annual production conference program booklet...jim bourne, hilliard’s chocolate system chelsey...
TRANSCRIPT
Annual Production Conference Program Booklet Monday, April 20 - Wednesday, April 22, 2020
Lancaster Marriott at Penn Square & Lancaster County Convention Center
74 th
Allergen Statement: Samples displayed or distributed at the PMCA
Annual Production Conference may contain, or may have been
processed in, facilities that also process peanuts, tree nuts, soy,
wheat, dairy or other allergens.
Please be advised that PMCA employees and contractors will take
photographs as well as audio and video recordings in the
conference sessions, exhibit hall and other public areas for
promotional or commercial purposes.
PLEASE NOTE: Audio or video recording and photography of the
technical sessions by attendees is prohibited. Please turn cell
phones to silent or vibrate during the technical sessions.
1
Table of Contents PMCA 74th Annual Production Conference
April 20-22, 2020
Lancaster Marriott at Penn Square & Lancaster County Convention Center
Lancaster, Pennsylvania
Schedule of Events ..................................................................................................... 2
Monday Beyond the Basics Session ................................................................... 3-5
Supplier Exhibition ...............................................................................................6-11
Tuesday Morning Session ............................................................................... 12-15
NEW! Tuesday Afternoon Breakout Sessions ........................................... 16-19
Annual Production Conference Dinner .............................................................20
Wednesday Morning Session ......................................................................... 21-23
PMCA Student Outreach Program .....................................................................24
PMCA Short Course Program...............................................................................25
Research Program ....................................................................................................26
General Conference Information.........................................................................28
Parking Information & Driving Addresses....................................................... 29
Event Sponsors .................................................................................................. 30-31
Officers, Directors, Program Committee .................................................. 32-33
CONNECT WITH US
2
Schedule of Events Sunday, April 19
Western Regional Networking Event — Commons on Vine, Lower Level 4:00-5:00pm .........................................................................................................................Cash bar/snacks
LEARN | CONNECT | GROW Networking Event — Commons on Vine, Lower Level 5:00-7:00pm ..................................................................................................................Cash bar/appetizers
Monday, April 20
Student Outreach Program Welcome Breakfast — Hickory Room 7:15-8:00am ……………………………………………………………………………………………..………..Students & Mentors
Opening Day Beyond the Basics Technical Session — Heritage Ballroom 8:15am ................................................................................................................................ Opening Remarks 8:30am ............................................................................................. .Student Outreach Program Update 8:50am-12:15pm............................................................................................................... Beyond the Basics
Supplier Exhibit — Freedom Hall 12:30-5:00pm .......................................................................................................................... Exhibits Open Lunch will be hosted by PMCA inside Freedom Hall 12:30-2:00pm
Reception — Freedom Hall Lobby 5:15-6:15pm ........................................................................................................ Hors d’oeuvres/cash bar Attendees to make their own dinner arrangements
Tuesday, April 21
Morning Technical Session — Heritage Ballroom 8:00am-12:30pm .................................................................................................... Speaker Presentations
Student Tour — Wolfgang Candy Company (student attendees only) 8:30am ....................................................... ..Bus departs from Vine St. Entrance Lobby, Lower Level 12:15pm ............................................................. Bus returns to Vine St. Entrance Lobby, Lower Level
