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Obituary: Ken Hassey.

Flavourcon 2013 Atlantic City, NJ Steve Pearce

10th Reading Flavourist Training Course, Charlotte Mills.

Flavours of India, Brian Ridley.

Janis Sinton of Tastetech Wins National Business Award.

Obituary: David Farmer

Obituary: John Landau

Obituary: Dr. John Patrick Victor Gracey.

Honorary Membership: Mike Tyrrell.




ken hassey

It is with great regret that we have to record the passing of one of the great stalwarts of the flavour industry and of the British Society of Flavourists
- Ken Hassey.

Ken was a founder member of the Society and he, Bill Littlejohn and a small steering committee were instrumental in the inception of the British Society of Flavourists in the winter of 1970.

He was immediately elected as a Fellow Member of Council in 1971 and became Vice President from 1978 to 1980. He was President from 1980 to 1982 and then Immediate Past President from 1982 to 1984.

In October 1984 he delivered the prestigious Bill Littlejohn Memorial Lecture at the Scientific Lecture Theatre in Savile Row.

His prodigious work in these early days, particularly gaining support from the industry for the Gala Night in terms of sponsorship, was nothing short of phenomenal and he helped to build our unique Society into the vibrant organisation that we enjoy today.

Upon his retirement from the industry in October 2001 he was elected as an Honorary Member of the Society, only the ninth person to receive this accolade, for his services to the Society.

Ken commenced his career in the technical laboratories at W J Bush (later to become part of Bush Boake Allen Ltd) in 1953. He started as a Laboratory Assistant but his career was interrupted when he served two years National Service in the Royal Air Force from 1955 to 1957. Upon his return he was promoted to Trainee Flavourist a position he held until leaving in 1962.

He left to join Naarden as a Flavourist based in Holland from 1962 to 1963 then he came back to Naarden in London in the same capacity. He moved to Naarden South Africa as Technical Manager in 1964 where he remained until returning to Naarden Holland in 1966 as a Senior Flavourist.

In 1968 he joined Firmenich in Southall as Head of the Flavour Technical Division. He held this position until September 1984 when Firmenich closed down their Southall laboratories moving them back to Geneva. He was offered a position in Geneva but for family reasons did not wish to re-locate at that time.
Thus he joined Lionel Hitchen Essential Oils in Barton Stacey, Hampshire in January 1985 taking up a senior technical appointment where he built up the flavour and application laboratories. He also assisted the commercial team in presenting LHEO products not only in Europe but in North, South and Central America. As Alastair Hitchen so aptly remarks “Ken always had a ‘can do attitude’, a lot of energy and was fun to work with”.

Ken went into hospital late November 2013 for a major procedure and the operation was successful.
Unfortunately, just after Christmas he picked up a chest infection which was being treated with antibiotics. Sadly he passed away painlessly on Friday 10th January.

His passing has left his family and friends bereft and to his widow Nuala and children, Paul, Carl and Tamara, we send our sincere condolences. Ken was a one off and will be sadly missed by all those with whom he came into contact – who can ever forget him.
His anecdotes were legion.

God Bless Ken 
Rest in Peace  He will be Lovingly remembered

The Funeral service was held at St Erconwalds Catholic Church, Walton-on-Thames followed by cremation at Woking Cemetery on 23rd January 2014.
Only flowers from the family were requested at the funeral. Donations to The British Heart Foundation can still be sent to Fredk W Chitty & Co., Funeral Directors, 26 Brassey House, New Zealand Avenue, Walton-on-Thames, Surrey KT12 1QD.



flavorcon 2013

Perfumer & Flavorist (P&F) magazine held the inaugural Flavorcon conference in Atlantic City, New Jersey on 18-19 November, 2013.  This event was one of the few international meetings designed by flavourists for flavourists. It is envisaged as a biennial flavour industry conference that unites developers, creators, manufacturers and marketers of flavours and flavoured products. The aim was to address and develop solutions for the flavour business and to discuss technical issues shaping the marketplace.

The programme featured a mix of interactive educational formats with practical sessions alongside more formal presentations and a multitude of networking sessions.

