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.
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
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)
|Forthcoming Events at the British Society of Flavourists.