Ifeat Programme 22 FINAL

DELEGATE GUIDE 

www.ifeat.org • conference@ifeat.org 

www.conference.ifeat.org 

Ifeat Programme 22.indd 1 21/09/2022 07:38

Nature from the source. 

www.hashembrothers.com 


3 

IFEAT 2022 VANCOUVER CONFERENCE 


4-5 WELCOME 

6 EXECUTIVE COMMITTEE 

7 VANCOUVER CONFERENCE COMMITTEE 

8-9 EVENT INFORMATION 

10-11 WESTIN BAYSHORE HOTEL FLOOR PLANS 

13 EXHIBITION 

14 PROGRAMME AT A GLANCE 

15-19 PROGRAMME 

20-33 SPEAKER OVERVIEW 

34-37 EXHIBITOR PROFILES 

38-43 RESTAURANTS, BARS AND CLUBS 

44 SUSTAINABILITY 

45 GENERAL INFORMATION 

46-47 ABOUT IFEAT 

49 IFEAT PANEL OF EXPERTS 

50-53 SUPPORT TO THE INDUSTRY 

54 MANY THANKS TO OUR SPONSORS 




4 

On behalf of the IFEAT Executive Committee, Local Organising Committee 

and IFEAT’s professional staff team and consultants, I would like to offer 

all delegates attending the Vancouver 2022 Conference a very happy and 

warm North American Pacific welcome. This year’s theme is “The Pacific 

Reunion.” The focus of this Conference is to reacquaint ourselves with one 

another, learn pertinent industry information impacting our businesses, 

celebrate what we have achieved, and to sustain and grow our businesses. 

It is incredible to think this is the first time in more than three years, and 

after two virtual Conferences, that we are here together in this magnificent 

city, able to meet one another face to face! 

Since the opening of registration, we have had a tremendous response; and despite the restrictions 

with regard to COVID-19 that continue in China, we will have a very successful Conference. Each 

delegate will achieve a great number of successful meetings, and will be exposed to an array of 

industry relevant presentations for our benefit and for educational learning purposes. 

I am especially excited to listen to and learn from Minter Dial’s presentation; our first keynote speaker, 

on Monday 10th October at 9:10am PDT. Minter will no doubt be extremely engaging, thoughtprovoking, 

and informative. Delegates will be challenged to think creatively and undoubtedly, each 

will take away several intellectual and personal “golden nuggets.” Delegates are encouraged to 

attend the Annual General Meeting (AGM) on Tuesday 11th October at 9:00 PDT where you will hear 

details about the multitude of initiatives IFEAT is undertaking, including the South African Study Tour, 

the 2023 Berlin Conference, progress on our educational programmes, and more. 

Vancouver is a magnificent city full of nature, charm, and history. I encourage everyone to take 

some time to experience the wonders of the city and its surroundings. The Westin Bayshore 

hotel’s magnificent views of the North Shore Mountains, the expansive English Bay to the west, 

and the Vancouver Harbour to the east, make this venue one of the most relaxing and perhaps 

aromatherapeutic conference venues in the history of IFEAT. The lush Stanley Park, which is within 

walking distance from the Westin, is truly a gem and you will not want to miss it. 


5 

MANY THANKS 

TO OUR SPONSORS 

PLATINUM 

GOLD 

LANYARDS 

CLOSING BANQUET 

ONLINE PLATFORM & APP 

Alan 

Brown 

SILVER 

I would like to extend my personal thanks to all of the 

sponsors: Ultra International B.V., Arora Aromatics Pvt Ltd, 

Berjé Inc., Herbochem Industries, Moellhausen, A.Fakhry & 

Co., Citrus & Allied Essences Ltd, AOS Products Pvt. Ltd., Neeru 

Menthol, Norex Flavours Private Limited, The Lebermuth 

Company, The Perfumery LLC, Tanemura & Co., Ltd, Ventós, 

Azelis Vigon, Bontoux, FGF Trapani SA, Citromax, Eucaforest, 

Agrumaria Corleone Spa, Aromatic and Allied Chemicals, 

Cedarome Canada Inc. and Import-Export Beauchamp 

International Inc. 

I would like to thank the IFEAT Members and non-Members 

for their commitment to our Federation. Your financial 

commitment to IFEAT is of paramount importance; especially 

considering the barrage of regulatory challenges we are faced 

with. IFEAT is critically important to the sustainability of our 

businesses. 

RECHARGE AREA 

LUNCH BREAKS 

28 

HOTEL KEY CARD 

COFFEE BREAKS 

Additionally, I wish to thank the Executive Committee 

members, the Vancouver Conference Committee members 

and the Local Organising Committee members for their 

support and help in creating this Conference. Lastly, much 

kudos and many thanks to our professional staff team and 

consultants; Jonathan Bonello, Sibel Erkilic Horsman, Peter 

Greenhalgh, Tina Hotchin, Louise Kapor, Emma Ling and Ronit 

Meier who work tirelessly with passion and commitment, 

making our Federation strong, professional, and viable in 

order to provide so many benefits to our Members. 

Sincerely, 

ROUNDTABLE 

FLAVOUR & FRAGRANCE 

INGREDIENTS WORKSHOP 

DELEGATE BAG GIFT INSERT 

Alan Brown 

IFEAT 2022 Vancouver Conference Chair 




6 

Alastair Hitchen 

IFEAT PRESIDENT 

UK 

Alan 

Brown 

USA 

Jalal 

Charaf 

Morocco 

Cathy 

Chen 

China 

Antonella 

Corleone 

Italy 

Csaba 

Fodor 

Hungary 

Alain 

Frix 

Belgium 

Zieger 

Lin 

China 

Sofia 

Lluch 

Spain 

Hussein Fakhry 

IFEAT CHAIR 

Egypt 

Eduardo 

Mattoso 

Brazil 

John 

Nechupadom 

India 

Zahra Osman 

Guelle 

Somalia 

Jens-Achim 

Protzen 

Germany 

Catherine 

Kuit-Crowley 

IFEAT VICE CHAIR 

South Africa 

Dominique 

Roques 

France 

Susumu 

Tominaga 

Japan 

David 

Tomlinson 

UK 

Michael 

Torre 

UK 

Geemon Korah 

IFEAT 2ND VICE 

CHAIR 

India 

Raúl 

Amigo 

Paraguay 

EX-OFFICIO 

Kim 

Bleimann 

USA 

CO-OPTION 

Ramon 

Bordas 

Spain 

CO-OPTION 

Ravi 

Sanganeria 

India 

CO-OPTION 

Winnie 

Yeung 

China 

CO-OPTION 


7 



Chair: 

Alan Brown 

The Lebermuth Company 

COMMITTEE MEMBERS: 

Hussein Fakhry A. Fakhry & Co. 

Csaba Fodor 

Silvestris & Szilas Ltd. 

Alastair Hitchen Lionel Hitchen Essential Oils Ltd 

Zahra Osman Guelle neo botanika 

Jens-Achim Protzen Paul Kaders GmbH 

Dominique Roques Firmenich 

Ravi Sanganeria Ultra International Limited 

Susumu Tominaga Tanemura & Co. 

David Tomlinson Absolute Aromas Ltd 

LOCAL ORGANISING 

COMMITTEE MEMBERS: 

Phillipe Beauchamp 

Chris English 

Pia Henzi 

Jerry O’Regan 

Import-Export Beauchamp 

International Inc. 

Bontoux 

MCI Miritz Citrus 

Intercontinental LLC 

Cedarome Canada, Inc. 

IFEAT SECRETARIAT: 

IFEAT Staff Team 

Tina Hotchin 

Conference 

Programme, Web 

& Media Manager / 

IFEATWORLD Editor 

Emma Ling 

Events Manager 

Ronit Meier 

Finance 

Coordinator 

IFEAT Consultants 

Louise Kapor 

Chief 

Administrative 

Officer & 

Membership 

Manager 

Peter Greenhalgh 

Study Tour 

Coordinator 

Jonathan Bonello 

Chief Scientific 

Officer 

Sibel Erkilic 

Horsman 

Scientific 

Administrator 




8 

WIFI 

Complimentary wifi internet access is offered for all 

registered IFEAT delegates in bedrooms, meeting spaces, 

and public areas of the hotel during the event. Upgrades 

are available in the bedrooms at additional cost. 

SSID: 

Password: 

IFEAT2022 

Vancouver 

CONFERENCE APP 

(Whova) 

The Whova app (and desktop platform) holds 

all event information. Set up your profile, 

network and set up meetings with other 

attendees, exhibitors and sponsors, look at the 

Conference programme, watch Conference 

sessions and view Conference documentation. 

Download the Whova app from App Store or 

Play store depending on your phone: 

• Register by putting your email address, 

name, company and even your photo if 

you wish 

• Search for the Conference event by typing 

just IFEAT 

For those who don’t have access to the App 

Store or Play Store, please download the app 

directly from: https://whova.com/static/ 

apk/whova.apk or you can use the desktop 

version at https://whova.com/portal/ 

webapp/ifeat_202210 


9 



REGISTRATION 

The Conference registration desks will be located 

on the Lobby Level near the Conference space. 

REGISTRATION 

OPENING TIMES: 

Saturday 8th October: 14:00 - 17:00 

Sunday 9th October: 10:00 - 18:30 

Monday 10th October: 08:00 - 17:00 

Tuesday 11th October: 08:00 - 17:00 

Wednesday 12th October: 08:00 - 17:00 

Thursday 13th October: 08:00 - 13:00 

TRANSFERS 

Please note that there will not be 

a shuttle service running from the 

satellite hotel to the Conference 

venue. The Blue Horizon Hotel is just 

a 10 minute walk from the venue or 

alternatively the venue can be reached 

very easily by taxi. 

BADGES 

Colours key: 

IFEAT Executive Committee Member 

IFEAT President 

IFEAT Secretariat 

IFEAT Member Delegate 

LUNCH AND 

COFFEE BREAKS 

International buffet lunches will be served in the 

following locations: 

• Stanley Park Foyer (Delegates only) 

• Bayshore Grand Foyer (Delegates only) 

• H2 Kitchen + Bar (Delegates and 

Accompanying Persons) 

• H Tasting Lounge (Delegates and Accompanying 

Persons) 

• Marine Room - including Indian vegetarian 

cuisine (Delegates and Accompanying Persons) 

Coffee breaks will be served in the following 

locations: 

• Stanley Park Foyer (Delegates only) 

• Bayshore Grand Foyer (Delegates only) 

• Outside H2 Kitchen + Bar (Delegates and 

Accompanying Persons) 

Refer to the programme for timings. 

Non-Member Delegate 

Accompanying Person 

Day Delegate 

Student Delegate 

Speaker 

Support Staff 

All IFEAT Vancouver Conference Delegates 

(Members and non-Members) must be 

registered to attend this Conference. IFEAT 

encourages all of its Delegates (Members 

and non-Members) to ensure that all 

colleagues they meet with during the 

Conference are registered Delegates for this 

Conference. 

Members or non-Members attending the 

Conference must identify themselves as 

registered Delegates by wearing their 

official IFEAT Conference badge, showing 

their photo and company name at all 

times. Delegate badges issued for use at 

the Conference are valid for the named 

attendee only and cannot be transferred. 

You may be asked for a photographic ID 

during the Conference. If you are unable to 

provide identification which matches your 

delegate badge you may be asked to leave 

the Conference. 




10 

COMPANY 

MEETING ROOMS 

Tower 

Entrance 

Marine Room 

Tower Elevators 

Marine Room Foyer 

Lobby Level, Conference Space 

MacKenzie 

Seymour 

Fraser 

Thompson 

Bontoux 

A. Fakhry & Co. 

Vigon International, LLC 

Capua 1880 Srl 

Corridor to Main Lobby 

H2 Kitchen + Bar 

MacKenzie 

Fraser 

Seymour 

Thompson 

Exhibition and Networking 

Exhibition and Networking 

Escalators to 

Second Floor 

Cloakroom 

Registration 

Main 

Entrance 

Elevators 

to Bedrooms 

Front Desk 

T & Co Cafe 

H Tasting Lounge 

Second Floor, Conference Space 

Cypress 

Fir 

Arbutus 

Chehalis 

Tangent 

Cowichan 

Coquitlam 

Prospect (Mezzanine level) 

Ultra International B.V. 

The Lebermuth Company 

Agrumaria Corleone Spa 

PT Mitra Ayu 

CPL Aromas 

Van Aroma 

Berjé Inc. 

