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DELEGATE GUIDE<br />
www.ifeat.org • conference@ifeat.org<br />
www.conference.ifeat.org<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 1 21/09/20<strong>22</strong> 07:38
Nature from the source.<br />
www.hashembrothers.com<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 2 21/09/20<strong>22</strong> 07:38
3<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
4-5 WELCOME<br />
6 EXECUTIVE COMMITTEE<br />
7 VANCOUVER CONFERENCE COMMITTEE<br />
8-9 EVENT INFORMATION<br />
10-11 WESTIN BAYSHORE HOTEL FLOOR PLANS<br />
13 EXHIBITION<br />
14 PROGRAMME AT A GLANCE<br />
15-19 PROGRAMME<br />
20-33 SPEAKER OVERVIEW<br />
34-37 EXHIBITOR PROFILES<br />
38-43 RESTAURANTS, BARS AND CLUBS<br />
44 SUSTAINABILITY<br />
45 GENERAL INFORMATION<br />
46-47 ABOUT IFEAT<br />
49 IFEAT PANEL OF EXPERTS<br />
50-53 SUPPORT TO THE INDUSTRY<br />
54 MANY THANKS TO OUR SPONSORS<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
4<br />
On behalf of the IFEAT Executive Committee, Local Organising Committee<br />
and IFEAT’s professional staff team and consultants, I would like to offer<br />
all delegates attending the Vancouver 20<strong>22</strong> Conference a very happy and<br />
warm North American Pacific welcome. This year’s theme is “The Pacific<br />
Reunion.” The focus of this Conference is to reacquaint ourselves with one<br />
another, learn pertinent industry information impacting our businesses,<br />
celebrate what we have achieved, and to sustain and grow our businesses.<br />
It is incredible to think this is the first time in more than three years, and<br />
after two virtual Conferences, that we are here together in this magnificent<br />
city, able to meet one another face to face!<br />
Since the opening of registration, we have had a tremendous response; and despite the restrictions<br />
with regard to COVID-19 that continue in China, we will have a very successful Conference. Each<br />
delegate will achieve a great number of successful meetings, and will be exposed to an array of<br />
industry relevant presentations for our benefit and for educational learning purposes.<br />
I am especially excited to listen to and learn from Minter Dial’s presentation; our first keynote speaker,<br />
on Monday 10th October at 9:10am PDT. Minter will no doubt be extremely engaging, thoughtprovoking,<br />
and informative. Delegates will be challenged to think creatively and undoubtedly, each<br />
will take away several intellectual and personal “golden nuggets.” Delegates are encouraged to<br />
attend the Annual General Meeting (AGM) on Tuesday 11th October at 9:00 PDT where you will hear<br />
details about the multitude of initiatives IFEAT is undertaking, including the South African Study Tour,<br />
the 2023 Berlin Conference, progress on our educational programmes, and more.<br />
Vancouver is a magnificent city full of nature, charm, and history. I encourage everyone to take<br />
some time to experience the wonders of the city and its surroundings. The Westin Bayshore<br />
hotel’s magnificent views of the North Shore Mountains, the expansive English Bay to the west,<br />
and the Vancouver Harbour to the east, make this venue one of the most relaxing and perhaps<br />
aromatherapeutic conference venues in the history of IFEAT. The lush Stanley Park, which is within<br />
walking distance from the Westin, is truly a gem and you will not want to miss it.<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 4 21/09/20<strong>22</strong> 07:38
5<br />
MANY THANKS<br />
TO OUR SPONSORS<br />
PLATINUM<br />
GOLD<br />
LANYARDS<br />
CLOSING BANQUET<br />
ONLINE PLATFORM & APP<br />
Alan<br />
Brown<br />
SILVER<br />
I would like to extend my personal thanks to all of the<br />
sponsors: Ultra International B.V., Arora Aromatics Pvt Ltd,<br />
Berjé Inc., Herbochem Industries, Moellhausen, A.Fakhry &<br />
Co., Citrus & Allied Essences Ltd, AOS Products Pvt. Ltd., Neeru<br />
Menthol, Norex Flavours Private Limited, The Lebermuth<br />
Company, The Perfumery LLC, Tanemura & Co., Ltd, Ventós,<br />
Azelis Vigon, Bontoux, FGF Trapani SA, Citromax, Eucaforest,<br />
Agrumaria Corleone Spa, Aromatic and Allied Chemicals,<br />
Cedarome Canada Inc. and Import-Export Beauchamp<br />
International Inc.<br />
I would like to thank the IFEAT Members and non-Members<br />
for their commitment to our Federation. Your financial<br />
commitment to IFEAT is of paramount importance; especially<br />
considering the barrage of regulatory challenges we are faced<br />
with. IFEAT is critically important to the sustainability of our<br />
businesses.<br />
RECHARGE AREA<br />
LUNCH BREAKS<br />
28<br />
HOTEL KEY CARD<br />
COFFEE BREAKS<br />
Additionally, I wish to thank the Executive Committee<br />
members, the Vancouver Conference Committee members<br />
and the Local Organising Committee members for their<br />
support and help in creating this Conference. Lastly, much<br />
kudos and many thanks to our professional staff team and<br />
consultants; Jonathan Bonello, Sibel Erkilic Horsman, Peter<br />
Greenhalgh, Tina Hotchin, Louise Kapor, Emma Ling and Ronit<br />
Meier who work tirelessly with passion and commitment,<br />
making our Federation strong, professional, and viable in<br />
order to provide so many benefits to our Members.<br />
Sincerely,<br />
ROUNDTABLE<br />
FLAVOUR & FRAGRANCE<br />
INGREDIENTS WORKSHOP<br />
DELEGATE BAG GIFT INSERT<br />
Alan Brown<br />
IFEAT 20<strong>22</strong> Vancouver Conference Chair<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
6<br />
Alastair Hitchen<br />
IFEAT PRESIDENT<br />
UK<br />
Alan<br />
Brown<br />
USA<br />
Jalal<br />
Charaf<br />
Morocco<br />
Cathy<br />
Chen<br />
China<br />
Antonella<br />
Corleone<br />
Italy<br />
Csaba<br />
Fodor<br />
Hungary<br />
Alain<br />
Frix<br />
Belgium<br />
Zieger<br />
Lin<br />
China<br />
Sofia<br />
Lluch<br />
Spain<br />
Hussein Fakhry<br />
IFEAT CHAIR<br />
Egypt<br />
Eduardo<br />
Mattoso<br />
Brazil<br />
John<br />
Nechupadom<br />
India<br />
Zahra Osman<br />
Guelle<br />
Somalia<br />
Jens-Achim<br />
Protzen<br />
Germany<br />
Catherine<br />
Kuit-Crowley<br />
IFEAT VICE CHAIR<br />
South Africa<br />
Dominique<br />
Roques<br />
France<br />
Susumu<br />
Tominaga<br />
Japan<br />
David<br />
Tomlinson<br />
UK<br />
Michael<br />
Torre<br />
UK<br />
Geemon Korah<br />
IFEAT 2ND VICE<br />
CHAIR<br />
India<br />
Raúl<br />
Amigo<br />
Paraguay<br />
EX-OFFICIO<br />
Kim<br />
Bleimann<br />
USA<br />
CO-OPTION<br />
Ramon<br />
Bordas<br />
Spain<br />
CO-OPTION<br />
Ravi<br />
Sanganeria<br />
India<br />
CO-OPTION<br />
Winnie<br />
Yeung<br />
China<br />
CO-OPTION<br />
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7<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
Chair:<br />
Alan Brown<br />
The Lebermuth Company<br />
COMMITTEE MEMBERS:<br />
Hussein Fakhry A. Fakhry & Co.<br />
Csaba Fodor<br />
Silvestris & Szilas Ltd.<br />
Alastair Hitchen Lionel Hitchen Essential Oils Ltd<br />
Zahra Osman Guelle neo botanika<br />
Jens-Achim Protzen Paul Kaders GmbH<br />
Dominique Roques Firmenich<br />
Ravi Sanganeria Ultra International Limited<br />
Susumu Tominaga Tanemura & Co.<br />
David Tomlinson Absolute Aromas Ltd<br />
LOCAL ORGANISING<br />
COMMITTEE MEMBERS:<br />
Phillipe Beauchamp<br />
Chris English<br />
Pia Henzi<br />
Jerry O’Regan<br />
Import-Export Beauchamp<br />
International Inc.<br />
Bontoux<br />
MCI Miritz Citrus<br />
Intercontinental LLC<br />
Cedarome Canada, Inc.<br />
IFEAT SECRETARIAT:<br />
IFEAT Staff Team<br />
Tina Hotchin<br />
Conference<br />
<strong>Programme</strong>, Web<br />
& Media Manager /<br />
IFEATWORLD Editor<br />
Emma Ling<br />
Events Manager<br />
Ronit Meier<br />
Finance<br />
Coordinator<br />
IFEAT Consultants<br />
Louise Kapor<br />
Chief<br />
Administrative<br />
Officer &<br />
Membership<br />
Manager<br />
Peter Greenhalgh<br />
Study Tour<br />
Coordinator<br />
Jonathan Bonello<br />
Chief Scientific<br />
Officer<br />
Sibel Erkilic<br />
Horsman<br />
Scientific<br />
Administrator<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 7 21/09/20<strong>22</strong> 07:38
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
8<br />
WIFI<br />
Complimentary wifi internet access is offered for all<br />
registered IFEAT delegates in bedrooms, meeting spaces,<br />
and public areas of the hotel during the event. Upgrades<br />
are available in the bedrooms at additional cost.<br />
SSID:<br />
Password:<br />
IFEAT20<strong>22</strong><br />
Vancouver<br />
CONFERENCE APP<br />
(Whova)<br />
The Whova app (and desktop platform) holds<br />
all event information. Set up your profile,<br />
network and set up meetings with other<br />
attendees, exhibitors and sponsors, look at the<br />
Conference programme, watch Conference<br />
sessions and view Conference documentation.<br />
Download the Whova app from App Store or<br />
Play store depending on your phone:<br />
• Register by putting your email address,<br />
name, company and even your photo if<br />
you wish<br />
• Search for the Conference event by typing<br />
just IFEAT<br />
For those who don’t have access to the App<br />
Store or Play Store, please download the app<br />
directly from: https://whova.com/static/<br />
apk/whova.apk or you can use the desktop<br />
version at https://whova.com/portal/<br />
webapp/ifeat_20<strong>22</strong>10<br />
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9<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
REGISTRATION<br />
The Conference registration desks will be located<br />
on the Lobby Level near the Conference space.<br />
REGISTRATION<br />
OPENING TIMES:<br />
Saturday 8th October: 14:00 - 17:00<br />
Sunday 9th October: 10:00 - 18:30<br />
Monday 10th October: 08:00 - 17:00<br />
Tuesday 11th October: 08:00 - 17:00<br />
Wednesday 12th October: 08:00 - 17:00<br />
Thursday 13th October: 08:00 - 13:00<br />
TRANSFERS<br />
Please note that there will not be<br />
a shuttle service running from the<br />
satellite hotel to the Conference<br />
venue. The Blue Horizon Hotel is just<br />
a 10 minute walk from the venue or<br />
alternatively the venue can be reached<br />
very easily by taxi.<br />
BADGES<br />
Colours key:<br />
IFEAT Executive Committee Member<br />
IFEAT President<br />
IFEAT Secretariat<br />
IFEAT Member Delegate<br />
LUNCH AND<br />
COFFEE BREAKS<br />
International buffet lunches will be served in the<br />
following locations:<br />
• Stanley Park Foyer (Delegates only)<br />
• Bayshore Grand Foyer (Delegates only)<br />
• H2 Kitchen + Bar (Delegates and<br />
Accompanying Persons)<br />
• H Tasting Lounge (Delegates and Accompanying<br />
Persons)<br />
• Marine Room - including Indian vegetarian<br />
cuisine (Delegates and Accompanying Persons)<br />
Coffee breaks will be served in the following<br />
locations:<br />
• Stanley Park Foyer (Delegates only)<br />
• Bayshore Grand Foyer (Delegates only)<br />
• Outside H2 Kitchen + Bar (Delegates and<br />
Accompanying Persons)<br />
Refer to the programme for timings.<br />
Non-Member Delegate<br />
Accompanying Person<br />
Day Delegate<br />
Student Delegate<br />
Speaker<br />
Support Staff<br />
All IFEAT Vancouver Conference Delegates<br />
(Members and non-Members) must be<br />
registered to attend this Conference. IFEAT<br />
encourages all of its Delegates (Members<br />
and non-Members) to ensure that all<br />
colleagues they meet with during the<br />
Conference are registered Delegates for this<br />
Conference.<br />
Members or non-Members attending the<br />
Conference must identify themselves as<br />
registered Delegates by wearing their<br />
official IFEAT Conference badge, showing<br />
their photo and company name at all<br />
times. Delegate badges issued for use at<br />
the Conference are valid for the named<br />
attendee only and cannot be transferred.<br />
You may be asked for a photographic ID<br />
during the Conference. If you are unable to<br />
provide identification which matches your<br />
delegate badge you may be asked to leave<br />
the Conference.<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
10<br />
COMPANY<br />
MEETING ROOMS<br />
Tower<br />
Entrance<br />
Marine Room<br />
Tower Elevators<br />
Marine Room Foyer<br />
Lobby Level, Conference Space<br />
MacKenzie<br />
Seymour<br />
Fraser<br />
Thompson<br />
Bontoux<br />
A. Fakhry & Co.<br />
Vigon International, LLC<br />
Capua 1880 Srl<br />
Corridor to Main Lobby<br />
H2 Kitchen + Bar<br />
MacKenzie<br />
Fraser<br />
Seymour<br />
Thompson<br />
Exhibition and Networking<br />
Exhibition and Networking<br />
Escalators to<br />
Second Floor<br />
Cloakroom<br />
Registration<br />
Main<br />
Entrance<br />
Elevators<br />
to Bedrooms<br />
Front Desk<br />
T & Co Cafe<br />
H Tasting Lounge<br />
Second Floor, Conference Space<br />
Cypress<br />
Fir<br />
Arbutus<br />
Chehalis<br />
Tangent<br />
Cowichan<br />
Coquitlam<br />
Prospect (Mezzanine level)<br />
Ultra International B.V.<br />
The Lebermuth Company<br />
Agrumaria Corleone Spa<br />
PT Mitra Ayu<br />
CPL Aromas<br />
Van Aroma<br />
Berjé Inc.<br />
Indukern<br />
Oak 1<br />
Arbutus<br />
Fir<br />
Oak 2<br />
Plenary Sessions<br />
Networking<br />
Cypress<br />
Chehalis<br />
Tangent<br />
Stairs to<br />
First Floor<br />
Mezzanine Level<br />
Prospect Room<br />
Coquitlam<br />
Cowichan<br />
Escalators to<br />
First Floor<br />
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11<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
Second Floor, Bedroom Level<br />
Tower Building,<br />
Mezzanine Level<br />
Director<br />
Boardroom<br />
President<br />
Chairman<br />
Boardroom<br />
President<br />
Elevators<br />
Director<br />
Chairman<br />
Citromax Group<br />
Helpac SAS<br />
Ventós<br />
Hashem Brothers For Essential Oils<br />
& Aromatic Products<br />
208 Lluch Essence<br />
209 AOS Products Pvt. Ltd.<br />
210 Oriental Aromatics Limited<br />
211 Takasago International Chemicals (Europe) S.A.<br />
<strong>22</strong>1 ABP/IXOM<br />
<strong>22</strong>7 ACS International<br />
<strong>22</strong>8 Indesso Aroma<br />
<strong>22</strong>9 BASF<br />
230 Grupo Tecnaal<br />
231 Mane Kancor Ingredients Private Limited<br />
232 Cilione SRL<br />
233 Plant Lipids<br />
234 Silvestris & Szilas Ltd.<br />
236 Prinova Aromas<br />
254 Prodasynth<br />
255 Citrus and Allied Essences Ltd.<br />
256 Citrojugo<br />
257 Misitano & Stracuzzi SpA<br />
258 Verger<br />
259 Machalico S.A<br />
260 H. Reynaud & Fils S.A.<br />
261 Bordas<br />
262 Santis<br />
263 IFF<br />
264 Som Extracts<br />
ALPHABETICAL LIST OF MEETING ROOMS:<br />
Company Name Room Name Floor (Level)<br />
A. Fakhry & Co. Seymour Lobby Level, Conference Space<br />
ABP/IXOM <strong>22</strong>1 Second Floor, Bedroom Level<br />
ACS International <strong>22</strong>7 Second Floor, Bedroom Level<br />
Agrumaria Corleone Spa Arbutus Second Floor, Conference Space<br />
AOS Products Pvt. Ltd. 209 Second Floor, Bedroom Level<br />
