The 90th Annual NAFFS Convention featured informative presentations from industry leaders in the organics market. The presentations, in conjunction with abundant networking opportunities, made it a productive and fun event for all.

Convention attendees heard practical, real-world advice to the many complexities in the organic market. Look for copies of several of the presentations which will be made available on the NAFFS web site.

The program closed with a “Casino Night” dinner where raffles were held for numerous prizes, including two for the “highest rollers.” Look to the NAFFS web site for pictures from the convention.

NAFFS THANKS EXITING DIRECTORS, OFFICERS

The Board of Directors and the NAFFS staff thank Pat Butler of Mother Murphy's Laboratories; Chris English of Bontoux, Inc.; Craig Hagelin of Hagelin & Co.; Al Roth of Sethness Products Co. and Tricia Weber Moran of Pharmco Products for their service to the organization during just-completed terms as directors. Thanks are also expressed to Mike Bloom of Flavor & Fragrance Specialties, who most recently served as chairman of the Board of Directors.

MEMBERS ELECT OFFICERS, DIRECTORS

New officers were elected October 20 at the annual meeting held during the NAFFS Convention. The new NAFFS officers are: President - Phil Parisi, David Michael & Co. ; President-Elect - Joe Moran, Allen Flavors; Vice Presidents - Bill Becker, Advanced Biotech and Scott Riefler, TIC Gums; Treasurer - Chris English, Bontoux, Inc.; and Secretary - Arthur Curran, Citrus & Allied Essences. Paula Boudjouk of Medallion International, 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: Pia Henzi, MCI Miritz Citrus Ingredients; Patrick Imburgia, Mission Flavors; Jeff Milton, Vigon International; Maureen Murphy, Berje; and Pete Wasko, CytoSport, Inc. Al Roth of Sethness Products was elected to fill a two-year term and Howard Smith of Virginia Dare was elected to fill a one-year term.

PAULA BOUDJOUK RECOGNIZED FOR SERVICE

Incoming president Phil Parisi presented a plaque to Paula Boudjouk to recognize Paula's service to the organization over the past year while serving as president of NAFFS.

The plaque praised Paula for her hard work and dedication while serving the association as president and for her long history of service to NAFFS.

STUDY SHOWS BENEFITS OF WHEY PROTEIN FOR FLAVOR RETENTION

Stabilizing beverage emulsions with whey protein isolate may inhibit the loss of citrus flavor ingredients, according to new research from the University of Massachusetts and the Università di Bologna in Italy. The researchers compared the efficacy of whey protein isolate and gum arabic, commonly used to stabilize citrus oil emulsions in foods and beverages and found that whey protein performed better for protecting the flavor ingredient against deterioration.

The new study looked at the ability of gum arabic or whey protein isolate to stabilize emulsions at pH 3.0 (acidic conditions) and pH 7.0 (neutral). The degradation of citral was measured using the formation of the oxidation product p-cymene as a marker, and the researchers report that for both pH levels, p-cymene levels were less in the WPI-stabilized emulsions.

This beneficial effect was proposed to be due to the whey protein forming droplets that were able to repel oxidizing metals in the emulsion, according to the researchers. The whey protein isolate also produced a more stable cream.

The study reveals the potential of whey protein to improve flavor retention in beverages and foods, with further research needed to test the potential of the protein in other formulations and in the presence of other ingredients.

BETTER-FOR-YOU CANDY HOPES TO BOOST SALES

Candy makers are hoping that better-for-you candy innovations will boost sales in a category that was up just 1.6 percent in 2006, according to Information Resources, Inc.

Last year chocolatiers rallied behind the antioxidant benefits of dark chocolates with mixed results. This time around, they are taking the health claims another step forward. Mars plans to launch Dove Beauty with skin nourishing ingredients and Dove Vitalize with energy releasing B vitamins before year's end, reported Brandweek.

Chocolate makers are looking to the vitamin aisle along with the tea and spice section for inspiration. Chocolates including exotic spices such as green tea are on their way, as well as the Lindt Creations 70%’s cherry and chili fillings. And Mars has a limited-time Snickers Adventure bar which contains a hint of chai and coconut.

Flavor technology continues to improve giving rise to more sugar-free options and blended flavors. Wm. Wrigley Jr., repackaged Extra and introduces a Berry Pearadise flavor starting in December. And Maui Melon will be the latest extension for Orbit.

FOOD & BEVERAGE ENZYME MARKET STILL STRONG

The global market for food and beverage enzymes is forecast to slow but remain strong, according to a new report by The Freedonia Group. The market will reach almost $1.2 billion by 2011, following annual growth of almost 8 percent, World Enzymes says.

The report divides the market into three main categories: dairy, bakery and “other food and beverage.”

The dairy market is the largest category for food enzymes but is expected to see only moderate gains. However, bakery enzymes are expected to continue to post above average growth, along with other smaller applications such as fat and oil processing.

The use of enzymes allows food and beverage processors to avoid using traditional chemical additives viewed as “artificial” by consumers, according to Freedonia.

The report also reveals that one primary driving force for growth of enzymes is expanding demand from manufacturers seeking more effective ingredients for specific applications.

NAFFS CALENDAR

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

February 8, 2008 - NAFFS Winter Meeting, The French Culinary Institute, N.Y., N.Y.