VIRTUAL MEETING NOTICE
454th Meeting of the Society of Flavor Chemists, Inc.
Thursday, February 24, 2022
CLICK HERE TO REGISTER ON ZOOM
AGENDA
(ALL TIMES ARE EASTERN STANDARD TIME)
2:00 – 3:00 pm
Nancy E. Rawson, Ph.D.
Associate Director and Vice President
Monell Chemical Senses Center
Taste and Smell Loss in the Post-COVID Era: The Changing Face of Flavor Perception
Sudden onset of taste and smell loss was clearly established early in the pandemic as a distinct, early
symptom of COVID-19 infection. While many recover these senses relatively quickly, extended sensory
impairment occurs in a significant proportion of people – even in those who had generally mild symptoms
otherwise. Ongoing smell and taste distortions and hallucinations have a great adverse effect on quality of
life. Data are rapidly evolving, but there is reason to foresee a dramatic and extended shift in flavor
perception in the millions of people affected. The impact on the consumer population will be to extend the
range of sensitivity downward, increasing the need for product personalization
3:00 – 3:30 pm
John B. Hallagan, J.D. Senior Advisor
Flavor and Extract Manufacturers Association of the US
Crossroads of Creativity and Regulations: communicating for flavor development
We will hear about the safety and regulation of flavors and foods containing added flavors, and how flavorists
can adapt to a changing landscape. Focus will on the labeling of flavored foods and beverages and how
this can influence creativity
3:30 – 4:00 pm
Ari Gastman
Principal Flavorist Global Citrus at Firmenich
&
Matt Bambrick
Vice President of Regulatory Affairs at Doehler NA
Open forum regarding collaboration of regulatory and flavorists
We would like to hear from you. Please send any question prior to the meeting to eastcoast@flavorchemist.org .
Combining the expertise of a Regulatory Expert and a Senior Flavorist to answer any question you may
have related to Flavors and the regulatory landscape. Would appreciate question before the meeting, but
certainly when attending the meeting feel free to bring your questions you want to get answered. Want to
know more about TTB or how about labeling of a specific flavor? Curious about what is next for the industry.
We are better as an industry when we work and learn together so please help us make this a very collaborative session.
4:00 – 5:00 pm
SFC Business Meeting – via Zoom
ATTENDEE INFORMATION
Meeting Registration: Online registration open now.
CLICK HERE TO REGISTER ON ZOOM
There is no deadline for online registration.
SPEAKER BIOS
Nancy E. Rawson, Ph.D.
Associate Director and Vice President, Monell Chemical Senses Center
Nancy E. Rawson has served as Vice President of the Monell Chemical Senses Center since 2019. A highly accomplished scientist and leader who returned to the Center in 2016 in the role of Associate Director, Rawson works closely with Monell’s leadership on strategic and operational plans to guide Monell’s future. Rawson’s broad-based experience spans academia and the food, flavor and nutritional products industries. After earning a master’s degree in nutrition, she earned her doctorate in biology from the University of Pennsylvania in 1993. After receiving postdoctoral training at Monell she joined the Center’s faculty, where she remained for the next 15 years. During this time, Rawson’s research focused on how diet, health and age affects taste and smell. In 2008, Rawson left Monell to become chief scientific officer at a nutrigenomics startup. Later, she served as Senior Director of Basic Research and Innovation at AFB International, a global pet food ingredient company. She returned to Monell in 2016 to assume oversight of Monell’s long-standing corporate partnership program, with a focus on helping Monell’s industry partners translate the Center’sbasic research into beneficial real-world applications.
John B. Hallagan, J.D.
Senior Advisor, Flavor and Extract Manufacturers Association of the United States
John Hallagan serves as Senior Advisor to the Flavor and Extract Manufacturers Association of the UnitedStates (FEMA), and in that capacity provides legal, regulatory, and scientific services to the association and its members. Mr. Hallagan has served FEMA in a variety of capacities during his forty-two years of service. He served as a staff scientist from 1979-1992 and as an associate attorney from 1985-2000. He served as Scientific Director for FEMA from 1992-2000 during which time the flavor industry initiated several major scientific programs to expand the activities of the FEMA Expert Panel, and to work towards a global open positive list of flavoring substances. He served as General Counsel from 2000-2017. In addition to currently serving as Senior Advisor to FEMA, Mr. Hallagan also serves as Legal Advisor to the FEMA Expert Panel. He has published extensively on the topics of flavor safety and regulation, the GRAS concept, and the FEMA GRAS program. Mr. Hallagan has made numerous invited presentations to the Food and Drug Administration, the American Chemical Society, the National Academy of Sciences, the Institute of Food Technologists, the American Industrial Hygiene Association, the Food and Drug Law Institute, and others.
Ari Gastman
Principal Flavorist Global Citrus, Firmenich
Creates winning flavors for beverages, alcoholic beverages and more. Ari’s 23 years of experience includes leadership roles at Kerry and Virginia Dare Extract Co. He serves as the current chair of FEMA’s Alcohol Subcommittee.
Matt Bambrick
Vice President of Regulatory Affairs, Doehler North America
Ensuring regional compliance for Doehler’s locally and globally produced portfolio of products. Matt’s 16 years of experience includes various regulatory and leadership roles with both Kerry and Doehler. In addition to Matt’s role at Doehler he is actively involved with both FEMA and IACM.