Steve Pearce of Omega Ingredients Ltd, UK, was a delegate at this event which he found a valuable experience. He gave us his impressions, which are summarised below.

Venue
: Atlantic City was within reach of many US based professionals and a central hub for those travelling from further afield.

Being based at a hotel and conference facility which also had a casino was an added attraction for a number of delegates.

Delegates
: The event attracted delegates from across the food industry, not just flavour specialists.

The dates of this conference clashed with Food Ingredients Europe (FiE) so one might have expected a low turnout.

The organisers were targeting 150 delegates and were surprised to find that 350 people registered; this gave them a few logistical issues but demonstrated the potential for such an event.

Content
: Practical sessions involved delegates in assessing the potential of novel materials and helped to break the ice.

The regulatory processes of obtaining approval for new products were examined and explained
.

Idea provoking presentations by a wide range of speakers created a stimulating environment for discussion and networking among the delegates

(see www.flavorcon.com for further details on the programme of presentations)

Scheduling of future Flavorcon events
: There was some discussion about the second conference which is likely to be in the same location but earlier in the year so as not to clash with other industry events.

The positive response to this event indicated that there is demand for a dedicated flavour conference and it is likely that the next Flavorcon event will take place in the first quarter of 2015.



Charlotte Mills

I was very happy to have been able to participate in the internationally recognised Flavourist Training Course during my PhD. At the start of the course, I met the other eight delegates who had travelled from eight different countries as far afield as Venezuela and Indonesia.
Throughout the three weeks we built some great relationships with each other, as we worked both together and individually on a number of activities which delved deep into the field of flavour science. During the course we gained a sound knowledge of raw materials used in flavour creation, we learned about reaction flavours and technologies used in flavour application. A personal highlight for me was the creation and application tasks that we had to undertake. These involved working in groups to formulate crisp flavours from reaction flavours which we had previously created as well as a free creation task which we had to complete individually and present to the rest of the group. The latter was particularly enjoyable, as we had the opportunity to taste the rest of the groups’ diverse array of flavour creations which spanned from Caipirinha, the national cocktail created by the Brazilian delegate to a more modest raspberry flavour applied to a yogurt. I prepared a cherry Bakewell flavour in a milk drink, which was quite apt, as to my surprise, cherry Bakewell was served as the dessert at our departing dinner.
Following the course, I was awarded the opportunity to attend and disseminate my experiences at the at IFEAT (International Federation of Essential Oils and Aroma) conference. I gained a valuable insight in to the flavour and aroma industry through this meeting, and learned a great deal both through attendance at talks, with there being a vast number of themes focusing on topics from sustainability to adulteration, and also through talking to attendees socially.
Having completed the Flavourist Training Course and attended the IFEAT conference I believe that I now have a solid grounding to pursue a career within the flavour industry. I had a fantastic time expanding my knowledge during the training for which a huge thank-you is owed to the highly experienced team who organised and ran the course along with the support from IFEAT and British Society of Flavourists (BSF).  


flavours of india
In November 2012, I booked a package holiday tour to Kerala, but I arranged with the tour company to fly me out to Kochi (Cochin) so that I could visit Aromco India. This company is based in Kochi on a business park owned by Synthite with whom the company is jointly owned (the other interest in the company is now owned by Frutarom who have since taken over Aromco with whom I am still employed). It was a good opportunity to meet the people at Aromco India and whilst there I gave a Powerpoint presentation on the subject of looking for signs of essential oils in a GC analysis once the components of the analysis have been identified by mass spectrometry. I listed 56 chemical substances which can show up in an analysis, but could be showing us the presence of an essential oil, although many of these are also commercially available as such. The ways to tell the difference is to ask is this substance available as such? If not, then this almost certainly points to the presence of an oil or extract, but if it is available, how do we tell the difference? We look for other substances present in an oil with this substance. If we can see it and the ratio of the two peaks is right, there is a good chance that this oil is there. In some vases, other peaks will be below the limit of detection: what do we do then? Consider the odour of what we are trying to match is the next clue. Flavourism is complex but presents us with challenges which we need to deal with. Some of the substances have many possibilities, examples being eugenol, limonene and linalool/linalyl acetate. I showed tables to help with identifying oils where these show up. Whilst there I was also given the opportunity to collaborate on some current flavour projects. Aromco India have business with both sweet and savoury flavourings in the Indian market: India has a huge population and is also the seventh largest country in area.

indian flavours

Pictured above: Aromco India's technical staff with Brian Ridley on the left, and a view of their modern purpose-built premises.



janis sinton


December 2012. Leading entrepreneur wins NatWest Everywoman Awards as UK’s foremost business accolades celebrate 10 years.