Indukern 

Oak 1 

Arbutus 

Fir 

Oak 2 

Plenary Sessions 

Networking 

Cypress 

Chehalis 

Tangent 

Stairs to 

First Floor 

Mezzanine Level 

Prospect Room 

Coquitlam 

Cowichan 

Escalators to 

First Floor 


11 



Second Floor, Bedroom Level 

Tower Building, 

Mezzanine Level 

Director 

Boardroom 

President 

Chairman 

Boardroom 

President 

Elevators 

Director 

Chairman 

Citromax Group 

Helpac SAS 

Ventós 

Hashem Brothers For Essential Oils 

& Aromatic Products 

208 Lluch Essence 

209 AOS Products Pvt. Ltd. 

210 Oriental Aromatics Limited 

211 Takasago International Chemicals (Europe) S.A. 

221 ABP/IXOM 

227 ACS International 

228 Indesso Aroma 

229 BASF 

230 Grupo Tecnaal 

231 Mane Kancor Ingredients Private Limited 

232 Cilione SRL 

233 Plant Lipids 

234 Silvestris & Szilas Ltd. 

236 Prinova Aromas 

254 Prodasynth 

255 Citrus and Allied Essences Ltd. 

256 Citrojugo 

257 Misitano & Stracuzzi SpA 

258 Verger 

259 Machalico S.A 

260 H. Reynaud & Fils S.A. 

261 Bordas 

262 Santis 

263 IFF 

264 Som Extracts 

ALPHABETICAL LIST OF MEETING ROOMS: 

Company Name Room Name Floor (Level) 

A. Fakhry & Co. Seymour Lobby Level, Conference Space 

ABP/IXOM 221 Second Floor, Bedroom Level 

ACS International 227 Second Floor, Bedroom Level 

Agrumaria Corleone Spa Arbutus Second Floor, Conference Space 

AOS Products Pvt. Ltd. 209 Second Floor, Bedroom Level 

BASF 229 Second Floor, Bedroom Level 

Berjé Inc. Coquitlam Second Floor, Conference Space 

Bontoux MacKenzie Lobby Level, Conference Space 

Bordas 261 Second Floor, Bedroom Level 

Capua 1880 Srl Thompson Lobby Level, Conference Space 

Cilione SRL 232 Second Floor, Bedroom Level 

Citrojugo 256 Second Floor, Bedroom Level 

Citromax Group Director Tower Building, Mezzanine level 

Citrus and Allied Essences Ltd. 255 Second Floor, Bedroom Level 

CPL Aromas Tangent Second Floor, Conference Space 

Grupo Tecnaal 230 Second Floor, Bedroom Level 

H. Reynaud & Fils S.A. 260 Second Floor, Bedroom Level 

Hashem Brothers For Essential Oils & Aromatic Products Chairman Tower Building, Mezzanine level 

Helpac SAS Boardroom Tower Building, Mezzanine level 

IFF 263 Second Floor, Bedroom Level 

Indesso Aroma 228 Second Floor, Bedroom Level 

Indukern Prospect Second Floor, Conference Space 

Lluch Essence 208 Second Floor, Bedroom Level 

Machalico S.A. 259 Second Floor, Bedroom Level 

Mane Kancor Ingredients Private Limited 231 Second Floor, Bedroom Level 

Misitano & Stracuzzi SpA 257 Second Floor, Bedroom Level 

Oriental Aromatics Limited 210 Second Floor, Bedroom Level 

Plant Lipids 233 Second Floor, Bedroom Level 

Prinova Aromas 236 Second Floor, Bedroom Level 

Prodasynth 254 Second Floor, Bedroom Level 

PT Mitra Ayu Chehalis Second Floor, Conference Space 

Santis 262 Second Floor, Bedroom Level 

Silvestris & Szilas Ltd. 234 Second Floor, Bedroom Level 

Som Extracts 264 Second Floor, Bedroom Level 

Takasago International Chemicals (Europe) 211 Second Floor, Bedroom Level 

The Lebermuth Company Fir Second Floor, Conference Space 

Ultra International B.V. Cypress Second Floor, Conference Space 

Van Aroma Cowichan Second Floor, Conference Space 

Ventós President Tower Building, Mezzanine level 

Verger 258 Second Floor, Bedroom Level 

Vigon Azelis Fraser Lobby Level, Conference Space 


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13 



BAYSHORE GRAND BALLROOM AND FOYER 

7 8 10 23 

9 

Recharging 

Station 

6 

5 

4 

Lounge 

16 17 

24 

18 

15 

14 13 

20 22 

19 

Lounge 

Lounge 

12 

21 

11 

No 

Entry 

No 

Entry 

Lounge 

3 

2 

1 

Entrance 

Entrance 

Entrance 

T5 

Tabletop 

T4 

Tabletop 

T3 

Tabletop 

T2 

T1 

Tabletop Tabletop 

Buffet 

Buffet 

Dessert 

Buffet 

Beverages 

Booth Company 

No. Name 

1 H J Arochem Private Limited 

2 Jayshree Aromatics Private Limited 

3 Encee Aromatics P Limited 

4 Crystals Drop Inc. 

5 Camlin Fine Sciences Limited 

6 Trinternational, Inc. 

7 Ess-oil Ltd. 

8 John Kellys (London) Ltd. 

9 Ashapura Aromas Pvt Ltd. 

10 Indo-GSP Chemicals Pvt. Ltd. 

11 Anhui Primechem Co. Ltd. 

12 Triglav-Edelvais 

13 Tournaire 

14 Borregaard 

Booth Company 

No. Name 

15 Vimal Intertrade 

16 Mamta Polycoats 

17 Gem Aromatics Private Limited 

18 Prakash Chemicals International Pvt Ltd. 

19 Oqema 

20 Quintis Sandalwood 

21 Gupta Aromatics Pvt Ltd. 

22 TMV Natural Oils & Extracts Pvt. Ltd. 

23 Sirona Jsc 

T1 Petani Global 

T2 Younis Aroma 

T3 Fricke Abfülltechnik GmbH & Co. KG 

T4 Agrumaria Reggina 

T5 Aromáticas Zalabí 

Sponsored by 




14 

Welcome Reception 

When: Sunday 9th October - 18:00 - 20:00 

Where: 

Eligibility: 

Dress Code: 

Lobby Level, Westin Bayshore Hotel 

Full Delegate and Accompanying Person tickets 

Smart, the venue has some outdoor spaces and you may require an additional 

layer in the evening in October. 

Main Conference Sessions 

When: Monday 10th - Thursday 13th October - 09:00 - 12:00 

Where: Stanley Park Ballroom, Second Floor, Conference Space 

Eligibility: Full and specific Day Delegate tickets 

Flavour and Fragrance Ingredients Workshop 

When: 

Where: 

Eligibility: 

- Monday 10th October 

- 09:00 - 16:30 

In Oak Room 1, Second Floor, Conference Space 

Attendance by separate prepaid ticket 

SPONSORED BY: 

Roundtable 

When: Wednesday 12th October - 14:00 - 15:30 

Where: 

Eligibility: 

Stanley Park Ballroom, Second Floor, Conference Space 

Free of charge to full or Wednesday Day Delegate 

ticket holders only. 

Sign up on Wednesday morning at the IFEAT desk. 

Places limited to 50 persons. 

SPONSORED BY: 

Exhibition 

When: Monday 10th - Thursday 13th October - 09:00 - 17:00 

Where: Bayshore Grand Ballroom, Lobby Level, Conference Space 

Eligibility: Full or specific Day Delegate tickets 

Closing Banquet 

When: Thursday 13th October - 19:00 - 01:00 

Where: 

Eligibility: 

Transport: 

West Ballroom, Vancouver Convention Centre (VCC), 

1055 Canada Place, BC, V6C 0C3 

Full or Thursday Day Delegate and Accompanying 

Persons tickets 

Coach: Will depart from the main entrance of the Westin Bayshore Hotel at 18:45 

(guests at other hotels can make their way to the Westin and get the coach from 

there). Return coaches will depart from the VCC to the Westin Bayshore from 

21:15 every 15 minutes until 01:15. 

Walk: 

Dress Code: 

SPONSORED BY: 

The VCC is approximately a 14 minute beautiful walk along the sea wall. 

Smart - the venue is indoor with a carpeted floor so choose clothing accordingly. 

If you have not already confirmed your attendance at the Welcome Reception or Closing 

Banquet then please visit the IFEAT Information Desk to confirm. 


15 



SATURDAY 8th October 

14.00 - 17.00 Registration 

SUNDAY 9th October 

10.00 - 18.30 Registration 

18.00 - 20:00 Welcome Reception 

Bayshore Grand Foyer, Westin Bayshore Hotel 

Coffee Breaks 

10:30 - 11:00 and 15:30 - 16:00 Monday - Thursday 

Tea, coffee and snacks will be served. 

SPONSORED BY: 

Lunch Breaks 

12:00 - 14:00 Monday - Thursday 

A hot buffet style lunch will be served. 

SPONSORED BY: 

MONDAY 10th October 

09.00 - 17:00 Exhibition 

Bayshore Grand Ballroom and Foyer 

09.00 - 16:30 Flavour and Fragrance Ingredients: 

OAK 1 

From Natural to Synthetics Workshop 

Michael Zviely, CIC 

(attendance by pre-paid ticket only) 

SPONSORED BY: 

In-Person Event 

Stanley Park Ballroom 

09:00 Welcome and Opening 

Alan Brown, Chairman of the Vancouver Conference Committee 

09:10 Energy in Connection with Minter Dial 

Minter Dial, Professional Speaker and Consultant, Mydial LLP 

10:30 Coffee Break - in networking areas 

11:00 F&F Feedstocks and Renewability 

Alain Frix, Director, Allchemix BV 

11:30 Current Transportation and Trade Challenges Impacting Shippers 

Michael Ford, BDP International 

12.00 - 14:00 Lunch - in restaurants and networking areas 

17.00 Close of the day 

Online on Whova 

All of the above Conference sessions will also be streamed live. Times are PDT. 

15:00 Sustainability Assurance of Tonka Beans in the Amazonian Region of Venezuela 

Romel Guzman, Matia 145 S.L (avilan) 


The family-owned flavor and fragrance ingredient source since 1949. 

+1 973 748 8980 • www.berjeinc.com 

Rosa damascena 


17 



TUESDAY 11th October 

09.00 - 17:00 Exhibition Bayshore Grand Ballroom and Foyer 



09:00 IFEAT Business Session and AGM 

Chaired by Alastair Hitchen, IFEAT President 

Part 1 The IFEAT Annual General Meeting 

Part 2 Business Session - Reports & Annual Review 

Includes: 

Annual Review: Hussein Fakhry, Chair of IFEAT Executive Committee 

Reports from ICATS and Reading University on the Education Programmes 

Report on the South Africa Study Tour which will take place in November 2022 

Confirmation and a recap on the IFEAT 2023 Berlin Conference which was postponed 

from 2020 

Report on the Focused Study Tour on Spanish Lemon which was postponed from 

2022 to 2023 

Presentation of student medals 

10:30 Coffee Break - in networking areas 

11:00 The IFEAT Medal Lecture - Catalysts of Change 

Kim Bleimann, Berjé Inc. 

Presentation of IFEAT Medal 

11:40 Process Optimisation; Value Enhancement and Total Value Recovery in Essential 

Oils and Botanical Extracts Production 

Shanavas Bavu, Director, Innoplis Bio Innovations Pvt Ltd 



Online on Whova 

All of the above Conference sessions will be streamed live. Times are PDT. 

14:00 The Path for Innovation of Oriental Aesthetics: Current Status and Trends 

in the Chinese Fragrance Market 

Zhaokai Wu, Director of Purchasing Department, Guangdong Wincom 

Flavors & Fragrances Co., Ltd, China 

14:30 Technological Development in the Cinnamon Oil Industry and Modern 

Usage of Essential Oils 

Ravindu Runage, Director Managing, Marketing, HRM Rathna Producers 

Cinnamon Exports Pvt Ltd 

15:00 Collaboration with the Community Forest User Group: a Tried-and-True 

Method of Promoting Transparency, Accountability and Sustainable 

Forest Management 

Prasun Satyal, Managing Director, Annapurna Aroma Company Private Limited 


CIT-22-xxxxx-08-IFEAT_PrintAd_001.pdf 1 8/10/22 2:11 PM 

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19 



WEDNESDAY 12th October 




(All of the Conference sessions will be streamed live on the Whova platform. Times are PDT.) 

9:00 - 12:00 

The EU Green Deal and its impact on Flavours & Fragrances: The Domino Effect 

Wednesday sessions will be a mix of in-person and online speakers as well as a panel discussion and live Q&A 

Alexander Mohr, Executive Director, European Flavour Association (EFFA) 

Martina Bianchini, IFRA 

Charles Laroche, EFFEO 

Jean-Philippe Montfort, Partner, Mayer Brown 

Richard Meads, Rapporteur, European Regulation and Innovation Forum (ERIF) 

Andrew Fasey, Senior Scientific and Regulatory Advisor, Mayer Brown 

Graham Ellis, Firmenich 

Panel Discussion with all Speakers from this Morning’s Sessions 

Moderated by Sven Ballschmiede, IOFI 

10:30 - 11:00 Coffee Break - in networking areas 


THURSDAY 13th October 




(All of the Conference sessions will be streamed live on the Whova platform. Times are PDT.) 

