NAFFS: About Us

Current Officers & Directors

Thu, 28 Nov 2007 19:08:00 GMT

And Their Terms of Office

What is NAFFS?

Sat, 05 Jan 2007 21:06:00 GMT

NAFFS' mission and a brief explanation of the services NAFFS provides.

NAFFS Constitution and Bylaws

Sat, 05 Jan 2007 21:05:00 GMT

Adopted December 20, 2006.

4 Reasons Why Now is the Time to Join NAFFS

Fri, 02 Nov 2006 13:04:00 GMT

The National Association of Flavors and Food-Ingredient Systems is a broad-based trade association of manufacturers, processors and suppliers of fruits, flavors, syrups and related food ingredients as well as firms providing services to these industries.

Related:
Download a NAFFS Membership Application
What is NAFFS?

Why Join NAFFS?

Tue, 26 Jul 2004 12:48:00 GMT

The industry is changing at a rapid pace. Actively learning, participating in association activities and taking advantage of NAFFS’ benefits will keep you abreast of the latest developments and put your company in position to take advantage of future opportunities. NAFFS proactively monitors regulatory issues and keeps its members informed. Now more than ever, NAFFS membership creates new opportunities to grow your business.

NAFFS’ Annual Convention

Tue, 26 Jul 2004 12:46:00 GMT

Changes in trends and regulations occur constantly. Every year NAFFS sponsors an Annual Convention to keep its membership abreast of cutting edge ideas and regulatory issues affecting their business.

Related:
NAFFS 87th Annual Convention Oct. 7-10, 2004

Keeping You Informed

Tue, 26 Jul 2004 12:45:00 GMT

Whether it’s through our Newswire delivered to members twice monthly or via the issue-oriented meetings throughout the year, NAFFS keeps you informed on emerging technologies, management issues and legislative and regulatory matters.

Volunteer Opportunities

Tue, 26 Jul 2004 12:44:00 GMT

Member volunteers play key roles in setting the direction of NAFFS. They staff the many committees that direct NAFFS to implement policy, organize meetings and contribute to the success of the organization.