Speakers for this meeting:
ERNESTO VENTOS S.A.
Jordi Sort
Ernesto Ventos has been an ingredient supplier to the flavor & fragrance industry for nearly 100 years. Since 1986 the company has specialized exclusively in global distribution under the direction of Mr. Jordi Calonge.
In this talk, Mr. Jordi Sort (Executive Manager) will speak about Ventos' unique relationships with local Spanish farmers which gives them access to high quality essential oils such as:
Citrus - Spanish Lemon, Orange, Clementine and Herb - Spanish Rosemary, Marjoram and Thyme among others.
NATURAL ADVANTAGE
Brian Byrne
Natural Advantage is now in its 17th year, and continues to grow its all-natural ingredient market. We will share our sustainability plan:
Part of the plan is expanding our production facilities in Louisiana and Florida. Another part is using only renewable plant-sourced ingredients. We will outline the work we do in R&D to support our growth.
Some of newer natural molecules will be shown:
5-Methyl-2-phenyl-2-hexenal, 2-Nonenal, 2,4-Undecadienal, 2-Octen-4-one
FLAVOR KNOWLEDGE SYSTEMS
Dick Heinze
FKS has been providing Compound and Reaction Meat flavor hands-on training for 14 years. We have had attendees from over 20 countries, but due to cost, many trainees are not able to attend.
eFlavors is a complete training program for specific Compound flavors. The eFlavors training program includes instructions plus audio and video clips that teach how to create flavors. Initially, five flavors will be available in October 2013.
YOU MUST REGISTER SEPARATELY FOR THE SFC LUNCHEON.
12:00 – 1:30 Lunch – Hot Buffet: “A Taste of Florence”
Speaker – Thomas Richardson, Rutgers University
4:00 – 6:00
Janet Scalese and Rachel Sanderoff ,TTB
John Cox, Executive Director of FEMA
Click here to Register for SFC Luncheon
