11th Annual West Coast Flavor Industry Forum
March 10, 2011 - 9:30 a.m. to 2:30 p.m.
Crowne Plaza Anaheim Resort
12021 Harbor Blvd., Garden Grove (Anaheim), CA Phone: 714-867-5555
This exciting program begins at 9:30 a.m. and offers multiple networking opportunities in addition to timely information.
9 a.m. Registration & Continental Breakfast
9:30 a.m.-1 p.m. Program
1 p.m.-2:30 p.m. Networking Lunch & Dessert Bar
Meeting Consumers’ Desire for Natural
John Mwangi, Ph.D. Nestle’s Scientific & Regulatory Affairs will talk about consumers’ desire for more “natural” products. What does natural mean to them? How might “natural” be used in the flavors industry to support these needs? In actual fact, consumer focus is increasingly on ensuring products are “less artificial” vs. achieving the ideal natural. Consumers are looking for ingredients they recognize. Processing is not something consumers wish to know about. How can flavor suppliers, flavor chemists and product developers understand the emerging and evolving needs of consumer products companies?
Natural Flavoring LawsundefinedWhere Are They Headed?
John Hallagan, General Counsel for the Flavor & Extract Manufacturers Association, will cover changes to U.S. natural flavoring laws, the differences between U.S. and EU natural flavoring laws, and how upcoming harmonization of ingredients could affect flavorists. You can’t afford to miss this in-depth presentation on the latest regulations impacting the industry!
Organic and Organic Compliant/Compatible Flavors
Gwendolyn Wyard, Processing Program Technical Specialist for Oregon Tilth, will share her knowledge and discuss certified organic flavors, organic compliant or compatible flavors and the ingredients used within them. Wyard will also be available to answer questions during a moderated panel discussion and Q&A. Wyard has been actively working in the organic industry for 15 years and holds a degree in Fermentation Science from Oregon State University. She currently works with over 600 certified processors throughout the U.S. and internationally, assisting clients through the certification process and reviewing their operations for compliance with the National Organic Regulations.
Open Panel Q&A
Tony Moore, Chief Flavorist at Flavor Producers, will moderate the panel and provide a voice from the flavor chemist’ perspective. Attendees are encouraged to submit questions in advance to email@example.com. Questions will also be taken from the floor.
For hotel reservations, members are advised to go to www.expowest.com and use the ExpoWest block. That block is filling up fast, so reservations should be made as soon as possible.
For those traveling by air, a travel discount has been negotiated with Continental Airlines. Continental offers discounts off published fares of 2 percent to 10 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 ZJSN and Agreement Code 484613. Or save an additional 3 percent by booking your own reservation here by entering both the Z-code and Agreement Code without a space (ZJSN484613) in the Offer Code Box. Booking online avoids the $20 service fee collected per ticket through MeetingWorks reservations or any Continental Airlines ticketing facility.
No refunds for cancellations after March 4.
CSA/SFC members: If you did not receive your member code for registration, please contact the NAFFS Office
NAFFS would like to thank the following corporate sponsors:
Allen Flavors, Inc.
Cargill Flavor Systems
Citrus and Allied Esences, Ltd.
Flavor & Fragrance Specialties
Foote & Jenks
GSB Flavor Creators
Global Essence, Inc.
Metarom Neotech Inc
Mission Flavors & Fragrances
Dessert Bar Sponsored by Flavor Producers