Monday, November 16
New & Unique Flavor Ingredient Tasting Session
Moderator: Judith Michalski, Senior Flavorist, abelei flavors
Monday, November 16 9:00–9:35am
An interactive presentation, held both days, features a panel tasting/smelling session of novel flavor materials with audience participation. Materials featured will include Veratraldehyde natural (FEMA# 3109), 2-Acetylpyrazine natural (FEMA# 3126), gamma-Decalactone natural (FEMA# 2360), Ethyl vanillin natural (FEMA# 2464) and Immortelle absolute Helichrysum augustifolium (FEMA# 2592).
Liking is Not Enough: Forecasting NPD Sensorial Success
Speaker: Barbara Busch, Founder, SENSANALYSIS
Monday, November 16 9:35–10:15am
The low success rate of new product development (NPD) shows that too few products perform as expected. To increase market success, development teams can establish a crucial linchpin between sensory science and market research by giving consumers a say at the development stage. By illuminating consumers’ sensorial perceptions and expectations early on in the process, NPD concepts and products can be aligned to meet them and therefore improve success rates.
During her presentation, Barbara Busch will showcase a study in which the failure/success of a product could be forecasted by testing consumers’ sensorial pack expectations against the actual product perception.
New Insights: Sweet Taste Mechanisms
Speaker: Robert Margolskee, Director and President, Monell Chemical Senses Center
Monday, November 16 10:30–11:30am
Why do people prefer the taste of sugars over sweeteners? There may be an answer. The detection of sugars and non-caloric sweeteners begins in specialized taste bud cells in the tongue. Robert Margolskee will share recent studies that indicate that different receptor signaling pathways underlie the detection of sweeteners vs. sugars.
The T1R2/T1R3 sweet taste receptor detects and responds to all kinds of sweet substances, but in the absence of that receptor, there is a second pathway that responds only to sugars. New results indicate that this second pathway may be responsible for the unique, highly preferred taste of sugars over sweeteners.
Renessenz Sponsor Session: Impact of Sensory Ingredients on Flavor
Speaker: Isabella Campbell, Director, Sensory Ingredients, Renessenz
Monday, November 16 11:30–11:45am
Interactions Between Aroma and Taste: Are Tastes and Smells Interchangeable?
Speaker: Paul Wise, Associate Member, Monell Chemical Senses Center
Monday, November 16 1:30–2:15pm
How do sweet and bitter aromas interact with sweet and bitter tastes? Recent research has clarified the taste-smell interactions in the brain. Signals from taste receptor cells interact in the brain with signals from olfactory neurons. These interactions between taste and smell are important for the perception of flavor. Paul Wise will discuss ideas regarding flavor interaction and present original data on how “sweet” and “bitter” aromas interact with sweet and bitter tastes.
Robertet Sponsor Session: Rediscovering Botanicals—The Bitter Orange Tree
Speaker: Arnaud Adrian, Vice President of Ingredient Sales, Robertet
Monday, November 16 2:15–2:30pm
In this engaging and interactive presentation, Arnaud Adrian will tell a uniquely personal story behind the ingredients harvested from the bitter orange tree. This Mediterranean-inspired presentation will showcase both traditional and modern-day applications of several ingredients derived from the bitter orange tree.
New Dimensions in Heat Delivery
Speaker: Polly Barrett, Director of Product Applications and Sensory Sciences, Kalsec, Inc.
Monday, November 16 2:30–3:15pm
Heat is more than a one-size-fits-all chili pepper. Food manufacturers are looking for creative ways to differentiate their products while meeting specific labeling, nutritional and economic requirements. As consumer desire increases for food and beverages with more complex and varied heat profiles, the array of innovative heat management tools is expanding to meet this need.
This session focuses on how the human body responds to pungency, sources of spiciness and novel ways to add dimension to food using heat. Technical information will include techniques to improve consistency during manufacturing and how to measure pungency. Hands-on sampling will include a trigeminal nerve demonstration and a comparison of heat in different food matrices.
Firmenich Sponsor Session: Naturome
Speaker: Fred Keifer, Director of Sales Americas, Firmenich
Monday, November 16 3:15–3:30pm
New Materials & Managing Your Manager
Speaker: John Wright, Consulting Flavor Chemist
Monday, November 16 3:30–4:10pm
This is a two-part presentation. The first part is a tasting/smelling session of interesting materials with a discussion of their application in flavors; the second half will focus on how teams and organizations can be structured to optimize flavor and product development processes.
Rebooting Creativity for Flavor Development
Speaker: Marie Wright, Vice President and Chief Global Flavorist, ADM / WILD Flavors and Specialty Ingredients
Monday, November 16 4:30–5:30pm
The flavor industry describes itself as creative and innovative. Before the 1990s, that was probably an accurate description, but as the business model has changed, so has the surrounding atmosphere.