Janis Sinton, from Bristol, is proof that with determination and focus, it is possible to overcome immense obstacles to achieve success. Having grown her company, TasteTech into a multi-million pound enterprise, today the 56 year old businesswoman has been recognised as the winner of the everywoman Hera Award - sponsored by Cisco - one of the country’s most revered prizes honouring British entrepreneurial success.
A British food manufacturing success story, TasteTech is a global pioneer in the field of microencapsulation, a process used to protect ingredients and flavourings by using vegetable oil or starch to encapsulate the product until needed. Founded by Roger and Janis Sinton from their garage, the business is now a multi-million pound enterprise, exporting to 32 countries, providing solutions to food manufacturers that improve shelf life, flavour longevity and product function across the bakery, confectionary, chewing gum and sports nutrition sectors.
Janis was propelled into the role of Managing Director following the sudden and untimely death of her husband and business partner. Channelling her grief, Janis surrounded herself with senior managers to plot the company’s future, setting ambitious targets and empowering her team to achieve them. TasteTech is on track to double its turnover to £9m, growing sales outside the EU (with particular focus on South America). Janis has invested significantly into R&D creating innovative new product solutions many of which are developed confidentially with clients. Crediting her team and family, Janis also attributes her success to sport. Janis is a former athlete and competitive squash player and believes that her competitive nature, coupled with sense of fair play, have been key to the success of TasteTech.
The NatWest everywoman Awards are celebrating 10 years of showcasing the diversity and phenomenal success of women business owners across the UK. In the past decade, these awards have raised the profile of hundreds of women of all ages, across every imaginable sector, demonstrating the impact of female owned enterprises, which contribute a staggering £130 billion to the UK economy each year. The extraordinary achievements of previous winners and finalists have played a huge role in encouraging other women to start and grow a business.
Commenting on this year’s winners, everywoman co-founder, Karen Gill MBE, says, “Over the past ten years we have uncovered incredible stories of professional triumphs, so many of which have been in the face of incredible adversity. This year more than ever the judges were humbled by the extraordinary tenacity and determination shown by the finalists. Drive to succeed takes on new meaning with these women and the word ‘inspiring’ doesn’t do justice to their achievements. We know that there are thousands of women around the UK with a business idea and we are here to support them as their concept turns into reality. Today’s winners are testimony that with hard work and persistence - dreams of enterprise can come true.”
  



obituary david farmer

Dave was a true Cockney, born in Whitechapel.
He went to work for W J Bush in Ash Grove Hackney (later Bush Boake and Allen) in 1966 as a lowly Mineral Water Dept. Assistant but soon became actively involved in Flavour creation, working on customer projects.
He left BBA in 1970 and went to work at White Stevenson in London and it was about this time he joined the BSF as an Associate member. In 1976 Dave went to work for Bulmer’s in Hereford - he moved into sales because you got a car! but was soon to leave Bulmers and return to White Stevenson in Bletchley in 1978.
It was during this time he became interested in Morris dancing and folk scene around MK, as well as sailing.
He left White Stevenson in 1982 having risen to Food Flavour Sales Manager, and went to work in Wellingborough for a short spell (1982/3) at Barnet and Foster, he was then head hunted by PFW in Perivale London. 
Dave took part in the 1985 Fastnet race and in 1986 he became a quarter owner of a 30 footer called “Anonymous” that was moored at Lymington.
In 1986-87 he became associate member of BSF council and then Honorary treasurer from 1987 to
1990.
Dave changed jobs again in 1989 and went to work in Marlow for Haarmann and Reimer. He rose to division manager and spent some time living and working in Germany for the company.
Dave took up scuba diving in 1990. He grew increasingly disillusioned with the industry and decided to train as a Dive Instructor. He gave up a well-paid secure job, left Haarmann & Reimer in 1994 and became a Dive Instructor in Stoney Cove in Leics.
In or around 1996/97 Dave started to suffer health problems and after a few months of investigations he was diagnosed with a type of lymphoma, which developed into a neuropathy. His dreams of being a dive instructor were shattered
.
In characteristic fashion he simply adjusted his expectations and went back to work in the flavour industry as a self-employed consultant for DC Flavours in Clacton and then at East Anglian Food Ingredients.
His health deteriorated and in January 2010 Dave was diagnosed with Parkinson’s, despite this he soldiered on – playing petanque in Bancroft (a huge passion) and started to paint in oils. As if the Parkinson’s wasn’t bad enough, in November he was diagnosed with leukaemia and died within 5 weeks. He left a wife Becky.
I was privileged to speak at Dave’s celebration at the Swan Revived Hotel at Newport Pagnell in which a number of BSF friends attended; we will all miss his infectious laugh and sense of fun. He was a true gentleman
.

