The “10th Annual West Coast Flavor Industry Forum” to be held Thursday, March 11 at the Crowne Plaza Anaheim Resort in Garden Grove (Anaheim), California offers an exceptional educational and networking environment to meet and network with industry peers. The program begins at 9:30 a.m. and includes a networking lunch and dessert bar. The program, which is being held in conjunction with the Chemical Sources Association and the Society of Flavor Chemists, features:

You won’t want to miss the valuable and timely information being presented at this industry event. The event concludes with a networking luncheon and delicious assortment of desserts. For more information and to register, click here.

SENATE BILL INTRODUCED
TO ASSESS NANOTECH RISK

A bill under scrutiny in the U.S. Senate would create a new nanotechnology risk assessment program within the Food & Drug Administration, reported Food Navigator.

The bill, introduced by Senators Mark Pryor (D-AR) and Benjamin Cardin (D-MD) calls for “a program for the scientific investigation of nanoscale materials included or intended for inclusion in FDA-regulated products, to address the potential toxicology of such materials, the effects of such materials on biological systems, and interaction of such materials with biological systems.”

Currently FDA receives no funding for nanotechnology-specific research, analysis or other purposes. However, the measure would authorize the appropriation of $25 million annually between 2011 and 2015 to fund the FDA project. Senator Pryor said FDA already had facilities, such as the National Center for Toxicological Research (NCTR) in Jefferson, Arkansas, and its consolidated headquarters at White Oak, Maryland, that could carry out the scientific studies.

As part of the collaboration, NAFFS will exhibit at the show and organize a presentation for the education program on Wednesday, April 28 at 10 a.m. The topic is open but should encompass using flavors from a health & wellness perspective, i.e., reformulation challenges, natural flavors, nutraceuticals, functional beverages or foods, sodium reduction, flavor challenges in low-fat, reduced-sodium products, etc. Members interested in this speaking opportunity should contact the NAFFS office at 732-922-3218.

Also, NAFFS supplier members are eligible for an exclusive exhibit package, and NAFFS members interested in attending can receive a $50 discount on their expo hall or education package registration. For more details, contact Jon Benninger at (480) 990-1101 ext. 1108 or jonb@vpico.com.

SupplySide East, set for Apr. 26-28 at the Meadowlands Expo Center in Secaucus, NJ, is the largest food ingredient event in the Northeast featuring hundreds of exhibitors offering thousands of ingredients. Event details are available at www.supplysideshow.com.

AMERICANS HAVE A TASTE
FOR ETHNIC FOOD FLAVORS

Foods from Peru, Japan, Morocco and Korea have the potential to become food trends, offering formulators a new range of ingredients to play with, according to a new report from Packaged Facts and the Center for Culinary Development.

The Emerging Global Cuisines: Culinary Trend Mapping Report indicates global foods are becoming more familiar and common. Contributing to American consumers’ acceptance of these new ingredients and flavors are factors like immigration, international travel, celebrity chefs, chain restaurant competition and cooking shows.

Gen Yers are leading the rise but Gen X families and baby boomers are also driving the trends. The report includes profiles of each country’s cuisine as well as a summary of key dishes and ingredients on the rise.

FOOD REGULATIONS ONLINE COURSE
OFFERS OPPORTUNITIES TO ASK THE EXPERTS

Enroll now and attend　the sessions beginning in February that allow you to Ask the Experts!　You'll benefit from opportunities to network and interact with fellow participants. Click here http://www.ift.org/pdfs/FoodRegulationsOnlineCourse.pdf to download, print, and save course details including live Q&A session dates and times.　To register, go to ift.org/learnonline.

WELLNESS 10 CONFERENCE TO PRESENT
HEALTH & WELLNESS INNOVATION CONCEPTS

Innovative products move markets, but consumers demand more than foods and beverages　that simply remove the “bad” and/or add the “good.” In his presentation, “Beyond Better-For-You: How to Leverage Five Exploding Concepts in Health and Wellness Innovation,” Mark Payne, President and Head of Innovation at Fahrenheit 212, will explain how to grow your bottom line while helping consumers shrink their bottoms and improve their health.

You'll benefit from first-hand experience and case studies that will help you to explore new, potent innovation tools. Moreover, you will take away actionable steps to help your organization propel its health and wellness innovation process, and find its innovation “sweet spot.”

To view the complete Wellness 10 program, and to register for this event, go to www.ift.org/wellness.

Flavor & Fragrance Specialties announced the addition of Stephen Graeme as Senior Account Executive. Steve has extensive experience in the flavor and food-ingredient industries and will be responsible for managing accounts and business development strategies in his new role at FFS.

Be sure to save the dates!

November 4-7 – NAFFS Convention, Longboat Key Club, Longboat Key, Fla.