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Agenda

Take a look at the 2021 agenda below, which includes experts from Colgate, RIFM, Boston Beer Co., Orchidia Fragrances, Dr. Squatch, Kalsec, Weller, Solvay, and more!

Registration and Opening Remarks
Registration Open
Opening Remarks
Brittany Onslow, Conference Producer, Smithers
Session I: Customization for Flavors and Fragrance – Is this just a trend?
< Session Description >
This session will take a deep dive into collaborations on picking scent and flavor from a consumer perspective. How did this trend change the way products are created
KEYNOTE: To be Announced
The Rise of Hard Seltzers
Jennifer in her role works on non-beer brands for the Boston Beer Company and previously has worked under Kent Zeller as an apprentice flavorist at Shanks extracts and has also worked at Campbells Soup, The Hershey Company, and Hanover Foods. Jennifer has a B.S. in Food Science from Penn State University.
Hard seltzers seemed to show up overnight and when it did everybody wanted to create their own.  In this presentation we will go over what draws people to these beverages, what type of flavors are showing up, the challenges of flavoring hard seltzer applications, and where they might be headed in the future.
Jennifer Ritschard | Optimization Product Developer, Boston Beer Company
Packaging and Production of Product Customization
Additional Presenter:
Angeline Louis, Cosmetic Chemist, AURA


Abstract to come!
 
Vera Koch | VP of Global Marketing, AURA
Networking Break
Session II: Exploring the Latest Trends in Flavors and Fragrances
< Session Description >
Trends in flavors and fragrances are always changing, and this session will focus on the ones that industry insiders can’t stop talking about. From bold spices, e-fluid flavors, and botanicals to seasonal fragrances, skin-chemistry adaptive products, and household product fragrance development, this session is a can’t-miss exploration of timely trends.
Navigating a Rapidly Changing Fragrance Regulatory Landscape
Regulations of fragrances throughout the U.S. supply chain are changing and drastically, with impacts for businesses of all sizes. Since the passage of the Frank R. Lautenberg Chemical Safety for the 21st Century Act in 2016, new regulations of fragrances are being considered and implemented at unprecedented rates. This presentation will provide attendees with a clear understanding of the current and future state of the regulatory paradigm for the U.S. fragrance industry, as well as opportunities to advocate for risk-based assessments and sound science.
Darci Ferrer | Chief Scientist, Fragrance Creators Association
Panel: Building Trust for Fragrance in Unprecedented Times
Panelists:
  • Lia Dangelico, Director, Communications, Fragrance Creators Association
  • Darci Ferrer, Chief Scientist, Fragrance Creators Association
  • Amanda Nguyen, Vice President, Government Affairs & Legal, Fragrance Creators Association
A companion to the regulatory landscape session, this 60-minute panel session will discuss what fragrance companies need to know about the rapidly changing legislative and regulatory climate and how it impacts their business. The group will share insight on how the fragrance value chain is responding to growing interest in fragrance and this changing environment, with tangible examples and lessons for building relationships, educating on science-based approaches, and communicating our story to build trust and appreciation for fragrance.
Exploring the Latest Trends in Flavors and Fragrances
Additional Presenter:
  • Cindy Yu, Marketing Manager, Orchidia Fragrances
As the growing flavor and fragrance industry evolves in the wake of coronavirus, changing consumer preferences will transform the future of sensory exploration. Understanding the movements influencing these sectors is critical to navigating changing demands and uncovering new opportunities. Our flavor and fragrance market analysts study the latest product releases, market intelligence reports, data sources, and social media buzz to reveal the latest trends in flavors and fragrances and deliver them to your audience. This presentation will explore key themes and top trends affecting both sectors from a wide lens perspective and then will dive deep into how these trends translate into the flavors and fragrances seen in the marketplace today.
Rebecca Shurhay | Marketing Analyst, Flavorchem
Lunch
Session III: E-Commerce, Packaging and Brand Compliance
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This session will address how e-commerce and packaging come into play for flavors & fragrances within products. Packaging and brand compliance can change the way a product is made – this session will focus on how the product needs to adapt to packaging or how packaging can adapt to the longevity of the product.
PANEL: Packaging Compliance for Flavors
Panelists:
  • Hedy Kulka, Principal Flavorist, McCormick Flavor Solutions
  • Anne DeSmet, Group Leader, Specialty Containers – Food, Amcor
This panel will address the challenges with packaging compliance, fulfilling e-commerce and how regulations can change design, fulfillment, etc. Picking a flavor or a formulation for a product can change several times over, when finalizing and taking your product to market. How has consumer influence pushed or changed a flavor or how has the vision of a product changed the way the packaging is designed?   
Presentation to be Announced
Panel: Packaging Compliance and Development for Fragrance
Panelists:
  • Shanna Cullinane, Senior Research Chemist, Seventh Generation
This panel will address the challenges with packaging compliance for fragrance products, fulfilling e-commerce and how regulations can change design, fulfillment, etc. 
 