Richard Clark    



obituary john h landau

John Landau was born in Clapham, south London. He went to Battersea Grammar School, but despite being thought of as ‘university material’, he left school after taking his ‘A’ levels tempted by the big firms’ ‘milk round’. In his case the firm was HJ Heinz & Co. in Harlesden, west London, and it was a good choice. Heinz was sometimes called ‘Heinz University’ by the wags, for the encouragement and support that it gave to staff wanting to take further academic studies. Thus John took HNDs and later a BSc in Botany with Chemistry ancillary, part-time at the Regent Street Polytechnic (now the University of Westminster).
When Heinz’s administration and laboratories moved to a new state-of-the-art building across west London in Hayes Park, John worked in Food Research and Development. This gave him the opportunity to be part of the tomato season team in Portugal. There he met Maria, who had joined the team on a scholarship from the Confederation of British Industry, and they married in 1968.
John enjoyed the food industry immensely, but wanted to expand his horizons within it. Therefore, in 1972, he began working for Bush Boake Allen (BBA), a well-established British firm, at their site in Hackney, east London. There, under the tutelage of Henry Heath, he found a world of wonders working in the laboratory with flavours and spices and their applications. As the new idea of technical salesmen took hold, he became one of them in 1975, selling a unique textured soya protein called Bontrae. This was in a joint venture between BBA and General Mills Inc. His portfolio of customers was in the UK and Europe, including for some time his old alma mater HJ Heinz.
His career with BBA was interrupted by a spell with flavours and fragrances company Pauls &Whites in Bletchley, but he was enticed back to BBA. He stayed there until after its takeover by IFF (International Flavors and Fragrances), leaving in 2002. After that he worked for Eastern Choice, a Chinese speciality ingredients company in Wales. Retirement beckoned following his spell there, but he was hooked again, this time working two days a week for Japanese food supplements company Sun Chlorella. Although in a retail environment, this was still John from far back in time when he became a salesman: the lure of face-to-face contact with the customer, establishing a relationship and using his long experience in the industry to understand customer needs.
During his time in the flavours industry, he gained membership of the British Society of Flavourists. He became a committee member, then Vice-President and President. In 2002 he was presented with the Hugh Davis Memorial Award.
Apart from his strong work ethic, John also had an enthusiasm and desire to deepen his knowledge whenever he got interested in anything. Most of his hobbies and interests started in his early teens: coarse fishing (sometimes ‘bagging up’ with the BBA Fishing Club); music, mainly black American blues, soul and jazz – which he wrote about on occasion for specialist magazines; football and his beloved Arsenal, where he was a season ticket holder. However, in the last five years of his life, he also used his natural aptitude to start drawing and painting seriously; his interest in techniques led him to many visits to art galleries at home and abroad.
John leaves a wife Maria and son David.  



dr. john gracey

  