This session will commence with a brief talk on creativity, with tips on how to foster a creative environment while thriving in today’s business environment. It will explore the idea of creative confidence, the creative process and what is needed to inject creativity back into the flavor industry. This will be followed by a fun-filled, team-building, competitive and creative exercise—with the goal of producing the "Taste of Flavorcon" in cocktail form! In essence, this will be an exercise in collaboration, creativity and design.
Tuesday, November 17
Computational Creativity: The Science of Chef Watson & Flavorcon
Speaker: Krishna Ratakonda, Fellow & Member, IBM Academy of Technology
Tuesday, November 17 9:15–10:15am
In his Flavorcon presentation, IBM Fellow and Research Lead Krishna Ratakonda will discuss the role of big data in boosting creativity while offering examples of Chef Watson’s innovations and commercial applications in the flavor industry. IBM's Cognitive Cooking project scanned millions of recipes, chemical composition and taste profiles of ingredients, extracted the information and analyzed the connections among recipes, ingredients and psychophysical aspects of flavor perception. To date, Cognitive Cooking has led to a food truck featuring Chef Watson’s own recipes, an app and a book.
Natural Advantage Sponsor Session: Natural Flavoring Materials for Every Flavor End User
Speaker: Bob Kleinhenz, President, Natural Advantage
Tuesday, November 17 10:15–10:30am
For almost 20 years, Natural Advantage has been a global leader in supplying natural Kosher flavor ingredients for the food, beverage and flavor industries. Technology and R&D driven, Natural Advantage features a wide ranging line of products, including specialty items as well as many of the more commonly used flavoring materials, covering almost every potential flavor end-use type. Learn more about who we are, what we do and where we are going in this informative session.
New & Unique Flavor Ingredient Tasting Session
Moderator: Judith Michalski, Senior Flavorist, abelei flavors
Tuesday, November 17 10:30–10:50am
An interactive presentation, held both days, features a panel tasting/smelling session of novel flavor materials with audience participation. Materials featured will include 3-(Methylthio) decanal (FEMA# 4734), 2-pentyl thiophene (FEMA# 4387), 1-(2-furfurylthio) propanone (FEMA# 4676) and ethyl-4,7-octadienoate (FEMA# 3682).
Marine Protein Hydrolysate: New Territory in Delivering Taste and Nutrition
Speaker: Giovanni Battistini, Vice President, Global Innovation Discovery – Flavors, Firmenich
Tuesday, November 17 10:50–11:30am
A discussion of new territory in delivering taste and nutrition by leveraging strong expertise in seafood and flavors. Marine protein hydrolysates (MPH), or marine peptides, represent the new frontier in the delivery of high nutritional value from sustainable sources. Emerging science is showing how MPH, in very low concentrations, can complement whey proteins to enhance their nutritional value and functionality—as well as effectively manage post-prandial glycemic index, support muscle growth and recovery, and even improve and prolong satiety.
Clean Label: Impact and Implications for Flavors
Speaker: Joanna Clifton, Market Analyst, Global Account Manager, Innova Market Insights
Tuesday, November 17 1:30–2:30pm
Clean label is the most important trend driving new product development today. It has evolved over the past eight years from a drive by retailers for more simplicity to consumer-driven demand for much more transparency. Innova Market Insights has named "From Clean to Clear Label" as the number one trend for 2015. This presentation will cover the latest aspects of clean/clear label and highlight the impact and role of flavors.
Propanediol: A Novel, Naturally Derived Carrier for Flavors and Extracts
Speaker: Steve Hurff, Vice President of Marketing & Sales, DuPont Tate & Lyle Bio Products
Tuesday, November 17 2:45–3:05pm
Naturally-derived propanediol, an alternative to petroleum-based propylene glycol and glycerin, can be used as a carrier for flavors and extracts. This presentation will report findings on various technical studies showing the performance of propanediol as a flavor carrier, including its solubility properties, preservative efficacy and flavor enhancement of some types of flavor chemicals. Propanediol is s-GRAS from the U.S. FDA, FEMA GRAS-approved and meets the quality specifications of USP-FCC and USP-NF. It is certified 100% bio-based by the USDA.
The Development of Meat and Savory Flavoring Systems
Speaker: Dolf DeRovira, President and CEO, Flavor Dynamics, Inc.
Tuesday, November 17 3:10–4:10pm
Savory flavors and seasonings represent a market of more than $8.6 billion, according to market data company RTS. This segment's significant growth is due to increased consumer demand for convenient food and drink products. Ready meals, cooking sauces and snacks—including sandwiches and savory bites—all require savory flavors. In addition, there has been a growing trend for stronger and more complex flavors as well as the emergence of savory flavors in traditionally sweet product categories.
This session will explore all aspects of meat and savory flavoring systems from a legislative, food safety, technical and creative perspective. DeRovira will discuss the ingredients, microbiological considerations and labeling of these flavor types: meat, dairy and seafood. The Maillard reaction will be reviewed and some of the chemistry will be considered.
All sponsors, sessions, speakers, times and locations are subject to change without notice.