NAFFS: Members Only

USDA May Add 38 Substances to National Organics Program’s National List

Fri, 17 May 2007 14:55:00 GMT

Comments must be submitted by May 22, 2007.

Related:
Proposed Rule
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NAFFS Newswire - April 30, 2008

Thu, 30 Apr 2008 14:07:00 GMT

Trade Remedy Petitions Filed against Imports from China and Canada; NAFFS Convention to Explore Beverage and Ingredient Challenges; Study Touts Essential Oil Shelf-Life Benefits; Fruit Extracts Could Help Sports Recovery; and more.

Legal/Regulatory Update

Wed, 08 Apr 2008 14:33:00 GMT

Last April, the Department of Labor announced a national emphasis program to focus on the health hazards of microwave popcorn butter flavorings containing diacetyl. This program directed OSHA to conduct inspections at facilities where workers may be at the greatest risk of exposure...

Organics: A Segment That Warrants Attention

Wed, 08 Apr 2008 14:29:00 GMT

“At its most basic level, organic certification is really very simple,” he said. “It's all about documenting and insuring that the process used in producing and handling organic products meets both the spirit and letter of the organic rule.”

From Skeptic to Believer

Wed, 08 Apr 2008 14:25:00 GMT

“So in this world of organic, Treatt believes there are two types,” Bovill said. “There’s the WalMart and there’s the tree-hugging.”

Consumers Will Drive Organic Segment

Wed, 08 Apr 2008 14:22:00 GMT

“In the U.S., the consumer is going to drive the industry going forward,” he said. “In Germany, the government is setting the standards. Our government waited for the industry to develop a standard. Consumers will drive what happens next.”

NAFFS Newswire - April 7, 2008

Wed, 08 Apr 2008 19:57:00 GMT

Two Inquiries under way on Diacetyl Risks for Cooks; NAFFS & WFFC to Co-Host Meeting on Food Safety; EFSA Doubts Food Additives Impact on Children; NOSB to Meet Next Month; and more.

Staying Informed is Critical

Wed, 08 Apr 2008 14:22:00 GMT

“One of the issues with organic certification is that each certifier is supposed to have a certain level of expertise that covers the product they certify. It’s impossible to get a certifier that’s an expert in every field but they won’t admit it. That’s a problem. That’s not an issue.
That’s a problem.”

Menu Makers for 2008 and Beyond - Dr. Elizabeth Sloan, Sloan Trends, Inc. (2008 West Coast Industry Forum)

Wed, 18 Mar 2008 12:13:00 GMT

Dr. Elizabeth Sloan, President of Sloan Trends, Inc., consumer and product trends columnist for Food Technology magazine and trends editor for Flavor and the Menu magazine, will present new directions in market-building ingredients/flavors, forms, dishes and cuisines gaining critical mass among consumers on today’s menus. She will provide innovative insight into how consumer eating patterns, needs and desires are changing and will offer marketable recommendations on how to differentiate menu items, provide a unique and exciting flavor experience, and create a buzz that will ensure strong repeat orders, visits and sales. You can’t afford to miss this flavorful presentation by one of the industry’s most sought-after speakers!

The Scoop on Organic Flavor Regulations - Sheila Linderman, Sheila Linderman Consulting (2008 West Coast Industry Forum)

Wed, 18 Mar 2008 12:11:00 GMT

Sheila Linderman, organic certification & products specialist, Sheila Linderman Consulting, will share her expertise on the National Organic Program’s ever-evolving position on flavors. This informative presentation will detail how to deal with current regulations and create flavors compliant with changing criteria. Linderman will address what should be listed on the National List—and where. She’ll also detail how certain prominent organic certifiers interpret the regulations. Since 2001, Linderman has helped over 150 companies and growers obtain organic certification. She has also written two articles on organic minor ingredients for Organic Processing Magazine. You won’t want to miss this informative presentation!

Oleoresins 101 - Dr. John C. Weaver, Kalsec (2008 West Coast Industry Forum)

Wed, 18 Mar 2008 12:09:00 GMT

Kalsec has been a leader in providing innovative ingredients and creative solutions for use in the food, beverage, nutritional and pharmaceutical industries. Its extraction facilities, like its extraction methods and many of its products, are unique to Kalsec. Their design and development are the outgrowth of more than 50 years’ experience in basic extraction, refining, and distillation of spice oleoresins, essential oils and natural colors. Dr. John C. Weaver, director of product applications, will demonstrate Kalsec’s work to adapt simple spice oleoresins to the demanding needs of the food and beverage industry which has generated dozens of trademarked and patented products. Weaver’s presentation will delve into the basic extraction of oleoresins by two methods — solvent and press extraction. In addition, attendees will delight in a delicious sampling of products!

NAFFS Newswire - March 10, 2008

Tue, 10 Mar 2008 15:42:00 GMT

World Snack Foods Market to Reach $278.7 Billion by 2010; Researchers Explore Phytosterols in Yogurts; Study Shows Mango Peel a Rich Source of Fiber; West Coast Flavor Industry Forum Filling Up; and more.

NAFFS Newswire - February 1, 2008

Sat, 01 Feb 2008 20:13:00 GMT

Top 10 Food Trends Predicted for 2008; Study Shows Apple Extracts Inhibit HA Formation in Foods; NRC Study Uses Emulsion System to Improve Low-Fat Products; Packaged Facts Announces Primary Drivers of Food Choices; NAFFS Calendar

NAFFS Newswire - January 23, 2008

Fri, 07 Feb 2008 15:05:00 GMT

McCormick Predicts Flavor Pair Trends for 2008; Innovation is Key in Brazilian Flavor Market; Register Now for NAFFS Winter Meeting; Agar and Carageenan May Lose Organic Classification; NAFFS Yearbook Cover Chosen; and more.

NAFFS Newswire - December 27, 2007

Sat, 28 Dec 2007 15:00:00 GMT

Best Wishes for 2008; Ten Trends Predicted in Packaged Goods for 2008; Report Reveals Consumers Prefer Sensual Products; Study Show Pomegranate Extract's Safety; USDA Amends National List; and more.