THE CONFERENCE PROCEEDINGS - IFEAT

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SUSTAINABILITY AND MARKET ISSUES 149Sustainable supply: a consumer product goods company perspective 151Arthur Schick, Worldwide Flavors, PepsiCo, Valhalla, NY, USAEfforts and challenges for sustainable essential oil production in Indonesia 161Meika Syahbana Rusli, Bogor Agricultural University/Indonesian Essential Oil Council, IndonesiaThe ingredients supply chain: past and present but what does the future hold? 171Trevor Rahill, Focus International LLC, Cincinnati, Ohio, USANEW SOURCES OF NATURAL INGREDIENT SUPPLIES 185Aroma chemicals from the tropics via biotransformation of sustainable biomaterials 187Dr. Shao Quan Liu, Food Science and Technology Programme,Department of Chemistry, National University of Singapore, SingaporeBiotechnology and the changing role of the sales agent in the fragrance and flavour industry 195Thomas Plocek, Aroma Chemical Services International (ACSI), Inc., Hightstown, NJ USACan bio-synthetic biology be the next disruptive technology in transformingthe flavour and fragrance landscape? 203Dr. P M Murali, Evolva Biotech Private Ltd. Taramani, Chennai, Tamil Nadu, IndiaREGULATORY ISSUES 215The socio-economic importance of the fragrance industry and insights intothe global regulatory system 217Pierre Sivac, IFRA, Brussels, BelgiumREACH: An update of EFEO’s programme for Natural Complex Substances(i.e. essential oils) 235Dr. Hans van Bergen, Para-Celsus Concept, The NetherlandsEFEO (European Federation of Essential Oils) - the first decade and beyond 247Peter Meschede, Eramex Aromatics, Meerbusch, Germanyand Jens-Achim Protzen, Paul Kaders, Hamburg, GermanyCOUNTRY AND OTHER STUDIES 253The flavour and fragrance industry in Russia 255Maria Novozhilova, Leko Style, St Petersburg, RussiaImproved identification methods for Australian tea tree oil 273Jerome Chopard, Maria River Plantation, Port Macquarie, NSW, Australiaii
IFEAT BUSINESS 283IFEAT Annual Report 2011: Ramon Bordas, Chairman of IFEAT 285Reports on the IFEAT Education Programme:ICATS/Plymouth University Report for 2012, Dr Tony Curtis 287Report on the 2012 British Society of Flavourists Training Courseat the University of Reading, Charlotte Mills 291Brazil and Paraguay IFEAT Study Tour 2012, Britta Kipcke 295IFEAT 2013 San Francisco Conference presentation in Singapore, Colin Ringleib 301The IFEAT 2013 Study Tour to South India June 9-18, 2013 George Paul 307ICATS Intermediate Perfumery Workshop, Dr Tony Curtis 315iii
Page 1 and 2: IFEAT INTERNATIONAL CONFERENCE 2012
Page 3: CONTENTSPREFACEvRavi Sanganeria, Ch
Page 8 and 9: On the last day of the conference,
Page 11 and 12: A VIEW OF MENTHOL DEVELOPMENT- FROM
Page 13 and 14: There is a highly educated workforc
Page 15 and 16: eturn, say, mint, in this case. In
Page 17 and 18: By 2001, mint production had declin
Page 19 and 20: Uttar Pradesh (UP)UP is India’s m
Page 21: Mint ProductionThe graph illustrate
Page 25 and 26: The table provides an example of th
Page 27 and 28: RECENT TRENDS AND FUTURE CHALLENGES
Page 29 and 30: Compared to the giants in synthetic
Page 31: THANK YOU &HAVE A NICE DAY!Mr "Gats
Page 34 and 35: An intriguing element of this myste
Page 36 and 37: This will produce significant, if u
Page 38 and 39: Rising UrbanizationIndia has 70% of
Page 40 and 41: Systemic Drivers for Sectoral Growt
Page 42 and 43: LuxuryIndia’s luxury market is st
Page 44 and 45: Growth Projection of F&F MarketOver
Page 46 and 47: The rewards for those who innovate,
Page 48 and 49: &!!"%#!"!"#$%&'()##)*+',-'.'%!!"$#!
