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.
This year it was decided to join forces with
other societies in the Perfumery and Essential Oils Industry so
this was actually the inaugural BSF, BSP and BEOA joint golf
day. 21 golfers from the respective societies with 13 of those
playing being from the BSF although there were quite a few
present who were members of at least 2 of the societies The
outright winner was Keith Clarke of Orkla Foods who has attended
every BSF Golf Day since the start! It was a pleasure to present
him with the trophy and the photo
below leaves no doubt about how happy
he was with the result.
A record number of people attended the 8th Table Talk exhibition
held on the 3rd March in the NH Schiphol Hotel at Amsterdam
Airport. The change of venue was made because the usual venue,
NH Barbizon Palace Hotel, was being refurbished. A number of
attendees felt that the new venue was very convenient for the
airport and those that drove to the event found the parking very
easy. However, the majority of attendees who completed the
feedback forms stated that they would prefer the exhibition to
return to NH Barbizon Palace in 2017 (58%).
New exhibitors to Amsterdam this year were ACS International,
Bedoukian Research, Miritz Citrus Ingredients, Robertet, and
Ventós and returning after a break were DSM Food Specialities
One feature of the 2016 exhibition was the number of beverage
ingredients, especially tea, that were on show. O’Laughlin
Corporation focused exclusively on tea essences showing green
tea, black tea, oolong tea, puer tea and jasmine tea. Finlay
Extracts showed organic tea extracts and aromas including black
and green tea recovery flavours and a fermented green tea aroma.
Firmenich showed a green tea under the Naturome label, Wild
Flavors had black tea, Ceylon tea and green tea flavouring
preparations and Destilla Flavours & Extracts demonstrated tea
distillates. Coffee ingredients were exhibited by Frutarom F&F
Ingredients, Lluch Essence and Omega Ingredients.
Another strong theme running through the exhibition was citrus
with Miritz Citrus Ingredients demonstrating their expertise
with lime oils and extracts, Robertet with orange zest oil, Wild
Flavors with orange and lime flavouring preparations and Treatt
demonstrating their novel range of nature identical essential
oils including a ‘pink blend’ grapefruit oil. Another innovative
theme came from Döhler who exhibited a range of elderflower
extracts, flavourings, juices and concentrates.
Some of the materials on show that attracted the attention of
flavourists and mentioned in feedback forms were
2,3-epoxydecanal and aldehydes from Treatt, Sarawak pepper from
Omega Ingredients, sulphurol from Ventós and Omega Ingredients,
natural methyl 3-methylthiopropionate from Riverside and delta
hexalactone and epsilon decalactone from ACS International.
Decisions have not been made yet about the 2017 exhibition.
Selected materials from each exhibitor that were of greatest
interest during the exhibition are
(this will open a pdf document). Contact e-mail addresses
are supplied if readers are interested in sourcing samples.
The Women in Flavour and Fragrance Companies UK (WFFC) organised
a visit to Endeavour Speciality Chemicals based in Daventry on
24th February. The BSF were also invited and fourteen people
attended and were met by hosts of the day Stewart House, General
Manager of Endeavour, and Lynzi Bennett of WFFC and Treatt.
Stewart introduced the company. Endeavour was founded in 1991 in
Daventry and moved to a new facility on the edge of Daventry in
2002. In 2008 the company was acquired by Robinsons Brothers,
West Bromwich, who manufacture bulk scale chemicals. Endeavour
work closely with Treatt and Stewart described them as the
producer of the ‘Rolls Royce of chemicals’; high impact aroma
chemicals with powerful distinctive flavour characteristics.
Manufacturing processes include high pressure hydrogenation,
thiolation, Grignard reactions, hydrogen sulphide and carbon
disulphide chemistry, heterocyclic chemistry, amination,
dehydrogenation, bromination and oxidation reactions. They have
over 400 chemicals in their product range and the Research
Department is constantly on the search for new high impact aroma
molecules or developing more efficient routes to existing
One of the most impressive features of the visit was the
complete absence of any polluting smell both outside and inside
the building - even in the laboratories producing some of the
most potent aroma compounds known to mankind. This is achieved
through state of the art air ventilation systems, carbon
filtration and a chemical scrubbing unit discretely located at
the rear of the building surrounded by trees (see photo).
