Full Conference Schedule at a Glance

Flavorcon continues to strive for excellence by bringing quality education during the keynote presentations and seminars in each of the three tracks, which include ingredients, formulations and trends, science & technology, and market & consumer insight.

All sessions, speakers, times and locations are subject to change without notice.

View all sessions below:

(Tuesday, November 13)

8:05 AM – 8:35 AM   Tuesday

Innovating for an Ever-Changing World

Estrada will discuss the behind-the-scenes complexity of new product development through consumer insights and marketing for the ever-changing consumer. He will focus on the necessity of understanding the consumer in order to launch successful products that completely resonate with their current and future needs. More details …

Rodolfo Estrada
Director, Culinary/R&D/Innovation LATAM

8:45 AM – 9:15 AM   Tuesday

Key Food Consumer Trends and their Impact on Flavor Innovation

Consumers continue to drive innovation in the food and beverage industry by demanding more from the brands that they consume. They increasingly prefer products that embrace authenticity, social engagement, sustainability, traceable sourcing, clean labels, healthier ingredients and functional benefits. This has a direct impact on the flavors that are used in these brands resulting in technical demands for natural, organic and sustainably sourced raw materials as well as taste modulators to support the reduction of sugar, salt and fat in those brands. More details …

Advisory Board
Ketan Shah
Esha Flavor Solutions, LLC.
Advisory Board
Matthias Guentert
Flavor consultant

9:20 AM – 9:30 AM   Tuesday

Alina Haranczyk
Managing Partner
IniTech Inc
Sponsored by

9:40 AM – 10:00 AM   Tuesday

The Heat is On! The World of Specialty Chili Peppers

Global cuisines are often recognized to have characteristics of unique specialty peppers, so when used in mainstream applications they provide authentic ethnic flavor profiles. This presentation will discuss all things specialty pepper related – principles, pungency, flavor profiles and ethnic cuisines. More details …

Shane McDonald
Principal Flavor Chemist, Speaker
Kalsec Inc.

10:05 AM – 10:25 AM   Tuesday

The Future of Grill Flavors: Overcoming Safety Concerns

What are grill flavors? Some consumers consider grill flavors to be synonymous with smoke. Yet many consider the high temperature dry cooking techniques used to produce smoky flavors unhealthy. This spring, the European Union banned certain grill flavors as a result of questions consumers had about the safety of the flavors used. More details …

Deepthi Weerasinghe
DP3 Consulting

10:30 AM – 10:40 AM   Tuesday

Flavors & Fragrance

A look at the offer and promise from MilliporeSigma (brand Sigma-Aldrich). A sneak peak and the future of new products and a preview of the experience will be at Booth 600. More details …

Robert Ganiere
Product Manager - Flavors & Fragrances
MilliporeSigma (Sigma-Aldrich)
Sponsored by

10:45 AM – 11:05 AM   Tuesday

Food Today - What’s Brewing & Cooking?

From sweet to savory, we'll examine a variety of activity in the marketplace such as market drivers, interesting products, ingredients, technology, packaging and multi-sensory experiences. More details …

Amy Marks-McGee
Founder, Speaker

11:10 AM – 11:35 AM   Tuesday

Nature-Cultured: Biotechnology and the Future of Flavor

In this presentation, Christina Agapakis will discuss the intersection of biology and technology and how it is blurring the already complex distinction between artificial and natural in the world of food ingredients. As the ability to engineer microbes improves, there are new opportunities for addressing sustainability challenges and making exciting new products, in flavor and beyond. More details …

Christina Agapakis
Creative Director, Speaker
Gingko Bioworks

1:55 PM – 2:05 PM   Tuesday

Jesse Coiro
Director of Filtered Lab Solutions
Sponsored by

2:10 PM – 2:25 PM   Tuesday

Nimesha Ranasinghe, Ph.D.
Assistant Professor, School of Computing and Information Science,
University of Maine

3:00 PM – 3:30 PM   Tuesday

Flavor Regulations for Flavorists - Key Issues for Flavor Development & Marketing

Flavor and food labeling concepts are essential to consider during flavor and product development. This presentation will discuss the Flavor Extract Manufacturers Association (FEMA) and its history, as well as investigate some of the critical issues facing flavorists and product developers today, including “natural” labeling, the potential impacts of federal regulatory activity surrounding the disclosure of biotechnology in food and California’s Prop 65. More details …

