SFC Symposium 2024

What makes fresh baked cookies or grilled chicken with vegetables so delectable?
The responsible party is the Maillard reaction. While called the Maillard reaction after Louis Camille Maillard, it is actually a series of reactions whose mechanisms were identified by the USDA chemist John E. Hodge. This presentation discusses various Maillard reaction pathways, how these products are integral to flavor profiles, and how to apply this information to create robust process flavors.

In this presentation, we embark on a journey through the fundamental principles of flavor encapsulation and lay the groundwork for advancements in the field. By revisiting the basics of chemistry and processing, we unveil the key elements essential for overcoming the myriad of challenges facing encapsulation systems in the flavor industry today.
Beginning by exploring the chemistry behind flavor encapsulation, we delve into the intricate interactions between flavor compounds and encapsulating agents. Through a systematic approach to design, we decipher the principles governing flavor retention, stability, and release.  Building upon this foundational understanding, we discuss processing, where chemistry and engineering converge to optimize encapsulation techniques. From emulsion-based methodologies to spray drying and beyond, we touch on the details and limitations of encapsulation design.
Armed with a thorough comprehension of both the chemical and processing facets of flavor encapsulation, we address industry challenges head-on. Whether it's enhancing flavor stability, masking off-notes, or achieving targeted release profiles, we demonstrate how a nuanced understanding of encapsulation fundamentals empowers us to engineer innovative solutions.
By the conclusion of this presentation, attendees will emerge equipped with a broad toolkit, poised to navigate the complexities of flavor encapsulation with confidence and creativity. Through a return to basics and commitment to building a strong foundation, we unlock the door to creating a future of flavor innovation.

What is your favorite flavor? Believe it or not its Vanilla. Vanilla is a flavor that is used across a vast amount of end uses, from Ice cream to Candles. Vanilla is often the first flavor introduced for a product line and when it is not the center of attention it is often in the background working synergistically with the Primary flavor. This Talk will take a bird’s eye view of vanilla, covering the History, Crop, and Flavor of vanilla as well as some other interesting facts.

The chemical space of flavor ingredients provides the backbone of flavourists ingredient toolbox and ultimately the building blocks for an exceptional diversity and possibilities in flavor creations. By delving into the chemical structures of flavoring substances, we aim to shed light on the diverse range of activities and properties associated with these compounds. Cheminformatics is one of the major tools one can use to get a better understanding of the flavor space. Whether volatiles or non-volatile, natural or artificial, simple or complex, the structural features will be key to understanding performance and stability, safety and activity. By profiling the physico-chemical properties of molecules in the flavor and natural space for example one can envision exploring high net worth novel areas, providing alternatives to existing ingredients: different nuances, different performance in applications.

Seasonings are utilized in many types of applications for food products. This presentation will focus on utilizing flavors in seasoning formulation, seasoning construction, and seasoning applications. Whether it is for flavor tonality or many other advantages; there are several benefits to utilizing flavors within a seasoning blend. In addition to flavors, complementary components when designing a seasoning blend include basic taste materials, commodity products and carriers, visual cues (color, particulates), and enhancers. Usage rates and application methods can vary based on several factors. Surface area, solubility, and density of the product base are characteristics that will dictate how the seasoning is utilized.

Explore the dynamic North American mint industry, from its rich history of multigenerational pride to modern agricultural practices and oil production. This presentation will delve into:
Annual yield of mint oil by state and acreage.
Agriculture techniques highlighting harvesting, drying, and steam distillation.
The future of mint farming amid challenges like disease, residential expansion, and shifting consumption patterns.
The impact of Verticillium wilt on crops and the industry.
Competitive crops offering stable market value for growers.
Regional differences in peppermint oil, influenced by soil quality, sunlight, and rainfall.
Join us for an insightful journey through the past, present, and future of mint production in North America.

Over the years, powerful Flavor Analysis technologies have successfully been developed and applied for the development of next-level flavorings. In this context, superior solutions require holistic strategies that leverage a comprehensive feedback loop incorporating market sensory consumer insights, analytical fingerprinting, sensory-guided analysis, and the expertise of flavorists, altogether feeding into an applied knowledge database utilizing smart data science approaches. This talk covers established analytical approaches, introduces new developments, and gives a glimpse of what the future holds in terms of fully integrated data driven concepts.

Exploring the application of a growth mindset in professional endeavors, advocating for openness to new approaches and collaboration with industry peers. Touch on the evolving landscape of the flavor industry and the importance of diversity in career paths