The Long Island IFT is a separate Section of IFT. Visit their website at www.longislandift.org.
We will post their upcoming dinner meetings on this page.
Long Island IFT Dinner Meeting
Monday, June 10, 2019
The Safety of Flavor Ingredients
Date: Monday, June 10, 2019
Time: 6:00 pm cash bar, networking | 7:00 pm Dinner | 7:45 pm Speaker
Venue: The Inn at New Hyde Park, 214 Jericho Turnpike, New Hyde Park, NY 11040
Reservations: Contact Carol Zamojcin at 516-352-5772, anytime before Friday, June 7. Or Email Carol at firstname.lastname@example.org
Fee: With reservation – $40 At the Door – $50
The flavors found in foods, such as strawberries, are complex mixtures of natural molecules that change over time. A ripe strawberry has a different flavor than an unripe strawberry. The difference is in its chemical components. The actual amount of flavor in a food is usually measured in parts per million and even parts per billion. Processed foods such as soups, dressings, beverages, cereals, candies, etc., contain flavors that are formulated using essential oils, spice extracts, botanical extracts and aroma chemicals. A peppermint candy usually contains peppermint oil distilled from peppermint leaves. Lemon-lime soda contains lemon oil and lime oil. Flavors are added to food in kitchens in the form of spices and extracts. In the United States, the legal authority to add flavors to foods can be traced to the Food Additives Amendment of 1958 that was passed in order to modernize the Food Drug and Cosmetic Act of 1938. Based on the 1958 Amendment, in order for a flavor ingredient to be added to foods, it must be generally recognized as safe (GRAS) under the conditions of intended use. There are literally thousands of flavor ingredients which, when formulated creatively, become the flavors found in the foods most of us enjoyed for our whole lives. This presentation details the history of Flavor Safety Evaluation in the United States. It shows how the US FDA with the cooperation of the US Flavor Industry, created the architecture by which thousands of flavor substances have been evaluated and found safe under their conditions of intended use. The power point based presentation includes the smelling of essential oils and their characterizing aroma chemicals. The process of steam and fractional distillation is shown and described. We will discuss the issue of natural and synthetic substances and review the methodology by which substances are determined to be safe. Attendees will learn about the role of a flavor chemist in food product development and how flavor companies work with food and beverage companies.
About Joe Piazza Mr. Joe Piazza is the VP of Operations at Comax Flavors, and has been in the flavor, color, and fragrance industry since 1971. He graduated Cum Laude from Adelphi University with a major in business management in communications and a minor in accounting and chemistry. Prior to joining Comax Flavors his career included work at H. Kohnstamm & Co. Amstar (Domino Sugar), Felton Worldwide, Fries & Cino and Technology Flavors and Fragrances. His broad industry experience include positions held in accounting, purchasing, quality control, operations and sales.
To make a reservation contact Carol Zamojcin at 516-352-5772 or via email at email@example.com. When calling, please leave your name, company name, email address, and phone number.