09:00 Speaker and session TBC 

09:25 Can the F&F Industry Help Fight Deforestation in the Amazon? 

Eduardo Mattoso, Founder and General Director, KAAPI 

09:50 A Deeper Look into the Vietnamese Cinnamon: 

from Seeds to Global Market 

Chuc Nguyen Van, Tech-Vina., JSC 

10:15 Synthetic Menthol Used in the Global Flavour and Fragrance Industries and 

the Effect on Natural Menthol Production 

Ajay Kumar Jain, Managing Director, Virat Exports (P) Ltd. President, CrystalsDrop Inc. 

10:30 - 11:00 Coffee Break - in networking areas 

11:00 The Production of Patagonian Essential Oils in Argentina: Compared 

Varieties of Douglas Fir from North and South Pacific Areas 

Sergio Sepiurka, Founder, Hierbas Patagónicas SRL 

11:20 Crop & Market Report 

Henry Gill, De Monchy Aromatics Ltd 



19:00 - 01:00 Closing Banquet 

West Ballroom, Vancouver Convention Centre, 1055 Canada Place, BC, V6C 0C3 

Coaches depart from the Westin Bayshore at 18:45 




20 

Monday morning 

Energy in Connection 

Minter will get the Conference sessions off to a lively start with a keynote 

presentation entitled “Energy in Connection”. 

Between the pandemic, a land war, economic issues, and the Great Resignation, 

to name just some of the events from the past few years, there is much to be 

anxious about. For many, this has been a tough period. 

Minter Dial 

Professional Speaker 

In this extended session, Minter will energise, provoke and bond with the audience. 

He’ll address why and how to tap into each individual’s and their team’s greater 

discretionary energy; find ways to make business stronger, and leave each 

audience member with concrete, actionable ideas to take back to their businesses. 

Expect to experience a dynamic session, gain some good insights, and have 

interactive fun! 

Having worked for L’Oreal for over 16 years, Minter Dial is now a professional 

speaker, storyteller, author, and consultant, specialising in leadership, 

branding and transformation. He prides himself in elegantly elevating 

the debate, has given over 500 talks and seminars to audiences in five 

continents and was voted in the top three out of 150 speakers at the Adobe 

Summit EMEA three years in a row. Minter is author of three award-winning 

books and his latest entitled “Heartificial Empathy, Putting Heart into 

Business and Artificial Intelligence” has won the Book Excellence Award 2019 

in the category of technology and was finalist for the Business Book Awards 

2019. His book on leadership, “You Lead, How Being Yourself Makes You A 

Better Leader” (Kogan Page) launched in January 2021 is a finalist for the 

Business Book Awards 2022. 

F&F Feedstocks & Renewability 

Alain will share his view on the low renewability of F&F ingredients in general, 

quantifying each of the major raw materials such as petrochemicals, forest 

products, essential oils, biotechnology and others. 

He will outline the difficulties along with the efforts that must be made to 

preserve F&F access to raw materials, which also includes the cultural need to 

better understand larger, fast changing, industries. 

Alain Frix 

Allchemix BV 

Finally, he will explain why there is no perfect sustainability solution, with 

petrochemical and natural ingredients each having a different, but never 

complete, sustainability profile. 

Alain Frix dedicated 30 years to the business of renewable materials, from 

forest products such as turpentine and its perfumery derivatives, to aromatic 

plants and essential oils. 

After chairing IFEAT from 2013 to 2016, he now chairs IFEAT’s Scientific 

Committee and is involved in various projects related to aromatic plants, 

biodiversity and climate change. Alain founded his consultancy company 

Allchemix BV in 2020, and this keeps him busier than ever. He has a scientific 

background (Master’s degree in biology, Université Libre de Bruxelles, 1988) 

and a commercial background (special diploma in management, Ecole de 

Commerce Solvay, 1991). 


21 



Monday morning 

Current Transportation and Trade Challenges Impacting Shippers 

Port congestion, high freight costs, new regulations and COVID-19 have all played a role in disrupting 

the global supply chain during 2021, and this continues in 2022. In this session, Michael will focus on 

several important transportation and trade regulations that will impact all businesses in the aroma 

trades industry for the remainder of 2022 and on into 2023. 

Michael Ford 

BDP International 

Michael Ford is a career professional in international transportation, specialising in import/export 

documentation and regulatory compliance. Michael’s leadership in communication and system 

logic on governmental rules and regulations is central to BDP’s ability to understand and resolve 

complex regulatory issues quickly, decisively and with minimal impact upon customers. He has 

been associated with BDP for more than 40 years and among his other affiliations, he is the 

Co-chair for trade on the Export Committee in the development of the Customs ACE System and 

has served with customs as a member of COAC (Commercial Operations Advisory Council); Chair 

of the Mid-Atlantic District Export Council, and is a member of the Responsible Care Committee, 

American Chemistry Council. Michael also teaches an MBA in International Logistics course at 

Saint Joseph’s University in Philadelphia. 

Monday afternoon – online presentations 

Sustainability Assurance of Tonka Beans in the Amazonian Region of 

Venezuela 

Tonka trees in Venezuela are mainly located in the Bolivar State, where the Amazonian jungle has 

been home for centuries to Piaroa and Pemon ethnics who, following traditional practices, obtain 

tonka beans which are much appreciated for their aroma because of their coumarin content. 

In 2018 “Project Avilan” members witnessed that many of their day-to-day practices were threatening 

the subsistence of the ecosystem, including their rich culture, by introducing plants and animals for 

food; practising illegal activities (gold mining, carburarit trafficking); and due to an exodus of younger 

generations. 

Romel Guzman 

Matia 145 S.L. (avilan) 

Romel will discuss the project in more detail including the sustainable tonka bean production objective. 

Romel’s CV includes Doctor of Science, Food Science and Technology 2011, UCV-CIRAD (France); 

Magister Scientiarum in Sciences 2008, Universidad Central de Venezuela (UCV); Agricultural 

engineer 2005, UCV; Director of the Institute of Food Science and Technology (ICTA-UCV); 

Leadership Team member of “Project Avilan”; Innovation and Technical Team Head. 




22 

Tuesday morning 

The Medal Lecture - Catalysts of Change 

For this year’s medal lecture, we are pleased to announce that Kim Bleimann will 

hold a frank conversation about the forces, both internal and external, which have 

been driving our industry and the impact they will likely have in the near and 

medium term on our lives. 

Kim Bleimann 

Berjé Inc 

Berjé Inc Chairman Kim Bleimann has worked in the flavour and fragrance 

industries since 1973, the year he joined Berjé Inc. He assumed ownership 

and became the President in 1981. Berjé has grown under his tutelage from 

a company of nine employees to a firm which employs over 160 people of 

20 nationalities with offices in Los Angeles, Atlanta, Geneva Switzerland, 

Spain, Belgium and Plovdiv, Bulgaria, where Berjé is the first ever American 

company to have produced rose and lavender oils in Bulgaria. Kim is a 

member of the Flavor Extracts Manufacturers Association (FEMA) and 

the European Federation of Essential Oils (EFEO). From 2011 he served as 

Chairman of the International Fragrance Association North America for 

three years and has been a Director of IFEAT for 15 years. He chaired the 

Finance Committee and served on the Executive, Study Tour and Scientific 

Committees and is currently co-opted into the IFEAT Executive serving as a 

liaison to other world-wide organisations. 

Kim is known for the quality of the numerous speeches which he has given 

and continues to make. He has been the featured keynote speaker at industry 

conventions held in London, Tel Aviv, New York, Cape Town and Dubai. 

Process Optimisation; Value Enhancement & Total Value 

Recovery in Essential Oils & Botanical Extracts Production 

Shanavas will discuss how process improvements, co-product lines and total 

value recovery enhance profitability and customer value in essential oils and 

botanical extraction. He will focus on opportunities with real examples that can be 

extended to several other product lines. 

Shanavas Bavu 

Innopolis Bio 

Innovations Pvt Ltd 

The presentation will allow essential oil manufacturers to review their current 

operations and techniques, optimise processes, yield and quality, and enhance 

or augment their facilities to accommodate new product lines or co-product 

streams. 

Shanavas Bavu is one of the founding directors of Innopolis Bio Innovations Pvt 

Ltd. located in Kochi, India. He is an engineer by training with a masters degree 

in International Business and previously worked as Head of the New Products 

Division at Synthite Industries Ltd and as Territory Manager for South Asia and 

the Middle East for Flavourtech Pty Ltd. Shanavas also worked on setting up 

several extraction plants for essential oils and oleoresins, as well as tea and 

coffee extracts: including SCFE plants and precision distillation equipment 

globally. He is a trained sensory panelist and was a speaker at the IFEAT 

Conference in Singapore where he presented a paper on the Indian oleoresin 

industry. He has also presented at several other industrial and academic 

conferences. 

Ifeat Programme 22.indd 22 21/09/2022 07:38

23 



Tuesday afternoon- online presentations 

The Path for Innovation of Oriental Aesthetics: Current Status and Trends in 

the Chinese Fragrance Market 

China is the cradle of east Asian culture and 5,000 years of civilisation has created a unique 0riental 

aesthetics system and formed fragrance connotations with the soul and the mind. In a background of 

globalisation, with China being the second largest economy, there is huge demand in the domestic 

market that pushes and accelerates the development of the fragrance market. Fragrance products 

from creativity in oriental aesthetics are leading an emerging consumer market in China. This 

presentation will give an interpretation of the current status and trends in the Chinese fragrance 

market driven by creativity and these oriental aesthetics. 

Zhaokai Wu 

Guangdong 

Wincom Flavors & 

Fragrances Co., Ltd. 

China. 

Zhaokai Wu is the director of the purchasing department at Guangdong Wincom Flavors & 

Fragrances Co., Ltd. China. He has a Master’s degree in Business from Sydney University. His 

work covers supply chain, studying the market, and brand operation. He is very familiar with the 

flavour and fragrance industry and has a particular understanding of the ingredients market. 

Technological Developments in the Cinnamon Oil Industry & Modern Usage 

of Essential Oils 

Essential oils are mainly used for perfumery, cosmetics, pharmaceuticals, and food production. In 

modern conditions, developing and standardising drugs based on plant materials, especially using 

essential oils, is becoming even more vital. Essential oils have an extensive spectrum of biological 

activity, have low toxicity in recommended doses, and are available for mass use. 

Ravindu Runage 

Rathna Producers 

Cinnamon Exports 

Pvt Ltd 

In the industrial production of essential oils, the most often used technology is steam distillation, 

including in the cinnamon leaf oil and cinnamon bark oil industries. In Sri Lanka, obsolete techniques 

for distillation are used for both oils and there are major drawbacks to continuing this as an industry. 

Ravindu Runage will discuss the technological developments in more detail. 

Ravindu Runage began his career in the Runage Group in 2005 after completing higher 

education in Rahula College, Matara, Sri Lanka. He then studied business management at 

the University of Ruhuna finishing his course at Durham University in the United Kingdom. 

After gaining a BA Hons in Business he went on to gain a Masters Degree in Management. He 

joined Rathna Producers Cinnamon Exports Pvt Ltd as a Director in 2006 overseeing sales and 

marketing, HRM, production, quality, and the R&D departments. 

Collaboration with the Community Forest User Group: a Tried-and-True 

Method of Promoting Transparency, Accountability and Sustainable Forest 

Management 

In today’s flavour and fragrance industry, customers are concerned not just about how their product 

smells or tastes, but also the firm’s environmental impact and sustainability initiatives. 

Prasun Satyal 

Annapurna Aroma 

Company Private 

Limited 

Essential oils, also known as non-timber forest products, are a segment of Nepal’s natural product 

sector. Essential oils are especially important in the flavour and fragrance industry because they can 

be used in beauty and personal care products, providing a natural odour for perfumes as well as bath 

and shower products. This presentation will talk about the Community Forest User Group (CFUG) and 

how it has helped Nepal’s essential oil sector to grow over the last decade. 

Prasun Satyal of Annapurna Aroma Company Private Limited is an entrepreneur by profession 

and an environmentalist at heart. He is a firm believer that his country’s natural resources are 

one of its most valuable assets, and that they must be developed and used wisely. With that 

same belief, he started Annapurna Aroma, a social enterprise, in 2011, with the sole purpose 

of utilising the country’s valuable natural resources and conducting business on high ethical 

principles, dynamism and innovation. He is also a member of the Nepal Herbs and Herbal 

Products Association (NEHHPA) and a member of IFEAT. 


Maximize the potential 

Of your Naturals Portfolio 


25 



Wednesday morning 

The EU Green Deal and its impact on Flavours & Fragrances: The Domino Effect 

Wednesday sessions will be a mix of in-person and online speakers as well as a panel discussion and live 

Q&A, moderated by Sven Ballschmiede, Executive Director of the International Organization of the Flavor 

Industry (IOFI). 