Joanna Drake
General Counsel, Speaker

3:40 PM – 4:15 PM   Tuesday

The Perfect Plant: Improving Flavor Manufacturing

The F&F industry has been very slow to fully streamline their facilities. Rich and Joe will describe the path to the perfect plant. The speakers will review the well-known improvement processes, such as lean manufacturing, and help explain the steps needed to achieve those goals. More details …

Joe MacDonald
Vice President of Global Planning for International Flavors and Fragrances
Rich DiBernardo
President, Speaker
Initech Inc

(Wednesday, November 14)

8:45 AM – 9:15 AM   Wednesday

Decoding Flavors for Oral Care

Through an understanding of consumer expectations and needs, Catalina Lee will dicsuss how Colgate uses stable raw materials, cooling technologies and sensates to generate taste acceptance to the global consumer. More details …

Catalina Lee
Worldwide Director, Global Flavors, Speaker
Colgate Palmolive Company
Sponsored by

9:40 AM – 10:00 AM   Wednesday

Developing Flavor: Where Culinary Classics Meet Flavors of Tomorrow

Chef Calladonato will discuss how the changing consumer needs is driving how we build flavor in the foods of our future; and how classic cooking methods along with today’s technology are diving food companies to look outside the box. More details …

Chef Richard Calladonato
Independent culinary consultant

10:05 AM – 10:25 AM   Wednesday

Volatile Flavor Compounds of Latest Superfoods

Using GCMS and solid phase micro extraction linked with flavor creation, Hodrien will discuss the volatile flavor compounds of the latest superfoods: Maqui berries and watermelon seeds. Compounds of flavor significance will be reviewed and demonstrated in flavor formulations. More details …

Danny Hodrien
Managing Director, Chief Flavorist
F&F Projects Ltd.

10:30 AM – 10:40 AM   Wednesday

The Untapped Marketing Potential Existing in Your Natural Formulations

Many of the natural ingredients used in formulations have rich stories behind them. More than just a botanical name on a label, naturals can connect the consumer to socioeconomic responsibility, tradition alongside modern technology, and exotic locations. In this brief talk, Berje explores the deep background stories behind both common ingredients as well as the upcoming essential oils and natural isolates that can connect your formulations to unique marketing positions. More details …

Thomas Lauzurica
Marketing Manager
Berje Inc.
Sponsored by

10:45 AM – 11:05 AM   Wednesday

Novel Citrus Varieties, Their Individual Flavor Profiles and Uses

The learning objective of this talk will be to present the essential oils of novel citrus varieties to the attendees. This lecture will be entertaining and the specific analytical differences between these varieties and more common ones will be discussed. GC curves with identities will be part of the information provided. When the presentation is over, the audience will understand how these products differ, and, as flavorists, how to use them in new flavor development. More details …

Richard Pisano, Jr.
President, Speaker
Citrus and Allied Essences Ltd.

11:10 AM – 11:35 AM   Wednesday

Fit for Purpose: Matrix Verification Studies for Microbiological Methods and Rapid Pathogen Detection

Attendees will learn how to determine if a particular rapid pathogen detection method is fit-for-purpose for their proprietary product(s) and how partnering with a qualified laboratory to perform the verification studies will help them comply with Food Safety Modernization Act (FSMA) Standards and assure the data generated from their pathogen testing program is accurate. More details …

Ms  Erin Crowley
Chief Scientific Officer
Q Laboratories

11:40 AM – 11:50 AM   Wednesday

9-Decenoic Acid, a Solution for Fat Reduction

Bedoukian Research will demonstrate the impact of 9-decenoic acid for fat modulation in flavors – imparting a creamy, waxy sensation, coating the mouth and adding a fatty mouthfeel back into low-fat food and beverages. Although not natural, we see many applications for artificial flavors in coffee, confectionery, dairy and other products. More details …

Julie Sathoud
Account Manager, North America & Europe
Bedoukian Research Inc.
Sponsored by

12:45 PM – 12:55 PM   Wednesday

Trehalose: Flavor Modulation Properties

This presentation will explore TREHA® trehalose, a multi-functional disaccharide with unique benefits for flavor/aroma in food and beverages.Trehalose is naturally occurring in many common foods, such as mushrooms, baker’s yeast and honey. It is approved as natural flavor. As an ingredient, TREHA® has unique benefits across a wide range of applications, including bakery, snack, confectionery, meat and seafood, fruit and vegetable processing and beverages. More details …