Supplier Speed Networking — Commons on Vine, Lower Level 8:30am-5:00pm ..................................................................................................................... .Appointments
Lunch — Commonwealth Ballroom 12:30-1:30pm ..............................................................................................................................Buffet Lunch
PMCA Annual Member Meeting — Hickory Room 1:00-1:40pm ............................................................................................................Coffee, tea and desserts
Afternoon Breakout Sessions — see pg. 14 for locations, schedule and descriptions 1:45-4:30pm .............................................................................................................. .Speaker Presentations
Young Professionals Social — Commonwealth Ballroom Lobby 5:30-6:00pm ........................................................................................................................................Cash bar
Reception — Commonwealth Ballroom Lobby 6:00-6:45pm ........................................................................................................ Hors d’oeuvres/cash bar
Annual Production Conference Dinner — Commonwealth Ballroom 7:00pm ............................................................................................. .Awards Banquet & Dinner Speaker
Wednesday, April 22
Student Outreach Program Farewell Breakfast — Hickory Room 7:20-8:20am ............................................................................................................... Students & Mentors
Closing Day Session — Heritage Ballroom 8:30am-12:15pm .................................................................................................... Speaker Presentations
2
3
BEYOND THE BASICS SEMINAR
CENTERS FOR CHOCOLATES: ALMOST EVERYTHING YOU NEED TO KNOW
Monday, April 20 — Heritage Ballroom
PROGRAM COORDINATORS & CONTRIBUTORS
Beyond the Basics Sub-Committee Lead:
Eric Schmoyer, Barry Callebaut
Beyond the Basics Team
Jim Bourne, Hilliard’s Chocolate System
Chelsey Castrodale, Clasen Quality Chocolate
Judy Cooley, Global Confection Connections LLC
Diane Douglas, Concord Foods
Cecelia Erwin, The Hershey Company
Jeffrey Fine, AAK USA
Zachary Freed, AAK USA
Randy Hofberger, R&D Candy Consultants
Peter Lind, Lake Champlain Chocolates
Marlene Stauffer, Blommer Chocolate Company
Larry Wurzel, Calico Cottage
Audio/Visual Liaison:
Cecelia Erwin, The Hershey Company
The Beyond the Basics program takes attendees on a deeper dive into
important aspects of confectionery. This half-day seminar will feature
presentations from experienced industry professionals accompanied by live
demonstrations and audience tasting samples.
4
MONDAY, APRIL 20
7:00am Registration Heritage Ballroom Lobby
8:15am Welcome & Opening Remarks
Ed Wilson, retired, AAK USA, PMCA Chair of
the Board
Heritage Ballroom
8:30am 1
PMCA Student Outreach Committee Update
Carly Meck, R&D Scientist, Blommer Chocolate Company
PMCA’s Student Outreach Committee chair will provide an overview of
committee activities, including a review of the growth and success of the
program and future outlook.
Beyond the Basics Seminar — Centers for Chocolates:
Almost Everything You Need to Know
Presentations may feature audience tasting samples
A discussion period will take place during the troubleshooting panel to conclude the
Beyond the Basics session. Submit questions in writing to Session Officials: Pam Gesford,
The Hershey Company, Steve Marcanello, MILTSAM and Rose Potts, Blommer
Chocolate Company.
8:50am
2
Moderator Welcome & Introduction
Moderator: Nico Tomaselli, Director of R&D, Lindt & Sprüngli USA
The opening remarks will provide a basic overview of the topic and highlights
of the program to follow.
9:00am
3 Truffles, Centers & Applications
Peter Lind, Innovation & New Product Manager, Lake Champlain Chocolates
This presentation will discuss
traditional as well as extended shelf
life for truffle-type products from a
manufacturer’s R&D perspective. We
will look at considerations when
developing a new flavor of truffle as
well as scale-up from benchtop to
production. Applications will also be addressed.
5
9:45am 4
10:30am Break
10:45am 5
Fondant-Based & Grained Confections
Randy Hofberger, Consultant, R&D Candy Consultants
Fondant is often used as a graining agent for confections. This presentation
will include grained confections, namely, fudges and certain cast creams. In
addition to be used as a graining agent, fondant is widely used as the base
for many of our confections such as creams, cordials and mints. Types of
fondant will be discussed, as well as types of confections made with fondant.
We’ll also review basic processes for cast/deposited candies and hand-roll/
extruded/enrobed items.
