Flavorcon Highlights: Unusual Flavor
Ingredients, Biotech and More
The debut of P&F ’s two-day flavor conference in New Jersey engaged all of the senses.
More than 350 attendees from the flavor and consumer product industries gained technical and sensory insights during the debut of Flavorcon (www.
flavorcon.com), which was presented by Perfumer & Flavorist
( www.perfumerflavorist.com) and held at the Borgata Hotel
Casino & Spa in Atlantic City, New Jersey, on Nov. 18-19, 2013.
After P&F’s Editor in Chief, Jeb Gleason-Allured, officially
welcomed the attendees and guest speakers, the first session of
the two-day conference began with an interactive tasting panel
on new and unusual flavor ingredients. Read more about the
session led by Judith Michalski on page 50.
“Flavor Bites” Brought to Life
John Wright, author of P&F’s “Flavor Bites” column, offered
strategies for flavorists, such as the benefits of working in boxes
of product category groups, flavor types and specific geographical markets, as well as radical innovation (page 20). He illustrated
entrepreneurial methodology, notably his flavor-oriented version
of “pirate” solutions, which is a nod to Steve Job’s methodology
at Apple Inc. True to its name, the session also included an
evaluation of a number of flavor ingredients on blotters, including rose oxide, nerol oxide, dec-9-en-2-one, cis-6-nonenol and
Robert Sobel, vice president of research, quality and innovation
at FONA, talked about the merits of flavor encapsulation, which
was defined as the process of enclosing a flavoring ingredient
within a layer of coating or a shell by chemical or physical processes. Encapsulation’s benefits included flavor retention, staving
off flavor degradation and enhanced product performance.
Sobel, in offering examples of commercial applications that use
microencapsulated flavor, spoke about an ice cream that changes
its flavor profile from vanilla to cherry as it is consumed. The
application uses a lipid-encapsulated cherry flavor that releases
when exposed to body heat. Sobel also talked about flavor-changing chewing gum and how one can use different forms of
microencapsulation to vary flavor release. He also noted the most
common flavor change occurs between contrasting flavors such
as berry and mint. For instance, he discussed Dentyne Ice Cool
Frosta with its alternating burst of sweetness (aspartame) and a
cooling sensation (polypols) and mint flavor.
Sobel explained that the timed release of the cooling sensation of menthol or heating sensation of cinnamic aldehyde is
created by coating small (0.5 micron) particles with gum, wax,
or other water-insoluble substances. Other applications included
Sipahh Strawsb, which offers flavor delivery though a straw and
Gerard Mosciano offered his perspective on a flavor material (center) as
(from left) Mike Fasano (David Michael & Co.), Cyndie Lipka (Bell), Robert Pan
(Symrise) and Alpa Roman (FFS) looked on.
Robert Sobel (FONA) spoke about flavor encapsulation at Flavorcon.
Adam Schreier (foreground; Kerry Ingredients & Flavours) offered the audience
a sampling of his culinary creations; Harshad Patel (also Kerry) spoke leading up
to Schreier’s presentation.
aDentyne is a registered trademark of Mondelez International
bSipahh Straws is a trademark of Unistraw International Limited.