Scott Chaplin
SCMC Consulting
Sponsored by

1:00 PM – 1:15 PM   Wednesday

Authentication of a Flavoring Substance: The Vanillin Case

This conference will detail the various types of vanillins available on the market both synthetic and natural.
It will aim to help formulators to make the right choices according to labelling and also show a methodology to be able to discriminate and authenticate the various vanillins using most recently developped techniques such as SNIF – NMR. More details …

Corinne Duffy
Technical Marketing Manager, Speaker

1:20 PM – 1:30 PM   Wednesday

Mark Hines
Global Director of R&D
MAFCO Worldwide LLC
Sponsored by

3:00 PM – 3:20 PM   Wednesday

The Most Disruptive Beverages You Should Know About

The portability of beverages makes them the optimal platform for innovation and incorporating function into. While some categories have become stagnant, or are on the decline, others continue to experience growth in sales, product types, flavors and formats. Water, coffee and tea will be highlighted categories, as their health halos, ubiquity and versatility all contribute to steady growth. More details …

Ilana Orlofsky
Marketing Manager, SPeaker

3:25 PM – 3:45 PM   Wednesday

Solubility & Flavor Performance

What did this flavor do to my product? What is that white ring in my beverage? Why did my chocolate bar seize? Why is my flavor falling apart? What is that precipitate on the bottom of the beaker? All of these questions are answered in one word: solubility. This presentation will consist of parallel paths that can provide success to both the product developer and flavor chemist. More details …

Cindy Cosmos
Principal Flavorist, Speaker
Bell F&F

3:50 PM – 4:10 PM   Wednesday

Craft Beer Flavor Infusion

Craft brewing has reinvigorated the beer market with innovation and flavor. This session will detail the science and benefit of getting the beer flavor without the alcohol, as well as brewing processes, beer styles and ingredients, and the challenges and chemistry of beer flavor. More details …

Shane McDonald
Principal Flavor Chemist, Speaker
Kalsec Inc.

4:30 PM – 5:00 PM   Wednesday

Design and Deliver Stable Flavors

Flavors can be straightforward and easy to deliver when highly water soluble, but can be more difficult when oil soluble, and therefore require delivery through emulsion or encapsulation systems. During this session, attendees will learn about the technical considerations in selecting ingredients for stable flavor emulsions and encapsulants, and discover a landscape of available materials to address these challenges. More details …

Yvonne Jin
Manager, Business Development

5:05 PM – 5:35 PM   Wednesday

The Formation of Flavor in Whisky

A brief, yet technical look into the World of Whisk(e)y. Ewan Morgan, from the world’s largest spirits company Diageo, will explain the expert manipulation of flavor from picking yeast strains and controlling fermentation to copper interaction and maturation. No seminar of such a topic would be complete without some sampling of the chosen subject matter, responsibly of course. More details …

Ewan Morgan
National Director, Speaker

(Thursday, November 15)

8:45 AM – 9:15 AM   Thursday

Demystifying the “Clean” Consumer

Natural, organic, fragrance-free, cruelty-free. Today’s consumer is on a never-ending quest for products that meet a nebulous definition best described as “clean.” Ryan, PhD, will unpack the anthropological, social and business antecedents and impacts of this evolving trend. More details …

Kevin Ryan
Senior Brand Strategist, Speaker
Former General Mills

9:20 AM – 9:50 AM   Thursday

A Sweet Outlook on Bioproduction of High-Value Targeted Ingredients

In the next few years, the advent of "bioproduction" will disrupt the way high-value ingredients are sourced by altering the landscape of cost and availability, while at the same time satisfying consumer demands to return to purity and sustainability in product manufacturing. Current and future applications of bioproduction will be discussed, and several case studies will be presented that illustrate the impact already being felt in the food and beverage space. More details …

Brendon Dusel
Automation Specialist, Speaker

9:55 AM – 10:25 AM   Thursday

Creating Healthier Products Without Compromising Taste

Anobile will discuss the application of allosteric modulators for reduction of sugar, salt and bitterness. More details …

Jonathan Anobile
Assistant Director of Technology Transfer

10:35 AM – 11:00 AM   Thursday

Perspectives from an Indie Distillery

American whiskey, especially bourbon and rye, are surging in popularity, with more than 1,400 new craft distilleries opening in just the last decade, after a dormant period in the 1980s when just a handful of distilleries made all of the whiskey sold in the country. Author Colin Spoelman, whose books on the history and culture of making whiskey have become best sellers, will articulate some of the stories of getting his craft distillery, Brooklyn's Kings County Distillery up and running and earning a place as New York City's largest, oldest, and premier craft distiller. More details …

Colin Spoelman
Co-founder and Head Distiller
Kings County Distillery