Flavorcon 2019

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Sessions (27)

Clean Label Innovation: Functionality and Flavor without Compromise (Main Stage - Grand Ballroom A)

11 Nov 19
8:45 AM - 9:15 AM

Tracks: Keynote Session

Speaker(s): Dave Pirazzini
Innovating in today’s busy product landscape is a challenge no matter the category. Brand loyalty is becoming a thing of the past and in this... More...

[Platinum Sponsor] OxiKan – Natural Antioxidant Solutions (Main Stage - Grand Ballroom A)

11 Nov 19
9:20 AM - 9:35 AM

Tracks: Conference Session

Speaker(s): Lakshmy Ravindran
Mane Kancor offers an innovative product variant OxiKan CL, a fully decolorized, deodorized and deflavored liquid extract of selective antioxidant ... More...

It's Only Natural: Where we Should be Heading with Our Ingredients Before the Apocalypse Arrives (Main Stage - Grand Ballroom A)

11 Nov 19
9:45 AM - 10:15 AM

Tracks: Conference Session

Speaker(s): Steve Pringle
Natural means many things to the consumer, but are the flavor and food industries really using natural to it’s greatest effect? This presenta... More...

Designing Irresistible Flavors for Health Care Consumers (Main Stage - Grand Ballroom A)

11 Nov 19
10:20 AM - 10:50 AM

Tracks: Conference Session

Speaker(s): Kavin Morgan
At P&G, the consumer is at the forefront of our flavor creation process. Integrating our deep understanding of flavor raw materials and product... More...

[Gold Sponsor] Unique Ingredients for Personalized Flavors (Main Stage - Grand Ballroom A)

11 Nov 19
10:55 AM - 11:05 AM

Tracks: Conference Session

Speaker(s): Robert Ganiere
Robert will briefly discuss the trend of personalization in consumer products, specifically focusing on the impact to flavor formulation and the ne... More...

Flavor Development in Alternative Cheeses (Main Stage - Grand Ballroom A)

11 Nov 19
11:15 AM - 11:45 AM

Tracks: Conference Session

Speaker(s): Praveen Upreti
Alternate dairy cheeses are produced either using fermentation or mixing of flavor compounds. Flavor remains the biggest challenge in this segment ... More...

[Gold Sponsor] Do You Want a Clean Product or Great Taste? You Can Have Both (Main Stage - Grand Ballroom A)

11 Nov 19
11:50 AM - 12:00 PM

Tracks: Conference Session

Speaker(s): Kevin Barasa
Kevin Barasa will take a look at extracts to see how they meet consumer’s demand for clean product while still exceeding taste expectations, ... More...

How Flavor Influences Innovation in Cocktail & Spirit Development (Innovation Stage (Expo Hall) - Grand Ballroom B)

11 Nov 19
1:50 PM - 2:15 PM

Tracks: Innovation Stage

Speaker(s): Pam Wiznitzer ; Robin Nance
What do mezcal, matcha, tumeric, watermelon, rosé and ancho chili have in common? Not much when it comes to their taste profiles, but all of t... More...

Taste Differences of Regionally Specific Mint Oils (Innovation Stage (Expo Hall) - Grand Ballroom B)

11 Nov 19
2:20 PM - 2:40 PM

Tracks: Innovation Stage

Speaker(s): Richard Pisano, Jr.
There are distinct taste and analytical differences of peppermint oils distilled from the same botanical variety but originating from different reg... More...

Nuisance Odors are Your Kryptonite; Filtration is Your Superman (Innovation Stage (Expo Hall) - Grand Ballroom B)

11 Nov 19
2:45 PM - 2:55 PM

Tracks: Innovation Stage

Speaker(s): Jesse Coiro
The solutions in which filtration can provide range from ambient air control to at source containment solutions. During this presentation we will d... More...

Workshop: Wine and Flavor (Main Stage - Grand Ballroom A)

11 Nov 19
3:00 PM - 3:45 PM

Tracks: Workshop

Speaker(s): John Wright
A glass of wine is the ultimate luxury. A cold crisp Sauvignon Blanc on a hazy summer day or a comforting Pinot Noir on a snowy winter evening.... More...

Workshop: A Conversation on the Creation of Flavor (Main Stage - Grand Ballroom A)

11 Nov 19
4:00 PM - 4:45 PM

Tracks: Workshop

Speaker(s): David Zilber ; Jeff Gordinier
Food writer Jeff Gordinier will be in conversation with David Zilber, who heads up the Fermentation Lab at the world renowned Restaurant Noma ... More...

Exploring the Flavors of Woodford Reserve Bourbon (Main Stage - Grand Ballroom A)

11 Nov 19
5:00 PM - 5:30 PM

Tracks: Keynote Session

Speaker(s): Elizabeth McCall
McCall will explore how Woodford Reserve develops the over 200 flavors in its profile and learn how to experience as many of these flavors as ... More...