11:30am
6
NEW FOR 2020: Troubleshooting Panel
Panelists: Jeffrey Fine, AAK USA, Zachary Freed, AAK USA, Randy
Hofberger, R&D Candy Consultants, Peter Lind, Lake Champlain
Chocolates
Panelists will address audience questions about challenges associated with
production, applications, shelf life and more. A troubleshooting guide will
be provided for attendees to access.
12:15pm Adjourn
MONDAY, APRIL 20
Fat-Based Confectionery Fillings
Jeffrey Fine, Technical Consultant, AAK USA
Filled chocolates, or pralines, are a
universal favorite transcending age,
geography and culture. The variety of
fat-based fillings is only limited by our
creativity and imagination. They
range from the exotic, indulgent and
fanciful to the somewhat ordinary. Fat
plays a major role in the sensory at-
tributes and shelf life of filled chocolate articles, and in many ways governs
the overall eating experience enjoyed by consumers. This presentation will
review the types of fats used for confectionery fillings and their unique func-
tional properties. Special emphasis will be given to the dynamic interaction
occurring between the filling fat and shell coating fat, and the impact this
interaction has on quality, shelf life and acceptability.
6
MONDAY, APRIL 20
SUPPLIER EXHIBITION
Freedom Hall • 12:30-5:00pm
PMCA HOSTED LUNCH
Freedom Hall • 12:30-2:00pm
RECEPTION
Freedom Hall Lobby • 5:15-6:15pm
SUPPLIER EXHIBIT
12:30-5:00pm — FREEDOM HALL
FREE EXHIBIT HALL PASSES
Passes may be picked up
in the Freedom Hall Lobby
starting at 12:00pm
To register for your free passes, visit our website at:
pmca.com/production-conference/exhibitors
7
Don’t Miss Our Diamond Anniversary!
Annual Production Conference
April 12-14, 2021 Lancaster Marriott at Penn Square &
Lancaster County Convention Center
For more in-depth information on topics presented at past
PMCA production conferences, visit our database at
pmca.com/articles-search-download/ to download
technical papers, presentations and videos. Materials for
the current year’s conference will be available in late fall.
75 th
Watch for exciting 75th program details over the next year!
8
2020 Supplier Exhibits — As of Publication Date
Monday, 12:30-5:00pm, Freedom Hall
AAK USA
Aasted North America LLC
ACMA Spa
ADM/Matsutani LLC
Almond Board of California
American Chocolate Mould Co.
Avatar Corporation
Avebe America, Inc.
AZO Incorporated
Bainbridge Associates LLC
Baker Perkins
Barry Callebaut USA
Bartek Ingredients
Bell Flavors & Fragrances Inc.
BENEO, Inc.
Berkshire Dairy & Food Products, Inc.
Blommer Chocolate Company
Borton-Lawson Engineering, Inc.
Bosch Packaging Technology
Bühler Inc.
Bunge Loders Croklaan
Callisons
Candy Worx
Capol LLC
Cargill Cocoa & Chocolate
Cargill Incorporated
Centerchem, Inc.
Clasen Quality Chocolate
Cleary Products
Colorcon
Comax Flavors
Concord Foods
Coperion & Coperion K-Tron
Corbion
Crosio & Associates, Inc.
Domino Specialty Ingredients
Driam USA, Inc.
DuPont Nutrition & Biosciences
Egan Food Technologies
Epogee Foods
ERIEZ
Fismer Lecithin GmbH
Flavorchem
Fuji Vegetable Oil Inc.
Galloway Company
GNT USA, Inc.
Gold Coast Ingredients
Golden Peanut & Tree Nuts
Goodhart Sons, Inc.
Goodway Technologies
Grain Processing Corporation (GPC)
Graybill Machines, Inc.
25+ Year Exhibitor
9
Hamburg Dresdner Maschinenfabriken USA
Herbstreith & Fox
Hilliard’s Chocolate System
IFC Solutions
Industrial Food Ingredients
Ingredion Incorporated
IPCO US, LLC
J. Horrocks Design
K2 Kinetics
Kargher Corporation
KMC
Kocotek
MANE, Inc.