After a general introduction to the Green Deal and its eight strategic pillars, the 

potential impact of the CSS and F2F initiatives on the flavour segment will be 

reviewed. 

Alexander Mohr 

EFFA 

Alexander Mohr, PhD, is the Executive Director of the European Flavour 

Industry Association (EFFA), based in Brussels. Before joining the EFFA 

secretariat in 2016, he was the Secretary General of the Association of 

European Producers of Steel Packaging (APEAL) and headed the public 

affairs practice for the European container glass industry (FEVE). Alexander 

has been a lecturer on international relations at the ‘Institut d’études 

Politiques de Paris’ (SciencePo) and Senior Advisor to the Permanent Thai 

Delegation to UNESCO in Paris. He has published several articles and 

interviews in the context of EU regulatory and policy developments and, 

more recently, on the EU Flavour Regulation progression. 

Martina Bianchini will talk about the impact of the CSS on fragrance creation 

and use. 

Martina Bianchini 

IFRA 

Martina has been the President of the International Fragrance Association 

IFRA since June 2016. She sees a huge opportunity in bringing together science 

and society for sustainability in all areas of life, drawing from her multinational 

and multicultural experiences across the agricultural, chemical, biotech, 

food, health and luxury goods sectors. Martina is passionate about scent and 

believes that fragrance is essential to life and our wellbeing. She was educated 

at the Louisiana State University, the University of Trier, the University of 

London and the Harvard School of Public Health. Martina’s career has included 

international leadership roles at Monsanto and Dow, and active engagement 

in intergovernmental organisations such as the UN and OECD, and the 

International Chamber of Commerce. 

Charles Laroche will contribute his extensive experience in advocacy of European 

affairs to the topic of the implementation of the Green Deal in general and 

particularly what the concept of essentiality may eventually mean for the 

essential oils (EO) and associated natural complex substance (NCS) industries. 

Charles Laroche 

EFFEO 

At Unilever, where he worked for 35 years, Charles served 10 years in finance 

before joining their marketing team, fulfilling roles such as European Brand 

Development Director. In 1999, he took responsibility for Public Affairs and 

Corporate Relations becoming Vice President European External Affairs HPC 

before leaving Unilever in 2008. Charles has been active in trade associations 

as a member of the board and President of A.I.S.E, a member of the board 

at Cosmetics Europe, and as a member of the board of Cefic. He represents 

the interests of EFEO with the European Institutions and is the Public Affairs 

advisor of CIHEF, the interprofessional committee of French essential oils. 

In 2005, he co-founded EPAA (the European Partnership for Alternative 

Approaches to animal testing). In 2009, he launched “Bee”, a think and do-tank 

focusing on resource efficiency and sustainable development in partnership 

with GLOBE-EU. 


Menthol 

& Mint Oils 

Essential 

Oils 

Flavours 

Fragrances 

Norex Flavours & Fragrances LLC, 79 North Franklin Turnpike Suite 105, Ramsey, NJ 07446 

t +1 (201) 783-8435 | john@norexflavours.com | www.norexflavours.com 


27 




Both from the legal firm Mayer Brown, Jean-Philippe Montfort and Andrew Fasey will discuss the 

legal framework, practical implications and considerations of the concept of essentiality. 

Jean-Philippe Montfort is a partner at Mayer Brown based in Brussels, and the leader of 

Mayer Brown’s REACH and EU product regulatory team. He provides strategic advice, as well 

as advocacy and litigation support to companies and trade associations in the defence of 

their substances under various REACH and CLP processes. He is widely recognised as a very 

innovative, yet pragmatic legal advisor and litigator and has a very successful track record 

before the European Courts and the Board of Appeal of ECHA, with landmark wins, such as the 

“CTC” case, the “Fipronil” case and more recently the “Aluminum salts” cases. 

Jean-Philippe 

Montfort 

Mayer Brown 

Andrew Fasey 

Mayer Brown 

Andrew Fasey is a senior scientific and regulatory advisor in the Government and Global Trade 

practice of the Brussels office. He has been heavily involved in EU and international developments 

on regulatory chemical issues at a senior level for over 30 years. He was previously at the European 

Chemicals Agency (ECHA), where he was one of three members of the ECHA Board of Appeal (BoA). 

In the ten years from its creation in 2011, Andrew was involved in all the rulings of the BoA. He has 

also worked as an official at the European Commission, as one of the authors of the EU Commission 

proposal for the REACH Regulation, and at the UK Health and Safety Executive. He is one of the 

most recognised and knowledgeable experts on EU REACH and on chemical legislation in the UK 

and Europe, and he brings his unique experience and expertise to the REACH/Product Regulatory 

team at a time when clients are facing significant new challenges with the development of the 

Chemical Strategy for Sustainability under the European Green Deal. 

Graham will close off the session by addressing specific hazard endpoints. 

Graham Ellis joined Firmenich in December 2018 to lead the innovation, product safety and 

compliance activities within the regulatory team across all Firmenich activities. He is a qualified 

toxicologist and experienced in chemical regulations around the world and managing their 

impact within the fragrance and flavour industry. 

Previous employers include Unilever and Givaudan, working in a similar area. Graham is a 

current member of the EFEO board, Chair of the IFRA CMR WG and has been actively involved in 

IFRA advocacy activities during his career, notably within the IDEA Project addressing the issue 

of fragrance allergens. 

Graham Ellis 

Firmenich 

His current challenges include managing the continued impact of the REACH regulation on 

substances and the additional challenges that CSS will bring to our industry. 

Essentiality is a concept for restricting the availability (and use) of existing technologies and the 

development of new ones. Its systematic application is untested. Without any formal assessment of its 

feasibility, benefits, impacts, or consequences for other policy objectives, such as those set out in the 

EU Green Deal, ‘essentiality’ is being progressively proposed at EU-level as a new regulatory principle. 

Richard has been involved with better regulation for over twenty years. He has worked with a 

number of different think tanks. 

Richard Meads 

ERIF 

As Rapporteur of the ERIF, Richard has contributed to over 100 articles, papers and studies 

covering better regulation, science and decision-making, and innovation. A director of 

Business Decisions Limited for more than twenty-five years, Richard previously worked for 

British Petroleum in a range of different functions including finance, corporate planning and 

marketing. Educated at Oxford University, Richard is also a Chartered Accountant. 


ifeat.org 

conference@ifeat.org 





30 


Sven Ballschmiede will moderate a panel discussion with all of Wednesday morning’s speakers. 

Sven Ballschmiede is Executive Director of the International Organization of 

the Flavor Industry (IOFI). Before joining IOFI, Sven had been the Executive 

Director for the European Flavor Association (EFFA), while simultaneously 

serving as Executive Director for the German Flavor Association (DVAI) 

and the German Fragrance Association (DVRH). A native of Saarbrücken 

(Germany), Sven is a lawyer by training who studied in both Germany and 

Switzerland. 

Sven Ballschmiede 

IOFI 

Prior to his career in the world of associations, Sven worked at the 

International Law Firm Gide Loyrette Nouel in Brussels specialising 

in International Trade Law and WTO Dispute Settlement. He assisted 

multinational companies in the context of anti-dumping and anti-subsidy 

procedures and advised different national governments in dispute 

settlement procedures at the WTO in Geneva. 

Wednesday afternoon 

Roundtable: Certifications: A Major Step Forward or Extra Burden & Cost? 

Moderated by Dominique Roques and Peter Greenhalgh 

IFEAT will continue its regular roundtable series which began in Athens in 2017. The roundtable will take 

place on Wednesday afternoon at the Conference. 

Producers in our industry are experiencing the rising tide of certification expectations from the market 

for their factories and supply chains. Where do we stand in terms of relevance, workload and cost versus 

benefit? Are we moving towards a few labels taking recognised leadership? 

IFEAT Executive Committee member, Dominique Roques has been sourcing 

natural products for the perfume industry for over 30 years and is currently 

“VP Naturals Together” at Firmenich. He has documented his experiences in 

his book “Cueilleur d’essences”, which was released in France last March. The 

English edition “In Search of Perfumes” will be premiered at the IFEAT 2022 

Vancouver Conference. 

Dominique Roques 

Peter Greenhalgh 

Peter Greenhalgh is IFEAT’s Study Tour Coordinator and formerly Conference 

Programme Coordinator. His first IFEAT Conference was Beijing in 1988 and 

he has helped organise conference programmes from 2006 to 2014 as well 

as 10 IFEAT study tours. He is an economist with extensive experience of 

commodity markets, with degrees from the London School of Economics 

(LSE) and School of Oriental and African Studies (SOAS) in London and 

a PhD on West African diamonds from Birmingham. His first exposure 

to essential oils came in 1976 as a market economist at the UK’s Tropical 

Products Institute. At TPI (1976-1989) he travelled widely and published 

industrial economics and market reports on essential oils, spices and “naval 

stores” (terpene chemicals). 


31 



Thursday morning 

Can the F&F Industry Help Fight Deforestation in the Amazon? 

Brazil is one of the ten countries with the biggest carbon emissions in the world and almost half of it 

comes from deforestation, mostly in the Amazonian region. 

Eduardo Mattoso 

KAAPI 

One strategy to fight deforestation is the wild harvest of native species. Another is the reforestation 

of open land with native forest species. Two of the most important ingredients sourced from wild 

harvest in the Amazon are well known by the F&F industry: tonka beans and copaiba balsam. These 

two items are collected from the wild, without damage to the tree, taking place only in pristine 

forests. As part of the “caboclo” culture, both of them are used as natural remedies and can represent 

a significant proportion of the annual income in traditional communities. The presentation will 

discuss how the industry can help fight deforestation in the Amazon region. 

Eduardo Mattoso is the founder and General Director at Kaapi, a Brazilian company dedicated 

to sourcing endemic essential oils, fragrance compounding and distribution of imported 

aromatic ingredients. He graduated in physics and gained a Master’s degree in Organic 

Chemistry, studying aromatic plants from the Brazilian Amazon forest. He discovered the F&F 

world in 2001, after an internship at a rosewood distillery in the heart of the forest. 

A Deeper Look into Vietnamese Cinnamon: from Seeds to Global Market 

Vietnam is one of the world’s top cinnamon producing countries and produces mainly Cinnamomum 

cassia and Saigon cinnamon in many provinces from the north to the south. Cinnamon cultivation in 

Vietnam has been developing for years and has created many different industries utilising the large 

areas of raw material available. 

Chuc Nguyen Van 

Tech-Vina., JSC 

The farmers in the northern areas, which has the largest plantation of Cinnamomum cassia in 

Vietnam, first cultivated the plants in the 1940s. After more than 80 years, Cinnamomum cassia 

plantations have been expanded to neighbouring regions and have developed good farming 

practices. The presentation will look at where it is farmed, the components and quality of the oil and 

the different policies and farming techniques used between the north and the south of Vietnam. 

Dr. Chuc Nguyen Van is a talented chemist with more than 12 years of research experience. He 

has a degree in Engineering - Organic Synthesis and Petrochemical Technology and a Master 

of Science - Organic Synthesis and Petrochemical Technology, both from the Hanoi University 

of Science and Technology in Vietnam. He also gained a Ph.D in Science and Engineering – 

Catalysis - Chemical Engineering from Claude Bernard University, Lyon, France. 

Synthetic Menthol Used in the Global Flavour and Fragrance Industries and 

the Effect on Natural Menthol Production 

Production of natural menthol has been decreasing day by day with some of the larger companies 

doubling their production of synthetic menthol. Synthetic menthol has come to the market in 

large volumes along with natural menthol. Mentha oil production in India has declined with lower 

plantings of the aromatic herb having the effect of falling prices in the past three years. 

Topics covered in this presentation include global production, threats to India’s position as a producer 

and exporter, the markets for the crop, and the challenges faced, among other topics. 

Ajay Kumar Jain 

Virat Exports (P) Ltd 

and CrystalsDrop 

Inc. 

Ajay Kumar Jain is the Chairman and Managing Director of Virat Exports (P) Ltd, New Delhi, 

India and President of Crystals Drop Inc., Toronto, Canada. He has a B.Sc from DBS college 

(Dehradun) Garhwal University, Uttarakhand and an M.Sc in Organic Chemistry from 

Meerut University. Ajay is actively associated with several national and international industry 

organisations and associations and was president of the Essential Oil Association of India (EOAI) 

for two terms (2015-2017 and 2017-2019). He is a member of the Executive Committee of the 

Asian Aroma Ingredients Council and has travelled extensively to different essential oil regions 

promoting activity sites/programmes of the FFDC Kannauj, CSIR-CIMAP, IIIM Jammu and CAP 

Dehradun in India. 