BASF <strong>22</strong>9 Second Floor, Bedroom Level<br />
Berjé Inc. Coquitlam Second Floor, Conference Space<br />
Bontoux MacKenzie Lobby Level, Conference Space<br />
Bordas 261 Second Floor, Bedroom Level<br />
Capua 1880 Srl Thompson Lobby Level, Conference Space<br />
Cilione SRL 232 Second Floor, Bedroom Level<br />
Citrojugo 256 Second Floor, Bedroom Level<br />
Citromax Group Director Tower Building, Mezzanine level<br />
Citrus and Allied Essences Ltd. 255 Second Floor, Bedroom Level<br />
CPL Aromas Tangent Second Floor, Conference Space<br />
Grupo Tecnaal 230 Second Floor, Bedroom Level<br />
H. Reynaud & Fils S.A. 260 Second Floor, Bedroom Level<br />
Hashem Brothers For Essential Oils & Aromatic Products Chairman Tower Building, Mezzanine level<br />
Helpac SAS Boardroom Tower Building, Mezzanine level<br />
IFF 263 Second Floor, Bedroom Level<br />
Indesso Aroma <strong>22</strong>8 Second Floor, Bedroom Level<br />
Indukern Prospect Second Floor, Conference Space<br />
Lluch Essence 208 Second Floor, Bedroom Level<br />
Machalico S.A. 259 Second Floor, Bedroom Level<br />
Mane Kancor Ingredients Private Limited 231 Second Floor, Bedroom Level<br />
Misitano & Stracuzzi SpA 257 Second Floor, Bedroom Level<br />
Oriental Aromatics Limited 210 Second Floor, Bedroom Level<br />
Plant Lipids 233 Second Floor, Bedroom Level<br />
Prinova Aromas 236 Second Floor, Bedroom Level<br />
Prodasynth 254 Second Floor, Bedroom Level<br />
PT Mitra Ayu Chehalis Second Floor, Conference Space<br />
Santis 262 Second Floor, Bedroom Level<br />
Silvestris & Szilas Ltd. 234 Second Floor, Bedroom Level<br />
Som Extracts 264 Second Floor, Bedroom Level<br />
Takasago International Chemicals (Europe) 211 Second Floor, Bedroom Level<br />
The Lebermuth Company Fir Second Floor, Conference Space<br />
Ultra International B.V. Cypress Second Floor, Conference Space<br />
Van Aroma Cowichan Second Floor, Conference Space<br />
Ventós President Tower Building, Mezzanine level<br />
Verger 258 Second Floor, Bedroom Level<br />
Vigon Azelis Fraser Lobby Level, Conference Space<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 11 21/09/20<strong>22</strong> 07:38
SIMPLY<br />
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and challenging world, fulfilling products and ideas.<br />
With outstanding materials, care and expertise,<br />
Moellhausen supports the creativity of Perfumers<br />
and Flavorists worldwide.<br />
E ho@moellhausen.com | W www.moellhausen.com<br />
TAKE CONTROL OF YOUR PROFESSIONAL DEVELOPMENT<br />
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Your learning is enriched<br />
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Modules to suit your<br />
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“ICATS studies not only<br />
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Your course is accredited<br />
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<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 12 21/09/20<strong>22</strong> 07:38
13<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
BAYSHORE GRAND BALLROOM AND FOYER<br />
7 8 10 23<br />
9<br />
Recharging<br />
Station<br />
6<br />
5<br />
4<br />
Lounge<br />
16 17<br />
24<br />
18<br />
15<br />
14 13<br />
20 <strong>22</strong><br />
19<br />
Lounge<br />
Lounge<br />
12<br />
21<br />
11<br />
No<br />
Entry<br />
No<br />
Entry<br />
Lounge<br />
3<br />
2<br />
1<br />
Entrance<br />
Entrance<br />
Entrance<br />
T5<br />
Tabletop<br />
T4<br />
Tabletop<br />
T3<br />
Tabletop<br />
T2<br />
T1<br />
Tabletop Tabletop<br />
Buffet<br />
Buffet<br />
Dessert<br />
Buffet<br />
Beverages<br />
Booth Company<br />
No. Name<br />
1 H J Arochem Private Limited<br />
2 Jayshree Aromatics Private Limited<br />
3 Encee Aromatics P Limited<br />
4 Crystals Drop Inc.<br />
5 Camlin Fine Sciences Limited<br />
6 Trinternational, Inc.<br />
7 Ess-oil Ltd.<br />
8 John Kellys (London) Ltd.<br />
9 Ashapura Aromas Pvt Ltd.<br />
10 Indo-GSP Chemicals Pvt. Ltd.<br />
11 Anhui Primechem Co. Ltd.<br />
12 Triglav-Edelvais<br />
13 Tournaire<br />
14 Borregaard<br />
Booth Company<br />
No. Name<br />
15 Vimal Intertrade<br />
16 Mamta Polycoats<br />
17 Gem Aromatics Private Limited<br />
18 Prakash Chemicals International Pvt Ltd.<br />
19 Oqema<br />
20 Quintis Sandalwood<br />
21 Gupta Aromatics Pvt Ltd.<br />
<strong>22</strong> TMV Natural Oils & Extracts Pvt. Ltd.<br />
23 Sirona Jsc<br />
T1 Petani Global<br />
T2 Younis Aroma<br />
T3 Fricke Abfülltechnik GmbH & Co. KG<br />
T4 Agrumaria Reggina<br />
T5 Aromáticas Zalabí<br />
Sponsored by<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
14<br />
Welcome Reception<br />
When: Sunday 9th October - 18:00 - 20:00<br />
Where:<br />
Eligibility:<br />
Dress Code:<br />
Lobby Level, Westin Bayshore Hotel<br />
Full Delegate and Accompanying Person tickets<br />
Smart, the venue has some outdoor spaces and you may require an additional<br />
layer in the evening in October.<br />
Main Conference Sessions<br />
When: Monday 10th - Thursday 13th October - 09:00 - 12:00<br />
Where: Stanley Park Ballroom, Second Floor, Conference Space<br />
Eligibility: Full and specific Day Delegate tickets<br />
Flavour and Fragrance Ingredients Workshop<br />
When:<br />
Where:<br />
Eligibility:<br />
- Monday 10th October<br />
- 09:00 - 16:30<br />
In Oak Room 1, Second Floor, Conference Space<br />
Attendance by separate prepaid ticket<br />
SPONSORED BY:<br />
Roundtable<br />
When: Wednesday 12th October - 14:00 - 15:30<br />
Where:<br />
Eligibility:<br />
Stanley Park Ballroom, Second Floor, Conference Space<br />
Free of charge to full or Wednesday Day Delegate<br />
ticket holders only.<br />
Sign up on Wednesday morning at the IFEAT desk.<br />
Places limited to 50 persons.<br />
SPONSORED BY:<br />
Exhibition<br />
When: Monday 10th - Thursday 13th October - 09:00 - 17:00<br />
Where: Bayshore Grand Ballroom, Lobby Level, Conference Space<br />
Eligibility: Full or specific Day Delegate tickets<br />
Closing Banquet<br />
When: Thursday 13th October - 19:00 - 01:00<br />
Where:<br />
Eligibility:<br />
Transport:<br />
West Ballroom, Vancouver Convention Centre (VCC),<br />
1055 Canada Place, BC, V6C 0C3<br />
Full or Thursday Day Delegate and Accompanying<br />
Persons tickets<br />
Coach: Will depart from the main entrance of the Westin Bayshore Hotel at 18:45<br />
(guests at other hotels can make their way to the Westin and get the coach from<br />
there). Return coaches will depart from the VCC to the Westin Bayshore from<br />
21:15 every 15 minutes until 01:15.<br />
Walk:<br />
Dress Code:<br />
SPONSORED BY:<br />
The VCC is approximately a 14 minute beautiful walk along the sea wall.<br />
Smart - the venue is indoor with a carpeted floor so choose clothing accordingly.<br />
If you have not already confirmed your attendance at the Welcome Reception or Closing<br />
Banquet then please visit the IFEAT Information Desk to confirm.<br />
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15<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
SATURDAY 8th October<br />
14.00 - 17.00 Registration<br />
SUNDAY 9th October<br />
10.00 - 18.30 Registration<br />
18.00 - 20:00 Welcome Reception<br />
Bayshore Grand Foyer, Westin Bayshore Hotel<br />
Coffee Breaks<br />
10:30 - 11:00 and 15:30 - 16:00 Monday - Thursday<br />
Tea, coffee and snacks will be served.<br />
SPONSORED BY:<br />
Lunch Breaks<br />
12:00 - 14:00 Monday - Thursday<br />
A hot buffet style lunch will be served.<br />
SPONSORED BY:<br />
MONDAY 10th October<br />
09.00 - 17:00 Exhibition<br />
Bayshore Grand Ballroom and Foyer<br />
09.00 - 16:30 Flavour and Fragrance Ingredients:<br />
OAK 1<br />
From Natural to Synthetics Workshop<br />
Michael Zviely, CIC<br />
(attendance by pre-paid ticket only)<br />
SPONSORED BY:<br />
In-Person Event<br />
Stanley Park Ballroom<br />
09:00 Welcome and Opening<br />
Alan Brown, Chairman of the Vancouver Conference Committee<br />
09:10 Energy in Connection with Minter Dial<br />
Minter Dial, Professional Speaker and Consultant, Mydial LLP<br />
10:30 Coffee Break - in networking areas<br />
11:00 F&F Feedstocks and Renewability<br />
Alain Frix, Director, Allchemix BV<br />
11:30 Current Transportation and Trade Challenges Impacting Shippers<br />
Michael Ford, BDP International<br />
12.00 - 14:00 Lunch - in restaurants and networking areas<br />
17.00 Close of the day<br />
Online on Whova<br />
All of the above Conference sessions will also be streamed live. Times are PDT.<br />
15:00 Sustainability Assurance of Tonka Beans in the Amazonian Region of Venezuela<br />
Romel Guzman, Matia 145 S.L (avilan)<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 15 21/09/20<strong>22</strong> 07:38
The family-owned flavor and fragrance ingredient source since 1949.<br />
+1 973 748 8980 • www.berjeinc.com<br />
Rosa damascena<br />
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17<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
TUESDAY 11th October<br />
09.00 - 17:00 Exhibition Bayshore Grand Ballroom and Foyer<br />
In-Person Event<br />
Stanley Park Ballroom<br />
09:00 IFEAT Business Session and AGM<br />
Chaired by Alastair Hitchen, IFEAT President<br />
Part 1 The IFEAT Annual General Meeting<br />
Part 2 Business Session - Reports & Annual Review<br />
Includes:<br />
Annual Review: Hussein Fakhry, Chair of IFEAT Executive Committee<br />
Reports from ICATS and Reading University on the Education <strong>Programme</strong>s<br />
Report on the South Africa Study Tour which will take place in November 20<strong>22</strong><br />
Confirmation and a recap on the IFEAT 2023 Berlin Conference which was postponed<br />
from 2020<br />
Report on the Focused Study Tour on Spanish Lemon which was postponed from<br />
20<strong>22</strong> to 2023<br />
Presentation of student medals<br />
10:30 Coffee Break - in networking areas<br />
11:00 The IFEAT Medal Lecture - Catalysts of Change<br />
Kim Bleimann, Berjé Inc.<br />
Presentation of IFEAT Medal<br />
11:40 Process Optimisation; Value Enhancement and Total Value Recovery in Essential<br />
Oils and Botanical Extracts Production<br />
Shanavas Bavu, Director, Innoplis Bio Innovations Pvt Ltd<br />
12.00 - 14:00 Lunch - in restaurants and networking areas<br />
17.00 Close of the day<br />
Online on Whova<br />
All of the above Conference sessions will be streamed live. Times are PDT.<br />
14:00 The Path for Innovation of Oriental Aesthetics: Current Status and Trends<br />
in the Chinese Fragrance Market<br />
Zhaokai Wu, Director of Purchasing Department, Guangdong Wincom<br />
Flavors & Fragrances Co., Ltd, China<br />
14:30 Technological Development in the Cinnamon Oil Industry and Modern<br />
Usage of Essential Oils<br />
Ravindu Runage, Director Managing, Marketing, HRM Rathna Producers<br />
Cinnamon Exports Pvt Ltd<br />
15:00 Collaboration with the Community Forest User Group: a Tried-and-True<br />
Method of Promoting Transparency, Accountability and Sustainable<br />
Forest Management<br />
Prasun Satyal, Managing Director, Annapurna Aroma Company Private Limited<br />
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CIT-<strong>22</strong>-xxxxx-08-IFEAT_PrintAd_001.pdf 1 8/10/<strong>22</strong> 2:11 PM<br />
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19<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
WEDNESDAY 12th October<br />
09.00 - 17:00 Exhibition Bayshore Grand Ballroom and Foyer<br />
In-Person Event<br />
Stanley Park Ballroom<br />
(All of the Conference sessions will be streamed live on the Whova platform. Times are PDT.)<br />
9:00 - 12:00<br />
The EU Green Deal and its impact on Flavours & Fragrances: The Domino Effect<br />
Wednesday sessions will be a mix of in-person and online speakers as well as a panel discussion and live Q&A<br />
Alexander Mohr, Executive Director, European Flavour Association (EFFA)<br />
Martina Bianchini, IFRA<br />
Charles Laroche, EFFEO<br />
Jean-Philippe Montfort, Partner, Mayer Brown<br />
Richard Meads, Rapporteur, European Regulation and Innovation Forum (ERIF)<br />
Andrew Fasey, Senior Scientific and Regulatory Advisor, Mayer Brown<br />
Graham Ellis, Firmenich<br />
Panel Discussion with all Speakers from this Morning’s Sessions<br />
Moderated by Sven Ballschmiede, IOFI<br />
10:30 - 11:00 Coffee Break - in networking areas<br />
12.00 - 14:00 Lunch - in restaurants and networking areas<br />
THURSDAY 13th October<br />
09.00 - 17:00 Exhibition Bayshore Grand Ballroom and Foyer<br />
In-Person Event<br />
Stanley Park Ballroom<br />
(All of the Conference sessions will be streamed live on the Whova platform. Times are PDT.)<br />
09:00 Speaker and session TBC<br />
09:25 Can the F&F Industry Help Fight Deforestation in the Amazon?<br />
Eduardo Mattoso, Founder and General Director, KAAPI<br />
09:50 A Deeper Look into the Vietnamese Cinnamon:<br />
from Seeds to Global Market<br />
Chuc Nguyen Van, Tech-Vina., JSC<br />
10:15 Synthetic Menthol Used in the Global Flavour and Fragrance Industries and<br />
the Effect on Natural Menthol Production<br />
Ajay Kumar Jain, Managing Director, Virat Exports (P) Ltd. President, CrystalsDrop Inc.<br />
10:30 - 11:00 Coffee Break - in networking areas<br />
11:00 The Production of Patagonian Essential Oils in Argentina: Compared<br />
Varieties of Douglas Fir from North and South Pacific Areas<br />
Sergio Sepiurka, Founder, Hierbas Patagónicas SRL<br />
11:20 Crop & Market Report<br />
Henry Gill, De Monchy Aromatics Ltd<br />
12.00 - 14:00 Lunch - in restaurants and networking areas<br />
17.00 Close of the day<br />
19:00 - 01:00 Closing Banquet<br />
West Ballroom, Vancouver Convention Centre, 1055 Canada Place, BC, V6C 0C3<br />
Coaches depart from the Westin Bayshore at 18:45<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
20<br />
Monday morning<br />
Energy in Connection<br />
Minter will get the Conference sessions off to a lively start with a keynote<br />
presentation entitled “Energy in Connection”.<br />
Between the pandemic, a land war, economic issues, and the Great Resignation,<br />
to name just some of the events from the past few years, there is much to be<br />
anxious about. For many, this has been a tough period.<br />
Minter Dial<br />
Professional Speaker<br />
In this extended session, Minter will energise, provoke and bond with the audience.<br />
He’ll address why and how to tap into each individual’s and their team’s greater<br />
discretionary energy; find ways to make business stronger, and leave each<br />
audience member with concrete, actionable ideas to take back to their businesses.<br />
Expect to experience a dynamic session, gain some good insights, and have<br />
interactive fun!<br />
Having worked for L’Oreal for over 16 years, Minter Dial is now a professional<br />
speaker, storyteller, author, and consultant, specialising in leadership,<br />
branding and transformation. He prides himself in elegantly elevating<br />
the debate, has given over 500 talks and seminars to audiences in five<br />
continents and was voted in the top three out of 150 speakers at the Adobe<br />
