Seminar on Natural Flavor and Fragrance Standards and Relevant Academic Seminar Were Held in Shanghai

“The Seminar on Natural Flavors and Fragrances Standards and Relevant Academic Seminar”, hosted by Shanghai Food Additive & Batching Association, was held at the Vienna International Hotel in Shanghai from August 22^nd to 23^rd. JIN Zhinong, President of Nanchang Institute of Technology, and more than 70 industry experts of universities, research institutes and production enterprises from all over the country attended the meeting. Ms. YUAN Xiaoqin, President of Shanghai Food Additive & Batching Association, Director of Huabao Flavours & Fragrances Co., Ltd. and Board Chairman of Shanghai H&K Flavours & Fragrances Co., Ltd., attended the meeting and conducted warm exchanges with the guests during the meeting.

With the development of the national economy and the change of consumption concept, consumers are more advocating and pursuing natural products. Natural flavors and fragrances are also increasingly favored by food and beverage manufacturers. This demand and development trend has opened up a vast space for the development of the industry, which also brought great opportunities! In October 2016, Shanghai Food Additive & Batching Association was authorized by the National Standardization Administration to formulate the group standards of three major categories including food, agricultural products, and Chinese herbal medicines. It has obtained the qualifications for the establishment of relevant standards and has published several group standards. The group standard for Flavors and for Natural Food was released on December 30^th, 2016. The revision of this standard is one of the important contents of this meeting.

President of Shanghai Food Additive & Batching Association

Ms. YUAN Xiaoqin, Director and President of Huabao Flavours & Fragrances Co., Ltd. and Board Chairman of Shanghai H&K Flavours & Fragrances Co., Ltd

President YUAN Xiaoqin said her speech that during the early autumn season, we gathered at the Vienna International Hotel in Shanghai to hold a meeting on natural flavor and fragrance standards and academic exchange meeting, which was highly valued by experts and peers across the country. Everyone took time out of their busy schedule to participate in the meeting and showed their enthusiasm and expectations for the standards of natural flavors and fragrances and the responsibility for the development of the industry. The farthest representatives came from Yili, Xinjiang. Here, on behalf of the Shanghai Food Additive & Batching Association, I would like to extend our warmest welcome and heartfelt thanks to all the distinguished guests!

Chairman YUAN Xiaoqin said that the development of natural flavors and fragrances is inseparable from the support of raw materials, technological innovation, detection guarantee, and the establishment of standards. For decades, industry experts have made a lot of efforts to develop the natural flavor and fragrance industry. However, due to objective conditions, the standard of natural flavors and fragrances has not made significant progress, affecting and restricting the industry's product innovation and industrial development. We hold the standard meeting of natural flavors and fragrances this time, which bears the anticipation of the industry colleagues and undertakes the historical responsibility of the development of the industry. The meeting should not only formulate and revise the relevant group standards but also discuss and exchange the new technologies and new developments of the natural flavor and fragrance industry in recent years. We look forward to your full use of your professional expertise and ingenuity at this meeting, via brainstorming and free speech, to contribute to the standard work of natural flavors and fragrances, and to enable this effort to be of great practical significance and industry historical significance in benefiting the flavor and fragrance industry, thus promoting the healthy and sustainable development of the flavor and fragrance industry! We wish this meeting the desired goal and complete success!

Professor JI Heli, Executive Vice President of Shanghai Food Additive & Batching Association

JIN Zhinong President of Nanchang Institute of Technology

During the meeting, JIN Zhinong President of Nanchang Institute of Technology, made a keynote speech and an academic report titled Selection and Breeding of Camphor Tree and its Spices; Professor JI Heli, Executive Vice President of Shanghai Food Additive & Batching Association introduced group standards; The senior engineer WANG Jincui and other four experts from Dixiang (Dali) Biotechnology Co., Ltd. made relevant academic reports; WANG Jun, Deputy Secretary-general of the Shanghai Food Additive & Batching Association Secretariat, introduced the formulation and revision of the group standards Natural Spices and Natural Food Flavors, Determination of the Content of 14C in Flavor and Fragrance Products/Accelerator Mass Spectrometry andorganized discussion among the delegates. The participating industry experts expressed their opinions actively and made suggestions for the revision of the three group standards.