Page 50 and 51: Within the total area of 2.94 milli
Page 52 and 53: The methodologies include training
Page 54 and 55:
• Protective microorganisms• Na
Page 56 and 57:
Figure 18 : Centritherm - Thin Film
Page 59 and 60:
S. Palaniswamy RajaJasmine C. E. Pv
Page 61 and 62:
Such cultivation and use of flowers
Page 63 and 64:
The floral fragrance products in th
Page 65 and 66:
(b) Sambac(b)SambacJasminum sambac
Page 67 and 68:
(d) Mimosa(d)MimosaAcacia mearnsii
Page 69:
FUTUREBesides the long tradition, t
Page 72 and 73:
Geographically the state is divided
Page 74 and 75:
This table below shows the volume o
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Main ConstituentsThe main constitue
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INDIAN CALAMUS OILThe botanical nam
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TAGETES OILThe botanical name is Ta
Page 82 and 83:
JUNIPER BERRY OILThe botanical name
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Odour ProfileBalsamic, woody, herba
Page 86 and 87:
This oil is one important component
Page 88 and 89:
Various improvements in the cultiva
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CHINA’S FLAVOUR AND FRAGRANCE IND
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In my presentation today I intend t
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These figures show theproportionate
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Enterprises have to pay close atten
Page 99 and 100:
OVERVIEW OF THE CHINESE GUM TURPENT
Page 101 and 102:
The abundant pine forests in China
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Chinese GT Industry PerspectiveOleo
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faded out, which was equivalent to
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The GT derivatives industry has bee
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Acknowledgements• Mr. Lin Like, P
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ANETHOLE DEVELOPMENT TRENDSHuang Zo
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INDUSTRIAL PRODUCTION OF ANETHOLEAn
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hydrate (KOH), then anethole is gai
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output of anethole is calculated to
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price and supply of synthetic helio
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!!!!!!!!!!!THE ESSENTIAL OIL INDUST
Page 123 and 124:
!!"#$%&'(')%*+,-(((The graphs below
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Pepper OilPepper, which is known as
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15Crop production: 2,700 mtOil expo
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vated as a mono crop in the Central
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distillation units there are 135 fi
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MAJOR CHALLENGES IN THE INDUSTRYTho
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THE FLAVOUR AND FRAGRANCE INDUSTRY
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THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!
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INTRODUCTIONOVERVIEW OF THE AGARWOO
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AQUILARIA SPECIES PRODUCES AGARWOOD
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RESINOUS COMPOUNDSSome of these che
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OIL QUALITY GRADINGCurrently, there
Page 147 and 148:
VALUE ADDITIONIN THE INDONESIAN FLA
Page 149 and 150:
!"#$$%&'%()*&)+#$,%)-..*&'))!""#$%&
Page 151 and 152:
MARKETING TRENDS OF AMBIENT SCENTIN
Page 153 and 154:
Our fragrance partner is Drom with
Page 155 and 156:
Hong KongHong Kong is the home to t
Page 157 and 158:
Sustainability and Market Issues149
Page 159 and 160:
INTRODUCTIONSUSTAINABLE SUPPLYA CON
Page 161 and 162:
The internet age has dramatically c
Page 163 and 164:
Similarly, our customers want to kn
Page 165 and 166:
A critical part of Performance with
Page 167 and 168:
Earlier I talked about how our bran
Page 169 and 170:
INTRODUCTIONEFFORTS AND CHALLENGES
Page 171 and 172:
The following table provides an ove
Page 173 and 174:
price has recovered to normal andpr