Mantrose-Haeuser Co., Inc.
Master Martini USA
MC/Manufacturing Confectioner
Molded Fiber Glass Tray Co.
Murnane Companies
NETZSCH Premier Technologies
Nutec Group
Nutrigaard LLC
Nutrin Distribution Company
Palmer Holland, Inc.
Palsgaard Inc.
Parker Ingredients LLC
Precision Roll Grinders, Inc.
ProSweets Cologne 2021
Prova, Inc.
PTL (Production Techniques Ltd.)
RCAP
Readco Kurimoto LLC
Roquette America
Savage Bros. Co.
Scala-Wisell International, Inc.
Schenck Process
Shank’s Extracts
Shick Esteve
Silesia Flavors, Inc.
Skjodt-Barrett Foods Inc.
Sollich North America, LLC
SOLVAY - Aroma Performance
Stern Ingredients, Inc.
Symrise
Takasago US Inc.
Tate & Lyle
TCF Sales
Temuss Products Limited
Tomric Systems Inc.
Transcontinental Multifilm Inc.
TRICOR Systems Inc.
Turbo Systems
Union Confectionery Machinery Company
Union Process, Inc.
United Cocoa Processor, Inc.
Vantage Food
25+ Year Exhibitor
Exhibitor info cont. next page.
10
PMCA BOOTH | LEARN
Featuring:
Brian Donaghy, Tomric Showing techniques for hand tempering of chocolate,
shell moulding and creation of a ganache, Brian will
create a multi-layered moulded confection with fresh
spring flavors. Attendees will leave with new
techniques and a recipe that they can use right away.
Joe Sofia, Cargill Cocoa & Chocolate
Tips and tricks for making caramel apples, soft caramel
for centers and caramel for clusters. Attendees will
learn general caramel formulation guidelines and
important ingredients for each of these caramel types.
Bring your appetite so you can taste different caramel
recipes!
Live Demos
Research: Help Us Help You!
Do you have a technical challenge that is currently
unknown and would love to know a solution?
Do you think research is necessary to help the
confectionery industry long term?
What general areas of research do you think PMCA
should be involved in that help us as a growing
organization?
Your feedback could earn you some sweet goodies at
the Research Station of the PMCA booth.
11
RN. CONNECT. GROW.
PMCA is
an international association that
enhances the companies and careers
of confectionery and snack
professionals through inspired
learning and the building
of long-term personal connections,
which empowers our members to
create products that bring people
JOY.
12
7:30am Registration Heritage Ballroom Lobby
8:00am Welcome & Opening Remarks
Rose Potts, Blommer Chocolate Company,
PMCA President
Moderator
Serena Bitzer, Sr. Operations Business Project
Lead, The Hershey Company
Heritage Ballroom
Presentations may feature audience tasting samples
A discussion period will follow each speaker. Submit questions in writing to Session
Officials: Pat Hurley, Spangler Candy Company, Christina Jenkins, Barry Callebaut and
Ed Minson, Tate & Lyle.
8:15am
7
Regulatory Update for the Confectionery Industry 2020
Debra Miller, Sr. Vice President of Scientific & Regulatory Affairs, NCA
TUESDAY, APRIL 21
In the past year, every level of
government has issued regula-
tions or programs that will affect
the confectionery industry.