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33 



Thursday morning 

The Production of Patagonian Essential Oils in Argentina: 

Compared Varieties of Douglas Fir from North and South 

Pacific Areas 

Sergio Sepiurka 

Hierbas Patagónicas 

SRL 

During the IFEAT 2001 Buenos Aires Conference, Sergio presented a paper 

entitled “The production of herbaceous oils in Argentina”. He also briefly 

discussed a new initiative born in Patagonia in the 1990s for the production of 

essential oils extracted from native and cultivated plants from the southern 

region of the country. Since then, most of the seven new ingredients 

commented upon at that time are currently used worldwide in aromatherapy, 

cosmetics, and perfumery. In addition, all of them are recognised as a part of 

Patagonia biodiversity, including two varieties of trees native to North America 

that are now identified as Patagonian pines. 

Sergio will compare both varieties of Douglas fir (from the north and south 

Pacific areas), showing the different harvesting conditions, the processes, the 

compositions, and uses of these essential oils. 

Sergio Sepiurka was born in Buenos Aires in 1958. He is an industrial 

engineer and has lived in Esquel, (Patagonia, Argentina) for more than three 

decades. He founded Hierbas Patagónicas SRL in 1997. The company has 

produced and marketed essential oils worldwide since 2000. He has spoken 

at a number of conferences and events and is author of several books about 

Patagonia. 

Crop/Market Report: Buying better in a turbulent market 

The aim of Henry Gill’s presentation is to deliver an impartial assessment of the 

current supply conditions for several key F&F ingredients, including a number 

of those suggested in the online poll on the Whova event platform. 

This information is intended to help with buying decisions in order to increase 

profit, reduce supply chain problems, and lead to good customer relationships. 

Henry Gill 

De Monchy 

Aromatics Ltd 

With input from numerous industry sources, Henry will provide you with 

useable market information as well as take you on a journey of some of the 

lengths he had to go to in order to buy in a turbulent market. 

Henry Gill started his career in China where he was responsible for the 

establishment and running of De Monchy Aromatics’ two local subsidiaries. 

During his eleven years there he travelled widely throughout the country and 

witnessed first-hand many examples of essential oil and aroma chemical 

production. For many years he was also involved in the British Chamber of 

Commerce Shanghai as well as the UK’s Expo events programme. 

In 2016 he relocated back to the UK as managing director and now assumes 

the lead in advancing the company’s development. With a degree in 

biological sciences from Oxford University, Henry has a particular interest in 

the production and authentication of natural aroma chemicals. 




34 

1 5 

H J Arochem Private Ltd 

11/B New Ahmedabad Industrial Estate, Village 

Moraiya, Changodar, Ahmedabad-382213 Gujarat, 

India 

mail@hjarochem.com 

www.hjarochem.com 

H J Arochem Pvt. Ltd. is a leading manufacturer, exporter 

and supplier of Diphenyl Oxide across the globe. The 

company is known for its quality products and reliable 

services. The Diphenyl Oxide offered by H J Arochem is 

used in various applications for different industries. 

Camlin Fine Sciences Limited 

GS Point, 2nd Floor, C.S.T. Road, Kalina, 

Santacruz (East), Mumbai 400 098, India 

aiinfo.in@camlinfs.com 

www.camlinfs.com 

CFS introduces adorr TM vanillin - it symbolises 

authenticity. Raw materials to finished products, its 

state-of-the-art manufacturing facility in India offers 

quality, food safety, steady supply and traceability. 

2 

Jayshree Aromatics Private Limited 

Plot number 4703, 4704, 4705/1/2, 3, 4, G.I.D.C., 

Ankleshwar, Gujarat 393002, India 

neel@jayshreeind.com 

www.jayshreeind.com 

Please scan the QR code for our company details. You 

can contact Neel on whatsapp (the number can be 

saved from the QR code). 

6 

Trinternational, Inc. 

22817 102nd Place West, 

Edmonds, WA 98020, USA 

jennifer.calvery@trichemicals.com 

www.trichemicals.com 

Trinternational, Inc. is a women-owned full-line 

distributor of raw material and ingredients. We hold SBA 

WOSB, WBENC, and NGLCC certifications and focus on 

ensuring your supply chain is truly diversified. 

7 

3 

Encee Aromatics P Limited 

2/98 A Vellipalayam Road, 

Mettupalayam 641 301, India 

enceearomatics@gmail.com 

www.encee.in 

Ess-oil Ltd, Rwanda 

KK34 St Kicukiro, 2318- Gatenga, 

Kigali, Rwanda 

kailash@ess-oil.rw 

www.ess-oil.rw 

Ess-oil Ltd was established in 2017 and are dedicated 

to the cultivation and processing of organic and 

conventional essential oils. The main products are 

patchouli, geranium and eucalyptus oil. 

Encee has been a manufacturer of a range of floral 

extracts and aroma fine chemicals since 1978. 

4 

Crystals Drop Inc. 

1 Concorde Gate, #702, 

North York / ON - M3C 3N6, Canada 

info@crystalsdrop.com 

www.crystalsdrop.com 

Crystals Drop is a wholesale supplier of raw materials. 

8 

John Kellys (London) Ltd 

2 Beauchamp Court, 10 Victors Way, 

Barnet, EN5 5TZ, United Kingdom 

nazir@johnkellys.com 

www.johnkellys.com 

A global supplier of essential oils, aromatic chemicals, 

fragrances, flavours and organic oils. 


35 



9 

Ashapura Aromas Pvt. Ltd. 

501, Bhoomi Velocity, Road No. 23, 

Wagle Industrial Estate, 

Thane - 400604, Maharashtra, India 

nayan@ashapuraaromas.com 

www.ashapuraaromas.com 

We are one of the leading marketing and 

distribution companies for fragrance and 

flavour ingredients in Asia. We handle 

the widest range of products under one 

roof in India, dealing through four ports 

and warehouses including self bonded 

warehouses, SEZ and others spread across 

five Indian states, dealing with 20+ countries. 

13 

Tournaire 

70, Route de la Paoute, 

06130 Grasse, Le Plan, France 

contact@tournaire.fr 

www.tournaire.fr 

Founded in 1833, Tournaire was among the 

first distillers of perfume plants established 

in Grasse. Originally a boilermaker, then a 

manufacturer of stills, modern extractors and 

copper then aluminium containers, Tournaire 

has continually acquired new expertise with 

the development of the perfume industry, 

and to meet the specific needs of its 

customers. 

17 

Gem Aromatics Private Limited 

A/410, Kailash Complex, Powai Vikhroli 

Link Rd, Vikhroli W, 

Mumbai -400079, India 

sachin@gemaromatics.in 

www.gemaromatics.com 

For generations, since 1915, Gem Aromatics 

has been immersed in mint oil production.. 

We have successfully expanded our 

businesses into a global supplier of essential 

oils, aromatic chemicals and derivatives. 

Providing products for the F&F, oral care, 

pharma, food/beverage, and aromatherapy 

industries to MNCs across the globe. 

10 

Indo-GSP Chemicals Pvt. Ltd. 

Maker Bhavan 2, 3rd Floor, 18-New 

Marine Lines Mumbai-400020, India 

ashish@indogsp.com 

www.indogsp.com 

Leading supplier of diethyl phthalate (DEP), 

triethyl citrate (TEC), dioctyl adipate (DOA), 

etc., having the highest quality standards, 

exporting to various markets across the globe 

with a mission to be the preferred supplier of 

valued customers worldwide. 

11 

Anhui Primechem Co. Ltd. 

D1303, Zhidi, 288 Huaining Ave., 

Hefei 230071, China 

henry@primekem.com 

www.primekem.com 

Primechem is a professional supplier in China 

providing outstanding and consistent quality 

aroma materials to our customers in the 

flavour and fragrance industry worldwide. 

12 

Triglav-Edelvais 

1 Emanuil Manolov St, 

Kazanlak 6100, Bulgaria 

sales@triglav-edelvais.com 

www.triglav-edelvais.com 

Triglav-Edelvais is one of the biggest 

exporters of Bulgarian essential oils. We offer 

competitive pricing and local US stock with 

organic, Sedex, and Ecovadis certification. 

14 

Borregaard 

Hjalmar Wessels vei 6, 

1721 Sarpsborg, Norway 

amie.byholt@borregaard.com 

www.borregaard.com 

Borregaard operates one of the world’s most 

advanced and sustainable biorefineries. 

Utilising natural, renewable raw materials, 

we produce environmentally friendly 

biochemicals that replace oil-based products. 

15 

Vimal Intertrade 

C - 310, Shyam Kamal, Agrawal Market, 

Vile Parle East, Mumbai, 400057, 

Maharashtra, India 

exports@vimalagencies.net 

www.vimalagencies.net 

Vimal is the leading chemical distributor, 

representing LANXESS, DOW, COVESTRO, 

EVONIK, BASF, OLIN. Catering to the flavour 

and fragrance, coatings, ink, PU and other 

industries. 

16 

Mamta Polycoats 

244/P, Padra-Jambusar Road, 

Dhobikuva(Village)-391440, 

Padra, Vadodara, Gujarat, India 

pratik@mamtapolycoats.com 

www.mamtapolycoats.com 

Mamta Polycoats is a manufacturer and exporter 

of a naturally sourced, non-toxic, eco-friendly, 

versatile active ingredient called triethyl citrate. 

This is used as an excellent solvent, diluent and 

fixative for long lasting perfumes. 

18 

Prakash Chemicals 

International Pvt. Ltd. 

Prakash House, 39/40 Krishna Industrial 

Estate, Gorwa Road, Vadodara - 390016, 

Gujarat, India 

tushar.bedekar@prakashchemicals.com 

www.pciplindia.com 

Prakash Chemicals International has 70+ years 

of global experience in chemical distribution 

and manufacturing. We cater to different 

industries, including flavour and fragrance, 

with a customer base across 118 countries. 

19 

Oqema 

Winstons House, Carterton 

Oxon, OX18 3EZ, United Kingdom 

stuart.alexander@oqema.co.uk 

www.oqema.com 

Oqema is an established global supplier 

of ingredients to the flavour and fragrance 

industry, with specific emphasis on quality, 

continuity of supply and service. 

20 

PMS 8763C metallic 

Quintis Sandalwood 

Level 1, 87 Colin Street, 

West Perth, Western Australia, 6005 

info@quintis.com.au 

www.quintis.com.au 

Quintis Sandalwood is the global leader in the 

supply of premium and sustainable Indian 

(Santalum album) and Australian sandalwood 

(Santalum spicatum) raw materials. 


Menthol 

& Mint Oils 

Essential 

Oils 

Flavours 

Fragrances 

Norex Flavours & Fragrances LLC, 79 North Franklin Turnpike Suite 105, Ramsey, NJ 07446 

t +1 (201) 783-8435 | john@norexflavours.com | www.norexflavours.com 


37 



21 

Gupta Aromatics Pvt Ltd 

AN-22 Masuri Gulawati Road Industrial Area 

Phase-3 Ghaziabad, 

Uttar Pradesh, India (201015) 

sales@guptaaromatics.com 

www.guptaaromatics.com 

We are a family-owned business since 1991. We are 

leading manufacturers of aromatic chemicals including 

l-Carvone, d-Carvone, carvacrol, clove oil 85%, eugenol 

USP, eugenyl acetate, isoeugenol and methyl eugenol, 

among many others. 

22 

TMV Natural Oils & Extracts Pvt. Ltd. 

T.M.V Gardens, Mahakavi Bharathiyar Road, 

Kochi, Kerala 682035, India 

info@tmvaroma.com 

www.tmvaroma.com 

TMV Group has been manufacturing natural essential 

oils, isolates, oleoresins, supercritical CO 2 extracts and 

food/health extracts since 1958. 

23 

Sirona Jsc 

Kazichene, str. Serafim Stoev 28, 

Bulgaria 

office@sirona.bg 

www.sirona.bg 

Sirona Jsc is a Bulgarian essential oil distillery. Our 

philosophy is to produce the highest quality natural 

essential oils, following traditions and true partnership. 

T1 

Petani Global 

MUC Building 5th Floor, TB Simatupang 15, 

South Jakarta, 12530, Indonesia 

hello@petaniglobal.com 

www.petaniglobal.com 

We produce Indonesian spices, essential oils, and 

aromatic chemicals. Moreover, we provide an ondemand 

direct sourcing service by setting up plantation 

and production facilities in Indonesia for you. 

T2 

Younis Aroma 

Airport Road, Bosaso, Puntland State of Somalia 

hagi@younisaroma.com 

www.younisaroma.com 

Younis Aroma is proud to offer its customers pure 

essential oils, sourced straight from the Land of Punt, 

the natural habitat historically known as the Land of 

Aroma, where Frankincense and other related rare 

species grow. 

T3 

FRICKE Abfülltechnik GmbH & Co. KG 

Gewerbepark Meissen 8, 

32423 Minden, Germany 

sales@frickedosing.com 

www.frickedosing.com 

FRICKE provides efficient laboratory and production 

dosing technologies for the perfume and flavour 

industry. The cutting-edge solutions combine an 

extremely high dosing accuracy with a maximum 

dosing speed. 