Summit EMEA three years in a row. Minter is author of three award-winning<br />
books and his latest entitled “Heartificial Empathy, Putting Heart into<br />
Business and Artificial Intelligence” has won the Book Excellence Award 2019<br />
in the category of technology and was finalist for the Business Book Awards<br />
2019. His book on leadership, “You Lead, How Being Yourself Makes You A<br />
Better Leader” (Kogan Page) launched in January 2021 is a finalist for the<br />
Business Book Awards 20<strong>22</strong>.<br />
F&F Feedstocks & Renewability<br />
Alain will share his view on the low renewability of F&F ingredients in general,<br />
quantifying each of the major raw materials such as petrochemicals, forest<br />
products, essential oils, biotechnology and others.<br />
He will outline the difficulties along with the efforts that must be made to<br />
preserve F&F access to raw materials, which also includes the cultural need to<br />
better understand larger, fast changing, industries.<br />
Alain Frix<br />
Allchemix BV<br />
Finally, he will explain why there is no perfect sustainability solution, with<br />
petrochemical and natural ingredients each having a different, but never<br />
complete, sustainability profile.<br />
Alain Frix dedicated 30 years to the business of renewable materials, from<br />
forest products such as turpentine and its perfumery derivatives, to aromatic<br />
plants and essential oils.<br />
After chairing IFEAT from 2013 to 2016, he now chairs IFEAT’s Scientific<br />
Committee and is involved in various projects related to aromatic plants,<br />
biodiversity and climate change. Alain founded his consultancy company<br />
Allchemix BV in 2020, and this keeps him busier than ever. He has a scientific<br />
background (Master’s degree in biology, Université Libre de Bruxelles, 1988)<br />
and a commercial background (special diploma in management, Ecole de<br />
Commerce Solvay, 1991).<br />
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21<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
Monday morning<br />
Current Transportation and Trade Challenges Impacting Shippers<br />
Port congestion, high freight costs, new regulations and COVID-19 have all played a role in disrupting<br />
the global supply chain during 2021, and this continues in 20<strong>22</strong>. In this session, Michael will focus on<br />
several important transportation and trade regulations that will impact all businesses in the aroma<br />
trades industry for the remainder of 20<strong>22</strong> and on into 2023.<br />
Michael Ford<br />
BDP International<br />
Michael Ford is a career professional in international transportation, specialising in import/export<br />
documentation and regulatory compliance. Michael’s leadership in communication and system<br />
logic on governmental rules and regulations is central to BDP’s ability to understand and resolve<br />
complex regulatory issues quickly, decisively and with minimal impact upon customers. He has<br />
been associated with BDP for more than 40 years and among his other affiliations, he is the<br />
Co-chair for trade on the Export Committee in the development of the Customs ACE System and<br />
has served with customs as a member of COAC (Commercial Operations Advisory Council); Chair<br />
of the Mid-Atlantic District Export Council, and is a member of the Responsible Care Committee,<br />
American Chemistry Council. Michael also teaches an MBA in International Logistics course at<br />
Saint Joseph’s University in Philadelphia.<br />
Monday afternoon – online presentations<br />
Sustainability Assurance of Tonka Beans in the Amazonian Region of<br />
Venezuela<br />
Tonka trees in Venezuela are mainly located in the Bolivar State, where the Amazonian jungle has<br />
been home for centuries to Piaroa and Pemon ethnics who, following traditional practices, obtain<br />
tonka beans which are much appreciated for their aroma because of their coumarin content.<br />
In 2018 “Project Avilan” members witnessed that many of their day-to-day practices were threatening<br />
the subsistence of the ecosystem, including their rich culture, by introducing plants and animals for<br />
food; practising illegal activities (gold mining, carburarit trafficking); and due to an exodus of younger<br />
generations.<br />
Romel Guzman<br />
Matia 145 S.L. (avilan)<br />
Romel will discuss the project in more detail including the sustainable tonka bean production objective.<br />
Romel’s CV includes Doctor of Science, Food Science and Technology 2011, UCV-CIRAD (France);<br />
Magister Scientiarum in Sciences 2008, Universidad Central de Venezuela (UCV); Agricultural<br />
engineer 2005, UCV; Director of the Institute of Food Science and Technology (ICTA-UCV);<br />
Leadership Team member of “Project Avilan”; Innovation and Technical Team Head.<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
<strong>22</strong><br />
Tuesday morning<br />
The Medal Lecture - Catalysts of Change<br />
For this year’s medal lecture, we are pleased to announce that Kim Bleimann will<br />
hold a frank conversation about the forces, both internal and external, which have<br />
been driving our industry and the impact they will likely have in the near and<br />
medium term on our lives.<br />
Kim Bleimann<br />
Berjé Inc<br />
Berjé Inc Chairman Kim Bleimann has worked in the flavour and fragrance<br />
industries since 1973, the year he joined Berjé Inc. He assumed ownership<br />
and became the President in 1981. Berjé has grown under his tutelage from<br />
a company of nine employees to a firm which employs over 160 people of<br />
20 nationalities with offices in Los Angeles, Atlanta, Geneva Switzerland,<br />
Spain, Belgium and Plovdiv, Bulgaria, where Berjé is the first ever American<br />
company to have produced rose and lavender oils in Bulgaria. Kim is a<br />
member of the Flavor Extracts Manufacturers Association (FEMA) and<br />
the European Federation of Essential Oils (EFEO). From 2011 he served as<br />
Chairman of the International Fragrance Association North America for<br />
three years and has been a Director of IFEAT for 15 years. He chaired the<br />
Finance Committee and served on the Executive, Study Tour and Scientific<br />
Committees and is currently co-opted into the IFEAT Executive serving as a<br />
liaison to other world-wide organisations.<br />
Kim is known for the quality of the numerous speeches which he has given<br />
and continues to make. He has been the featured keynote speaker at industry<br />
conventions held in London, Tel Aviv, New York, Cape Town and Dubai.<br />
Process Optimisation; Value Enhancement & Total Value<br />
Recovery in Essential Oils & Botanical Extracts Production<br />
Shanavas will discuss how process improvements, co-product lines and total<br />
value recovery enhance profitability and customer value in essential oils and<br />
botanical extraction. He will focus on opportunities with real examples that can be<br />
extended to several other product lines.<br />
Shanavas Bavu<br />
Innopolis Bio<br />
Innovations Pvt Ltd<br />
The presentation will allow essential oil manufacturers to review their current<br />
operations and techniques, optimise processes, yield and quality, and enhance<br />
or augment their facilities to accommodate new product lines or co-product<br />
streams.<br />
Shanavas Bavu is one of the founding directors of Innopolis Bio Innovations Pvt<br />
Ltd. located in Kochi, India. He is an engineer by training with a masters degree<br />
in International Business and previously worked as Head of the New Products<br />
Division at Synthite Industries Ltd and as Territory Manager for South Asia and<br />
the Middle East for Flavourtech Pty Ltd. Shanavas also worked on setting up<br />
several extraction plants for essential oils and oleoresins, as well as tea and<br />
coffee extracts: including SCFE plants and precision distillation equipment<br />
globally. He is a trained sensory panelist and was a speaker at the IFEAT<br />
Conference in Singapore where he presented a paper on the Indian oleoresin<br />
industry. He has also presented at several other industrial and academic<br />
conferences.<br />
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23<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
Tuesday afternoon- online presentations<br />
The Path for Innovation of Oriental Aesthetics: Current Status and Trends in<br />
the Chinese Fragrance Market<br />
China is the cradle of east Asian culture and 5,000 years of civilisation has created a unique 0riental<br />
aesthetics system and formed fragrance connotations with the soul and the mind. In a background of<br />
globalisation, with China being the second largest economy, there is huge demand in the domestic<br />
market that pushes and accelerates the development of the fragrance market. Fragrance products<br />
from creativity in oriental aesthetics are leading an emerging consumer market in China. This<br />
presentation will give an interpretation of the current status and trends in the Chinese fragrance<br />
market driven by creativity and these oriental aesthetics.<br />
Zhaokai Wu<br />
Guangdong<br />
Wincom Flavors &<br />
Fragrances Co., Ltd.<br />
China.<br />
Zhaokai Wu is the director of the purchasing department at Guangdong Wincom Flavors &<br />
Fragrances Co., Ltd. China. He has a Master’s degree in Business from Sydney University. His<br />
work covers supply chain, studying the market, and brand operation. He is very familiar with the<br />
flavour and fragrance industry and has a particular understanding of the ingredients market.<br />
Technological Developments in the Cinnamon Oil Industry & Modern Usage<br />
of Essential Oils<br />
Essential oils are mainly used for perfumery, cosmetics, pharmaceuticals, and food production. In<br />
modern conditions, developing and standardising drugs based on plant materials, especially using<br />
essential oils, is becoming even more vital. Essential oils have an extensive spectrum of biological<br />
activity, have low toxicity in recommended doses, and are available for mass use.<br />
Ravindu Runage<br />
Rathna Producers<br />
Cinnamon Exports<br />
Pvt Ltd<br />
In the industrial production of essential oils, the most often used technology is steam distillation,<br />
including in the cinnamon leaf oil and cinnamon bark oil industries. In Sri Lanka, obsolete techniques<br />
for distillation are used for both oils and there are major drawbacks to continuing this as an industry.<br />
Ravindu Runage will discuss the technological developments in more detail.<br />
Ravindu Runage began his career in the Runage Group in 2005 after completing higher<br />
education in Rahula College, Matara, Sri Lanka. He then studied business management at<br />
the University of Ruhuna finishing his course at Durham University in the United Kingdom.<br />
After gaining a BA Hons in Business he went on to gain a Masters Degree in Management. He<br />
joined Rathna Producers Cinnamon Exports Pvt Ltd as a Director in 2006 overseeing sales and<br />
marketing, HRM, production, quality, and the R&D departments.<br />
Collaboration with the Community Forest User Group: a Tried-and-True<br />
Method of Promoting Transparency, Accountability and Sustainable Forest<br />
Management<br />
In today’s flavour and fragrance industry, customers are concerned not just about how their product<br />
smells or tastes, but also the firm’s environmental impact and sustainability initiatives.<br />
Prasun Satyal<br />
Annapurna Aroma<br />
Company Private<br />
Limited<br />
Essential oils, also known as non-timber forest products, are a segment of Nepal’s natural product<br />
sector. Essential oils are especially important in the flavour and fragrance industry because they can<br />
be used in beauty and personal care products, providing a natural odour for perfumes as well as bath<br />
and shower products. This presentation will talk about the Community Forest User Group (CFUG) and<br />
how it has helped Nepal’s essential oil sector to grow over the last decade.<br />
Prasun Satyal of Annapurna Aroma Company Private Limited is an entrepreneur by profession<br />
and an environmentalist at heart. He is a firm believer that his country’s natural resources are<br />
one of its most valuable assets, and that they must be developed and used wisely. With that<br />
same belief, he started Annapurna Aroma, a social enterprise, in 2011, with the sole purpose<br />
of utilising the country’s valuable natural resources and conducting business on high ethical<br />
principles, dynamism and innovation. He is also a member of the Nepal Herbs and Herbal<br />
Products Association (NEHHPA) and a member of IFEAT.<br />
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Maximize the potential<br />
Of your Naturals Portfolio<br />
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25<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
Wednesday morning<br />
The EU Green Deal and its impact on Flavours & Fragrances: The Domino Effect<br />
Wednesday sessions will be a mix of in-person and online speakers as well as a panel discussion and live<br />
Q&A, moderated by Sven Ballschmiede, Executive Director of the International Organization of the Flavor<br />
Industry (IOFI).<br />
After a general introduction to the Green Deal and its eight strategic pillars, the<br />
potential impact of the CSS and F2F initiatives on the flavour segment will be<br />
reviewed.<br />
Alexander Mohr<br />
EFFA<br />
Alexander Mohr, PhD, is the Executive Director of the European Flavour<br />
Industry Association (EFFA), based in Brussels. Before joining the EFFA<br />
secretariat in 2016, he was the Secretary General of the Association of<br />
European Producers of Steel Packaging (APEAL) and headed the public<br />
affairs practice for the European container glass industry (FEVE). Alexander<br />
has been a lecturer on international relations at the ‘Institut d’études<br />
Politiques de Paris’ (SciencePo) and Senior Advisor to the Permanent Thai<br />
Delegation to UNESCO in Paris. He has published several articles and<br />
interviews in the context of EU regulatory and policy developments and,<br />
more recently, on the EU Flavour Regulation progression.<br />
Martina Bianchini will talk about the impact of the CSS on fragrance creation<br />
and use.<br />
Martina Bianchini<br />
IFRA<br />
Martina has been the President of the International Fragrance Association<br />
IFRA since June 2016. She sees a huge opportunity in bringing together science<br />
and society for sustainability in all areas of life, drawing from her multinational<br />
and multicultural experiences across the agricultural, chemical, biotech,<br />
food, health and luxury goods sectors. Martina is passionate about scent and<br />
believes that fragrance is essential to life and our wellbeing. She was educated<br />
at the Louisiana State University, the University of Trier, the University of<br />
London and the Harvard School of Public Health. Martina’s career has included<br />
