Brittany Onslow, Conference Producer, Smithers

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

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

Abstract to come!
 
Vera Koch | VP of Global Marketing and Angeline Louis, Cosmetic Chemist, AURA

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.

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

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
• Cynthia Reichard, Executive Vice President, Arylessence; Chair, Fragrance Creators Government & Legal Affairs Executive Committee

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.

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

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.

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?   

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. 
 

This session will provide attendees with regulatory updates, as well as a deep-dive into the evaluation process for natural complex substances (NCS).

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

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