T4 

Agrumaria Reggina 

F&F Business Center, Gran Via de les Corts 

Catalanes, 583, 8011 Barcelona, Spain 

m.silva@agrumariareggina.it 

Agrumariareggina.it 

Agrumaria Reggina is an internationally-oriented Italian 

company specialising in citrus essential oils for the 

flavour and fragrance industry. 

T5 

Aromáticas Zalabí 

Gutierrez Mellado 9, Planta 2 Oficina 14, 

30008 Murcia, Spain 

info@zalabi.com 

www.zalabi.com 

Aromáticas ZALABÍ is a company based in the south of 

Spain producing 100% pure and natural essential oils 

from steam distillation of native aromatic plants in a 

way that is transparent, sustainable, socially responsible 

and environmentally friendly (100% clean energy, zero 

waste). 




38 

DOWNTOWN WATERFRONT 

5-15 mins. walk from Westin Bayshore 

RESTAURANTS, BARS 

AND CLUBS 

Lift Restaurant 

333 Menchion Mews 

PH: (604) 689-5438 

www.liftbarandgrill.com 

Locally sourced ingredients for West Coast 

cuisine and waterfront views of the Pacific 

Ocean and Stanley Park. 

Miku Vancouver 

200 Granville St. 

PH: (604) 568-3900 

www.mikurestaurant.com 

Traditional Japanese flavours and 

techniques are combined with local, West 

Coast elements and energetic ambiance. 

Cactus Club Coal Harbour 

1085 Canada Place 

PH: (604) 620-7410 

www.cactusclubcafe.com 

Experience modern Canadian cuisine 

made with fresh, local ingredients. A locals’ 

hangout with a great lively atmosphere. 

Cardero’s Restaurant 

1583 Coal Harbour Quay 

PH: (604) 669-7666 

www.vancouverdine.com/carderos 

Relaxed local waterfront restaurant. Lively 

favourite for great cocktails and diverse 

West Coast menu. 

Five Sails @ The Pan 

Pacific Hotel 


PH: (604) 844-2855 

www.fivesails.ca 

Dine on exquisitely prepared West 

Coast fare while you drink in the 

breathtaking waterfront views. 

Contemporary fine dining. 

Botanist @ The Pacific 

Rim Hotel 


PH: (604) 695-5500 

www.botanistrestaurant.com 

Inspired by the botany of the Pacific 

Northwest where naturally sourced 

ingredients are coupled with contemporary 

techniques. 


39 



GASTOWN 

5-15 mins. drive from Westin Bayshore 

Tea House in Stanley Park 

7501 Stanley Park Dr. 

PH: (604) 669-3281 

www.vancouverdine.com/ 

teahouse 

Fine dining in Stanley Park offers 

unforgettable breathtaking views 

of English Bay and the North Shore 

Mountains. 

Steamworks Brew Pub 

375 Water St. 

PH: (604) 689-2739 

www.steamworks.com 

This steam-powered Gastown brew 

pub continues to set the standard 

for the classic brew pub experience 

alongside modern pub food 

favourites. 

Chambar Restaurant 

(Railtown) 

568 Beatty St. 

PH: (604) 879-7119 

www.chambar.com 

Modern casual dining. Offering 

Belgian-inspired cuisine, and a chic 

yet inviting ambiance on the 

outskirts of downtown. 

Ancora Waterfront 

Restaurant 

(10-15 mins. driving from Westin) 

1600 Howe St. 

PH: (604) 681-1164 

www.ancoradining.com 

Embracing the harmony of Peruvian 

and Japanese cultures with unique 

and delicious menu offerings. 

L’Abattoir 

217 Carrall St. 

PH: (604) 568-1701 

www.labattoir.ca 

Dedicated to highlighting the finer 

points of dining in a comfortable, 

yet refined setting. French 

influenced West Coast fare. 

Water St. Cafe 

300 Water St. 

PH: (604) 689-2832 

www.waterstreetcafe.ca 

Vancouver favourite offers classic 

Italian cuisine with influence from 

the beautiful West Coast and nightly 

live music. 

Al Porto Ristorante 

321 Water St. 

PH: (604) 683-8376 

www.alporto.ca 

Tucked-away Italian eatery offering 

a large variety of classic dishes, from 

cioppino to osso buco. 




40 

DOWNTOWN FAVOURITES 

5-15 mins. drive from Westin Bayshore (walkable) 

Kirin Restaurant 

1172 Alberni St. 

PH: (604) 682-8833 

www.kirinrestaurants.com 

Showcasing Chinese cuisine in 

Vancouver in a warm and welcoming 

atmosphere. Indulge in award-winning 

dim sum prepared fresh daily. 

Cin Cin Ristorante + Bar 

1154 Robson St. 

PH: (604) 688-7338 

www.cincin.net 

Modern Italian cuisine, prepared over 

a two-metre grill and rotisserie, where 

freshest market fish and prime cuts 

of meat are deliciously rendered over 

charcoal. 

Hy’s Steakhouse 

637 Hornby St. 

PH: (604) 683-7671 

www.hyssteakhouse.com 

The charcoal-grilled prime steaks, 

tableside preparation Caesar salad, and 

impeccable service make this a truly 

authentic experience in a dining room 

rich in history. 

Glowbal 

590 W Georgia St. 

PH: (604) 602-0835 

www.glowbalgroup.com/glowbal 

Trendy West Coast, steak and seafood 

restaurant. Outstanding food paired 

with a very lively atmosphere. 

Giardino Restaurant 

1328 Hornby St. 

PH: (604) 669-2422 

www.umberto.com/giardino 

Celebrated chef Umberto Menghi’s 

Tuscan-style dining room with vaulted 

ceilings and courtyard for authentic and 

exceptional Italian cuisine. 

Gotham Steakhouse 

615 Seymour St. 

PH: (604) 605-8282 

www.gothamsteakhouse.com 

Elegant art deco classic steakhouse 

featuring the finest Canadian prime 

beef. Sumptuous leather and velvet 

upholstery, and exceptional service. 

Coast Restaurant 


PH: (604) 685-5010 

www.glowbalgroup.com/coast 

Fresh fish, succulent shellfish, oysters 

nestled in beds of ice and the most 

colossal seafood tower are all part of 

this West Coast dining experience. 

Joe Fortes Seafood 

& Chop House 

777 Thurlow St. 

PH: (604) 669-1940 

www.joefortes.ca 

Dynamic culinary experience in this 

traditionally styled seafood grill that 

always delivers hospitality, variety, and 

buzz. Stunning garden terrace - 

weather permitting. 

Boulevard Kitchen 

& Oyster Bar 

845 Burrard St. 

PH: (604) 642-2900 

www.boulevardvancouver.ca 

Sophisticated locale for high-end, 

locally sourced seafood dishes. 

Showcasing of fresh seafood and 

West Coast fare. 

Black + Blue 


PH: (604) 637-0777 

www.glowbalgroup.com/ 

blackblue 

Bustling three-level steakhouse with 

luxe decor, rare cuts of beef and a 

custom meat locker for dry-aging. 

Recommend dining on “The Roof”. 

Hawksworth Restaurant 

801 W Georgia St. 

PH: (604) 673-7000 

www.hawksworthrestaurant.com 

Using culinary techniques drawn 

from the diverse heritage of British 

Columbia, ingredients and seafood are 

transformed into renowned dishes. 


41 



YALETOWN 

15 mins. drive from Westin Bayshore 

Blue Water Cafe 

1095 Hamilton St. 

PH: (604) 688-8078 

www.bluewatercafe.net 

Vancouver’s definitive destination for 

seafood, and consistently awarded 

“Best Seafood Restaurant in 

Vancouver”. Offering sustainable 

seafood with innovative touches. 

Cioppino’s 

Mediterranean Grill 


PH: (604) 688-7466 

www.cioppinosyaletown.com 

Chef-owned and operated, this fine 

dining experience will be a highlight. 

Italian and other Mediterranean fare 

crafted for a traditional fine dining 

experience. 

Minami 

1118 Mainland St. 

PH: (604) 685-8080 

www.minamirestaurant.com 

Delivering one of Vancouver’s 

most unique and innovative dining 

experience specialising in Japanese 

fish and creative hot entrées. 

Brix & Mortar 


PH: (604) 915-9463 

www.brixandmortar.ca 

This romantic hidden gem features 

modern Canadian fare and some 60 

wines by the glass served in a chic 

heritage building with a patio. 

Yaletown Brewing 


PH: (604) 681-2739 

www.mjg.ca/yaletown 

Relaxed bustling hangout offering 

house-brewed beers and a weekly 

small-batch tasting plus unique 

pub grub. 

Elisa 


PH: (604) 362-5443 

www.elisasteak.com 

Contemporary fine dining steakhouse 

offering modern takes on meats and 

seafood cooked on a wood-fired grill. 

The Greek by Anatoli 


PH: (604) 979-0700 

www.thegreekbyanatoli.com 

Cheery, modern Greek eatery with an 

elevated, meze-style menu. Authentic 

in food and relaxed atmosphere. 

Provence Marinaside 

1177 Marinaside Crescent 

PH: (604) 681-4144 

www.brixandmortar.ca 

Waterfront restaurant offering the 

perfect marriage between the flavours 

and seafood of the south of France 

and the Canadian West Coast. 


Join us and cast your 

vote at the AGM 

Tuesday 11th October at 09.00 

New Members Meet & Greet 

All new IFEAT Members are invited 

to join us for a friendly welcome. 

Tuesday 11th October from 

12.00 to 13.00 

DEPARTMENT OF FOOD AND NUTRITIONAL SCIENCES 

FLAVOURIST TRAINING COURSE 

This programme has been developed 

by the British Society of Flavourists 

and the University of Reading, with the 

support of the International Federation 

of Essential Oil and Aroma Trades. 

The three-week course is designed for 

those with some experience of food 

flavourings and aims provide the basis 

on which to build a career as a 

flavourist. 

The three-week programme of lectures and practical sessions is 

given by highly experienced flavourists from industry and 

university specialists. The course is structured around the practical 

evaluation and formulation of flavourings for foods and will cover: 

• Understanding of the characteristics of flavour components. 

• Flavour creation and formulation. 

• Reaction product flavours. 

• Flavour chemistry and structure-sensory relationships. 

• Flavour legislation. 

• Flavour delivery systems and flavour release. 

THE BRITISH SOCIETY 

OF FLAVOURISTS 

The next course will be held from 8th to 26th May 2023. 

Further information can be found at: 

www.reading.ac.uk/food/short-courses/flavourist-training 

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK 

Email: flavourist@reading.ac.uk Tel: +44(0)118 378 8700 www.reading.ac.uk/food 

flavourist_advert_June_2022 

22/06/2022 


43 



GRANVILLE ISLAND / 

SOUTH GRANVILLE / 

OLYMPIC VILLAGE 

15-30 mins. drive from Westin Bayshore Bar None 

1222 Hamilton St. 

PH: (604) 689-7000 

The Sandbar Seafood 

Restaurant 

1535 Johnston St. 

PH: (604) 669-9030 

www.vancouverdine.com/sandbar 

Offering seafood in a warm 

sophisticated atmosphere. 

Featuring an oyster bar, wood-burning 

grill and Hoshi Sushi bar and located 

in the heart of Granville Island, 

perched over the waterfront with 

views from every seat. 

Dockside Restaurant 

1253 Johnston St. 

PH: (604) 685-7070 

www.docksidevancouver.com 

Featuring floor-to-ceiling windows 

and exuding the best views; watch 

chefs prepare familiar favourites with 

unfamiliar brilliance. The heart of the 

kitchen is the wood-fired grill, 

rotisserie, and forno. 

Vij’s Indian Restaurant 

3106 Cambie St. 

PH: (604) 736-6664 

www.vijs.ca 

Using traditional Indian methods, 

spices and culinary influences, and 

local produce from British Columbia, 

it is one of the best-known and most 

beloved Indian restaurants in 

North America. 

Ophelia 

165 W 2nd Ave. 

PH: (604) 800-5253 

www.opheliakitchen.ca 

Authentic Mexican cuisine prepared 

with a refined, elevated approach. 

Located in Olympic Village, a great 

neighbourhood to wander pre or 

post dinner. 

Craft Beer Market 

False Creek 

85 W 1st Ave. 

PH: (604) 709-2337 

https://www.craftbeermarket.ca/ 

Stylish, modern outpost serving many 

draft brews and local, seasonal pub 

grub in the heart of Olympic Village. 

Seasons in the Park 

(30 mins from downtown) 

Queen Elizabeth Park | W 33rd Ave. 

PH: (604) 874-8008 

www.vancouverdine.com/seasons 

Regional West Coast cuisine poised 

on the Queen Elizabeth Park peak, in 

an enchanted garden with stunning 

panoramic views of the city and 

mountains. 