international leadership roles at Monsanto and Dow, and active engagement<br />
in intergovernmental organisations such as the UN and OECD, and the<br />
International Chamber of Commerce.<br />
Charles Laroche will contribute his extensive experience in advocacy of European<br />
affairs to the topic of the implementation of the Green Deal in general and<br />
particularly what the concept of essentiality may eventually mean for the<br />
essential oils (EO) and associated natural complex substance (NCS) industries.<br />
Charles Laroche<br />
EFFEO<br />
At Unilever, where he worked for 35 years, Charles served 10 years in finance<br />
before joining their marketing team, fulfilling roles such as European Brand<br />
Development Director. In 1999, he took responsibility for Public Affairs and<br />
Corporate Relations becoming Vice President European External Affairs HPC<br />
before leaving Unilever in 2008. Charles has been active in trade associations<br />
as a member of the board and President of A.I.S.E, a member of the board<br />
at Cosmetics Europe, and as a member of the board of Cefic. He represents<br />
the interests of EFEO with the European Institutions and is the Public Affairs<br />
advisor of CIHEF, the interprofessional committee of French essential oils.<br />
In 2005, he co-founded EPAA (the European Partnership for Alternative<br />
Approaches to animal testing). In 2009, he launched “Bee”, a think and do-tank<br />
focusing on resource efficiency and sustainable development in partnership<br />
with GLOBE-EU.<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 25 21/09/20<strong>22</strong> 07:38
Menthol<br />
& Mint Oils<br />
Essential<br />
Oils<br />
Flavours<br />
Fragrances<br />
Norex Flavours & Fragrances LLC, 79 North Franklin Turnpike Suite 105, Ramsey, NJ 07446<br />
t +1 (201) 783-8435 | john@norexflavours.com | www.norexflavours.com<br />
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27<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
Wednesday morning<br />
Both from the legal firm Mayer Brown, Jean-Philippe Montfort and Andrew Fasey will discuss the<br />
legal framework, practical implications and considerations of the concept of essentiality.<br />
Jean-Philippe Montfort is a partner at Mayer Brown based in Brussels, and the leader of<br />
Mayer Brown’s REACH and EU product regulatory team. He provides strategic advice, as well<br />
as advocacy and litigation support to companies and trade associations in the defence of<br />
their substances under various REACH and CLP processes. He is widely recognised as a very<br />
innovative, yet pragmatic legal advisor and litigator and has a very successful track record<br />
before the European Courts and the Board of Appeal of ECHA, with landmark wins, such as the<br />
“CTC” case, the “Fipronil” case and more recently the “Aluminum salts” cases.<br />
Jean-Philippe<br />
Montfort<br />
Mayer Brown<br />
Andrew Fasey<br />
Mayer Brown<br />
Andrew Fasey is a senior scientific and regulatory advisor in the Government and Global Trade<br />
practice of the Brussels office. He has been heavily involved in EU and international developments<br />
on regulatory chemical issues at a senior level for over 30 years. He was previously at the European<br />
Chemicals Agency (ECHA), where he was one of three members of the ECHA Board of Appeal (BoA).<br />
In the ten years from its creation in 2011, Andrew was involved in all the rulings of the BoA. He has<br />
also worked as an official at the European Commission, as one of the authors of the EU Commission<br />
proposal for the REACH Regulation, and at the UK Health and Safety Executive. He is one of the<br />
most recognised and knowledgeable experts on EU REACH and on chemical legislation in the UK<br />
and Europe, and he brings his unique experience and expertise to the REACH/Product Regulatory<br />
team at a time when clients are facing significant new challenges with the development of the<br />
Chemical Strategy for Sustainability under the European Green Deal.<br />
Graham will close off the session by addressing specific hazard endpoints.<br />
Graham Ellis joined Firmenich in December 2018 to lead the innovation, product safety and<br />
compliance activities within the regulatory team across all Firmenich activities. He is a qualified<br />
toxicologist and experienced in chemical regulations around the world and managing their<br />
impact within the fragrance and flavour industry.<br />
Previous employers include Unilever and Givaudan, working in a similar area. Graham is a<br />
current member of the EFEO board, Chair of the IFRA CMR WG and has been actively involved in<br />
IFRA advocacy activities during his career, notably within the IDEA Project addressing the issue<br />
of fragrance allergens.<br />
Graham Ellis<br />
Firmenich<br />
His current challenges include managing the continued impact of the REACH regulation on<br />
substances and the additional challenges that CSS will bring to our industry.<br />
Essentiality is a concept for restricting the availability (and use) of existing technologies and the<br />
development of new ones. Its systematic application is untested. Without any formal assessment of its<br />
feasibility, benefits, impacts, or consequences for other policy objectives, such as those set out in the<br />
EU Green Deal, ‘essentiality’ is being progressively proposed at EU-level as a new regulatory principle.<br />
Richard has been involved with better regulation for over twenty years. He has worked with a<br />
number of different think tanks.<br />
Richard Meads<br />
ERIF<br />
As Rapporteur of the ERIF, Richard has contributed to over 100 articles, papers and studies<br />
covering better regulation, science and decision-making, and innovation. A director of<br />
Business Decisions Limited for more than twenty-five years, Richard previously worked for<br />
British Petroleum in a range of different functions including finance, corporate planning and<br />
marketing. Educated at Oxford University, Richard is also a Chartered Accountant.<br />
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ifeat.org<br />
conference@ifeat.org<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
30<br />
Wednesday morning<br />
Sven Ballschmiede will moderate a panel discussion with all of Wednesday morning’s speakers.<br />
Sven Ballschmiede is Executive Director of the International Organization of<br />
the Flavor Industry (IOFI). Before joining IOFI, Sven had been the Executive<br />
Director for the European Flavor Association (EFFA), while simultaneously<br />
serving as Executive Director for the German Flavor Association (DVAI)<br />
and the German Fragrance Association (DVRH). A native of Saarbrücken<br />
(Germany), Sven is a lawyer by training who studied in both Germany and<br />
Switzerland.<br />
Sven Ballschmiede<br />
IOFI<br />
Prior to his career in the world of associations, Sven worked at the<br />
International Law Firm Gide Loyrette Nouel in Brussels specialising<br />
in International Trade Law and WTO Dispute Settlement. He assisted<br />
multinational companies in the context of anti-dumping and anti-subsidy<br />
procedures and advised different national governments in dispute<br />
settlement procedures at the WTO in Geneva.<br />
Wednesday afternoon<br />
Roundtable: Certifications: A Major Step Forward or Extra Burden & Cost?<br />
Moderated by Dominique Roques and Peter Greenhalgh<br />
IFEAT will continue its regular roundtable series which began in Athens in 2017. The roundtable will take<br />
place on Wednesday afternoon at the Conference.<br />
Producers in our industry are experiencing the rising tide of certification expectations from the market<br />
for their factories and supply chains. Where do we stand in terms of relevance, workload and cost versus<br />
benefit? Are we moving towards a few labels taking recognised leadership?<br />
IFEAT Executive Committee member, Dominique Roques has been sourcing<br />
natural products for the perfume industry for over 30 years and is currently<br />
“VP Naturals Together” at Firmenich. He has documented his experiences in<br />
his book “Cueilleur d’essences”, which was released in France last March. The<br />
English edition “In Search of Perfumes” will be premiered at the IFEAT 20<strong>22</strong><br />
Vancouver Conference.<br />
Dominique Roques<br />
Peter Greenhalgh<br />
Peter Greenhalgh is IFEAT’s Study Tour Coordinator and formerly Conference<br />
<strong>Programme</strong> Coordinator. His first IFEAT Conference was Beijing in 1988 and<br />
he has helped organise conference programmes from 2006 to 2014 as well<br />
as 10 IFEAT study tours. He is an economist with extensive experience of<br />
commodity markets, with degrees from the London School of Economics<br />
(LSE) and School of Oriental and African Studies (SOAS) in London and<br />
a PhD on West African diamonds from Birmingham. His first exposure<br />
to essential oils came in 1976 as a market economist at the UK’s Tropical<br />
Products Institute. At TPI (1976-1989) he travelled widely and published<br />
industrial economics and market reports on essential oils, spices and “naval<br />
stores” (terpene chemicals).<br />
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31<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
Thursday morning<br />
Can the F&F Industry Help Fight Deforestation in the Amazon?<br />
Brazil is one of the ten countries with the biggest carbon emissions in the world and almost half of it<br />
comes from deforestation, mostly in the Amazonian region.<br />
Eduardo Mattoso<br />
KAAPI<br />
One strategy to fight deforestation is the wild harvest of native species. Another is the reforestation<br />
of open land with native forest species. Two of the most important ingredients sourced from wild<br />
harvest in the Amazon are well known by the F&F industry: tonka beans and copaiba balsam. These<br />
two items are collected from the wild, without damage to the tree, taking place only in pristine<br />
forests. As part of the “caboclo” culture, both of them are used as natural remedies and can represent<br />
a significant proportion of the annual income in traditional communities. The presentation will<br />
discuss how the industry can help fight deforestation in the Amazon region.<br />
Eduardo Mattoso is the founder and General Director at Kaapi, a Brazilian company dedicated<br />
to sourcing endemic essential oils, fragrance compounding and distribution of imported<br />
aromatic ingredients. He graduated in physics and gained a Master’s degree in Organic<br />
Chemistry, studying aromatic plants from the Brazilian Amazon forest. He discovered the F&F<br />
world in 2001, after an internship at a rosewood distillery in the heart of the forest.<br />
A Deeper Look into Vietnamese Cinnamon: from Seeds to Global Market<br />
Vietnam is one of the world’s top cinnamon producing countries and produces mainly Cinnamomum<br />
cassia and Saigon cinnamon in many provinces from the north to the south. Cinnamon cultivation in<br />
Vietnam has been developing for years and has created many different industries utilising the large<br />
areas of raw material available.<br />
Chuc Nguyen Van<br />
Tech-Vina., JSC<br />
The farmers in the northern areas, which has the largest plantation of Cinnamomum cassia in<br />
Vietnam, first cultivated the plants in the 1940s. After more than 80 years, Cinnamomum cassia<br />
plantations have been expanded to neighbouring regions and have developed good farming<br />
practices. The presentation will look at where it is farmed, the components and quality of the oil and<br />
the different policies and farming techniques used between the north and the south of Vietnam.<br />
Dr. Chuc Nguyen Van is a talented chemist with more than 12 years of research experience. He<br />
has a degree in Engineering - Organic Synthesis and Petrochemical Technology and a Master<br />
of Science - Organic Synthesis and Petrochemical Technology, both from the Hanoi University<br />
of Science and Technology in Vietnam. He also gained a Ph.D in Science and Engineering –<br />
Catalysis - Chemical Engineering from Claude Bernard University, Lyon, France.<br />
Synthetic Menthol Used in the Global Flavour and Fragrance Industries and<br />
the Effect on Natural Menthol Production<br />
Production of natural menthol has been decreasing day by day with some of the larger companies<br />
doubling their production of synthetic menthol. Synthetic menthol has come to the market in<br />
large volumes along with natural menthol. Mentha oil production in India has declined with lower<br />
plantings of the aromatic herb having the effect of falling prices in the past three years.<br />
Topics covered in this presentation include global production, threats to India’s position as a producer<br />
and exporter, the markets for the crop, and the challenges faced, among other topics.<br />
Ajay Kumar Jain<br />
Virat Exports (P) Ltd<br />
and CrystalsDrop<br />
Inc.<br />
Ajay Kumar Jain is the Chairman and Managing Director of Virat Exports (P) Ltd, New Delhi,<br />
India and President of Crystals Drop Inc., Toronto, Canada. He has a B.Sc from DBS college<br />
(Dehradun) Garhwal University, Uttarakhand and an M.Sc in Organic Chemistry from<br />
Meerut University. Ajay is actively associated with several national and international industry<br />
organisations and associations and was president of the Essential Oil Association of India (EOAI)<br />
for two terms (2015-2017 and 2017-2019). He is a member of the Executive Committee of the<br />
Asian Aroma Ingredients Council and has travelled extensively to different essential oil regions<br />
promoting activity sites/programmes of the FFDC Kannauj, CSIR-CIMAP, IIIM Jammu and CAP<br />
Dehradun in India.<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 31 21/09/20<strong>22</strong> 07:38
We Make Nature Work<br />
Lebermuth is a world-class raw<br />
ingredient, essential oil, fragrance,<br />
and flavor supplier. We’ve built<br />
standing relationships worldwide<br />
since 1908. We believe in true<br />
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our customers to bring success<br />
from farm to product.<br />
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Your A-Z solution for sourcing,<br />
creating, and supplying natural<br />
products from around the globe.<br />
Let's Partner For Success!<br />
Learn more at lebermuth.com<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 32 21/09/20<strong>22</strong> 07:38
33<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
Thursday morning<br />
The Production of Patagonian Essential Oils in Argentina:<br />
Compared Varieties of Douglas Fir from North and South<br />
Pacific Areas<br />
Sergio Sepiurka<br />
Hierbas Patagónicas<br />
SRL<br />
During the IFEAT 2001 Buenos Aires Conference, Sergio presented a paper<br />
entitled “The production of herbaceous oils in Argentina”. He also briefly<br />
discussed a new initiative born in Patagonia in the 1990s for the production of<br />