John Gracey died 29th February this year aged 83. He will be remembered by a number of us who can date their association with the flavour Industry back to the late seventies when he held senior management positions at White Stevenson Ltd (MD, 1977 - 9, Reigate and Bletchley factories) and later at Barnett & Foster Ltd, Wellingborough (Deputy MD and Marketing and Technical Director, 1980 - 1989)
John was born 28th January 1929 in West Kirby, Cheshire. After his birth he returned with his parents to the then family home in Montevideo, Uruguay. The family came back to the UK in 1933, living in Belfast. He studied at `Campbell College, Belfast, achieving a 1st in Chemistry in the NI Senior Certificate in 1946 and followed this at the Chemistry faculty, Queen’s University Belfast, to gain his BSc degree (1950). His PhD Thesis (1954) entitled - `Physico-chemical studies on some organo-metallic compounds’ (ref.Science library QUB T//54.H18) was followed by the paper - Gracey, J.P.V. and A.R.Ubbellohde `The delocalisation of electrons in solid organic complexes of anthracene’ J.Chem.Soc., 1955, 4089 - 4097.Following training in the Queen’s University Air Squadron, 1946 - 1950, he volunteered for the Royal Auxiliary Air Force 502 Squadron, Aldergrove, Co.Antrim in 1950, flying initially Spitfires for less than a year until the squadron was issued the single seater De Havilland Vampire jet fighter (a twin-tailed aircraft).  He was a proud fighter pilot and was lucky to survive a live firing incident on 10th July 1954. As reported in the local press, The Times and The News of the World - “an exceptionally clever forced landing by Flying Officer JPVGracey of 502 (Ulster) Squadron.” After 1954 he was transferred to a squadron at Manchester, where he served until his resignation from the service in 1956, when he started on his Industrial career.He started out with Acrylics, working at ICI, Darwen, Lancashire, soon becoming the Technical Service & Development manager, transferring later to the headquarters of the ICI Plastic Division at Welwyn Garden City, Hertfordshire. His next move was into the Food Industry as Sales and Development Manager for CPC (Corn Products Corporation). It was here, at CPC, where he first met Shelagh, his wife to be. His recruitment by Pauls & Whites of Ipswich, to take up the Managing Directorship of their subsidiary, White Stevenson Ltd., in 1977, was to provide his first experience of Flavour Manufacturing.White Stevenson Ltd, formed by the merger of the old London based flavour house `Stevenson & Howell’ with other companies within the Pauls Group, ‘White Tompkins & Courage Ltd’, at Reigate, Surrey, and ‘Gillman & Spencer Ltd’ at Bletchley in Bedfordshire, provided a diversity of products on two factory sites. Although he was with the company for just two years the experience would have prepared him for his next challenge at the Wellingborough factory of Barnett & Foster Ltd. John was first recruited as Deputy Managing Director in 1980, but after several changes at board level he assumed control of both the Marketing and Technical functions becoming a key member of a strong and successful management team. On the technical side he maintained contact with a number of scientific institutions and became a council member at BIBRA (British Industrial Biological Research Association) in 1984. During the eighties Barnett & Foster increased in stature returning growth and profitability year  in and year out and John made good contribution to this success. Company rules dictated that Directors should retire at sixty and accordingly he had to comply in 1989.My connection with John Gracey goes back to 1977 when I was Works Chemist at the Reigate factory of White Stevenson. Seeking more experience of production management I had moved to Barnett & Foster in November 1979, to take up the position of Distillation and Extracts Manager in charge of a new department designated for the production of natural flavouring products. Coincidently John arrived at Wellingborough six months later and we were once again working on the same site.John possessed an innovative and active mind, was a great lateral thinker and was always inspirational to those around him. I often think that much of what is expressed in Kipling’s poem `If’ could be applied to John. He could keep his head when a crisis was looming and had the ability to lead without losing the common touch. He is remembered for his humour, his astuteness and creativity in the workplace, ability as a manager, and of course, those twinkling blue eyes which complemented a quick mind and ready wit. From my point of view he was a very good friend and colleague.Shelagh now lives at Poole, Dorset, where she is near to their daughter, son-in-law and the grandchildren. On behalf of the British Society of Flavourists our deepest sympathy is extended to all the family.

Barry Taylor 15.06.12




mike tyrrell receives honorary membership

Photo:
President Brian Grainger congratulates Mike Tyrrell on receiving Honorary Membership.
 

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