Networking Break
Session IV: Chemical and Regulatory Updates
TTB FLAVOR UNFITNESS – A REGULATORY PERSPECTIVE
This session will provide an overview of the U.S. TTB non-beverage requirements, unfitness criteria for flavors, and an update on FEMA Alcohol subcommittee working group activities. Additionally, the presentation will address the benefits of collaboration between flavorist and regulatory teams.
 
Randy Knecht | Director, Regulatory Affairs, MANE
Leveraging Toxicological and Occupational Health Resources to Promote Safe Handling of Flavoring and Fragrance Ingredients
One of the primary roles of a toxicologist in the flavor and fragrance industries is to work towards ensuring the safety of a company’s products for consumer use. There is often a lack of toxicological support specific to issues of worker manufacturing and processing the products. Company industrial hygienists (IHs) and other occupational safety and health (OSH) personnel focus of worker health, but may not have the training to evaluate the toxicological potential associated with product manufacturing, especially for novel flavorings and fragrances. Worker health hazard assessments often are heavily reliant on ingredient safety data sheets (SDS) that contain limited toxicological information. For example, workers handling coffee flavors containing diacetyl, a chemical associated with respiratory impairment, may not be cognizant of this hazard for flavoring formulations that do not disclose the presence of such hazards. Workers in fragrance production maybe susceptible to developing allergic contact dermatitis to multiple fragrance ingredients. Appearance of effects may only be recognized in a reactionary manner in the absence of hazard assessments for workers. Effective information sharing between occupational health professionals and toxicologists is needed to ensure the expertise of each profession is applied to worker’s exposure scenarios. The goal of this presentation is to highlight challenges in occupational hazard assessment and possible approaches to improve the process. Multiple approaches include adjustments in organizational structure and workflow, potential automation and/or standardization of tasks along the workflow, enhancement of communication between internal groups (e.g., toxicologists and OSH professionals), and development of in-house hazard information sources. Ultimately, a successful implementation of one or more of the discussed approaches may strengthen the worker health program by: 1) Reducing the number of workplace accidents 2) Improving compliance with occupational standards 3) Avoidance of regulatory violations and subsequent penalties 4) Increasing support for sustainability and brand reputation Attendees will be able to present potential approaches best suited for their operations that 1) may streamline workflow and communication and/or 2) automate and standardize certain tasks, all in an effort to reduce risk to workers.
Christopher A. Bates PhD, DABT | Senior Health Scientist, Cardno ChemRisk
< Session Description >
This session will provide attendees with regulatory updates, as well as a deep-dive into the evaluation process for natural complex substances (NCS).
Closing Remarks and Networking Reception
Registration and Opening Remarks
Registration Open
Opening Remarks
Brittany Onslow, Conference Producer, Smithers
Session V: Changing Tastes – Using Flavors and Fragrance to Influence Product Perception
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With companies focusing on innovative initiatives designed to appeal to consumers and influence product perception, this session will focus on three specific campaigns and give attendees an opportunity to hear from insiders.
Fireside Chat with EmBeba
PANEL: To Pick or Not to Pick – How Consumer Influence Product Design and Construction

Panelists:

  • Leann Du Higashi, Senior Director, Flavor Technology, Global Beverage, PepsiCo

This panel will address how and why companies pick the ingredients, packaging, perfumes, etc. How much influence do consumers and trends have on production conception? Why do you pick the ingredients you do? What plays into the decision for packaging design other than ease of use and shipping compliance?

Networking Break
Session VI: Analyzing the Conscious Consumer – Sustainable, Transparent Trends
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This session will provide a deep-dive into the science behind natural and artificial flavors, ingredient transparency from a fragrance creator’s perspective, and the ins and outs of clean labeling for both flavors and fragrances.
 