essential oils extracted from native and cultivated plants from the southern<br />
region of the country. Since then, most of the seven new ingredients<br />
commented upon at that time are currently used worldwide in aromatherapy,<br />
cosmetics, and perfumery. In addition, all of them are recognised as a part of<br />
Patagonia biodiversity, including two varieties of trees native to North America<br />
that are now identified as Patagonian pines.<br />
Sergio will compare both varieties of Douglas fir (from the north and south<br />
Pacific areas), showing the different harvesting conditions, the processes, the<br />
compositions, and uses of these essential oils.<br />
Sergio Sepiurka was born in Buenos Aires in 1958. He is an industrial<br />
engineer and has lived in Esquel, (Patagonia, Argentina) for more than three<br />
decades. He founded Hierbas Patagónicas SRL in 1997. The company has<br />
produced and marketed essential oils worldwide since 2000. He has spoken<br />
at a number of conferences and events and is author of several books about<br />
Patagonia.<br />
Crop/Market Report: Buying better in a turbulent market<br />
The aim of Henry Gill’s presentation is to deliver an impartial assessment of the<br />
current supply conditions for several key F&F ingredients, including a number<br />
of those suggested in the online poll on the Whova event platform.<br />
This information is intended to help with buying decisions in order to increase<br />
profit, reduce supply chain problems, and lead to good customer relationships.<br />
Henry Gill<br />
De Monchy<br />
Aromatics Ltd<br />
With input from numerous industry sources, Henry will provide you with<br />
useable market information as well as take you on a journey of some of the<br />
lengths he had to go to in order to buy in a turbulent market.<br />
Henry Gill started his career in China where he was responsible for the<br />
establishment and running of De Monchy Aromatics’ two local subsidiaries.<br />
During his eleven years there he travelled widely throughout the country and<br />
witnessed first-hand many examples of essential oil and aroma chemical<br />
production. For many years he was also involved in the British Chamber of<br />
Commerce Shanghai as well as the UK’s Expo events programme.<br />
In 2016 he relocated back to the UK as managing director and now assumes<br />
the lead in advancing the company’s development. With a degree in<br />
biological sciences from Oxford University, Henry has a particular interest in<br />
the production and authentication of natural aroma chemicals.<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
34<br />
1 5<br />
H J Arochem Private Ltd<br />
11/B New Ahmedabad Industrial Estate, Village<br />
Moraiya, Changodar, Ahmedabad-38<strong>22</strong>13 Gujarat,<br />
India<br />
mail@hjarochem.com<br />
www.hjarochem.com<br />
H J Arochem Pvt. Ltd. is a leading manufacturer, exporter<br />
and supplier of Diphenyl Oxide across the globe. The<br />
company is known for its quality products and reliable<br />
services. The Diphenyl Oxide offered by H J Arochem is<br />
used in various applications for different industries.<br />
Camlin Fine Sciences Limited<br />
GS Point, 2nd Floor, C.S.T. Road, Kalina,<br />
Santacruz (East), Mumbai 400 098, India<br />
aiinfo.in@camlinfs.com<br />
www.camlinfs.com<br />
CFS introduces adorr TM vanillin - it symbolises<br />
authenticity. Raw materials to finished products, its<br />
state-of-the-art manufacturing facility in India offers<br />
quality, food safety, steady supply and traceability.<br />
2<br />
Jayshree Aromatics Private Limited<br />
Plot number 4703, 4704, 4705/1/2, 3, 4, G.I.D.C.,<br />
Ankleshwar, Gujarat 393002, India<br />
neel@jayshreeind.com<br />
www.jayshreeind.com<br />
Please scan the QR code for our company details. You<br />
can contact Neel on whatsapp (the number can be<br />
saved from the QR code).<br />
6<br />
Trinternational, Inc.<br />
<strong>22</strong>817 102nd Place West,<br />
Edmonds, WA 98020, USA<br />
jennifer.calvery@trichemicals.com<br />
www.trichemicals.com<br />
Trinternational, Inc. is a women-owned full-line<br />
distributor of raw material and ingredients. We hold SBA<br />
WOSB, WBENC, and NGLCC certifications and focus on<br />
ensuring your supply chain is truly diversified.<br />
7<br />
3<br />
Encee Aromatics P Limited<br />
2/98 A Vellipalayam Road,<br />
Mettupalayam 641 301, India<br />
enceearomatics@gmail.com<br />
www.encee.in<br />
Ess-oil Ltd, Rwanda<br />
KK34 St Kicukiro, 2318- Gatenga,<br />
Kigali, Rwanda<br />
kailash@ess-oil.rw<br />
www.ess-oil.rw<br />
Ess-oil Ltd was established in 2017 and are dedicated<br />
to the cultivation and processing of organic and<br />
conventional essential oils. The main products are<br />
patchouli, geranium and eucalyptus oil.<br />
Encee has been a manufacturer of a range of floral<br />
extracts and aroma fine chemicals since 1978.<br />
4<br />
Crystals Drop Inc.<br />
1 Concorde Gate, #702,<br />
North York / ON - M3C 3N6, Canada<br />
info@crystalsdrop.com<br />
www.crystalsdrop.com<br />
Crystals Drop is a wholesale supplier of raw materials.<br />
8<br />
John Kellys (London) Ltd<br />
2 Beauchamp Court, 10 Victors Way,<br />
Barnet, EN5 5TZ, United Kingdom<br />
nazir@johnkellys.com<br />
www.johnkellys.com<br />
A global supplier of essential oils, aromatic chemicals,<br />
fragrances, flavours and organic oils.<br />
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35<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
9<br />
Ashapura Aromas Pvt. Ltd.<br />
501, Bhoomi Velocity, Road No. 23,<br />
Wagle Industrial Estate,<br />
Thane - 400604, Maharashtra, India<br />
nayan@ashapuraaromas.com<br />
www.ashapuraaromas.com<br />
We are one of the leading marketing and<br />
distribution companies for fragrance and<br />
flavour ingredients in Asia. We handle<br />
the widest range of products under one<br />
roof in India, dealing through four ports<br />
and warehouses including self bonded<br />
warehouses, SEZ and others spread across<br />
five Indian states, dealing with 20+ countries.<br />
13<br />
Tournaire<br />
70, Route de la Paoute,<br />
06130 Grasse, Le Plan, France<br />
contact@tournaire.fr<br />
www.tournaire.fr<br />
Founded in 1833, Tournaire was among the<br />
first distillers of perfume plants established<br />
in Grasse. Originally a boilermaker, then a<br />
manufacturer of stills, modern extractors and<br />
copper then aluminium containers, Tournaire<br />
has continually acquired new expertise with<br />
the development of the perfume industry,<br />
and to meet the specific needs of its<br />
customers.<br />
17<br />
Gem Aromatics Private Limited<br />
A/410, Kailash Complex, Powai Vikhroli<br />
Link Rd, Vikhroli W,<br />
Mumbai -400079, India<br />
sachin@gemaromatics.in<br />
www.gemaromatics.com<br />
For generations, since 1915, Gem Aromatics<br />
has been immersed in mint oil production..<br />
We have successfully expanded our<br />
businesses into a global supplier of essential<br />
oils, aromatic chemicals and derivatives.<br />
Providing products for the F&F, oral care,<br />
pharma, food/beverage, and aromatherapy<br />
industries to MNCs across the globe.<br />
10<br />
Indo-GSP Chemicals Pvt. Ltd.<br />
Maker Bhavan 2, 3rd Floor, 18-New<br />
Marine Lines Mumbai-400020, India<br />
ashish@indogsp.com<br />
www.indogsp.com<br />
Leading supplier of diethyl phthalate (DEP),<br />
triethyl citrate (TEC), dioctyl adipate (DOA),<br />
etc., having the highest quality standards,<br />
exporting to various markets across the globe<br />
with a mission to be the preferred supplier of<br />
valued customers worldwide.<br />
11<br />
Anhui Primechem Co. Ltd.<br />
D1303, Zhidi, 288 Huaining Ave.,<br />
Hefei 230071, China<br />
henry@primekem.com<br />
www.primekem.com<br />
Primechem is a professional supplier in China<br />
providing outstanding and consistent quality<br />
aroma materials to our customers in the<br />
flavour and fragrance industry worldwide.<br />
12<br />
Triglav-Edelvais<br />
1 Emanuil Manolov St,<br />
Kazanlak 6100, Bulgaria<br />
sales@triglav-edelvais.com<br />
www.triglav-edelvais.com<br />
Triglav-Edelvais is one of the biggest<br />
exporters of Bulgarian essential oils. We offer<br />
competitive pricing and local US stock with<br />
organic, Sedex, and Ecovadis certification.<br />
14<br />
Borregaard<br />
Hjalmar Wessels vei 6,<br />
1721 Sarpsborg, Norway<br />
amie.byholt@borregaard.com<br />
www.borregaard.com<br />
Borregaard operates one of the world’s most<br />
advanced and sustainable biorefineries.<br />
Utilising natural, renewable raw materials,<br />
we produce environmentally friendly<br />
biochemicals that replace oil-based products.<br />
15<br />
Vimal Intertrade<br />
C - 310, Shyam Kamal, Agrawal Market,<br />
Vile Parle East, Mumbai, 400057,<br />
Maharashtra, India<br />
exports@vimalagencies.net<br />
www.vimalagencies.net<br />
Vimal is the leading chemical distributor,<br />
representing LANXESS, DOW, COVESTRO,<br />
EVONIK, BASF, OLIN. Catering to the flavour<br />
and fragrance, coatings, ink, PU and other<br />
industries.<br />
16<br />
Mamta Polycoats<br />
244/P, Padra-Jambusar Road,<br />
Dhobikuva(Village)-391440,<br />
Padra, Vadodara, Gujarat, India<br />
pratik@mamtapolycoats.com<br />
www.mamtapolycoats.com<br />
Mamta Polycoats is a manufacturer and exporter<br />
of a naturally sourced, non-toxic, eco-friendly,<br />
versatile active ingredient called triethyl citrate.<br />
This is used as an excellent solvent, diluent and<br />
fixative for long lasting perfumes.<br />
18<br />
Prakash Chemicals<br />
International Pvt. Ltd.<br />
Prakash House, 39/40 Krishna Industrial<br />
Estate, Gorwa Road, Vadodara - 390016,<br />
Gujarat, India<br />
tushar.bedekar@prakashchemicals.com<br />
www.pciplindia.com<br />
Prakash Chemicals International has 70+ years<br />
of global experience in chemical distribution<br />
and manufacturing. We cater to different<br />
industries, including flavour and fragrance,<br />
with a customer base across 118 countries.<br />
19<br />
Oqema<br />
Winstons House, Carterton<br />
Oxon, OX18 3EZ, United Kingdom<br />
stuart.alexander@oqema.co.uk<br />
www.oqema.com<br />
Oqema is an established global supplier<br />
of ingredients to the flavour and fragrance<br />
industry, with specific emphasis on quality,<br />
continuity of supply and service.<br />
20<br />
PMS 8763C metallic<br />
Quintis Sandalwood<br />
Level 1, 87 Colin Street,<br />
West Perth, Western Australia, 6005<br />
info@quintis.com.au<br />
www.quintis.com.au<br />
Quintis Sandalwood is the global leader in the<br />
supply of premium and sustainable Indian<br />
(Santalum album) and Australian sandalwood<br />
(Santalum spicatum) raw materials.<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 35 21/09/20<strong>22</strong> 07:38
Menthol<br />
& Mint Oils<br />
Essential<br />
Oils<br />
Flavours<br />
Fragrances<br />
Norex Flavours & Fragrances LLC, 79 North Franklin Turnpike Suite 105, Ramsey, NJ 07446<br />
t +1 (201) 783-8435 | john@norexflavours.com | www.norexflavours.com<br />
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37<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
21<br />
Gupta Aromatics Pvt Ltd<br />
AN-<strong>22</strong> Masuri Gulawati Road Industrial Area<br />
Phase-3 Ghaziabad,<br />
Uttar Pradesh, India (201015)<br />
sales@guptaaromatics.com<br />
www.guptaaromatics.com<br />
We are a family-owned business since 1991. We are<br />
leading manufacturers of aromatic chemicals including<br />
l-Carvone, d-Carvone, carvacrol, clove oil 85%, eugenol<br />
USP, eugenyl acetate, isoeugenol and methyl eugenol,<br />
among many others.<br />
<strong>22</strong><br />
TMV Natural Oils & Extracts Pvt. Ltd.<br />
T.M.V Gardens, Mahakavi Bharathiyar Road,<br />
Kochi, Kerala 682035, India<br />
info@tmvaroma.com<br />
www.tmvaroma.com<br />
TMV Group has been manufacturing natural essential<br />
oils, isolates, oleoresins, supercritical CO 2 extracts and<br />
food/health extracts since 1958.<br />
23<br />
Sirona Jsc<br />
Kazichene, str. Serafim Stoev 28,<br />
Bulgaria<br />
office@sirona.bg<br />
www.sirona.bg<br />
Sirona Jsc is a Bulgarian essential oil distillery. Our<br />
philosophy is to produce the highest quality natural<br />
essential oils, following traditions and true partnership.<br />
T1<br />
Petani Global<br />
MUC Building 5th Floor, TB Simatupang 15,<br />
South Jakarta, 12530, Indonesia<br />
hello@petaniglobal.com<br />
www.petaniglobal.com<br />
We produce Indonesian spices, essential oils, and<br />
aromatic chemicals. Moreover, we provide an ondemand<br />
direct sourcing service by setting up plantation<br />
and production facilities in Indonesia for you.<br />
T2<br />
Younis Aroma<br />
Airport Road, Bosaso, Puntland State of Somalia<br />
hagi@younisaroma.com<br />
www.younisaroma.com<br />
Younis Aroma is proud to offer its customers pure<br />
essential oils, sourced straight from the Land of Punt,<br />
the natural habitat historically known as the Land of<br />
Aroma, where Frankincense and other related rare<br />
species grow.<br />
T3<br />
FRICKE Abfülltechnik GmbH & Co. KG<br />
Gewerbepark Meissen 8,<br />
32423 Minden, Germany<br />
sales@frickedosing.com<br />
www.frickedosing.com<br />
FRICKE provides efficient laboratory and production<br />
dosing technologies for the perfume and flavour<br />
industry. The cutting-edge solutions combine an<br />
extremely high dosing accuracy with a maximum<br />
dosing speed.<br />
T4<br />
Agrumaria Reggina<br />
F&F Business Center, Gran Via de les Corts<br />
Catalanes, 583, 8011 Barcelona, Spain<br />
m.silva@agrumariareggina.it<br />
Agrumariareggina.it<br />
Agrumaria Reggina is an internationally-oriented Italian<br />
company specialising in citrus essential oils for the<br />
flavour and fragrance industry.<br />
T5<br />
Aromáticas Zalabí<br />
Gutierrez Mellado 9, Planta 2 Oficina 14,<br />
30008 Murcia, Spain<br />
info@zalabi.com<br />
www.zalabi.com<br />
Aromáticas ZALABÍ is a company based in the south of<br />
Spain producing 100% pure and natural essential oils<br />
from steam distillation of native aromatic plants in a<br />
way that is transparent, sustainable, socially responsible<br />
and environmentally friendly (100% clean energy, zero<br />
waste).<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
38<br />
DOWNTOWN WATERFRONT<br />
5-15 mins. walk from Westin Bayshore<br />
RESTAURANTS, BARS<br />
AND CLUBS<br />
Lift Restaurant<br />
333 Menchion Mews<br />
PH: (604) 689-5438<br />
www.liftbarandgrill.com<br />
Locally sourced ingredients for West Coast<br />
cuisine and waterfront views of the Pacific<br />
Ocean and Stanley Park.<br />
Miku Vancouver<br />
200 Granville St.<br />
PH: (604) 568-3900<br />
www.mikurestaurant.com<br />
Traditional Japanese flavours and<br />
techniques are combined with local, West<br />
Coast elements and energetic ambiance.<br />
Cactus Club Coal Harbour<br />
1085 Canada Place<br />
