September 27 - September 28, 2021
Washington, D.C.
Flavors and Fragrances 2021 is coming to Washington, D.C., September 27-28, 2021. Flavors and Fragrances Conference is the leading North American event exploring opportunities in the growing flavors and fragrances industries. This event focuses on idea-sharing and connection, providing professionals and innovators the opportunity to collaborate and discuss solutions to challenges. Attendees become market experts while speakers discuss the hottest trends in both flavors and fragrances, and tackle topics that affect both sectors, such as sustainability, consumer demands, transparency, ecommerce, and more. Learn More About This Event
The 2021 agenda has been released! At the 2021 event...
Submit an abstract to speak at Flavors and Fragrances 2021! If you have any recent projects, case studies, insights, or lessons that you would like to share with an audience of key players, we invite you to submit an abstract for consideration. Submission closes April 2, 2021. SUBMIT AN ABSTRACT >>
Experience the Sensory Corner: Join in on these year's new, innovative agenda addition: The Sensory Corner. Visit booths with novel flavor and fragrance products you can test and experience first-hand, and learn about innovations and packaging developments. SPONSOR THE SENSORY CORNER | PARTICIPATE IN THE PITCHING HOUR
The 2021 event is taking place alongside Cleaning Products US 2021, September 29-30.
Fred Hart is a Partner and Creative Director at Interact Boulder, a spirited and obsessive branding and packaging design firm that works closely with food and beverage brands. Located in Boulder CO, at the epicenter of the natural foods movement, Fred helps usher in the good food revolution and changing of the guards in CPG.
Fred’s CPG experience includes work in multiple bleeding and leading-edge food and beverage categories, as well as in automotive and household cleaning industries. Notable brands he’s worked with include Dogfish Head Brewery, Mondelez-owned Enjoy Life Foods, Monster Energy, and S.C Johnson brands Scrubbing Bubbles & Pledge.
When Fred’s not walking through grocery stores like they’re art museums, he’s actively disproving that white men can’t jump and exploring cities on foot.
Danielle Botelho, PhD is responsible for the RIFM safety assessment process and leading her team to build universal acceptance and trust in the safe use of fragrance materials through applied science and research. She received her PhD in Toxicology from Rutgers University. She has over 12 years of research experience specializing in nanotoxicology and pulmonary studies relating to molecular and physiological endpoints. She is passionate about communicating science and safety to a global audience.
Biography coming soon.
Amy Marks-McGee is an award-winning creative marketing professional with over twenty-five years of success within the fragrance and flavor industry. She received a Bachelor of Fine Arts from Washington University in St. Louis, Missouri and a Master of Business Administration in Marketing Management from Baruch College in New York City.
Her work experience includes fine fragrance, air care, and personal care marketing for three leading fragrance houses. She has been recognized by Women in Flavor & Fragrance Commerce, Inc. for the 2011 Woman of the Year Award for her excellence in marketing and leadership.
Founded in 2006, Trendincite LLC is a creative service consultancy designed to help fragrance & flavor clients cull through, distill and translate pertinent trend information into tangible product directions. Trendincite LLC specializes in fragrance marketing and flavor marketing.
Cindy Yu is the Marketing Manager at Orchidia Fragrances, the fragrance division of Flavorchem. She conducts market research, collaborates with Perfumers and Sales to deliver valuable insights to market leading brands. As a beauty enthusiast, she has over 10 years of experience in marketing, formulations, applications, and product development in the Beauty and Personal Care industry. She holds a Bachelor’s degree in Chemistry from the University of Illinois at Urbana-Champaign. She’s a contributing author to personal care magazines, and has presented several posters at the SCC annual meeting.
Mary has worked for Solvay for 13 years in the R&I function. She has developed innovative products and supported customers with formulation development. As an application chemist, she started her career in Home and Personal care and moved to Aroma Performance in 2019 to support the re-launch of the VEC Laboratory with a focus on natural solutions on the Food and Fragrance industries applications.
Jack Corley is Chief Sales Officer of Custom Essence Inc. and serves as President of Custom Essence Inc.'s Natural Fragrances Division. He is also a member of the Custom Essence, Inc. Senior Advisory Committee. Mr. Corley has 37 years’ experience in the Fragrance and Flavor Industry. Prior to joining Custom Essence in July 2014, Mr. Corley was Vice-President and Director of Sales and Marketing for Symrise, managing the PureScent (Trilogy Fragrances) division and brand. Mr. Corley also spent 21 years with International Flavors and Fragrances.
Mr. Corley has been retained by some of the largest Fragrance and Flavor Companies in the world, advising them on natural and organic product/market development, natural and organic ingredient sourcing and natural/organic product formulation, labeling and regulatory issues.
He has written numerous articles related to personal care subjects over the years and is a featured speaker at Fragrance and Personal Care events and seminars as well. In addition, he was a founding member of the Natural Product Association Personal Care and Home Care Standards Committees; and remains a Joint Committee member of the NSF-305 task force. He is a member of the Board of Directors for the Center for Vocational Rehabilitation.
He is as an Adjunct Professor of Business at Monmouth University, in West Long Branch, NJ for the past 14 years.
Mr. Corley holds both a BBA and an MBA from Baruch College.
Nick has global safety evaluation and regulatory compliance responsibilities for all fragrances and flavors used in P&G products world-wide as well as management responsibilities for P&G’s human safety research programs. Nick started his career at P&G as an Environmental Scientist in P&G’s corporate environmental group and has held a variety of positions in P&G that have included management of safety and regulatory work associated with P&G’s cosmetic businesses, product stewardship for acquired businesses and business divestitures, new compliance system design, and new chemical hazard evaluation. Before joining P&G, Nick worked as a scientist at US Department of Agriculture’s, Agricultural Research Service and attended the University of Maryland where he earned his PhD in Chemistry.
Biography Coming Soon
Paul Ricciardi is the Principal Flavorist at the Campbell Soup Company. He manages all flavor activities for the Meals and Beverage business both internally and with external vendors. Before Campbell, Paul spent 20 years in the flavor industry working for the majority of that time with Firmenich and International Flavors and Fragrances. Paul is also the current president of the Society of Flavor Chemists.
Tom joined Berjé 16 years ago, entering the management trainee program, whereby he rotated through every aspect of the business from QC to production and sales, finally establishing himself with a degree in design as Berjé’s Marketing Manager. Combining his love of nature and aromas, he found the perfect blending of these passions in his current role at Berjé. Tom is at the forefront of trends in the Flavor and Fragrance markets, with a focus on ingredients across multiple applications. Tom also serves on the Beauty board of the Color Association of America (CAUS) developing future color palettes for the Beauty industry.
Tom is an avid rock climber, an adventurous cook, enjoys travel and experiencing the diverse aspects of all he encounters. He is married proudly to a doctor of internal medicine and has a four legged furry child named Loopy.