Lifestyle Trends Influencing Flavor & Fragrance Innovation
Focusing on the parallel relationship between flavor and fragrance, this presentation examines the marketplace and how consumer lifestyle trends are influencing innovation in both industries. Discover how trends such as plant-based ingredients, sustainable materials, probiotic formulas, and AI technology are inspiring new consumer packaged goods. Learning Objectives: • Introduce the audience to consumer lifestyle trends that crossover in both flavor and fragrance development • Create trend awareness through interesting examples of food & beverage and beauty & personal care innovations • Help inspire new product ideas.
Amy Marks-McGee | Founder, Trendincite LLC
Power up your Seltzers with Botanical Extracts
Additional Presenter:
  • Lindsey Kirchner, Scientist II – Hops, Kalsec
As consumers look to what’s next in the Hard Seltzer market, botanical extracts can lend themselves to new and exciting adult flavors. Consumers are looking at seltzers not only as a refreshing beverage, but for real or perceived health benefits and a natural, transparent label. Botanicals can offer flavor, interest and a health perception as the consumers explore flavors beyond citrus. Botanicals can either be used singularly, or in blends that convey specific notes like “floral” or “sweet”. For more creativity, these singles and blends can be layered on existing flavors to form complex and enticing flavors or used as entirely new flavor combinations. Specific extracts can be highlighted that are trendy, like lavender, or are linked to health benefits, like turmeric. For better balance, fragrant floral extracts can be combined with bitter herbs.
Shane T McDonald | Principal Flavor Chemist, Kalsec
Flavors and fragrances – building consumer trust through compliance and transparency
Simple words like fragrance, perfume, flavor and aroma are used to designate the most complex combinations of ingredients that delight consumers with enjoyable and memorable experiences. This protects the artistry of creation, but perception of secrecy is established especially in present times when people desire to be more informed on what’s in the products they use. An overview of the fragrance and flavor regulatory landscape will show how current and emerging regulations, self-regulatory programs based on solid scientific research, retailers’ policies on unwanted chemicals continuously trigger flagrance and flavor formulations to meet the highest standards. Consumers’ demand stretches beyond these initiatives - they want readily available and easy to access information. The new tool to enhance transparency is the disclosure of fragrance and flavor ingredients through various web based platforms. Such an initiative further builds trust with consumers and helps them make informed product choices. A case study on successful implementation of compliance and transparency programs will show how utilizing the principles of strong supplier collaboration, global approach, power of data and planned execution strategy can help navigate this complex space.
Mania Bankova | Manager, Global Flavors & Fragrances Technology, Colgate-Palmolive Company
Lunch
Session VII: Naturals, Speed to Market and Pandemic Inspired Ingredients
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With the pandemic, ingredients and smells that “feel and smell clean” have become a trend. This has increased the use of naturals, clean/green ingredients, essential oils and new innovations. Speed to market has also been a highlighted problem in e-commerce due to product shortages, supply chain sourcing and more. This session will highlight the challenges, lessons learned and successes from 2020.
Allergen disclosures and Compliance with sourcing of materials
Cleanli: Brand Building in a Pandemic
As the pandemic hit, hand sanitizers became even more hyper commoditized than ever, not to mention harsh, abrasive and drying. Created around the insight that hands deserve better, branding agency Interact built a restorative and natural hand sanitizer from the ground up in a matter of months. Positioning, Naming, Product Development, Packaging, Website and Retail Partners were pulled together to quickly launch-and-learn. Join us as we share insights from our quest to treat our hands as well as we treat our faces.
Fred Hart | Partner, Interact Boulder
Navigating through the Synthetic and Natural ingredients in the F&F industry
Natural ingredients is definitely a trend that came to stay, but sometimes, the global capacity is not able to supply all the demand. In this case, there were some applications that synthetic could be an alternative. Vanilla flavor is one of the most appreciated flavors in the world and fits in the case where true natural is needed, even if not from the "plant route". The growing demand in vanilla flavors cannot be met by the limited amount of vanilla bean crops; in recent years, vanilla bean prices have increased greatly, stabilized, but probably will never come back to previous levels (and remain exposed to climatic changes effect). As a result, there is a growing interest for vanillin in the food industry, the main molecule present in cured vanilla beans. This is particularly relevant to the natural vanillins category. To meet the market demands, Solvay launched a new US natural Vanillin and increased its capacity of EU Natural Vanillin. Following the recent food scandals, traceability and food safety have become essential issues to the food industry. The market increasingly needs advanced analytical methods to authenticate and discriminate the various vanillins. To address the markets where synthetic could fit some applications, Solvay also just launched the Synth Eugenol in 2020 - consistent profile and composition. This presentation will give an overview of all analytical methods including the most recent ones to show an unambiguous picture of the vanillin origins available on the market and about the benefits of its new synthetic eugenol.
Mary Ronan | Senior Food Technologist, Solvay
Networking Break
Synthetics vs. Naturals
How do you thread the needle of synthetics vs. naturals? This panel will not only address how climate change has caused a shortage in natural ingredients but how companies are using ingredients, sourcing new and using synthetics vs. naturals.
Corbin Johnson | Associate Director, Flavor, Fragrance & Cosmetic Ingredients, Amyris
Session VIII: Unique flavors and fragrances in multiple industries
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This session will highlight other parts of the industry such as pet food, CBD, etc,
Infusing CBD: the balance of efficacy and flavor
Matt Oscamou, Co-Founder of leading CBD infused beverage brand Weller, will share insights on the challenges, trials and evolution of infusing CBD and other cannabinoids into beverages and food products.  Weller has been developing CBD infused products since 2017 and has invested significantly to truly understand how to effectively and accurately deliver CBD while ensuring products maintain outstanding taste (much easier said than done).  Oscamou will share insights on the processes that Weller has undertaken to help encourage the development of more outstanding CBD products as the market continues to emerge.
Matt Oscamou | Co-Founder, Weller
Dr. Squatch Fragrance Development - Building Scents Across Personal Care Product Categories
Additional Presenter:
  • Alex Uruchurtu, Chief Product Officer, Dr. Squatch
Dr. Squatch is a hyper-growth startup inspiring men to be happier and healthier through our natural personal care products. While we’re best known for our bar soap, we are seeing rapid growth in sales of our deodorant, hair care and other personal care products. In product reviews, our customers consistently cite scent as a driving factor in their love for our products. As we continue to expand into new product categories, our fragrance work has shifted from a focus on soap to additional technical and olfactive considerations when building scent bundles across our different product forms. 
Emma Schmalz | Fragrance Development Manager, Dr. Squatch
Closing Remarks