USDA has released guidance and
Q&As regarding the National
Bioengineered Food Standard
(i.e., the “GMO labeling”). FDA
has issued guidance on allulose and activated its innovation plan which
includes modernizing claims, ingredient labels and standards of identity. As
of Jan. 1, the revised nutrition facts label is mandatory for most compa-
nies. The 2019 Farm Bill opened the way for hemp and hemp products to
become a major disruptor in many industries. The USDA, FDA and mem-
bers of the US Congress have been very active on a plan for growing hemp
and for hemp-derived ingredients (such as cannabidiol [CBD] and hemp
seed products) in food, dietary supplements and cosmetics. This year will
also bring new Dietary Guidelines for Americans for 2020-2025. The scien-
tific review, on which the guidelines are based, includes a deep dive on
consuming added sugar throughout the lifespan. Allergen labeling and
management continue to be industry priorities. FDA has issued guidance
documents for the industry on the Food Modernization and Safety Act
(FSMA) and plans to continue implementation of the foundational FSMA
rules while also moving into a “New Era of Smarter Food Safety”. This talk
will address the latest updates on these topics and more.
13
9:00am Break
9:15am 8
TUESDAY, APRIL 21
Food Safety: Aligning Culture & Systems Throughout the Supply Chain
Liliana Casal-Wardle, PhD, Sr. Director Food Safety, The Acheson Group
The food manufacturing indus-
try has been enhancing pro-
grams and requirements for the
supply chain to guarantee that
the products manufactured are
safe for consumers. The regula-
tory environment has created
stronger awareness through
strict regulations: Food Safety
Modernization Act (FSMA) in
the US, stricter regulations on the EU and Safe Food Australia, among
others. In this tough environment, a culture of behaviors with a risk man-
agement approach for food safety is the path the industry is taking. In the
history of food safety, for every outbreak, recall and deviation, there is a
component of human behaviors that failed. A culture is intuitive. It has to
do with feelings and beliefs, with what is right and what is wrong, not
because it is the law, but because common sense and values dictate it is.
Incorporating the model of a set of values to manage food safety, with
complete commitment, education and training and positive reinforce-
ment is a model that guarantees program consistency. The implementa-
tion of a culture-based approach, where the key pillars are to educate,
empower the workforce, lead by example and implement KPIs that can
diagnose and track the program effectiveness through the power of cul-
ture are the drivers for a food-safe supply chain model for consumers.
SUPPLIER SPEED NETWORKING
Commons on Vine, Lower Level • 8:30am-5:00pm
To register for supplier speed networking, visit our website at:
pmca.com/production-conference/exhibitors
14
10:00am 9
10:45am Break
11:00am 10
Sanitary Design
Matthew Archey, Licensed Professional Engineer, LEED AP BD+C & Industrial Service Leader, Borton-Lawson
Sanitary design is one of those foundational skills that carries through
many aspects of our production facilities, and the “c” in cGMP (Current
Good Manufacturing Practice) is constantly leading to change and im-
provements in how we do business. As we work in an environment that
many of us would have considered a dream as a kid – making chocolate,
candy and confections – it’s good for us to revisit these foundational skills
and consider ways we can do it better so generations to come can safely
enjoy all the amazing treats and sweets out there. Since 2018, the FDA has
cited more than 1,200 instances in which facilities failed to comply with 21
CFR Part 110 related to cGMP. This presentation will cover key aspects of
sanitary design related to 21 CFR Part 110, highlight how these items were
applied in confections facility modification case studies and discuss inno-
vative tools your facility can use to improve CAPEX and OPEX initiatives
impacted by sanitary design requirements.
TUESDAY, APRIL 21
Sugar & Caloric Reduction—Challenges & Opportunities Sanjiv Avashia, Principal Scientist – Food & Beverage Solutions, Tate & Lyle
Conventional sweeteners are a versa-
tile part of most traditional confec-
tions. Many of these sweeteners are
collectively referred to as “sugars.”
Appropriate selection of these sweet-
eners offers the opportunity to build
confections with appealing textural
characteristics along with a pleasant sweet flavor. While the ability to pro-
cess high-quality candies economically is favorable with many of the conven-
tional sweeteners, nutritional shortcomings register as a concern by many in
the marketplace. Nutritionists and health professionals recognize that tradi-
tional confections eaten in moderation are part of a healthy diet, but many
consumers are seeking alternatives. This presentation will highlight the wide
variety of technologies, applicable to a range of confections, which offer the
option of lower sugar content, decreased glycemic response and potentially
minimize caloric impact.
