NAFFS group examines emerging flavors, foodservice trends
The National Association of Flavors and Food Ingredient Systems (NAFFS) will soon host coast-to-coast meetings. The Neptune, N.J.-based organization has a winter meeting scheduled on Friday, Feb. 6, 2009 at New York City’s French Culinary Institute.The program includes a live demonstration by Dave Arnold, director of culinary technology and Executive Chef Jeremie Tomczak of the French Culinary Institute’s Culinary Theater. Also included is a five-course meal prepared by aspiring chefs at L’Ecole Restaurant.
On March 5, 2009, NAFFS joins the Chemical Sources Association and The Society of Flavor Chemists (SFC) at the Hyatt Regency Orange in Garden Grove (Anaheim), Calif.Past SFC President Frank Fischetti Jr. will discuss new and innovative ideas in creating natural and artificial flavors. Treatt USA’s Nancy Poulos, vice president of sales; and Gavin Patrick, account executive, will discuss fresh citrus production, cultivation, processing, composition, concentration and fractionation.
Visit www.naffs.org for more information about either meeting.
On March 5, 2009, NAFFS joins the Chemical Sources Association and The Society of Flavor Chemists (SFC) at the Hyatt Regency Orange in Garden Grove (Anaheim), Calif.Past SFC President Frank Fischetti Jr. will discuss new and innovative ideas in creating natural and artificial flavors. Treatt USA’s Nancy Poulos, vice president of sales; and Gavin Patrick, account executive, will discuss fresh citrus production, cultivation, processing, composition, concentration and fractionation.
Visit www.naffs.org for more information about either meeting.
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