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

Organic Cane Sugar (NAFFS 2007 Convention): Presented by Stephen J. Clarke, Dir., Industrial R&D, Florida Crystals Corporation, at NAFFS' 90th Annual Convention

Organic Flavors (NAFFS 2007 Convention): Presented by Sheila Linderman at NAFFS' 90th Annual Convention

The Path to Organic Certification (NAFFS 2007 Convention): Ron Rash
President, Sales and Marketing
Wizard’s Cauldron, Inc.

California Meeting Presentation: Introduction to Integrated Quality System (IQS): Presented by AIB International, at the 2006 NAFFS California Meeting

California Meeting Presentation: Certified Organic and Fair Trade Certified Products for Commercial Product Formulation: Presented by Tony Moore, Moore Ingredients, at the 2006 NAFFS California Meeting

Market Focus: Trends in Vietnam - NAFFS 2005 Convention: Presented by Anh Nguy, David Michael & Co.

Roaming the Aisles of the Hispanic Food Market: Presented by Tom Sadler, Research Chefs Association.

Hispanic Food Trends - NAFFS 2004 Convention: Presented by Rogelio Martinez, General Manager, David Michael de Mexico.

Flavor and the Chef - NAFFS 2004 Convention: Presented by Stephen Schimoler, G.M. Culinary Business Development, Sysco Corp., President, the Research Chefs Association.

Trends in Food Fortification Presentation - 2004 NAFFS Convention: Presented by Nancy Green, PhD, Vice President, Nutrition Technology, Pepsi Beverages and Foods.