London Wine Fair 2018
London Wine fair 2018 kicked off in Kensington’s Olympia this week, with over 14,000 wines from over 40 countries. On Wednesday 23rd May 2018 FlavorActiV will be hosting a sensory…
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Craft Brewers Conference 2018
From April 30th to May 3rd you’ll find us in Nashville, Tennessee for Craft Brewers Conference 2018. You’ll find our stand at 2954, please pop over and say hi, we’ll…
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Trends In Brewing
We’re heading to Trends in Brewing next week (8th to 12th April 2018) in the beautiful city of Ghent, Belgium. We’re exhibiting, with a stand located conveniently close to a bar…
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New Year New Opportunities – Intensive Spirits Sensory Workshop
With the New Year looming it’s common to seek new experiences and opportunities. Here at FlavorActiV as a result, we are delighted to announce that our global Sensory Trainers –…
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An Introduction to Wine Faults Tasting – Fully Booked
We are pleased to announce the latest of our advertised open courses; ‘An Introduction to Wine Faults Tasting’ with Marcia Waters MW and WSET, is now fully booked The…
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Intensive Spirits Sensory Workshop
FlavorActiV Sensory Trainers – Binod Maitin and Evelyne Canteranne will be facilitating the Intensive Spirits Sensory Workshop at Worldwide Distilled Spirits Conference (WDSC) in the Hilton Glasgow, on Monday the 29th…
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Join FlavorActiV at BrauBeviale 2015
FlavorActiV will exhibit at BrauBeviale 2015. Brau attracts leading companies from the global beverage community, many of whom are FlavorActiV partners.
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34th European Brewing Convention
FlavorActiV will be attending EBC 2013 this year with Boris Gadzov presenting a poster presentation. Richard Boughton and Evelyne Canterranne will also be attending.
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ASBC Meeting 2013
Boris will be presenting Combining and Aligning Analytical Evaluation Improvements with Sensory in Global Beverages at the upcoming ASBC meeting on the 19th of May.
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FlavorActiV Judges International Cider Challenge 2013
Global Sensory Manager Evelyne Canterranne will be one of the judges for the International Cider Awards 2013.
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