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 twelfth BSF Quiz Night will be held again in the all new
Irish Centre, Manor Fields, Fenny Stratford, Milton Keynes on
Wednesday 15 October 2014. The team entry costs will be £25.00
per team and are discounted for teams with at least two BSF
student members to £20.00 per team. Due to the popularity of
this event places may have to be limited and therefore early
entry is advised.
This event will be organized by Marcel Aarts supported by
Quizmasters Mal Nally & Mike Touhy.
We are expecting another enjoyable evening with many teams there
competing for the prestigious BSF QUIZ TROPHY and the obvious
“bragging rights”!! The team cost will include a choice of meal.
Drinks can be purchased from the cash bar. There will be
individual prizes for members of the winning team and runners
up. Teams will be of 5 (maximum), which must include at least 2
The Quiz will start at 7.30pm; there will be 10 rounds of 10
questions with a break for the food half way through the
Twelve delegates attended the course at Reading from 6th to 23rd
May. Once again they came from around the world; countries
including Austria, Greece, Ireland, Italy, Japan, Mexico, Papua
New Guinea, Poland, Vietnam, Singapore and the United Kingdom.
The course is organised and taught jointly by members of the BSF
and the Department of Food and Nutritional Sciences at the
University of Reading and is sponsored by IFEAT. The teaching
comprised a series of lectures on key topics related to flavour
creation, and practical work tasting key raw materials, and
during the final week, creating flavours.
Jack Knights, Dr Richard Clark and Brian Grainger introduced a
wide range of key raw materials to taste, both natural and
nature identical, including some key high odour impact raw
materials. John Forbes of R C Treatt gave in-depth presentations
of citrus and mint oils, from crop harvest to fractionated
isolates. The use of other herbs and spices and their processing
into essential oils and extracts were explained by Len Gates.
The University of Reading’s Flavour group gave presentations on
flavour chemistry (Prof Don Mottram), flavour interactions with
food matrices (Dr Jane Parker), and an afternoon was spent in
the analytical labs with Drs Jane Parker and Steve Elmore
providing first-hand experience of modern techniques in flavour
During the second week a field trip was arranged to visit Lionel
Hitchen (Essential Oils) Ltd. in Hampshire. Having discussed and
tasted essential oils and oleoresins in earlier lectures, the
group was now able to see them produced at the factory. Many
thanks to LHEO for the excellent tour and presentations.
Very practical advice on flavour formulation and flavour release
was given by Richard Clark. These would prove helpful during the
final week’s creation exercise. Joy Hardinge gave important and
practical information on international legislation related to
At the end of the second week Dr David Baines gave detailed and
very entertaining presentations on savoury flavours and Maillard
reaction chemistry. This included practical demonstrations of
process flavour reactions. Richard Seal lectured on seasonings.
Dr David Rowe gave an overview of high impact materials for
savoury flavours, including many samples to smell. Several of
these would prove valuable during the third week’s flavour
Theory and practical demonstrations of spray drying were shown
by Keshavan Niranjan, who also gave a tour of the University's
extensive pilot plant.
A key component of the course is for the participants to create
flavours that are presented to the group, and to the flavourist
judges. Each participant was required to create a strawberry
flavour, plus one other flavour of their own choosing. The
results showed good creativity and in many cases very authentic
profiles. Each year IFEAT awards a prize of admission to their
annual Conference to the student adjudged by the flavourist
lecturers to have demonstrated the most improvement in flavour
creation ability over the course.
The lecturers were unanimous in judging the prize winner as
Valentina Bongiovanni of Kerry. Her Apricot Flavour creation was
outstanding, very authentic tasting and an elegant formula. The
Strawberry Flavour she created used novel ingredients and
produced an excellent blended flavour.
On the last day, the participants sat a short examination,
covering points that were brought up in the lectures and
practicals. All successfully passed, and are now BSF members for
the next year.
The students were a pleasure to work with. Social events
included an excellent wine tasting organised by the University
Senior Common Room, and the course dinner at Heston Blumenthal’s
Hind’s Head restaurant in Bray.
Many thanks to Reading’s Yvonne Harewood for all her work to
make the course run very smoothly.
The lecturers are all looking forward to the 2015 course, for
which we understand several students have already applied!
Rear: B. Kapusta, A. Albertino, B. Grainger, Dr. R
Clark, Prof D. Mottram, R. Najar Vilchis, M. Urban-Klik, Dr. D.
Front: P. Tsitlakidou, L. Cai, A. Rooney, V.
Bongiovanni, H. T. Tran, J. Knights, T. Nishizawa, T. Nakazato,
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.
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.
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.