Monday, November 18
Panel: New & Unusual Flavor Ingredient Tasting
Moderator: Judith Michalski, Senior Flavorist, Bell Flavors & Fragrances, Inc.
Panelists: Deborah Barber, Senior Scientist and Flavorist, Kraft Foods - Flavor Research
Christine Daley, Owner and President, AromaLink, LLC
Mike Fasano, Director of Vanilla Technology, David Michael & Co.
Cyndie Lipka, Senior Flavor Chemist, Bell Flavors & Fragrances, Inc.
Gerard Mosciano, Consulting Flavor Chemist
Robert Pan, Senior Flavor Chemist, Bell Flavors & Fragrances, Inc.
Alpa Roman, Senior Flavor Chemist, Flavor & Fragrance Specialties Inc. (FFS)
Monday, November 18 9:15–10:15am
Judith Michalski, partnering with the Chemical Sources Association, will lead a tasting and smelling panel session for Flavorcon attendees, offering attendees an opportunity to sample newly GRAS'd and unusual materials, and receive insights into their potential application.
Flavor Bites: Applying Flavor Materials for Unique Effects
Speaker: John Wright, Independent Flavorist and Author
Monday, November 18 10:30–11:30am
John Wright will bring his "Flavor Bites" column to Flavorcon, offering a live presentation on unique, and sometimes surprising, applications of flavor materials.
Renessenz Sponsor Session: Infinite Sensations
Monday, November 18 11:30–11:45am
The use of physiological coolants to impart freshness in applications outside of traditional mint flavors, as well as the launch of a new, longer lasting coolant
Speaker: Robert Sobel, PhD, Vice President – Research, Quality & Innovation, FONA
Monday, November 18 12:15–12:45pm
Practical insights into the science and application of flavor encapsulation for controlled flavor delivery.
Panel: Biotech and the Flavorist’s Palette
Moderator: David Bowen, Manager, Citrus Flavor Creation, Global Citrus Centre, Firmenich
Panelists: Richard Burlingame, PhD, Vice President, Research and Development, Allylix
Pascal Longchamp, PhD, Chief Business Officer, Evolva
Reshma Shetty, PhD, Co-Founder, Ginkgo BioWorks, Inc.
Peter van der Schaft, PhD, Technical Director, Axxence Aromatic GmbH
Monday, November 18 1:30–2:30pm
This interactive panel discussion will connect the science and application of biotech-derived ingredients and their effect on ingredient availability and the flavorist's palette. In addition to offering tasting/smelling samples for attendees, experts will discuss:
- What technologies are fueling the transition of some materials to biotech solutions
- Technical/supply advantages of biotech-derived flavor ingredients
- What types of materials are already being produced
- What types of materials might be produced in the future
Firmenich Sponsor Session: Inspiration to Innovation: Trends and New Product Development
Speaker: Mikel Cirkus, Global Director of Conceptual Design, Firmenich Flavors
Monday, November 18 2:30–2:45pm
Panel: Applied Taste-active Compounds
Moderator: Jeb Gleason-Allured, Editor in Chief, Perfumer & Flavorist Magazine
Panelists: Riccardo Accolla, PhD, Director Discovery Health & Nutrition and Taste Modulation, Firmenich Flavor Division
Bruce Bryant, PhD, Senior Research Associate, Monell Chemical Senses Center
Melanie Croce, Manager, Research Food Science, Symrise
Rudy Fritsch, PhD, Senior Vice President, Flavors and Nutrition, Chromocell
Donald Karanewsky, PhD, Senior Vice President and Chief Scientific Officer, Senomyx
Monday, November 18 3:00–4:00pm
Experts 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
- Range of materials available
- Range of effects that can be achieved
- Application of these materials in flavor and food systems
- Future advances in taste-active compounds
Natural Advantage Sponsor Session:
Natural Chiral Flavor Ingredients
Speaker: Brian Byrne, PhD, CEO, Natural Advantage
Monday, November 18 4:00–4:15pm
Flavor Value: Chemistry Counts
Speaker: Peter Schieberle, PhD, Chair for Food Chemistry, Technical University of Munich
Monday, November 18 4:15–5:15pm
Applied understanding of the flavor compounds generated during food processing, including how flavor compounds affect aroma signature and sensory preference.
Tuesday, November 19
Consumer Insights-driven Innovation
Speaker: Emmanuel Laroche, Vice President Marketing & Consumer Insights, Symrise US
Tuesday, November 19 8:30–9:00am
Understanding how consumer trends lead to new product concepts and new flavor ideas, and connecting consumer and sensory insights for winning flavors.