PH: (604) 620-7410<br />
www.cactusclubcafe.com<br />
Experience modern Canadian cuisine<br />
made with fresh, local ingredients. A locals’<br />
hangout with a great lively atmosphere.<br />
Cardero’s Restaurant<br />
1583 Coal Harbour Quay<br />
PH: (604) 669-7666<br />
www.vancouverdine.com/carderos<br />
Relaxed local waterfront restaurant. Lively<br />
favourite for great cocktails and diverse<br />
West Coast menu.<br />
Five Sails @ The Pan<br />
Pacific Hotel<br />
999 Canada Place<br />
PH: (604) 844-2855<br />
www.fivesails.ca<br />
Dine on exquisitely prepared West<br />
Coast fare while you drink in the<br />
breathtaking waterfront views.<br />
Contemporary fine dining.<br />
Botanist @ The Pacific<br />
Rim Hotel<br />
1038 Canada Place<br />
PH: (604) 695-5500<br />
www.botanistrestaurant.com<br />
Inspired by the botany of the Pacific<br />
Northwest where naturally sourced<br />
ingredients are coupled with contemporary<br />
techniques.<br />
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39<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
GASTOWN<br />
5-15 mins. drive from Westin Bayshore<br />
Tea House in Stanley Park<br />
7501 Stanley Park Dr.<br />
PH: (604) 669-3281<br />
www.vancouverdine.com/<br />
teahouse<br />
Fine dining in Stanley Park offers<br />
unforgettable breathtaking views<br />
of English Bay and the North Shore<br />
Mountains.<br />
Steamworks Brew Pub<br />
375 Water St.<br />
PH: (604) 689-2739<br />
www.steamworks.com<br />
This steam-powered Gastown brew<br />
pub continues to set the standard<br />
for the classic brew pub experience<br />
alongside modern pub food<br />
favourites.<br />
Chambar Restaurant<br />
(Railtown)<br />
568 Beatty St.<br />
PH: (604) 879-7119<br />
www.chambar.com<br />
Modern casual dining. Offering<br />
Belgian-inspired cuisine, and a chic<br />
yet inviting ambiance on the<br />
outskirts of downtown.<br />
Ancora Waterfront<br />
Restaurant<br />
(10-15 mins. driving from Westin)<br />
1600 Howe St.<br />
PH: (604) 681-1164<br />
www.ancoradining.com<br />
Embracing the harmony of Peruvian<br />
and Japanese cultures with unique<br />
and delicious menu offerings.<br />
L’Abattoir<br />
217 Carrall St.<br />
PH: (604) 568-1701<br />
www.labattoir.ca<br />
Dedicated to highlighting the finer<br />
points of dining in a comfortable,<br />
yet refined setting. French<br />
influenced West Coast fare.<br />
Water St. Cafe<br />
300 Water St.<br />
PH: (604) 689-2832<br />
www.waterstreetcafe.ca<br />
Vancouver favourite offers classic<br />
Italian cuisine with influence from<br />
the beautiful West Coast and nightly<br />
live music.<br />
Al Porto Ristorante<br />
321 Water St.<br />
PH: (604) 683-8376<br />
www.alporto.ca<br />
Tucked-away Italian eatery offering<br />
a large variety of classic dishes, from<br />
cioppino to osso buco.<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
40<br />
DOWNTOWN FAVOURITES<br />
5-15 mins. drive from Westin Bayshore (walkable)<br />
Kirin Restaurant<br />
1172 Alberni St.<br />
PH: (604) 682-8833<br />
www.kirinrestaurants.com<br />
Showcasing Chinese cuisine in<br />
Vancouver in a warm and welcoming<br />
atmosphere. Indulge in award-winning<br />
dim sum prepared fresh daily.<br />
Cin Cin Ristorante + Bar<br />
1154 Robson St.<br />
PH: (604) 688-7338<br />
www.cincin.net<br />
Modern Italian cuisine, prepared over<br />
a two-metre grill and rotisserie, where<br />
freshest market fish and prime cuts<br />
of meat are deliciously rendered over<br />
charcoal.<br />
Hy’s Steakhouse<br />
637 Hornby St.<br />
PH: (604) 683-7671<br />
www.hyssteakhouse.com<br />
The charcoal-grilled prime steaks,<br />
tableside preparation Caesar salad, and<br />
impeccable service make this a truly<br />
authentic experience in a dining room<br />
rich in history.<br />
Glowbal<br />
590 W Georgia St.<br />
PH: (604) 602-0835<br />
www.glowbalgroup.com/glowbal<br />
Trendy West Coast, steak and seafood<br />
restaurant. Outstanding food paired<br />
with a very lively atmosphere.<br />
Giardino Restaurant<br />
1328 Hornby St.<br />
PH: (604) 669-24<strong>22</strong><br />
www.umberto.com/giardino<br />
Celebrated chef Umberto Menghi’s<br />
Tuscan-style dining room with vaulted<br />
ceilings and courtyard for authentic and<br />
exceptional Italian cuisine.<br />
Gotham Steakhouse<br />
615 Seymour St.<br />
PH: (604) 605-8282<br />
www.gothamsteakhouse.com<br />
Elegant art deco classic steakhouse<br />
featuring the finest Canadian prime<br />
beef. Sumptuous leather and velvet<br />
upholstery, and exceptional service.<br />
Coast Restaurant<br />
1054 Alberni St.<br />
PH: (604) 685-5010<br />
www.glowbalgroup.com/coast<br />
Fresh fish, succulent shellfish, oysters<br />
nestled in beds of ice and the most<br />
colossal seafood tower are all part of<br />
this West Coast dining experience.<br />
Joe Fortes Seafood<br />
& Chop House<br />
777 Thurlow St.<br />
PH: (604) 669-1940<br />
www.joefortes.ca<br />
Dynamic culinary experience in this<br />
traditionally styled seafood grill that<br />
always delivers hospitality, variety, and<br />
buzz. Stunning garden terrace -<br />
weather permitting.<br />
Boulevard Kitchen<br />
& Oyster Bar<br />
845 Burrard St.<br />
PH: (604) 642-2900<br />
www.boulevardvancouver.ca<br />
Sophisticated locale for high-end,<br />
locally sourced seafood dishes.<br />
Showcasing of fresh seafood and<br />
West Coast fare.<br />
Black + Blue<br />
1032 Alberni St.<br />
PH: (604) 637-0777<br />
www.glowbalgroup.com/<br />
blackblue<br />
Bustling three-level steakhouse with<br />
luxe decor, rare cuts of beef and a<br />
custom meat locker for dry-aging.<br />
Recommend dining on “The Roof”.<br />
Hawksworth Restaurant<br />
801 W Georgia St.<br />
PH: (604) 673-7000<br />
www.hawksworthrestaurant.com<br />
Using culinary techniques drawn<br />
from the diverse heritage of British<br />
Columbia, ingredients and seafood are<br />
transformed into renowned dishes.<br />
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41<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
YALETOWN<br />
15 mins. drive from Westin Bayshore<br />
Blue Water Cafe<br />
1095 Hamilton St.<br />
PH: (604) 688-8078<br />
www.bluewatercafe.net<br />
Vancouver’s definitive destination for<br />
seafood, and consistently awarded<br />
“Best Seafood Restaurant in<br />
Vancouver”. Offering sustainable<br />
seafood with innovative touches.<br />
Cioppino’s<br />
Mediterranean Grill<br />
1133 Hamilton St.<br />
PH: (604) 688-7466<br />
www.cioppinosyaletown.com<br />
Chef-owned and operated, this fine<br />
dining experience will be a highlight.<br />
Italian and other Mediterranean fare<br />
crafted for a traditional fine dining<br />
experience.<br />
Minami<br />
1118 Mainland St.<br />
PH: (604) 685-8080<br />
www.minamirestaurant.com<br />
Delivering one of Vancouver’s<br />
most unique and innovative dining<br />
experience specialising in Japanese<br />
fish and creative hot entrées.<br />
Brix & Mortar<br />
1137 Hamilton St.<br />
PH: (604) 915-9463<br />
www.brixandmortar.ca<br />
This romantic hidden gem features<br />
modern Canadian fare and some 60<br />
wines by the glass served in a chic<br />
heritage building with a patio.<br />
Yaletown Brewing<br />
1111 Mainland St.<br />
PH: (604) 681-2739<br />
www.mjg.ca/yaletown<br />
Relaxed bustling hangout offering<br />
house-brewed beers and a weekly<br />
small-batch tasting plus unique<br />
pub grub.<br />
Elisa<br />
1109 Hamilton St.<br />
PH: (604) 362-5443<br />
www.elisasteak.com<br />
Contemporary fine dining steakhouse<br />
offering modern takes on meats and<br />
seafood cooked on a wood-fired grill.<br />
The Greek by Anatoli<br />
1043 Mainland St.<br />
PH: (604) 979-0700<br />
www.thegreekbyanatoli.com<br />
Cheery, modern Greek eatery with an<br />
elevated, meze-style menu. Authentic<br />
in food and relaxed atmosphere.<br />
Provence Marinaside<br />
1177 Marinaside Crescent<br />
PH: (604) 681-4144<br />
www.brixandmortar.ca<br />
Waterfront restaurant offering the<br />
perfect marriage between the flavours<br />
and seafood of the south of France<br />
and the Canadian West Coast.<br />
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Join us and cast your<br />
vote at the AGM<br />
Tuesday 11th October at 09.00<br />
New Members Meet & Greet<br />
All new IFEAT Members are invited<br />
to join us for a friendly welcome.<br />
Tuesday 11th October from<br />
12.00 to 13.00<br />
DEPARTMENT OF FOOD AND NUTRITIONAL SCIENCES<br />
FLAVOURIST TRAINING COURSE<br />
This programme has been developed<br />
by the British Society of Flavourists<br />
and the University of Reading, with the<br />
support of the International Federation<br />
of Essential Oil and Aroma Trades.<br />
The three-week course is designed for<br />
those with some experience of food<br />
flavourings and aims provide the basis<br />
on which to build a career as a<br />
flavourist.<br />
The three-week programme of lectures and practical sessions is<br />
given by highly experienced flavourists from industry and<br />
university specialists. The course is structured around the practical<br />
evaluation and formulation of flavourings for foods and will cover:<br />
• Understanding of the characteristics of flavour components.<br />
• Flavour creation and formulation.<br />
• Reaction product flavours.<br />
• Flavour chemistry and structure-sensory relationships.<br />
• Flavour legislation.<br />
• Flavour delivery systems and flavour release.<br />
THE BRITISH SOCIETY<br />
OF FLAVOURISTS<br />
The next course will be held from 8th to 26th May 2023.<br />
Further information can be found at:<br />
www.reading.ac.uk/food/short-courses/flavourist-training<br />
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK<br />
Email: flavourist@reading.ac.uk Tel: +44(0)118 378 8700 www.reading.ac.uk/food<br />
flavourist_advert_June_20<strong>22</strong><br />
<strong>22</strong>/06/20<strong>22</strong><br />
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43<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
GRANVILLE ISLAND /<br />
SOUTH GRANVILLE /<br />
OLYMPIC VILLAGE<br />
15-30 mins. drive from Westin Bayshore Bar None<br />
1<strong>22</strong>2 Hamilton St.<br />
PH: (604) 689-7000<br />
The Sandbar Seafood<br />
Restaurant<br />
1535 Johnston St.<br />
PH: (604) 669-9030<br />
www.vancouverdine.com/sandbar<br />
Offering seafood in a warm<br />
sophisticated atmosphere.<br />
Featuring an oyster bar, wood-burning<br />
grill and Hoshi Sushi bar and located<br />
in the heart of Granville Island,<br />
perched over the waterfront with<br />
views from every seat.<br />
Dockside Restaurant<br />
1253 Johnston St.<br />
PH: (604) 685-7070<br />
www.docksidevancouver.com<br />
Featuring floor-to-ceiling windows<br />
and exuding the best views; watch<br />
chefs prepare familiar favourites with<br />
unfamiliar brilliance. The heart of the<br />
kitchen is the wood-fired grill,<br />
rotisserie, and forno.<br />
Vij’s Indian Restaurant<br />
3106 Cambie St.<br />
PH: (604) 736-6664<br />
www.vijs.ca<br />
Using traditional Indian methods,<br />
spices and culinary influences, and<br />
local produce from British Columbia,<br />
it is one of the best-known and most<br />
beloved Indian restaurants in<br />
North America.<br />
Ophelia<br />
165 W 2nd Ave.<br />
PH: (604) 800-5253<br />
www.opheliakitchen.ca<br />
Authentic Mexican cuisine prepared<br />
with a refined, elevated approach.<br />
Located in Olympic Village, a great<br />
neighbourhood to wander pre or<br />
post dinner.<br />
Craft Beer Market<br />
False Creek<br />
85 W 1st Ave.<br />
PH: (604) 709-2337<br />
https://www.craftbeermarket.ca/<br />
Stylish, modern outpost serving many<br />
draft brews and local, seasonal pub<br />
grub in the heart of Olympic Village.<br />
Seasons in the Park<br />
(30 mins from downtown)<br />
Queen Elizabeth Park | W 33rd Ave.<br />
PH: (604) 874-8008<br />
www.vancouverdine.com/seasons<br />
Regional West Coast cuisine poised<br />
on the Queen Elizabeth Park peak, in<br />
an enchanted garden with stunning<br />
panoramic views of the city and<br />
mountains.<br />
NIGHTLIFE<br />
10-20 mins. drive from<br />
Westin Bayshore<br />
http://barnoneclub.com/<br />
Resident and international DJs spin at<br />
this long-time trendy dance club in a<br />
converted warehouse.<br />
Greta Bar<br />
50 W Cordova St.<br />
PH: (604) 423-3081<br />
www.gretabar.com<br />
Retro arcade, video games, drinks,<br />
and food truck inspired eats are on<br />
the menu at this funky spot.<br />
The Roxy Cabaret<br />
932 Granville St.<br />
PH: (604) 331-7999<br />
www.roxyvan.com<br />
Popular nightclub since the late 80s,<br />
known for hosting live bands, DJs and<br />
comedy shows nightly.<br />
Colony Bar Granville<br />
965 Granville St.<br />
www.colonybars.com/<br />
entertainment-district<br />
Great food, drinks, and games until<br />
late. Visit for bocce and trivia leagues<br />
and DJ nights.<br />
Levels Nightclub<br />
560 Seymour St.<br />
PH: (778) 929-6625<br />
www.levelsvancouver.ca<br />
The biggest nightclub in Vancouver<br />
featuring top 40 and electronica<br />
DJs, and VIP tables.<br />
Gorg-O-Mish Afterhours<br />
695 Smithe St.<br />
PH: (604) 694-9007<br />
www.gorgomish.com<br />
Underground, after-hours nightclub<br />
featuring cutting-edge, local and<br />
international house and techno DJs<br />
every weekend.<br />
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IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
PROGRAMME<br />
DELEGATE GUIDE<br />
448<br />
TOWARDS A<br />
SUSTAINABLE<br />
CONFERENCE<br />
Inline with our overall sustainability goals we are working<br />
towards making the IFEAT Conference as sustainable<br />
as possible. Here are just some of the initiatives we’ve<br />
implemented this year:<br />
Plastic free<br />
badges printed on<br />
recyclable card<br />
Reduced IFEAT paper<br />
handouts, printed on<br />
sustainable, carbon<br />
balance paper<br />
No sponsored paper<br />
handouts in the<br />
delegate bags<br />
Discouraging exhibitors<br />
to bring paper handouts<br />
along with them<br />
Reduced signage, and<br />
where possible, printed on<br />
sustainable stock<br />
Unused bags and gifts<br />
collected to be donated<br />
Recycling bins around<br />
the venue<br />
Initiatives in the hotel<br />
bedrooms to reduce<br />
waste<br />
We have chosen<br />
suppliers with<br />
sustainable credentials<br />
Leftover food to be<br />
donated<br />
Reusable water<br />
bottles and fill up<br />
stations provided<br />
FOCUSED<br />
STUDY TOUR<br />
Focused Study Tour<br />
IFEAT’s first Focused Study Tour will<br />
be to Murcia in south-east Spain, the<br />
centre of the lemon growing region.<br />
With the support of AILIMPO the tour<br />
will take place from 26th February to 1st<br />
March 2023. During the tour, visits will<br />
be made to lemon growing orchards –<br />
both traditional and organic – as well<br />
as packing and processing operations.<br />
