national associations as members gives us an insight into certain trends that emerge first in some member states, like organic for example, which is now a European, or even a global, trend. You’ve been EFFA’s executive director for just over four years.What has been the biggest change you’ve made to the organisation in that time? And what do you regard as your biggest success? In the past, the members’ – and therefore the association’s – core focus was on the regulatory and technical aspects. For example, EFFA, together with our global association, IOFI, provide the European Food Safety Authority (EFSA) with scientific data on the flavouring substances, to make sure everything is safe for use. When I arrived in 2016,

There is limited knowledge on flavours. We try to explain flavours to a broader audience, we try to demystify them...

we started to broaden the scope of the association. Most European associations have three pillars – regulatory or technical, communications, and public affairs. We established in a first step a Communications Committee. There is limited knowledge on what flavours are. We now try to explain flavours to a broader audience, to ‘demystify’ flavours. We are also more present on social media. In 2017 we started our public affairs practice, because we felt we


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