Panel: Applied Trigeminal Sensory Materials*
Moderator: Markus Eckert, PhD, Senior Vice President of Innovation, Kerry Ingredients & Flavors
Panelists: Brian Byrne, PhD, CEO, Natural Advantage
Martin Gurney, Flavor Chemist, Symrise
Shane McDonald, PhD, Principal Flavor Chemist, Kalsec, Inc
Steve Pringle, PhD, Business Director, Flavor Ingredients, Renessenz, LLC
Tuesday, November 19 9:15–10:15am
During this interactive tasting and discussion session, experts 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 are driving ingredient development and application in this area
- Range of materials available
- Range of effects that can be achieved with these materials
- How these materials are integrated into flavor systems
- What types of materials might be produced in the future and what further advances in sensory materials are being sought
*In order to prevent misunderstanding in the marketplace, the title of this session has been changed, removing the word Sensates, which is a trademark of Takasago. Flavorcon apologizes for any confusion the former title may have caused.
Reaction Flavors in Action: Where the Sciences of Food, Cooking and Flavor Meet
Speakers: Danny Bruns, Director, Culinary Innovation, Kerry Ingredients & Flavours
Harshad Patel, Director, R&D Culinary and Flavors, Kerry Ingredients & Flavours
Alexander Plotkin, Total Menu Development National Accounts Executive Chef, Kerry Ingredients & Flavours
Adam Schreier, Director, Culinary Innovation, Kerry Ingredients & Flavours
Tuesday, November 19 10:30–11:30am
In a live presentation, experts will discuss and demonstrate:
- How reaction flavors and cooking science combine for flavor development (how different nuances can be achieved, how different cooking processes affect outcome)
- How this expertise can produce robust, compelling and delicious flavors and foods, while reducing elements such as fat, salt, sugar and, in some cases, calories
- How research chefs and reaction flavorists collaborate on projects
Flavor Regulations for Flavorists and Product Developers
Speaker: John Hallagan, Attorney, The Law Offices of John B. Hallagan, P.C.
Tuesday, November 19 12:15–12:45pm
A practical primer.
Chemical Analyses of Less Common Citrus Species
Speaker: Estelle Delort, Senior Scientist, Analytical Innovation, Firmenich
Tuesday, November 19 1:30–2:00pm
Illustrations of in-depth analysis of some less common citrus species: identification of unique chemotypes and discovery of new trace volatile constituents using sophisticated analytical instrumentation
Sustainable Citrus in the Age of Huanglongbing (Greening) Disease: Biology, Impact and Management
Speaker: Greg McCollum, PhD, Research Plant Physiologist, USDA, ARS, USHRL
Tuesday, November 19 2:00–2:30pm
Huanglongbing (HLB) is considered to be the most devastating disease of citrus, and is currently threatening sustainability of citrus production in Florida and other citrus producing regions of the world. HLB is caused by the bacterial plant pathogen Candidatus Liberibacter asiaticus (CLas); the pathogen is transmitted from tree to tree by its insect vector, the Asian citrus psyllid (ACP) (Diaphorina citri). Currently, at least 70% of all commercial citrus trees in Florida are infected with CLas. There is no cure for trees affected by HLB. This presentation will outline citrus disease eradication efforts and the intensive research currently underway to develop management strategies that will allow for sustainable citrus production in the face of HLB.
Flavor and Emotion
Moderator: Matthias Guentert, PhD, President, Symrise Flavor & Nutrition Division, North America
Speaker: Jeannette Haviland-Jones, PhD, Professor Emerita and Director, Human Emotions Lab, Department of Psychology, Rutgers-The State University of New Jersey
Tuesday, November 19 3:00–4:00pm
What is the relationship between flavor and human moods and well being? In what ways do they interact? Indeed, can that relationship be quantified and applied to flavor formulation and product development? These and other questions will be addressed during an interview session with Jeannette Haviland-Jones, PhD professor emerita and director, Human Emotions Lab, Department of Psychology, Rutgers.
Haviland-Jones’ work at the Human Emotions Lab has, according to Rutgers, “developed tools to quantify the relationship between the environment and emotional health.” These insights have potential real-world relevance for interior air quality, hygiene products, medical applications, fragrance and, perhaps, flavor. However, even if the relationship between flavor and emotion can be quantified, the road ahead is a complex one.
All sponsors, sessions, speakers, times and locations are subject to change without notice.