We welcome any ideas that members may have for events for the
coming year. Also any comments that members have on current
events would be greatly appreciated.
A total of 176 people from 79 companies and academic
institutions attended the 7th Table Talk exhibition held on the
5 March at the Barbizon Palace Hotel in Amsterdam. This is an
event where flavourists meet the suppliers of raw materials used
in the formulation of flavourings and it serves as a stimulus
for new ideas and the creation of new flavours. Feedback was
very positive and of those returning feedback forms to the
organisers reported that they would attend the next exhibition
and every respondent said that they had evaluated ingredients
that they felt would be useful in their flavour formulations:
which is exactly what the exhibition is all about. The majority
of respondents said that they would like to keep the exhibition
in Amsterdam because it is convenient for air and rail networks
and the Barbizon Palace Hotel is in an attractive location based
in the centre of the city. Consequently the 3 March has been
reserved at the Barbizon Palace Hotel, Amsterdam for Table Talk
A record 25 exhibiting companies presented 200 products
throughout the course of the day with ‘natural’ materials again
being the ‘hot topic’. Some of the most interesting flavouring
substances mentioned in feedback forms were natural alpha-ionone
and natural indole from Advanced Biotech, natural prenyl
mercaptan from Axxence Aromatics, natural massoia lactone from
IFF LMR Naturals, natural nootkatone from De Monchy and Omega
Ingredients, natural 2-octen-4-one from Riverside Aromatics,
natural nonanoic acid from Sigma Aldrich and natural acetoin
acetate from O’Laughlin Corporation. Other products that caught
the attention of flavourists were a beer extract from Destilla
Flavours & Extracts, a coconut oleoresin from Cornelius,
Helichrysum absolute (50% ethanol) from Payan Bertrand, Buchu
leaf oil (Betulina) from Lluch Essence, tea and coffee extracts
from Finlay Extracts, and citrus oils from Capua, Lionel
Hitchens and Lluch Essence.
HERE for more information. This
will open a pdf document.
(Click on 'cover Page' & '2-Page View' in options)
For those golfing members who didn’t attend this year
you missed an excellent day on the magnificent course at St
Pierre and a splendid evening in the oak-paneled dining room at
Despite efforts to wrest the BSF trophy from his grasp this
year’s winner with a Stableford score of 36 points was once
again David Woollin of Orkla Foods.
Nearest the Pin : Michael Torre (F D Copeland)
Longest Drive: Janis Sinton (Tastetech)
Other scores of 20 and over were as follows:
Michael Torre (F D Copeland) 31
Trevor Browne (Optitaste) 30
Keith Clarke (Orkla Foods) 27
Laurent Venzi (IFF) 26
Nigel Crane (Essential Cuisine) 24
Stephen Ellis (Silesia) 20
Daniel Hickey (All-in-All Ingredients) 20
A few players didn’t quite make the 20’s - I’m sure we will be
getting in some much needed practice for next time!
A big thank you goes to the companies who sponsored this year’s
F D Copeland
F&F Projects Ltd
Orkla Foods UK plc
Marriott St Pierre
There was obviously some concern about the low turnout for this
year and the Council would really appreciate your feedback (in
confidence if you prefer) to let us know what can be done to
encourage a better attendance for next year. Was it too
expensive? Was the location not ideal? Was the date/day of the
week not suitable? Etc.etc.
If any golfing members would like to organize the 2015 event
then please let us know as fresh ideas are always welcome.
Please send your comments by email to
Picture: This year’s winner David Woolin being
presented with the BSF trophy by Danny Hodrien.
|Forthcoming Events at the British Society of Flavourists.