NIGHTLIFE 

10-20 mins. drive from 

Westin Bayshore 

http://barnoneclub.com/ 

Resident and international DJs spin at 

this long-time trendy dance club in a 

converted warehouse. 

Greta Bar 

50 W Cordova St. 

PH: (604) 423-3081 

www.gretabar.com 

Retro arcade, video games, drinks, 

and food truck inspired eats are on 

the menu at this funky spot. 

The Roxy Cabaret 


PH: (604) 331-7999 

www.roxyvan.com 

Popular nightclub since the late 80s, 

known for hosting live bands, DJs and 

comedy shows nightly. 

Colony Bar Granville 


www.colonybars.com/ 

entertainment-district 

Great food, drinks, and games until 

late. Visit for bocce and trivia leagues 

and DJ nights. 

Levels Nightclub 

560 Seymour St. 

PH: (778) 929-6625 

www.levelsvancouver.ca 

The biggest nightclub in Vancouver 

featuring top 40 and electronica 

DJs, and VIP tables. 

Gorg-O-Mish Afterhours 

695 Smithe St. 

PH: (604) 694-9007 

www.gorgomish.com 

Underground, after-hours nightclub 

featuring cutting-edge, local and 

international house and techno DJs 

every weekend. 



PROGRAMME 


448 

TOWARDS A 

SUSTAINABLE 

CONFERENCE 

Inline with our overall sustainability goals we are working 

towards making the IFEAT Conference as sustainable 

as possible. Here are just some of the initiatives we’ve 

implemented this year: 

Plastic free 

badges printed on 

recyclable card 

Reduced IFEAT paper 

handouts, printed on 

sustainable, carbon 

balance paper 

No sponsored paper 

handouts in the 

delegate bags 

Discouraging exhibitors 

to bring paper handouts 

along with them 

Reduced signage, and 

where possible, printed on 

sustainable stock 

Unused bags and gifts 

collected to be donated 

Recycling bins around 

the venue 

Initiatives in the hotel 

bedrooms to reduce 

waste 

We have chosen 

suppliers with 

sustainable credentials 

Leftover food to be 

donated 

Reusable water 

bottles and fill up 

stations provided 

FOCUSED 

STUDY TOUR 

Focused Study Tour 

IFEAT’s first Focused Study Tour will 

be to Murcia in south-east Spain, the 

centre of the lemon growing region. 

With the support of AILIMPO the tour 

will take place from 26th February to 1st 

March 2023. During the tour, visits will 

be made to lemon growing orchards – 

both traditional and organic – as well 

as packing and processing operations. 

Registration will open in autumn and will 

be limited to IFEAT Member companies. 

FOCUSED 

STUDY TOUR 

26 FEBRUARY - 1 MARCH 2023 

For more details, please 

visit the IFEAT website 

www.ifeat.org 


45 



EMERGENCY 

PROCEDURES 

AND NUMBERS 

In the unlikely event of an emergency 

situation occurring, press “7777” from any 

house phone for immediate assistance. 

TIPPING 

Tipping in Canada is at the guest’s discretion. 

In restaurants you should typically expect 

to tip 15-20% for service. In hotels, door, 

valets and luggage attendants greatly 

appreciate tips which could be around $5-$20 

depending on the service or number of bags. 

CURRENCY 

The currency in Canada is the Canadian dollar, 

exchange rates correct at the time of print, 

were: 

1 USD = 1.29 CAD 

1 GBP = 1.54 CAD 

1 Euro = 1.31 CAD 

ATMs 

The hotel has two ATMs for guest use. They 

are located in the Bayshore Grand Foyer. 

TAXIS 

It is very easy to get around Vancouver with 

a choice of Uber or Lyft. The Westin Bayshore 

Hotel concierge is also able to help with any 

transport queries. 

COVID TESTS 

On your departure from Vancouver, if your 

destination requires you to take a COVID 

test, there are many places at Vancouver 

Airport that can facilitate this. Please visit 

the following for more information: https:// 

www.yvr.ca/en/passengers/travel-planning/ 

takecare/covid-19-testing 

Should a situation of fire or emergency 

occur, at first you will hear the Westin 

emergency bells ring intermittently. At this 

time, you should remain calm, and listen to 

the announcements over the public address 

system. During this “intermittent” stage, 

the cause of the alarm is being investigated 

and you should stay where you are to await 

further instruction. At this time, the elevators 

will be out of service until operations resume. 

After five minutes, if the alarm is still ongoing, 

the bells will switch to a steady and consistent 

ring. This is your indication that the building 

is being evacuated. Please proceed to the 

nearest exit, all emergency exits have the 

red exit sign above the doorway. If you are 

staying at the Westin, you are recommended 

to review the building floor plan on the back 

of your guest room door upon check-in, this 

will allow you to become familiar with your 

closest exit. 

The national emergency number is 911. 

In the event of a medical emergency, head to 

St. Paul’s Hospital, 1081 Burrard St., Vancouver 

which is a five minute drive. 

TOURS 

Flanked by snow-capped mountains, with 

numerous large parks and surrounded by 

the ocean, Vancouver has a wealth of natural 

settings that compare to few other cities. It’s 

as easy to explore the great outdoors as it is to 

visit the city’s numerous indoor activities and 

Michelin-starred restaurants. 

Vancouver’s small city, big town feel means 

it’s easy to pack a lot of activities into one day. 

Experience the city by evening, soaking up 

the atmosphere of bustling Gastown, walk 

the Capilano Suspension Bridge, soar high 

above the clouds on the Grouse Mountain 

Skyride and spin along the famous Sea-to- 

Sky Highway, being awe-inspired by the 

panoramic views over the ever-changing 

landscapes. In Shannon Falls Park, follow 

winding trails through the woods and find 

the falls nestled in the wilderness or shop till 

you drop among the stylish shops and visit 

the eclectic cafes of Whistler Village. 

All tours should be booked directly through 

https://westcoastsightseeing.com/. The 

Westin Bayshore Hotel concierge will be able 

to provide assistance should you need it. 




46 

ORGANISATION 

IFEAT is an International Federation. The Executive Committee, which is elected by the Membership, 

is responsible for the governance of the Federation and its day-to-day affairs. At present there are 17 

nationalities represented in an Executive of 20 elected Directors, four Co-Options and one Ex-Officio. 

Since 1977, there have been Chairs from 11 different countries. The Chair is elected by the Executive 

Committee Members to serve for a three-year period. 

A Business Session for Members is held each year at the International Conference. The agenda 

includes presentations of the annual activities of the Federation and at the time of the AGM, financial 

reports and elections of new Directors to the Executive Committee. Non-Members are welcome to 

attend the Business Session in order to learn more about IFEAT. This will be held on Tuesday morning 

at this Conference in Vancouver. 

Non-Members with queries on any topics should not hesitate to contact members of the Executive 

Committee whose names and photographs are displayed on page 6 of this delegate guide. 

APPLICATION FOR MEMBERSHIP 

The qualification criteria for membership are: 

• Your company must be an active member of the flavour and fragrance industry (as producer, trader 

or end-user), and 

• You must supply the details of two references (with one from outside of your country), who are 

existing IFEAT Members and have been within the membership for at least one year, to support 

your application 

Membership applications must be made via email to the IFEAT Secretariat. After completion of the 

application, the Secretariat will contact the references you have provided and put your application 

forward for approval to the Membership and Executive Committees. If you have any queries, or 

require assistance in submitting the application, then please contact the IFEAT Secretariat by email: 

membership@ifeat.org 

An IFEAT membership and general enquiries desk will be available during the Vancouver Conference. 


47 



EXPLORE THE IFEAT WEBSITE 

www.ifeat.org 

THE PUBLIC AREA 

(Accessible to all) 

• A link to www.conference.ifeat.org where you will find information on 

the current Conference including registration details, evening events, the 

Conference programme, details of our sponsors, list of exhibitors, short 

course information and travel, visa and hotel information 

• Information on forthcoming Study Tours 

• Information on past Conferences and Study Tours 

• Information on membership benefits and how to apply for membership 

• Information on IFEAT supported perfumery and flavour training courses 

• Information on IFEAT funded projects 

• IFEAT and industry news 

• Past and present copies of IFEAT’s newsletter - IFEATWORLD 

• Details of IFEAT’s aims, organisation, history, and the members of the 

Executive Committee 

• Socio-Economic Reports 

THE MEMBERS’ AREA 

(via Member log in) 

• A list of IFEAT Member companies 

• Conference Proceedings from past 

IFEAT Conferences and free 

download of individual papers that 

were presented 

• Information on the IFEAT 

Conciliation Service 

• The Annual Report & Accounts from 

the previous year 

• Legislative and regulatory links 

• Access to the Member Chatroom 



49 



Carefully broadening the 

IFEAT Panel of Experts 

IFEAT at the centre of a huge 

network covering most F&F 

ingredients 

IFEAT has a large reach in terms of people and activities 

related to the world of flavour and fragrance ingredients - 

in particular ingredients derived from nature. 

IFEAT is building a powerful 

network of expertise: 

the IFEAT Panel of Experts 

Alongside the Executive Committee, IFEAT is building 

a unique network of pro bono experts from all regions 

of the world to form the IFEAT Panel of Experts. These 

individuals have committed their careers to being actively 

engaged in the essential oils (EO) and associated natural 

complex substance (NCS) industries, especially in relation 

to their application in the areas of flavours, fragrance, food 

and feed, cosmetics, and aromatherapy. Each expert has 

decades of experience in the F&F industry. 

IFEAT is about passion, commitment and results, and 

regularly engages its team of international experts to 

accomplish projects that are beneficial to our industry. 

If you have a profound attachment with our industry, along 

with at least 20 years of expertise, and the desire to work 

on a pro bono basis with a team of like-minded experts 

from IFEAT, then we welcome you to contact us for further 

discussion. Hopefully you will meet the necessary criteria 

to join our select IFEAT Panel of Experts. IFEAT screens all 

candidates according to requirements through a thorough 

process which has the merit to be very selective and based 

on evolving needs. Current members of the Panel of Experts 

are (in alphabetical order): 

• Dr. Ahmed Ali 

• Dr. Wladyslaw S. Brud 

• Dr. John Cavallo 

• Mr. Francis Chagnaud 

• Dr. Christopher Choi 

• Prof. Dr. Agnieszka Ludwiczuk 

• Mr. Ramkumar Menon 

• Mr. Stephen Pisano 

• Ms. Dorene Petersen 

• Prof. Dr. Krzysztof Śmigielski 

• Prof. Dr. Daniel Strub 

• Mr. Robert Tisserand 

• Dr. Ram Vishwakarma 

For more information, please contact: secretariat@ifeat.org 

For more details, please visit the IFEAT Study Tour website 

www.studytours.ifeat.org 




50 

IFEAT Members are well aware of some of our activities, 

notably the annual Conference and the Study Tours to 

producing regions around the world. However, they may 

not be aware of other activities. The services provided by the 

Federation have continued to develop and expand and IFEAT 

is investing finances and time on behalf of the global trade in 

essential oils and aroma chemicals. 

There are four main areas in which the Federation has chosen 

to develop, expand, and invest funds in for 2022 and beyond: 

1. SCIENTIFIC SERVICES 

A. RIFM Project 

Based in New Jersey, USA, RIFM is an independent organisation whose primary function is the 

safety evaluation of fragrance materials, including the assessment of essential oils and Natural 

Complex Substances (NCSs). The objective of the project is to keep building a recognised 

database on the safety of NCSs that is accessible to IFEAT members. The IFEAT Executive 

Committee believes this information will be invaluable in promoting the safe use of products 

to our governments, regulatory bodies and to the public in general. 

The first phase of the project involved analysis of the genotoxicity endpoints and includes all 

three tests: BluescreenTM, AMES and in vitro micronucleus tests. Essentially, the sequence 

of tests aims to determine whether a given chemical can cause mutations in the DNA of the 

test organism. A total of 100 NCSs were submitted with samples received mostly through the 

IFEAT Executive Committee and IFEAT Members. Testing has been completed and all samples 

have negative results, meaning that the whole oil does not present a genotoxicity hazard 

under the test conditions and according to existing standards. 

Based on this successful project, and as a next step in strengthening mutual relations, RIFM 

and IFEAT signed a Memorandum of Agreement that will see IFEAT contributing financially to 

the continuing RIFM Safety Assessment of NCSs. 

https://bit.ly/3bSrGGg 

https://bit.ly/3Qudoua 

A five-year programme was launched and is expected to cover approximately 600 additional 

NCSs of relevance to IFEAT Members by 2025. The pilot programme of 22 NCS Safety 

Assessments was completed in 2020, approved by the RIFM Expert Panel for Fragrance Safety 

and submitted for publication in peer reviewed journals. 

https://bit.ly/3C5wJxC 

A further 53 NCSs were evaluated in 2021 and the results are currently being reviewed by 

the RIFM Expert Panel prior to release for publication. An additional 100 NCSs have been 

identified for analysis in 2022 and the corresponding evaluations are ongoing. 


