97th ANNUAL NAFFS CONVENTION
October 23-26, 2014
The Resort at Longboat Key Club
Longboat Key, Fla.
Reality Check – Food Safety
How Flavor & Ingredient Companies are Addressing Customers’ New Food Safety Requirements
Join NAFFS at its 97th Annual Convention where a panel of industry leaders will explore the many regulatory challenges facing our industry today: labeling, “intended use” restrictions, GHS sample label requirements, natural, organic, GMO, FSMA, plant tours, audits, country-specific regulations and global standards.
The program also features interactive presentations:
“A Novel Look at the Synergistic Effects of Ingredients in Flavors”
“The Chemistry of Cocktails”
“Flavorful Trends - Chef Presentation & Tastings”
Featuring Presentations & Panel Discussions by:
John Wright, Flavorist
Chef Gary Patterson, McCormick & Co.
Steve Pearce, Omega Ingredients
Mike Bloom, Flavor & Fragrance Specialties
Steve Somers, Vigon International
Henry Sethness, Sethness Products Company
Craig Hagelin, Frutarom USA
Joe Piazza, Comax Flavors
Ken Bickerton, CIH, CSP, PHASE Associates, LLC
William Brugger, Ph.D, Global Directions
Patrick McNamara, Scarinci & Hollenbeck
Thursday, October 23
2:30 – 4 p.m. Registration
4 p.m. Board of Directors meeting
6:30 p.m. Welcome reception
Friday, October 24
7:30 a.m. Breakfast
8:30 a.m. – 12:30 p.m.
- Industry-Specific Legal & Regulatory Update
- Workplace Safety Compliance – Will YOU Be Ready?
- Automating Compliance – Your Key to Survival
- You Want What?? Addressing Your Customers’ New Food Safety & Clean Labeling Requirements
12:30-1:30 Lunch on the Beach!
1:30-4:30 p.m. Fishing Trip (optional activity)
6:30 p.m. Networking Reception
Saturday, October 25
8:00 a.m. Breakfast
8:45 a.m. General membership meeting
9:00 a.m. –
Noon Education Sessions:
- Workshop: A Perfect Storm
- Shake It Up – The Chemistry of Cocktails
- Tastes of Tomorrow – A Global Look (and Taste) of Emerging Flavor Trends
12 Noon Golfers’ Luncheon (must be registered for golf)
1 p.m. Golf Outing (optional activity) – Islandside Golf Course
Registration includes two-day seminar program, 3 networking receptions, Friday and Saturday breakfasts, expanded Friday program with lunch, and Saturday night dinner.
A travel discount has been negotiated with United Airlines. United offers discounts off published fares of 2 percent to 10 percent or zone fares. To save an additional 3 percent, book online at www.united.com and enter your Offer Code ZSXK243773 in the Offer Code Box when searching for your flights. Booking online avoids the $25 service fee collected per ticket through United Meetings Reservations. If booking through a travel professional or United Meetings at 800-426-1122, please refer to Z-Code ZSXK and Agreement Code 243773. Attendees from outside the United States may also request a reservation via e-mail at email@example.com.
A discount has been arranged with Dollar. Call 1-800-800-4000 or visit www.dollar.com and refer to Corporate Discount # CC1040. Please note: this corporate discount code can be used nationwide throughout the year for all your car rental needs.
Escape to the Resort at Longboat Key Club – a AAA Four-Diamond, beachfront, full-service resort which has been home to the NAFFS Convention for many years. Whether you like to relax on the private, white-sand beaches, or be challenged by the resort’s 45 holes of championship golf, you will certainly enjoy this tropical paradise.
The Resort at Longboat Key Club is offering special rates to NAFFS convention attendees. Rates are $255 for a beach-view room, $255 for a lagoon-view junior suite, $275 for a beach-view junior suite; $400 for a beach-view 1-bedroom suite and $430 for a beach-view 2-bedroom suite and $465 for a beach-view deluxe 2-bedroom suite. Call 800-237-8821 Ext. 7765 to reserve your room.
The presentations, meetings and interaction with others in the industry make the convention a great way to get the most out of your NAFFS membership. We hope to see everyone there. If you have any questions on the NAFFS Convention, please contact the NAFFS office.