Ingredient Insights, Citrus, Food Science,
Leading-edge Research and More:
a Flavorcon 2013 Preview
Upcoming event explores the intersections of flavor,
food science and product development.
Taking place November 18–19 at the Borgata Hotel Casino & Spa in Atlantic City, New Jersey, Flavorcon ( www.flavorcon.com) unites flavor and food science by
delivering technical and marketing information in an intensive,
interactive environment, and providing practical takeaways for
you to share with your teams.
In addition to education, the event will feature numerous
networking opportunities, including a Cocktail Reception &
Networking Dinner on Sunday, November 17 sponsored by
the Society of Flavor Chemists, Chemical Sources Association,
National Association of Flavors & Food-Ingredient Systems,
and Women in Flavor & Fragrance Commerce. Details can be
found at www.flavorcon.com/events/.
Flavorcon will explore recent innovations in flavor materials,
including aromatic chemicals, taste-active compounds, sensates and more.
Judith Michalski, partnering with the Chemical Sources
Association, will lead a tasting and smelling panel session, offering attendees an opportunity to sample newly GRAS’d and
unusual materials, and receive insights into their potential
John Wright will bring his P&F “Flavor
Bites” column to Flavorcon, offering a
live presentation on unique, and sometimes surprising, applications of flavor
An interactive panel, including
Richard Burlingame (Allylix), Pascal
Experts, including Bruce Bryant, (Monell Chemical Senses
Center), Melanie Croce (Symrise), Rudy Fritsch (Chromocell)
and Donald Karanewsky (Senomyx), will discuss the science
and application of taste-active compounds,
including sweet and salt enhancement, sour
agents, bitter blockers and umami boosters.
In addition to offering tasting samples during
this interactive session, speakers will address
the customer needs and technologies driving
ingredient development and application in
this area, the range of materials available and
effects that can be achieved, application of
these materials in flavor and food systems, and
future advances in taste-active compounds.
During an interactive tasting and discussion session, experts, including Brian
Byrne (Natural Advantage), Martin Gurney
(Symrise), Shane McDonald (Kalsec) and
Steve Pringle (Renessenz), will speak about
the science and application of tingling,
cooling, warming, burning, numbing,
astringency and mouthfeel agents in
flavors and food systems. The conversation
will cover the customer needs and technologies driving ingredient development and
Judith Michalski (Bell
Flavors & Fragrances).