51 



B. IFEAT Plant Protection Products (PPP) and agricultural residues pilot project 

The topic of contaminants, and especially agricultural residues, 

is not new but one of increasing importance to our industry 

as recently experienced in the European Union and the USA 

further to the ban on the use of chlorpyrifos and chlorpyrifosmethyl 

among other commonly used PPPs. Consequently, the 

IFEAT Scientific Committee received the mandate to initiate a 

stepwise fact gathering and range finding project aimed at (i) 

identifying the most commonly used PPPs and evaluating their 

regulatory status; (ii) measuring processing factors (dilution 

or concentration) through robust scientific analysis for the 

original plant materials through to the resulting essential oils 

or extracts; (iii) providing insight into the effect of different 

processing technologies on the dilution or concentration of 

the PPPs; and (iv) establishing an initial understanding of a 

correlation, if any, between the apparent behaviour of PPPs 

union processing and the physical chemical properties. 

The first phase of the project began in 2020 and was completed 

in 2021. For the first round of testing, six NCSs were selected 

based on the following criteria: 

• Have a direct impact on the F&F industry (volume and 

diversity of use) 

• Is potentially subject to PPP regulatory restrictions or 

eventual bans 

• Is produced primarily by steam distillation or solvent 

extraction 

• Have a substantial market capitalisation and a significant 

economic impact 

• Is grown across the globe in a variety of regions 

Primoris Laboratories in Belgium was selected as the partner 

of choice for sample biomass and resulting NCS sample 

analysis from a list of carefully considered list of candidates 

on the basis of their (i) international reputation in residue and 

contaminant analysis in the agro and food safety sector; (ii) 

capability of analysing to the lower Maximum Residue Levels 

(MRLs) limit of 0.01 ppm; (iii) protocol accreditation by the 

OECD and other international standard agencies; and (iv) ability 

to test a comprehensive set of both organophosphorus and 

organochlorine pesticides which are the most common used 

globally. 

Analytical measurements have been completed for 95 samples 

which were received from 10 producers around the world 

for the selected six NCSs: cumin oil, capsicum oleoresin, 

blue camomile oil, jasmine grandiflorum absolute, basil oil 

and geranium oil. A total of 123 active PPP ingredients were 

identified in all samples analysed in Phase I of which 52 are 

approved in the European Union, 68 are banned and three are 

still under evaluation. In the majority of samples analysed so 

far, the presence of identical PPPs in samples of the same NCS 

grown in various regions is found to be similar independent 

of geography. In addition, as may be expected, in terms of 

functionality, most of the PPP actives found are used for their 

insecticide, fungicide and/or herbicide properties. 

In terms of apparent PPP dilution or concentration behaviour 

upon processing (steam distillation versus solvent extraction) 

further work is required, however, certain trends are emerging. 

In some cases, certain PPP actives are always diluted upon 

processing (about 25% of cases so far, independent of process), 

others appear to be always concentrated (about 45% of cases so 

far) and, interestingly, some appear to be diluted upon steam 

distillation and concentrated upon solvent extraction (about 

17% of the cases analysed to date). 

The analytical measurements for Phase 2 have also been 

completed for 63 samples that were received from 13 producers 

around the world for a new set of six NCSs and three NCSs from 

Phase 1 (from the same sources to begin validating the first set 

of results). In Phase 2, the following NCSs have been selected: 

Eucalyptus globulus oil, Mentha piperita oil, paprika oleoresin, 

patchouli oil, nutmeg oil, and lavandin grosso oil. Detailed 

analysis of the results is currently ongoing. 

Phase 3 has been launched with six new NCSs as well as three 

NCSs from Phase 1 and one NCS from Phase 2 (from the 

same sources to continue validating the first round of results 

statistically). Lemon oil, Mentha arvensis oil, ginger oil, black 

pepper oleoresin, and tea tree oil are the new NCSs selected for 

Phase 3. The project team is approaching sponsors around the 

world to collect samples for analytical testing. Almost 20 NCSs 

produced in various regions globally will be represented by PPP 

Project once Phase 3 is complete. 

An internal report on Phase 1 and Phase 2 will be completed by 

the end of Q3 2022 after detailed analysis of apparent dilution 

and concentration effects is completed. The report will attempt 

to address (i) individual NCS analysis (as well as repeat statistical 

analysis where it exists) for Phases I and II; (ii) an overview of 

PPPs found and their regulatory status; (iii) behaviour of PPPs 

as a function of process and correlation (if any) to physical 

chemical properties; (iv) indicative processing factors calculated 

from analysis data vs theoretical concentration factors 

calculated from processing yields; and (v) detailed case studies 

on 3 NCS (blue chamomile, jasmine, and geranium). 

The preliminary results and observations will be shared with 

the membership at the appropriate time, as well as providing 

data for advocacy efforts with competent authorities at G5 level 

(see over leaf). 




52 

C. Project NEO 

IFEAT can play an important role by using its experience, 

network, scientific knowledge, and socio-economic intent 

to create unique positions across the industry for existing 

essential oils and NCSs but also to promote new, perhaps 

yet unknown or sparsely used, essential oils and NCSs. 

To this end, project NEO, started in the third quarter of 

2021, and will seek to identify such cases of essential oils 

and NCSs together with local communities in different 

regions – by helping the local knowledge base, providing 

education, and enhancing the understanding of products, 

human resources, and market information – that can be 

developed and handed over in time to the F&F Industry. 

Some niche oils have already been identified for the 

project. The Fragrance & Flavour Association of India 

(FAFAI) as well as the Fragrance & Flavour Development 

Centre (FFDC) are willing to team up with IFEAT to 

contribute to Project NEO and the Indian Institute of 

Toxicology Research (IITR) can lend support with their 

capabilities in toxicology studies for screening potential 

candidates. 

In addition to IFEAT’s internal projects, the Scientific 

Committee also actively participates in shared initiatives 

defined by the so-called G5 Heads of Associations (G5), 

a group that includes IFEAT, EFEO, IFRA, IOFI and RIFM. 

IFEAT has continued to host and be an active member of 

the G5, which aims to ensure a global coordination of NCS 

related strategies on topics including: 

• The constantly evolving regulatory landscape 

• NCS safety assessments 

• Chemical Control Legislation (CCL) 

• Contaminants and agricultural residues 

• Renewability and sustainability 

• The impact of climate change 

• Education 

It does so by facilitating a coordinated approach through 

constant alignment and regular communication. The G5 

also relies on the NCS Advisory Group (NAG), of which 

IFEAT is also an active member, for the execution of the 

agreed actions and for any technical expertise deemed 

necessary to accomplish its mission. The NAG is an 

inter-association body ensuring the global coordination 

of ongoing activities on NCSs along the value chain by 

upstream and downstream associations, representing the 

F&F industry and NCS producers, importers, and traders 

worldwide. 

IFEAT’s Chief Scientific Officer and Scientific Administrator 

have continued to assist the Scientific Committee on all 

their projects and improve communication between IFEAT 

and other F&F industry associations, as well as to expand 

IFEAT’s activities and presence on science, technology, 

and regulatory related issues, and in the related areas 

of education and socio-economic projects. Additionally, 

IFEAT’s CSO has now become a full-time member of 

the ISEO (International Symposium on Essential Oils) 

Permanent Scientific Committee. 

Finally, the IFEAT Scientific Committee attaches 

importance to increasing its interactions with industry 

individuals who contribute valuable expertise on aromatic 

naturals and synthetics. These volunteers form part of the 

IFEAT Panel of Experts, as they share the same passion for 

our industry and are determined to promote its growth 

and success in a positive manner. IFEAT is always keen 

to welcome additional experts in a drive to embrace the 

broad range and complexity of products and markets in 

the best way possible. 


53 



2. SOCIO-ECONOMIC REPORTS 

ON SPECIFIC NATURALS 

The IFEAT Socio-Economic Sub-Committee has continued to work on reports 

regarding the socio-economic impact of the production of specific naturals in 

certain parts of the world. This is an important project as it is designed to give 

an estimate of the numbers of people, families, and communities involved in 

local production, processing, and trade in these products. As legislation becomes 

ever tighter in importing regions, at the same time as social and economic 

issues in developing countries are taken increasingly into account, this work is 

expected to be useful for IFEAT in future legislative and regulatory discussions, 

and in defending the interests of all its members and other producers within 

the essential oil industry. Initially, 12 reports were commissioned, and these 

are now ongoing, with each report being published in the quarterly IFEAT 

newsletter IFEATWORLD. Some sections of the reports have been shared with 

IFRA in support of ongoing efforts to monitor and attempt to measure the 

socio-economic impact of the end-to-end fragrance value chain. Further socioeconomic 

reports are planned for the coming years, and each can be found on 

the IFEAT website in the publications section. 

3. EDUCATIONAL SUPPORT 

Sponsored Education Courses 

A long-running commitment by IFEAT has been to support the industry through 

the provision of educational programmes on the many aspects of the essential 

oils and aroma trades. IFEAT continues to sponsor two educational courses run 

separately in the UK. The Flavourist Course is run by the University of Reading 

and the distance learning programme, in which participants study for the IFEAT 

Diploma (Fragrance or Flavour), is run by the International Centre for Aroma 

Trades Studies (ICATS). Both are very popular; the 2022 Flavourist course was fully 

subscribed and registrations on the ICATS course continue to increase. 

ISEO Sponsorship 

For several years now IFEAT has given financial support for the participation of 

20 young student scientists at the annual International Symposium on Essential 

Oils (ISEO). This annual scientific meeting of researchers and industrialists is a 

globally recognised forum for information on new technologies and natural raw 

materials of interest to the Flavour and Fragrance industry, especially essential oils 

and other natural complex substances (NCS). The IFEAT grant enables some of the 

top students from around the world to attend and ISEO has acknowledged the 

benefits of IFEAT funding. The highly successful working cooperation between the 

two organisations has been further strengthened due to increased collaboration 

with sister industry associations as it is one of the focus areas for IFEAT’s Chief 

Scientific Officer, Jonathan Bonello, who has become a member of the ISEO 

Permanent Scientific Committee. IFEAT again supported the participation of 

students to attend the 52nd ISEO which was held in Wrocław, Poland from 4th 

to 7th September 2022. Geemon Korah was invited to Chair a Plenary Session on 

New Essential Oils as well as deliver a presentation on this topic that included a 

summary of IFEAT’s Project NEO. 

4. PUBLICATIONS – 

IFEAT PUBLISHES: 

• IFEATWORLD - IFEAT’s 

quarterly newsletter, keeps 

Members up-to-date with IFEAT 

news and a range of 

developments in the industry. 

It also includes the socioeconomic 

reports and 

Conference updates 

throughout the year. 

• IFEAT Study Tour books – 

providing in-depth information 

on the companies and products 

from Study Tour countries. 

So far these include Indonesia 

(2011), Brazil and Paraguay 

(2012), India (2013), China (2014), 

France (2015), USA (2016), 

Bulgaria (2017), and Spain (2018). 

• IFEAT Conference Proceedings 

– which date back to 1994 and 

the majority of which are 

available on the IFEAT website 

for Members to download. 

• IFEAT Report & Accounts - the 

annual accounts of IFEAT are 

shared with Members 

• “IFEAT 40, Celebrating 

IFEAT around the world 

1977-2017”. First published in 

2017 and given to delegates as a 

gift at the 40th Anniversary 

Conference in Athens, the 

book was written by former 

IFEAT Conference Programme 

Co-ordinator Peter Greenhalgh. 

The hardback version is 

available to purchase from the 

IFEAT website for £25.00 plus 

postage/shipping. 

Please visit: 

https://bit.ly/3R8oXIl 

to purchase the book. 

Members will be kept informed 

of progress on all of these 

important projects. 




54 

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2 Hashem Brothers For Essential Oils & Aromatic Products 

12 Moellhausen 

12 ICATS 

16 Berjé Inc 

18 Citrus and Allied Essences Ltd. 

24 Ultra International B. V. 

29 Shandong Tianxiang Food Ingredients Co. Ltd. 

32 Fuzhou Farwell Import & Export Co., Ltd. 

32 The Lebermuth Company 

32 The Perfumery, LLC 

36 Norex Flavours Private Limited 

36 Neeru Menthol Private Limited 

36 Herbochem Industries Pvt. ltd. 

42 The University of Reading 

42 AOS Products Pvt. Ltd. 

48 Arora Aromatics Private Limited 

55 A. Fakhry & Co. 

www.ifeat.org 

www.conference.ifeat.org 

conference@ifeat.org 

This Delegate Guide is printed by the Pureprint Group 

on sustainably sourced paper certified by FSC® and 

Carbon Balanced with the World Land Trust.

Ifeat Programme 22 FINAL

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