The 88th Annual NAFFS Convention featured informative presentations – many that included authentic regional product-tasting sessions, abundant networking opportunities, great weather and fun for all.

Convention attendees returned to their businesses with a profound understanding of a variety of regional Asian food and beverage trends and gained the knowledge to develop strategies and procedures for future customer and supplier audits. Copies of several presentations will be available soon on the NAFFS web site.

The program closed with an Asian-themed dinner dance which coincided with Saturday’s delectable presentations. Numerous awards were presented to winners of the golf and fishing tournaments. Look to the NAFFS web site for pictures from the convention.

The Board of Directors and the NAFFS staff thank Bill Becker of Advanced Biotech, Christine Daley of Bedoukian Research, Dolf De Rovira of Flavor Dynamics, Scott Riefler of TIC Gums and Bob Vilim of Importers Service Corporation for their service to the organization during just-completed terms as directors. Thanks are also expressed to Bob Weeks of Food Product Design, who most recently served as chairman of the Board of Directors.

New officers were elected October 29 at the annual meeting held during the NAFFS Convention. The new NAFFS officers are: President – Mike Bloom, Flavor & Fragrance Specialties; President-Elect – Paula Boudjouk, Medallion International; Vice Presidents – Phil Parisi, David Michael & Co. and Joe Moran, Allen Flavors; Treasurer – Howard Smith, Virginia Dare and Secretary – Bill Becker, Advanced Biotech. Patrick Imburgia of Mission Flavors & Fragrances, who served as president for the past year, becomes chairman of the NAFFS Board of Directors.

Elected to three-year terms as members of the NAFFS Board of Directors were: Dave Adams of Savoury Systems International, Cynthia Astrack of Astral Extracts, Pete Mazeiko of Ottens Flavors, Jean-Pierre Tetrault of Robertet, Inc. and Ben Wilson of Sensient Flavors.

Incoming president Mike Bloom presented a plaque to Patrick Imburgia to recognize Pat’s service to the organization over the past year while serving as president of NAFFS.

The plaque praised Pat for his vision, diplomacy and commitment while serving the association as president, and for the good will and energy that has marked his long history of service to NAFFS.

Benchmark Hospitality International, which manages 28 hotels, resorts and conference centers throughout the U.S. and in Asia, has announced Five Top Dining Trends for the Future, as observed by its properties.

Trend #1: Build Your Own Meal!
Today's consumers are educated in the kitchen and discerning in the restaurant which is sparking a hot new trend toward customer freedom while dining out – building their own entrées. Discriminating guests are getting involved with assembling and accenting their own entrée plate at restaurants, suggesting alternative side dishes and more.

Trend #2: Excellent Cuisine for just $20
Restaurants are taking giant leaps towards more affordable yet wonderfully creative menus, sometimes featuring lesser expensive cuts of meat exquisitely seasoned, prepared and accented. Prices are being held to around $20 per entrée, making up the difference in volume and creative cooking techniques.

Trend #3: Less Formal – A Lot More Fun
Mini sandwiches featuring Albacore with seaweed salad, a miniature tuna burger and cured Ahi with cucumber relish can be a delicious and fun luncheon experience. Or shot glasses of potato leek soup, shiitake mushroom and consommé with simple croutons – a trio tasting – is becoming as popular as a cocktail service with martini varieties, Bloody Mary expressions and short whiskey tastings – all in threes and fours. The idea is variety to increase interest in flavors and make the dining experience fun, less formal.

Trend #4: Mundane "Snacks" Now Homemade & Fabulous
Authentic French bistros, Italian trattorias, German bierhauses and American pubs are all creating their own simple yet delicious "snacks" to help guests take the edge off while ordering and kicking back before dinner. Popcorn is now spiked with highly fragrant truffle oil, offering a gourmet flavor; potato chips are given panache by adding roasted garlic and other stimulating seasonings; and oyster crackers are transformed with fresh herbs like thyme, oregano and rosemary.

Trend #5: Fresh & Uncomplicated
The freshest ingredients are coupled with simple, uncomplicated preparations. This trend is so hot that many chefs have redesigned their kitchen, bringing it out to their guests. In these exhibition kitchens guests can select the freshest ingredients - in some cases straight from the chef's own kitchen garden.

With ingredient and flavor profiles that run the gamut between starkly wholesome to decadently sinful, the ever-evolving food bar market is taking off and set to pass the $3 billion mark by year's end, according to a new report from market research publisher Packaged Facts.

Packaged Facts projects the food bar market will climb to $3.2 billion in 2005, up 5.6 percent from 2004, despite heavy fallout in the low-carb category. The key to the market's growth appears to be diversity: both corporate and product, according to the report.

"Health and variety are the two major growth factors that should continue to drive this industry forward," said Don Montuori, publisher of Packaged Facts. "Just about every new food bar recently introduced touted either health benefits or nutritional content while continuing to allure consumers with provocative ingredients and flavors that push to blur the lines between health food and confectionery. We're also seeing innovation in packaging and delivery-such as 'bite sized' versions-that will continue to provide a novelty appeal, which hits home with consumers."

NAFFS welcomes the following new member:

D. H. Litter Company, Inc.
565 Taxter Road, Suite 610
Elmsford, NY 10523
Phone: (800) 551-1039
Fax: (914) 592-1499
E-mail: bfox@dhlitter.com
Website: www.dhlitter.com
Contact: Bruce Fox, Market Mgr., Consumer Care
Products: Gums, silica products, chemicals, amino acids, sugars

Be sure to save these dates when filling in your calendars:

Feb. 10, 2006 – NAFFS Winter Meeting, The French Culinary Institute, N.Y., N.Y.

March 23, 2006 – NAFFS California Meeting, Anaheim, Cal.

April 25, 2006 – NAFFS Technical Meeting, Edison, N.J.

October 12-15, 2006 – NAFFS 89th Annual Convention, The Resort at Longboat Key Club, Longboat Key, Fla.