2016 May 5

British Society of Flavourists. Singapore, capital of aromas

Tastes, aromas and new flavour trends – some of the themes addressed during a two-day event organized by the British Society of Flavourists held in Singapore on the 26th and 27th of April 2016.

The first day of the event focused on the importance of raw materials and of guaranteeing high quality standards. The natural world of flavours: ingredients and finished products was the theme for the second round table. New production techniques for natural aromas, adulteration, guarantees of authenticity for natural ingredients and improvements in sweeteners and acidifiers were some of the topics discussed.

Agrumaria Corleone was represented at the event by Giuseppe Grasso and Mark Everett from the export department. The BSF was founded in 1970 to promote and support the interests of people involved in the flavour industry. Filippo Badalamenti who works in the Quality Control laboratory at Agrumaria Corleone is a member of the Society.