Bruce Weber, V.P. Technical Affairs, Joe Moran, V.P. Sales & Marketing and John Wilson, Marketing & Sales Coordinator represented Allen Flavors at NAFFS Winter Meeting at The French Culinary Institute in New York on February 11, 2009.

Dave Arnold, director of the institute’s culinary technology and Jeremie Tomczak, executive chef of event operations presented an interactive program in The French Culinary Institute’s International Culinary Theater exploring the latest techniques and flavor combinations in product development.

Topics Of Interest:

• Flavored Oils Versus Spices and Herbs

• Distillation and Infusion

• Gel Clarification and Centrifuge Processing

• Emerging Beverage Flavor Trends

• Contrasting Essences and Formulated Flavors

Interesting items created in the presentation included various flavor infused French fries, a fig ice cream float with a balsamic soda and spirits distilled with pine and horseradish.

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