Registration will open in autumn and will<br />
be limited to IFEAT Member companies.<br />
FOCUSED<br />
STUDY TOUR<br />
26 FEBRUARY - 1 MARCH 2023<br />
For more details, please<br />
visit the IFEAT website<br />
www.ifeat.org<br />
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45<br />
IFEAT 20<strong>22</strong> VANCOUVER CONFERENCE<br />
DELEGATE GUIDE<br />
EMERGENCY<br />
PROCEDURES<br />
AND NUMBERS<br />
In the unlikely event of an emergency<br />
situation occurring, press “7777” from any<br />
house phone for immediate assistance.<br />
TIPPING<br />
Tipping in Canada is at the guest’s discretion.<br />
In restaurants you should typically expect<br />
to tip 15-20% for service. In hotels, door,<br />
valets and luggage attendants greatly<br />
appreciate tips which could be around $5-$20<br />
depending on the service or number of bags.<br />
CURRENCY<br />
The currency in Canada is the Canadian dollar,<br />
exchange rates correct at the time of print,<br />
were:<br />
1 USD = 1.29 CAD<br />
1 GBP = 1.54 CAD<br />
1 Euro = 1.31 CAD<br />
ATMs<br />
The hotel has two ATMs for guest use. They<br />
are located in the Bayshore Grand Foyer.<br />
TAXIS<br />
It is very easy to get around Vancouver with<br />
a choice of Uber or Lyft. The Westin Bayshore<br />
Hotel concierge is also able to help with any<br />
transport queries.<br />
COVID TESTS<br />
On your departure from Vancouver, if your<br />
destination requires you to take a COVID<br />
test, there are many places at Vancouver<br />
Airport that can facilitate this. Please visit<br />
the following for more information: https://<br />
www.yvr.ca/en/passengers/travel-planning/<br />
takecare/covid-19-testing<br />
Should a situation of fire or emergency<br />
occur, at first you will hear the Westin<br />
emergency bells ring intermittently. At this<br />
time, you should remain calm, and listen to<br />
the announcements over the public address<br />
system. During this “intermittent” stage,<br />
the cause of the alarm is being investigated<br />
and you should stay where you are to await<br />
further instruction. At this time, the elevators<br />
will be out of service until operations resume.<br />
After five minutes, if the alarm is still ongoing,<br />
the bells will switch to a steady and consistent<br />
ring. This is your indication that the building<br />
is being evacuated. Please proceed to the<br />
nearest exit, all emergency exits have the<br />
red exit sign above the doorway. If you are<br />
staying at the Westin, you are recommended<br />
to review the building floor plan on the back<br />
of your guest room door upon check-in, this<br />
will allow you to become familiar with your<br />
closest exit.<br />
The national emergency number is 911.<br />
In the event of a medical emergency, head to<br />
St. Paul’s Hospital, 1081 Burrard St., Vancouver<br />
which is a five minute drive.<br />
TOURS<br />
Flanked by snow-capped mountains, with<br />
numerous large parks and surrounded by<br />
the ocean, Vancouver has a wealth of natural<br />
settings that compare to few other cities. It’s<br />
as easy to explore the great outdoors as it is to<br />
visit the city’s numerous indoor activities and<br />
Michelin-starred restaurants.<br />
Vancouver’s small city, big town feel means<br />
it’s easy to pack a lot of activities into one day.<br />
Experience the city by evening, soaking up<br />
the atmosphere of bustling Gastown, walk<br />
the Capilano Suspension Bridge, soar high<br />
above the clouds on the Grouse Mountain<br />
Skyride and spin along the famous Sea-to-<br />
Sky Highway, being awe-inspired by the<br />
panoramic views over the ever-changing<br />
landscapes. In Shannon Falls Park, follow<br />
winding trails through the woods and find<br />
the falls nestled in the wilderness or shop till<br />
you drop among the stylish shops and visit<br />
the eclectic cafes of Whistler Village.<br />
All tours should be booked directly through<br />
https://westcoastsightseeing.com/. The<br />
Westin Bayshore Hotel concierge will be able<br />
to provide assistance should you need it.<br />
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ORGANISATION<br />
IFEAT is an International Federation. The Executive Committee, which is elected by the Membership,<br />
is responsible for the governance of the Federation and its day-to-day affairs. At present there are 17<br />
nationalities represented in an Executive of 20 elected Directors, four Co-Options and one Ex-Officio.<br />
Since 1977, there have been Chairs from 11 different countries. The Chair is elected by the Executive<br />
Committee Members to serve for a three-year period.<br />
A Business Session for Members is held each year at the International Conference. The agenda<br />
includes presentations of the annual activities of the Federation and at the time of the AGM, financial<br />
reports and elections of new Directors to the Executive Committee. Non-Members are welcome to<br />
attend the Business Session in order to learn more about IFEAT. This will be held on Tuesday morning<br />
at this Conference in Vancouver.<br />
Non-Members with queries on any topics should not hesitate to contact members of the Executive<br />
Committee whose names and photographs are displayed on page 6 of this delegate guide.<br />
APPLICATION FOR MEMBERSHIP<br />
The qualification criteria for membership are:<br />
• Your company must be an active member of the flavour and fragrance industry (as producer, trader<br />
or end-user), and<br />
• You must supply the details of two references (with one from outside of your country), who are<br />
existing IFEAT Members and have been within the membership for at least one year, to support<br />
your application<br />
Membership applications must be made via email to the IFEAT Secretariat. After completion of the<br />
application, the Secretariat will contact the references you have provided and put your application<br />
forward for approval to the Membership and Executive Committees. If you have any queries, or<br />
require assistance in submitting the application, then please contact the IFEAT Secretariat by email:<br />
membership@ifeat.org<br />
An IFEAT membership and general enquiries desk will be available during the Vancouver Conference.<br />
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EXPLORE THE IFEAT WEBSITE<br />
www.ifeat.org<br />
THE PUBLIC AREA<br />
(Accessible to all)<br />
• A link to www.conference.ifeat.org where you will find information on<br />
the current Conference including registration details, evening events, the<br />
Conference programme, details of our sponsors, list of exhibitors, short<br />
course information and travel, visa and hotel information<br />
• Information on forthcoming Study Tours<br />
• Information on past Conferences and Study Tours<br />
• Information on membership benefits and how to apply for membership<br />
• Information on IFEAT supported perfumery and flavour training courses<br />
• Information on IFEAT funded projects<br />
• IFEAT and industry news<br />
• Past and present copies of IFEAT’s newsletter - IFEATWORLD<br />
• Details of IFEAT’s aims, organisation, history, and the members of the<br />
Executive Committee<br />
• Socio-Economic Reports<br />
THE MEMBERS’ AREA<br />
(via Member log in)<br />
• A list of IFEAT Member companies<br />
• Conference Proceedings from past<br />
IFEAT Conferences and free<br />
download of individual papers that<br />
were presented<br />
• Information on the IFEAT<br />
Conciliation Service<br />
• The Annual Report & Accounts from<br />
the previous year<br />
• Legislative and regulatory links<br />
• Access to the Member Chatroom<br />
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Carefully broadening the<br />
IFEAT Panel of Experts<br />
IFEAT at the centre of a huge<br />
network covering most F&F<br />
ingredients<br />
IFEAT has a large reach in terms of people and activities<br />
related to the world of flavour and fragrance ingredients -<br />
in particular ingredients derived from nature.<br />
IFEAT is building a powerful<br />
network of expertise:<br />
the IFEAT Panel of Experts<br />
Alongside the Executive Committee, IFEAT is building<br />
a unique network of pro bono experts from all regions<br />
of the world to form the IFEAT Panel of Experts. These<br />
individuals have committed their careers to being actively<br />
engaged in the essential oils (EO) and associated natural<br />
complex substance (NCS) industries, especially in relation<br />
to their application in the areas of flavours, fragrance, food<br />
and feed, cosmetics, and aromatherapy. Each expert has<br />
decades of experience in the F&F industry.<br />
IFEAT is about passion, commitment and results, and<br />
regularly engages its team of international experts to<br />
accomplish projects that are beneficial to our industry.<br />
If you have a profound attachment with our industry, along<br />
with at least 20 years of expertise, and the desire to work<br />
on a pro bono basis with a team of like-minded experts<br />
from IFEAT, then we welcome you to contact us for further<br />
discussion. Hopefully you will meet the necessary criteria<br />
to join our select IFEAT Panel of Experts. IFEAT screens all<br />
candidates according to requirements through a thorough<br />
process which has the merit to be very selective and based<br />
on evolving needs. Current members of the Panel of Experts<br />
are (in alphabetical order):<br />
• Dr. Ahmed Ali<br />
• Dr. Wladyslaw S. Brud<br />
• Dr. John Cavallo<br />
• Mr. Francis Chagnaud<br />
• Dr. Christopher Choi<br />
• Prof. Dr. Agnieszka Ludwiczuk<br />
• Mr. Ramkumar Menon<br />
• Mr. Stephen Pisano<br />
• Ms. Dorene Petersen<br />
• Prof. Dr. Krzysztof Śmigielski<br />
• Prof. Dr. Daniel Strub<br />
• Mr. Robert Tisserand<br />
• Dr. Ram Vishwakarma<br />
For more information, please contact: secretariat@ifeat.org<br />
For more details, please visit the IFEAT Study Tour website<br />
www.studytours.ifeat.org<br />
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IFEAT Members are well aware of some of our activities,<br />
notably the annual Conference and the Study Tours to<br />
producing regions around the world. However, they may<br />
not be aware of other activities. The services provided by the<br />
Federation have continued to develop and expand and IFEAT<br />
is investing finances and time on behalf of the global trade in<br />
essential oils and aroma chemicals.<br />
There are four main areas in which the Federation has chosen<br />
to develop, expand, and invest funds in for 20<strong>22</strong> and beyond:<br />
1. SCIENTIFIC SERVICES<br />
A. RIFM Project<br />
Based in New Jersey, USA, RIFM is an independent organisation whose primary function is the<br />
safety evaluation of fragrance materials, including the assessment of essential oils and Natural<br />
Complex Substances (NCSs). The objective of the project is to keep building a recognised<br />
database on the safety of NCSs that is accessible to IFEAT members. The IFEAT Executive<br />
Committee believes this information will be invaluable in promoting the safe use of products<br />
to our governments, regulatory bodies and to the public in general.<br />
The first phase of the project involved analysis of the genotoxicity endpoints and includes all<br />
three tests: BluescreenTM, AMES and in vitro micronucleus tests. Essentially, the sequence<br />
of tests aims to determine whether a given chemical can cause mutations in the DNA of the<br />
test organism. A total of 100 NCSs were submitted with samples received mostly through the<br />
IFEAT Executive Committee and IFEAT Members. Testing has been completed and all samples<br />
have negative results, meaning that the whole oil does not present a genotoxicity hazard<br />
under the test conditions and according to existing standards.<br />
Based on this successful project, and as a next step in strengthening mutual relations, RIFM<br />
and IFEAT signed a Memorandum of Agreement that will see IFEAT contributing financially to<br />
the continuing RIFM Safety Assessment of NCSs.<br />
https://bit.ly/3bSrGGg<br />
https://bit.ly/3Qudoua<br />
A five-year programme was launched and is expected to cover approximately 600 additional<br />
NCSs of relevance to IFEAT Members by 2025. The pilot programme of <strong>22</strong> NCS Safety<br />
Assessments was completed in 2020, approved by the RIFM Expert Panel for Fragrance Safety<br />
and submitted for publication in peer reviewed journals.<br />
https://bit.ly/3C5wJxC<br />
A further 53 NCSs were evaluated in 2021 and the results are currently being reviewed by<br />
the RIFM Expert Panel prior to release for publication. An additional 100 NCSs have been<br />
identified for analysis in 20<strong>22</strong> and the corresponding evaluations are ongoing.<br />
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B. IFEAT Plant Protection Products (PPP) and agricultural residues pilot project<br />
The topic of contaminants, and especially agricultural residues,<br />
is not new but one of increasing importance to our industry<br />
as recently experienced in the European Union and the USA<br />
further to the ban on the use of chlorpyrifos and chlorpyrifosmethyl<br />
among other commonly used PPPs. Consequently, the<br />
IFEAT Scientific Committee received the mandate to initiate a<br />
stepwise fact gathering and range finding project aimed at (i)<br />
identifying the most commonly used PPPs and evaluating their<br />
regulatory status; (ii) measuring processing factors (dilution<br />
or concentration) through robust scientific analysis for the<br />
original plant materials through to the resulting essential oils<br />
or extracts; (iii) providing insight into the effect of different<br />
processing technologies on the dilution or concentration of<br />
the PPPs; and (iv) establishing an initial understanding of a<br />
correlation, if any, between the apparent behaviour of PPPs<br />
union processing and the physical chemical properties.<br />
The first phase of the project began in 2020 and was completed<br />
in 2021. For the first round of testing, six NCSs were selected<br />
based on the following criteria:<br />
• Have a direct impact on the F&F industry (volume and<br />
diversity of use)<br />
• Is potentially subject to PPP regulatory restrictions or<br />
eventual bans<br />
• Is produced primarily by steam distillation or solvent<br />
extraction<br />
• Have a substantial market capitalisation and a significant<br />
economic impact<br />
• Is grown across the globe in a variety of regions<br />
Primoris Laboratories in Belgium was selected as the partner<br />
of choice for sample biomass and resulting NCS sample<br />
analysis from a list of carefully considered list of candidates<br />
on the basis of their (i) international reputation in residue and<br />
contaminant analysis in the agro and food safety sector; (ii)<br />
capability of analysing to the lower Maximum Residue Levels<br />
