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.
The Table Talk exhibition held in
Amsterdam on March 6th was a resounding success with a record
number of delegates and exhibitors attending. In total 180
people registered which represented the maximum number permitted
for the venue. Unfortunately some people applied late and were
assigned to the waiting list and in the end some of these were
unable to attend. There is a message there for next year -
register in good time to secure a place.
We do not intend to make the exhibition any larger in future
years because by the nature of the event we need to balance the
number of delegates with the number of exhibitors. We had 24
exhibitors this year and there were 14 sessions of presentations
so one delegate could only see 14 offerings from supplier
companies. The sessions were a feast of flavour ingredients with
24 simultaneous sessions running at the same time throughout the
day. In total 250 materials were on show ranging from flavour
chemicals, flavour extracts, essential oils, HVPs, yeast
extracts and meat powders/meat extracts.
Some of the more unique offerings were
Sichuan extracts from Kancor Ingredients that produced an
impressive sanchool tingle on the tip of the tongue, yeast
extracts from Yeastock applied to sweet products that enhanced
sweet notes, odourless and tasteless cooling compounds from
Renessenz and a concentrated water extract produced from French
oak staves from Treatt. Selected materials from each exhibitor
are featured <here>
(This will open a new window in your browser). Contact
e-mail addresses are supplied if readers are interested in
Next year the exhibition will be held again in Amsterdam on the
first Thursday of March. An equivalent exhibition is planned to
be held in Singapore in May 2015.
A small group of BSF members met at the WALTHAM® Centre for Pet
Nutrition, in Leicestershire, to learn about the science of
petfood and pet nutrition, and the role of flavour research in
We were introduced to the centre by Professor Andy Taylor, who
outlined how the centre is organised, and how important flavour
is to deliver complete balanced nutrition to pets.
A short tour of the cat and the dog care facilities was the
highlight of the visit. Each WALTHAM® pet has an assigned care
specialist who is responsible for their welfare. For myself, I
look forward to a next life as a cat at WALTHAM®, as they are
clearly very happy and playful. Pet dogs at WALTHAM® have a
great deal of freedom and are housed in pairs in kennels that
form a circular arrangement. This ensures that all dogs can not
only see each other, but they can also all see any person
entering the kennel area: this helps to prevent the potential
stress associated with linear designed kennels that may have
limited visibility. Some of the kennels arc around the main
office and dogs can be let into the office area so someone
seated at their work console can be visited. This develops a
more intimate understanding of the pets that are key to their
The group tasted some Mars products, chocolate and catfood, and
were able to assign flavourists' descriptors to the samples.
It was an excellent visit, and many thanks to the team at Mars
for organising it.
Picture: Winners Ian Allwork, Jo Allwork, Brian
Grainger, Janet Clark and Richard Clark.
The Irish Centre in Milton Keynes was the familiar annual
setting for the BSF Annual Quiz night. This year was its
eleventh year and still as popular as ever.
It seems unnecessary but I cannot say enough thanks to both Mal
Nally and Mike Touhy who presented the quiz night and my special
thanks go to both of them to make this event special. Also there
were many new faces and teams which again prove what a success
this evening is. It is a great opportunity to meet friends from
the industry and to make new contacts.
This year’s competition was between 8 teams and the top three
teams were only separated by a couple of points.
The winners were the Gras Menagerie team with 72 points, closely
followed by the BOFS team (Katrina Barker, David Anthony,
Matthew Jones, Danny Feakin, and Marcel Aarts) with 70 points.
The third team also on 70 points lost out narrowly with less
points in their joker round.
The traditional chip shop dinner was enjoyed half way through
the night and hopefully we can see you all again next year.
All flavourists should attend the “Flavourist Training Course”
in Reading; the best flavourists I know have done it.
What I have learned in three weeks is just amazing: reaction
flavours, top notes formulations, blends, analysis, legislation.
What I found very effective is the practical participation which
allows the students to apply what they have learned during the
lectures. The course was very useful and I am glad to have
participated at it getting knowledge from the teachers who are
happy to share information with the students. The Reading Course
was an opportunity to meet flavourists from different companies
and start to create network connections as well as friends.
This year I was awarded the best student prize and as such I was
able to attend the annual IFEAT conference in San Francisco. It
was a wonderful experience, the city is incredible and I met a
huge number of people: suppliers, customers and competitors. The
IFEAT conference is the greatest opportunity to understand just
how big the flavour industry is.
The main topic of the conference this year was sustainability
with lots of lectures about sustainable growth given by experts.
Also very interesting was the trade exhibition where it is
possible to discover new raw materials and suppliers.
|Forthcoming Events at the British Society of Flavourists.