Focusing on AI, Microcapsules, and Zymolytic Dairy Products! Huabao attended the 11th Annual Conference for China Flavor and Fragrance Technology Exchange (2025) & the 7th New Products, New Technologies and New Equipment Exhibition
2025/08/18
From August 6 to 9, 2025, the 11th Annual Conference for China Flavor and Fragrance Technology Exchange (2025) & the 7th New Products, New Technologies and New Equipment Exhibition (hereinafter referred to as the “Annual Conference”) was grandly held in Zhengzhou, Henan Province. As a highly authoritative and influential industry event in the flavor & fragrance field, this Annual Conference brought together top experts and industry leaders from home and abroad to share cutting-edge scientific research achievements and deepen industry-academia-research collaborative innovation, collectively driving the transformation and upgrading of the flavor & fragrance industry towards green, intelligent, and high-end development. Guests such as Professor SUN Baoguo, an academician of the Chinese Academy of Engineering, Professor KE Qinfei, Director of the Provincial and Ministerial Co-construction Collaborative Innovation Center for Fragrance, Flavor and Cosmetics, and Mr. MAO Haifang, General Manager of Shanghai Aroma Research Institute Co., Ltd., attended the opening ceremony and delivered speeches.
Picture 1: Grand opening ceremony of the Annual Conference
This Annual Conference hosted over 50 high-quality reports covering cutting-edge fields such as AI biosynthetic functions, novel fragrance raw material development, and aroma control, delving deeply into industry innovation directions. It also focused on building a platform for collaboration across the entire industrial chain, promoting efficient integration from raw material supply to market applications, and enhancing the global competitiveness of China’s flavor & fragrance industry.
The Annual Conference featured in-depth discussions across six special topics: “Industry Voices”, “Artificial Intelligence (AI)”, “Flavors and Fragrance Raw Materials Tasting”, “Fragrances Industry and Synthetic Biology”, “Flavor Chemistry and Analytical Testing”, and “Tobacco Fragrances and Flavors”. In the highly anticipated “Artificial Intelligence (AI)” special session, Dr. WANG Hongqiang, Vice President of Huabao Scientific Innovation Center, served as the chairperson.
Picture 2: Dr. WANG Hongqiang, Vice President of Huabao Scientific Innovation Center, chairing the AI session
During the “Industry Voices” special forum, Mr. LI Mingsong from Huabao Flavours & Fragrances Co., Ltd. (hereinafter referred to as "Huabao") delivered a keynote speech titled “Development and Application of a Core-shell Structured Slow-release Microcapsule Flavor”. He provided a detailed introduction to the Company’s successfully developed innovative core-shell structured microcapsule (CORE-SHELL MC) technology and its application results in slow-release flavors for baking and paste products. This technology significantly enhanced the slow-release performance of flavors under high-temperature conditions, effectively inhibiting the escape of volatile components and significantly improving the product’s thermal and oxidative stability. Mr. LI stated that the Company’s R&D team would continue to optimize the CORE-SHELL MC technology and expand its application scenarios, striving to enhance its stability and slow-release efficacy under extreme conditions to meet broader market demands.
Picture 3: Mr. LI Mingsong from Huabao delivering his speech
To promote technological and product innovation within enterprises and deepen exchanges and cooperation between upstream and downstream across the industrial chain, the Annual Conference concurrently hosted the 4th “Flavors and Fragrance Raw Materials Tasting Event”. At this event, numerous featured flavor and fragrance samples were showcased and tasted, and senior perfumers from the industry and evaluation perfumers from application-oriented enterprises as guests were invited to conduct on-site flavor and fragrance evaluation and appreciation.
Ms. CUI Dingwei from Shanghai H&K Flavours & Fragrances Co., Ltd. (hereinafter referred to as “H&K Flavor”) provided a detailed introduction to the development and production processes of dairy flavor series products (covering dairy, butter, yogurt, cream, etc.). She highlighted three new products developed using enzymatic hydrolysis and fermentation technology. Compared to traditional anhydrous cream or fermented butter, these products exhibited characteristics of more natural and milder dairy flavors, making them suitable as substitutes for some milk powders or creams in the baking industry or directly usable as food flavors after flavor blending. Their exceptional quality received high praise and unanimous recognition from the on-site guests, with participating enterprises actively requesting samples.
Picture 4: Ms. CUI Dingwei from H&K Flavor introducing products
After the Annual Conference, Huabao’s team, along with the representatives present, visited leading local flavor & fragrance enterprises to inspect cutting-edge production processes and innovative practices in the industry. This inspection provided a valuable learning and exchange opportunity for participants and laid a solid foundation for deepening cooperation and sharing resources among enterprises.
This Annual Conference focused on the exploration and application study of cutting-edge fields such as AI-assisted R&D, biosynthetic technology, and emerging electroencephalogram (EEG) sensing, aiming to drive innovation in flavor & fragrance products and upgrade sensory evaluation systems. Looking ahead, Huabao will continue to uphold its strategic mission of “Green, Nutritious and Healthy” development, with sci-tech innovation as its core engine. It will actively respond to the wave of intelligent upgrading in the industry, deepen green and sustainable development practices, promote industrial integration and brand internationalization, and join hands with industry partners to jointly usher in a new chapter of high-quality development for China’s flavor & fragrance industry.