
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7:30
am - 9:00 am |
IFT Breakfast Meeting |
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After-Breakfast
speaker:
Jackie Simmons
· Topic:
"Safe products mean never having to say you’re sorry"
· Abstract:
Jackie will answer these questions in her presentation:
What is your role as a flavor chemist in making a safe
product?
How do you know which chemicals are safe to use as
ingredients?
Does FEMA GRAS always mean “safe”?
What
information should you review on an MSDS?
What is a
Technical Guidance Document?
· Speaker:
Jackie Simmons has combined her two areas of expertise —
environmental law and international business transactions — to
assist clients in their product-related environmental
compliance issues and their business strategies globally.
Recently, she has been involved in several product safety,
chemical-related issues such as the removal of diacetyl from
microwave popcorn and the identification and review of the
safety of flavoring substitutes. Jackie also advises
businesses on international environment laws that affect their
manufacturing plants and products, including RoHS
restrictions, WEEE laws and REACH regulations in the EU. More
importantly, she assists clients in avoiding product recalls
by structuring a quality assurance program that helps to avoid
problems before they occur. |
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with site questions.