Endeavour is environmentally audited on a regular basis and has
to meet the most stringent standards of air quality management
laid down in legislation. The visitors on the day were all
impressed by the complete absence of any ‘stink’ usually
associated with such an operation.
After a fine buffet lunch the visit was concluded with an
entertaining aroma quiz. The visitors were divided into two
teams and presented blind with a number of high impact aroma
chemicals at suitable dilutions and asked to describe their
flavour characters. These were later revealed as;
2-Pentyl Acetate: orange juicy, green unripe
fruit with oily, fatty notes.
4-Vinyl Guaiacol: smoky, ham, bacon, woody.
2-Pentyl Butyrate: fragrant, fruity, banana,
5-Methyl-2-hepten-4-one: hazelnut, buttery,
roasted, coffee with meaty notes.
Dimethyl Sulphide: cabbage, sweetcorn boiled
Bis(methylthio)methane: truffle, garlic, fresh
onion, sulphurous, vegetable cabbage nuances.
Methyl Octyl Sulphide: tinned pineapple chunks,
earthy, roasted peanut.
2-Isobutyl-3-methylpyrazine: green, bell
Methylthiobutyrate: sulphurous with tropical
fruit and Limburger cheese character.
The BSF would like to thank Stewart for a most enjoyable,
informative and educational visit and Lynzi and the WFFC for
organising the event.
The Irish Centre in Milton Keynes was the annual setting for the
BSF Annual Quiz night. The evening was well organised and
presented by Mal Nally and his assistant Mike.
This year was the 13th year and again the evening was a close
contest with The BOFS team winning. They were pushed all the way
by Gras Managerie who finished second.
The winners were the BOFS team of Katrina Barker, David Anthony,
Danny & Sue Feakin and Marcel Aarts. Gras Managerie was led by
Richard Clark, Janet Clark, Sally Hart and Steve Hart.
There were a few teams dropped out at the last minute but this
didn’t take away from a great evening had by all. The
traditional chip shop dinner was enjoyed half way through the
night and hopefully we can see you all again next year.
Women in Flavour and Fragrance Companies UK (WFFC) organised a
visit to Muntons in Stowmarket on 8th October. The WFFC kindly
invited BSF members to attend and a number came along. The hosts
from Muntons, Gary Lancaster and Jonathan Pritchard, gave a
PowerPoint presentation at the start of the tour covering the
market for malt extract, the important position that Muntons
holds in the market and an overview of the manufacturing
process. One could not fail to be impressed by the efficiencies
that Muntons has built into their processes giving them the
ability to manufacture 80,000 tonnes of product per annum from
locally sourced barley at Stowmarket. Even more impressive is
the carbon saving sustainable systems that they have adopted
reducing the carbon footprint in both the supply chain and in
the manufacturing process.
The visitors were divided into small groups and taken around the
production process followed by a visit to the Centre of
Excellence, a purpose built facility undertaking product
development and innovation of malt and malted ingredients and
retail products. Of greatest interest to the flavour people
present was the tasting of the range of malt extracts and their
use to flavour a range of food products. Malt extracts can
significantly influence the character of food products at
surprisingly low levels of application making them richer and
more succulent. The most popular part of the visit for some of
the more alcoholically inclined visitors (no names mentioned)
was the visit to the pilot brewery.
The BSF would like to thank the WFFC, especially Charlotte
Catignani, for organising the visit and Gary Lancaster, Jonathan
Pritchard and the other staff of Muntons for giving the visitors
a most interesting and entertaining day and for providing a
substantial buffet lunch.
Prizes were generously donated by the following companies
(in alphabetical order):
F D Copeland
The Wheatsheaf Thornbury
After much discussion it was decided that future events will
continue on a joint basis and Graham Bott of Azelis has
volunteered to organize 2016 on behalf of the BSP.
(Photo: Hawkstone Park. Inset: outright winner
|Forthcoming Events at the British Society of Flavourists.