The challenges, obstacles and successes of formulating with non-nutritive sweeteners will be explored at the 96th Annual Convention of the National Association of Flavors and Food-Ingredient Systems, to be held October 24-27 at The Resort at Longboat Key Club in Longboat Key, Fla.
The two-day seminar program features presentations by several outstanding industry leaders who will identify the sensory advantages and disadvantages of emerging sweeteners, new technologies for high intensity sweeteners and sweetness enhancers, dual-function ingredients and new findings on the role consumers expect these ingredients to play in improving their diets.
The program kicks off on Friday with Kerry Kenny of U.S. Niutang presenting “The Impact of Natural and Artificial High-Intensity Sweeteners on Global Consumer Products.” Judy Whaley of Tate & Lyle, Grant Prentice of Foodminds, Rachel Johnson of the University of Vermont and Greg Horn of Wild Flavors will also be featured on Friday’s program.
On Saturday attendees will be treated to an informative and interactive presentation by Modernist Cuisine author Chef Maxime Bilet where modern day culinary ingredients and techniques with a focus on introducing sweet notes without the use of sugar will be demonstrated. Patrick McNamara of Scarinci Hollenbeck will provide a global regulatory update on issues impacting the flavor industry.
In addition to the information-packed presentations, the NAFFS Convention also offers abundant networking opportunities throughout the conference.
For more information on NAFFS or its upcoming convention, visit the NAFFS Web site at www.naffs.org or call 732-922-3218.
NAFFS is a broad-based trade association of manufacturers, processors and suppliers of fruits, flavors, syrups, stabilizers, emulsifiers, colors, sweeteners and related food ingredients.