Page 175 and 176:
The activities of the patchouli pil
Page 177 and 178:
CONCLUSIONSIn conclusion, consideri
Page 179 and 180:
THE INGREDIENTS SUPPLY CHAIN:PAST A
Page 181 and 182:
HOW HAVE BUYERS AND SUPPLIERS CONNE
Page 183 and 184:
Let’s take a look at a few of the
Page 185 and 186:
Illustrative example of a total ind
Page 187 and 188:
ERP solution is provided as well as
Page 189 and 190:
Traceability from the origin and ve
Page 191 and 192:
Those who embrace this new dynamic
Page 193 and 194:
New Sources of Natural Ingredient S
Page 195 and 196:
AROMA CHEMICALS FROM THE TROPICS VI
Page 197 and 198:
FROM BIOMATERIALS TO OLEOCHEMICALSB
Page 199 and 200:
Bioconversion of coconut oil to est
Page 201 and 202:
Shao Quan LIU is an Assistant Profe
Page 203 and 204:
BIOTECHNOLOGY AND THE CHANGING ROLE
Page 205 and 206:
Why is this so important to us? How
Page 207 and 208:
and in the San Francisco Bay area (
Page 209 and 210:
The tools that have been developed
Page 211 and 212:
CAN BIO-SYNTHETIC BIOLOGY BE THE NE
Page 213 and 214:
!"#$"%&'(#)(*+,%(-&.%,+(*%$&contain
Page 215 and 216:
!"#$%&'(')*+",-.*/+01&')&23".4.56'7
Page 217 and 218:
small additive, wherein you could h
Page 219 and 220:
And you can see that any of these c
Page 221 and 222:
Dr. P M Murali, is the Managing Dir
Page 223 and 224:
Regulatory Issues215
Page 225 and 226:
THE SOCIO-ECONOMIC IMPORTANCE OF TH
Page 227 and 228:
The issues affecting the fragrance
Page 229 and 230:
THE IFRA SOCIO-ECONOMIC ANALYSIS PR
Page 231 and 232:
So we have taken this grid, and est
Page 233 and 234:
The data have been broken down betw
Page 235 and 236:
Nevertheless, it’s the SCCS, so D
Page 237 and 238:
wolf: “Ah we can’t do anything,
Page 239 and 240:
The process would be to start from
Page 241 and 242:
I will not bore you with all of the
Page 243 and 244:
REACH: AN UPDATE OF EFEO’S PROGRA
Page 245 and 246:
Based on the 2005 survey 47 NCSs ar
Page 247 and 248:
Therefore, all manufacturers and su
Page 249 and 250:
As a result of EFEO’s phase-2 ini
Page 251 and 252:
EXPERIENCESThe data requirements fo
Page 253 and 254:
• exposure and risk assessment•
Page 255 and 256:
EFEO - THE FIRST DECADE AND BEYONDP
Page 257 and 258:
!"#$%&'()&*!+,&-($)#.&/&"*,!(0.& .1
Page 259 and 260:
!"#$%&'($")*$)&+&,+%-.!/)• '""$0"
Page 261 and 262:
Country and Other Studies253
Page 263 and 264:
THE FLAVOUR AND FRAGRANCE INDUSTRY
Page 265 and 266:
Major business activity is still co
Page 267 and 268:
Important service provided by local
Page 269 and 270:
F&F BUYERS - DOMESTIC MARKETIn the
Page 271 and 272:
ingredients are in demand. The aver
Page 273 and 274:
Household chemicalsSince the late 1
Page 275 and 276:
Consumers’ habits are also changi
Page 277 and 278:
Alcoholic beveragesThe most popular
Page 279 and 280:
BIBLIOGRAPHY1. http://www.gks.ru/fr
Page 281 and 282:
IMPROVED IDENTIFICATION METHODS FOR
Page 283 and 284:
Australian aboriginals have used th
Page 285 and 286:
Another interesting point is thenum
Page 287 and 288:
perform a chiral test on these comp
Page 289 and 290:
If you are buying oil in 185 kgs st
Page 291 and 292:
IFEAT Business283
Page 293 and 294:
IFEAT ANNUAL REPORT 2011Ramon Borda
Page 295 and 296:
INTRODUCTIONICATS / PLYMOUTH UNIVER
Page 297 and 298:
A key ICATS activity, supported by
Page 299 and 300:
REPORT ON THE 2012BRITISH SOCIETY O
Page 301 and 302:
As the course progresses, flavour c
Page 303 and 304:
BRAZIL & PARAGUAY IFEAT STUDY TOUR
Page 305 and 306:
After the return of the boat, we dr
Page 307 and 308:
Saturday was one the highlights of
Page 309 and 310:
IFEAT 2013 SAN FRANCISCO CONFERENCE
Page 311 and 312:
The Fairmont has excellent dining f
Page 313 and 314:
VISASWhat is IFEAT proposing to do?
Page 315 and 316:
THE IFEAT 2013 STUDY TOUR TO SOUTH
Page 317 and 318:
Sunday 9th JuneParticipants arrive
Page 319 and 320:
Friday 14th June - Day 5Friday 14th
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Monday 17th June - Day 8In the morn
Page 323 and 324:
INTRODUCTIONICATS INTERMEDIATE PERF
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WHY FRAGRANCE PRODUCTS?There is onl
Page 327 and 328:
In this paper for the conference pr
Page 329 and 330:
FRAGRANCE CREATIONThis was a short
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