Goodness without Compromise: Delivering “Better for You” as a Larger-Than-Life Candy Brand (Main Stage - Grand Ballroom A)

12 Nov 19
8:45 AM - 9:15 AM

Tracks: Keynote Session

Speaker(s): Matthew Beam ; Michelle Sparks
Maria and Matt will share the challenges conventional brands face as “Better for You” trends accelerate, particularly when it comes to ... More...

The Cannabis Conundrum: To Chase or Erase? (Main Stage - Grand Ballroom A)

12 Nov 19
9:45 AM - 10:50 AM

Tracks: Conference Session

Speaker(s): Jennifer Corso ; Jon Fernandez ; Sean Arnold ; Tony Moore
This panel will host a discussion on the two paths that most folks in the cannabis industry are currently taking: duplicating aromatic flavor ... More...

[Gold Sponsor] The Cycle and Crossover of Flavor and Fragrance Trends (Main Stage - Grand Ballroom A)

12 Nov 19
10:55 AM - 11:05 AM

Tracks: Conference Session

Speaker(s): Michelle Bruckmann
A perfumer’s perspective on the characters and accords in the fragrance world that crossover, borrow and chase flavors profiles. The session ... More...

Flavor Creation for Product Developers (Main Stage - Grand Ballroom A)

12 Nov 19
11:15 AM - 11:45 AM

Tracks: Conference Session

Speaker(s): Paul Breha
This session will be a platform to walk the formulator through all the key elements to creatively and successfully bringing a flavored product to l... More...

[Gold Sponsor] Spent Coffee Extractions: The Sustainable Solution (Main Stage - Grand Ballroom A)

12 Nov 19
11:50 AM - 12:00 PM

Tracks: Conference Session

Speaker(s): George May
George will discuss how, by extracting key residual volatile aroma compounds from food-grade spent coffee grounds, these compounds yield high-quali... More...

Preparing the Next Generation of Flavorists (Innovation Stage (Expo Hall) - Grand Ballroom B)

12 Nov 19
1:15 PM - 1:30 PM

Tracks: Innovation Stage

Speaker(s): Bryn Thomas ; Doug West
Some students may avoid pursuing a degree in science due to the lack of knowledge about lesser known career paths for graduates with STEM degrees. ... More...

Natural Resources Based Food Flavor Innovation (Innovation Stage (Expo Hall) - Grand Ballroom B)

12 Nov 19
1:35 PM - 1:50 PM

Tracks: Innovation Stage

Speaker(s): Tao Feng
Natural resources are widely used in China to produce clean-label flavors. Flavors or aromas of pomegranate from Xinjiang, finger citron from Zheji... More...

Flavor Clarification using Enclosed Sheet Filtration (Innovation Stage (Expo Hall) - Grand Ballroom B)

12 Nov 19
1:55 PM - 2:05 PM

Tracks: Innovation Stage

Speaker(s): Bob Tyler
Bob will discuss why the use of enclosed sheet technology saves flavor houses time and money.   More...

Flavoring Plant-Based Meat Analogues (Innovation Stage (Expo Hall) - Grand Ballroom B)

12 Nov 19
2:10 PM - 2:30 PM

Tracks: Innovation Stage

Speaker(s): Nadji Rekhif
Meat analogues are a fast growing food category. Two key challenges stand as critical hurdle to deliver effective and delightful flavor experience ... More...

Managing Bitterness and Off-Flavors in Cannabis Products by Glycyrrhizin Derivatives (Innovation Stage (Expo Hall) - Grand Ballroom B)

12 Nov 19
2:35 PM - 2:45 PM

Tracks: Innovation Stage

Speaker(s): Mark Hines
Glycyrrhizin is derivative of plant based licorice root, and has been used for decades in masking bitterness and off-flavors of APIs, biofunctional... More...

Workshop: Flavor Challenges and Opportunities with Plant-Based Proteins (Main Stage - Grand Ballroom A)

12 Nov 19
3:00 PM - 3:45 PM

Tracks: Workshop

Speaker(s): Sudarshan Nadathur
Though protein purification has improved significantly, replacement of animal-derived proteins with plant-based proteins in standard food products ... More...

Workshop: The Fragrance Behind the Flavor (Main Stage - Grand Ballroom A)

12 Nov 19
4:00 PM - 4:45 PM

Tracks: Workshop

Speaker(s): Marie Wright
Aromas of crystal crusted vanilla beans, chewy caramels, freshly baked pumpkin pies, baked spicy apples, ripe peaches and flesh filled mangoes &nda... More...

Crafting New Flavors in Beer Using Traditional Ingredients (Main Stage - Grand Ballroom A)

12 Nov 19
5:00 PM - 5:30 PM

Tracks: Keynote Session

Speaker(s): Travis Houston
The American craft beer renaissance is still in full swing, with the number of US breweries now well over 7,000. This talk will explore how combini... More...