(MRLs) limit of 0.01 ppm; (iii) protocol accreditation by the<br />
OECD and other international standard agencies; and (iv) ability<br />
to test a comprehensive set of both organophosphorus and<br />
organochlorine pesticides which are the most common used<br />
globally.<br />
Analytical measurements have been completed for 95 samples<br />
which were received from 10 producers around the world<br />
for the selected six NCSs: cumin oil, capsicum oleoresin,<br />
blue camomile oil, jasmine grandiflorum absolute, basil oil<br />
and geranium oil. A total of 123 active PPP ingredients were<br />
identified in all samples analysed in Phase I of which 52 are<br />
approved in the European Union, 68 are banned and three are<br />
still under evaluation. In the majority of samples analysed so<br />
far, the presence of identical PPPs in samples of the same NCS<br />
grown in various regions is found to be similar independent<br />
of geography. In addition, as may be expected, in terms of<br />
functionality, most of the PPP actives found are used for their<br />
insecticide, fungicide and/or herbicide properties.<br />
In terms of apparent PPP dilution or concentration behaviour<br />
upon processing (steam distillation versus solvent extraction)<br />
further work is required, however, certain trends are emerging.<br />
In some cases, certain PPP actives are always diluted upon<br />
processing (about 25% of cases so far, independent of process),<br />
others appear to be always concentrated (about 45% of cases so<br />
far) and, interestingly, some appear to be diluted upon steam<br />
distillation and concentrated upon solvent extraction (about<br />
17% of the cases analysed to date).<br />
The analytical measurements for Phase 2 have also been<br />
completed for 63 samples that were received from 13 producers<br />
around the world for a new set of six NCSs and three NCSs from<br />
Phase 1 (from the same sources to begin validating the first set<br />
of results). In Phase 2, the following NCSs have been selected:<br />
Eucalyptus globulus oil, Mentha piperita oil, paprika oleoresin,<br />
patchouli oil, nutmeg oil, and lavandin grosso oil. Detailed<br />
analysis of the results is currently ongoing.<br />
Phase 3 has been launched with six new NCSs as well as three<br />
NCSs from Phase 1 and one NCS from Phase 2 (from the<br />
same sources to continue validating the first round of results<br />
statistically). Lemon oil, Mentha arvensis oil, ginger oil, black<br />
pepper oleoresin, and tea tree oil are the new NCSs selected for<br />
Phase 3. The project team is approaching sponsors around the<br />
world to collect samples for analytical testing. Almost 20 NCSs<br />
produced in various regions globally will be represented by PPP<br />
Project once Phase 3 is complete.<br />
An internal report on Phase 1 and Phase 2 will be completed by<br />
the end of Q3 20<strong>22</strong> after detailed analysis of apparent dilution<br />
and concentration effects is completed. The report will attempt<br />
to address (i) individual NCS analysis (as well as repeat statistical<br />
analysis where it exists) for Phases I and II; (ii) an overview of<br />
PPPs found and their regulatory status; (iii) behaviour of PPPs<br />
as a function of process and correlation (if any) to physical<br />
chemical properties; (iv) indicative processing factors calculated<br />
from analysis data vs theoretical concentration factors<br />
calculated from processing yields; and (v) detailed case studies<br />
on 3 NCS (blue chamomile, jasmine, and geranium).<br />
The preliminary results and observations will be shared with<br />
the membership at the appropriate time, as well as providing<br />
data for advocacy efforts with competent authorities at G5 level<br />
(see over leaf).<br />
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C. Project NEO<br />
IFEAT can play an important role by using its experience,<br />
network, scientific knowledge, and socio-economic intent<br />
to create unique positions across the industry for existing<br />
essential oils and NCSs but also to promote new, perhaps<br />
yet unknown or sparsely used, essential oils and NCSs.<br />
To this end, project NEO, started in the third quarter of<br />
2021, and will seek to identify such cases of essential oils<br />
and NCSs together with local communities in different<br />
regions – by helping the local knowledge base, providing<br />
education, and enhancing the understanding of products,<br />
human resources, and market information – that can be<br />
developed and handed over in time to the F&F Industry.<br />
Some niche oils have already been identified for the<br />
project. The Fragrance & Flavour Association of India<br />
(FAFAI) as well as the Fragrance & Flavour Development<br />
Centre (FFDC) are willing to team up with IFEAT to<br />
contribute to Project NEO and the Indian Institute of<br />
Toxicology Research (IITR) can lend support with their<br />
capabilities in toxicology studies for screening potential<br />
candidates.<br />
In addition to IFEAT’s internal projects, the Scientific<br />
Committee also actively participates in shared initiatives<br />
defined by the so-called G5 Heads of Associations (G5),<br />
a group that includes IFEAT, EFEO, IFRA, IOFI and RIFM.<br />
IFEAT has continued to host and be an active member of<br />
the G5, which aims to ensure a global coordination of NCS<br />
related strategies on topics including:<br />
• The constantly evolving regulatory landscape<br />
• NCS safety assessments<br />
• Chemical Control Legislation (CCL)<br />
• Contaminants and agricultural residues<br />
• Renewability and sustainability<br />
• The impact of climate change<br />
• Education<br />
It does so by facilitating a coordinated approach through<br />
constant alignment and regular communication. The G5<br />
also relies on the NCS Advisory Group (NAG), of which<br />
IFEAT is also an active member, for the execution of the<br />
agreed actions and for any technical expertise deemed<br />
necessary to accomplish its mission. The NAG is an<br />
inter-association body ensuring the global coordination<br />
of ongoing activities on NCSs along the value chain by<br />
upstream and downstream associations, representing the<br />
F&F industry and NCS producers, importers, and traders<br />
worldwide.<br />
IFEAT’s Chief Scientific Officer and Scientific Administrator<br />
have continued to assist the Scientific Committee on all<br />
their projects and improve communication between IFEAT<br />
and other F&F industry associations, as well as to expand<br />
IFEAT’s activities and presence on science, technology,<br />
and regulatory related issues, and in the related areas<br />
of education and socio-economic projects. Additionally,<br />
IFEAT’s CSO has now become a full-time member of<br />
the ISEO (International Symposium on Essential Oils)<br />
Permanent Scientific Committee.<br />
Finally, the IFEAT Scientific Committee attaches<br />
importance to increasing its interactions with industry<br />
individuals who contribute valuable expertise on aromatic<br />
naturals and synthetics. These volunteers form part of the<br />
IFEAT Panel of Experts, as they share the same passion for<br />
our industry and are determined to promote its growth<br />
and success in a positive manner. IFEAT is always keen<br />
to welcome additional experts in a drive to embrace the<br />
broad range and complexity of products and markets in<br />
the best way possible.<br />
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2. SOCIO-ECONOMIC REPORTS<br />
ON SPECIFIC NATURALS<br />
The IFEAT Socio-Economic Sub-Committee has continued to work on reports<br />
regarding the socio-economic impact of the production of specific naturals in<br />
certain parts of the world. This is an important project as it is designed to give<br />
an estimate of the numbers of people, families, and communities involved in<br />
local production, processing, and trade in these products. As legislation becomes<br />
ever tighter in importing regions, at the same time as social and economic<br />
issues in developing countries are taken increasingly into account, this work is<br />
expected to be useful for IFEAT in future legislative and regulatory discussions,<br />
and in defending the interests of all its members and other producers within<br />
the essential oil industry. Initially, 12 reports were commissioned, and these<br />
are now ongoing, with each report being published in the quarterly IFEAT<br />
newsletter IFEATWORLD. Some sections of the reports have been shared with<br />
IFRA in support of ongoing efforts to monitor and attempt to measure the<br />
socio-economic impact of the end-to-end fragrance value chain. Further socioeconomic<br />
reports are planned for the coming years, and each can be found on<br />
the IFEAT website in the publications section.<br />
3. EDUCATIONAL SUPPORT<br />
Sponsored Education Courses<br />
A long-running commitment by IFEAT has been to support the industry through<br />
the provision of educational programmes on the many aspects of the essential<br />
oils and aroma trades. IFEAT continues to sponsor two educational courses run<br />
separately in the UK. The Flavourist Course is run by the University of Reading<br />
and the distance learning programme, in which participants study for the IFEAT<br />
Diploma (Fragrance or Flavour), is run by the International Centre for Aroma<br />
Trades Studies (ICATS). Both are very popular; the 20<strong>22</strong> Flavourist course was fully<br />
subscribed and registrations on the ICATS course continue to increase.<br />
ISEO Sponsorship<br />
For several years now IFEAT has given financial support for the participation of<br />
20 young student scientists at the annual International Symposium on Essential<br />
Oils (ISEO). This annual scientific meeting of researchers and industrialists is a<br />
globally recognised forum for information on new technologies and natural raw<br />
materials of interest to the Flavour and Fragrance industry, especially essential oils<br />
and other natural complex substances (NCS). The IFEAT grant enables some of the<br />
top students from around the world to attend and ISEO has acknowledged the<br />
benefits of IFEAT funding. The highly successful working cooperation between the<br />
two organisations has been further strengthened due to increased collaboration<br />
with sister industry associations as it is one of the focus areas for IFEAT’s Chief<br />
Scientific Officer, Jonathan Bonello, who has become a member of the ISEO<br />
Permanent Scientific Committee. IFEAT again supported the participation of<br />
students to attend the 52nd ISEO which was held in Wrocław, Poland from 4th<br />
to 7th September 20<strong>22</strong>. Geemon Korah was invited to Chair a Plenary Session on<br />
New Essential Oils as well as deliver a presentation on this topic that included a<br />
summary of IFEAT’s Project NEO.<br />
4. PUBLICATIONS –<br />
IFEAT PUBLISHES:<br />
• IFEATWORLD - IFEAT’s<br />
quarterly newsletter, keeps<br />
Members up-to-date with IFEAT<br />
news and a range of<br />
developments in the industry.<br />
It also includes the socioeconomic<br />
reports and<br />
Conference updates<br />
throughout the year.<br />
• IFEAT Study Tour books –<br />
providing in-depth information<br />
on the companies and products<br />
from Study Tour countries.<br />
So far these include Indonesia<br />
(2011), Brazil and Paraguay<br />
(2012), India (2013), China (2014),<br />
France (2015), USA (2016),<br />
Bulgaria (2017), and Spain (2018).<br />
• IFEAT Conference Proceedings<br />
– which date back to 1994 and<br />
the majority of which are<br />
available on the IFEAT website<br />
for Members to download.<br />
• IFEAT Report & Accounts - the<br />
annual accounts of IFEAT are<br />
shared with Members<br />
• “IFEAT 40, Celebrating<br />
IFEAT around the world<br />
1977-2017”. First published in<br />
2017 and given to delegates as a<br />
gift at the 40th Anniversary<br />
Conference in Athens, the<br />
book was written by former<br />
IFEAT Conference <strong>Programme</strong><br />
Co-ordinator Peter Greenhalgh.<br />
The hardback version is<br />
available to purchase from the<br />
IFEAT website for £25.00 plus<br />
postage/shipping.<br />
Please visit:<br />
https://bit.ly/3R8oXIl<br />
to purchase the book.<br />
Members will be kept informed<br />
of progress on all of these<br />
important projects.<br />
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54<br />
PLATINUM<br />
MANY THANKS TO<br />
OUR SPONS RS<br />
A leading essential oil specialist and producer with over a 90 year legacy, the Ultra International<br />
Group is strategically headquartered in Rotterdam, Netherlands. It provides an extensive portfolio<br />
of high-quality natural products from farms and distilleries. With very close connections and<br />
numerous sustainability efforts at source, traceability can be guaranteed for all products.<br />
Ongoing investment in innovation and globally-renowned expertise has led Ultra to develop<br />
natural and sustainable products from all around the world. The key products in the portfolio<br />
consist of essential oils, vegetable oils, absolutes, and CO2 extracts. With a large number of<br />
warehouses and available stock in all corners of the world, long term logistical support is<br />
provided to all customers. The recently opened new facility in the UK has a state of the art R&D<br />
centre, product showroom, and storage facilities.<br />
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<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 54 21/09/20<strong>22</strong> 07:39
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P&N Egyptian aromatics<br />
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history record?<br />
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More than 150<br />
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<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 55 21/09/20<strong>22</strong> 07:39
2 Hashem Brothers For Essential Oils & Aromatic Products<br />
12 Moellhausen<br />
12 ICATS<br />
16 Berjé Inc<br />
18 Citrus and Allied Essences Ltd.<br />
24 Ultra International B. V.<br />
29 Shandong Tianxiang Food Ingredients Co. Ltd.<br />
32 Fuzhou Farwell Import & Export Co., Ltd.<br />
32 The Lebermuth Company<br />
32 The Perfumery, LLC<br />
36 Norex Flavours Private Limited<br />
36 Neeru Menthol Private Limited<br />
36 Herbochem Industries Pvt. ltd.<br />
42 The University of Reading<br />
42 AOS Products Pvt. Ltd.<br />
48 Arora Aromatics Private Limited<br />
55 A. Fakhry & Co.<br />
www.ifeat.org<br />
www.conference.ifeat.org<br />
conference@ifeat.org<br />
This Delegate Guide is printed by the Pureprint Group<br />
on sustainably sourced paper certified by FSC® and<br />
Carbon Balanced with the World Land Trust.<br />
<strong>Ifeat</strong> <strong>Programme</strong> <strong>22</strong>.indd 56 21/09/20<strong>22</strong> 07:39
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