15
11:45am 11
Blockchain-Enabled Traceability: Its Application in Ingredients &
Confections
Thomas Burke, Food Traceability & Safety Scientist, IFT Global Food
Traceability Center
12:30pm Adjourn
TUESDAY, APRIL 21
BUFFET LUNCH
Commonwealth Ballroom ● 12:30-1:30pm
PMCA ANNUAL MEMBER MEETING
Hickory Room ● 1:00-1:40pm
What is traceability? The concept
refers to the degree to which
food ingredients and products
may be systematically traced
forward through the supply chain
and its pedigree information to
be traced backward. Traceability
is used in a variety of ways in the areas of food safety, food fraud, sus-
tainability, certifications and regulatory. This presentation will discuss
traceability principles and background and how it relates to blockchain.
We’ll take a brief look at the history of blockchain and how it works in
real-life, using examples from the confectionery industry.
16
Session 1 1:45-2:30pm
Session 2 2:45-3:30pm
Session 3 3:45-4:30pm
A
Chocolate Tempering – Methods & Principles
Heritage Ballroom (3rd floor)
The Unstoppable Proteins Movement
Hickory Room (3rd floor)
The Unstoppable Proteins Movement
Hickory Room (3rd floor)
B
Regulatory Roundtable 2020
Independence Room
(2nd floor)
Cannabis — US Regulatory Update
Independence Room
(2nd floor)
Strategies for Successful Scale-Ups
Independence Room
(2nd floor)
C
Generation Delta: Change is Coming
Federal Room (2nd floor)
Generation Delta: Change is Coming
Federal Room (2nd floor)
Women in STEM Panel
Federal Room (2nd floor)
BREAKOUT SESSIONS SCHEDULE
NEW THIS YEAR!
Customize your Tuesday afternoon conference experience by choosing
from seven different topics led by experienced industry professionals.
Pre-registration is not required.
Each session will last 45 minutes. 15 minutes are allotted to switch to the next session.
SESSION DESCRIPTIONS
Session 1A: Chocolate Tempering – Methods & Principles
Ann Brinkerhoff, Principal Scientist – Chocolate Front-End Innovation, The Hershey Company
Some consider chocolate tempering an art while others
consider it a science. Throughout the history of choco-
late, tempering methods have evolved, and the temper-
ing methods used today are often determined based on
the final application. One may choose to table or hand
temper chocolate, use a small batch size tempering unit
or a large-scale continuous tempering unit based on the
size of their operation. Regardless of the method, the principles of tempering chocolate
remain the same. In this breakout session, we will demonstrate three methods of tem-
pering chocolate, discuss the principles of tempering and evaluate chocolate temper.
Session Official: Erin Fleming, Mars Wrigley Confectionery
TUESDAY, APRIL 21
17
TUESDAY, APRIL 21
Session 1B: Regulatory Roundtable 2020
Debra Miller, Sr. Vice President of Scientific & Regulatory Affairs, NCA
If you found this year’s Regulatory Update interesting,
please join this discussion and Q&A session. Topics will
include bio-engineered standards (GMO labeling),
cannabis and CBD, food labeling and dietary guidelines
as well as Prop 65 and allergen issues. Come with your
questions (and answers) on these or other topics.
Session Official: Marlene Stauffer, Blommer Chocolate Company
Session 1C/2C: Generation Delta: Change is Coming
Jennifer McCracken, Senior Marketing Manager, Firmenich
Today, snacking is no longer about eating when you’re
bored. Through primary consumer insights, we’ve un-
covered Generation Z’s true wants and needs from
snacking. Join us to learn more about these key in-
sights. Together, we will walk through a day in their
lives to discover opportunities for confection through-
out the dayparts.
Session Officials: Diane Douglas, Concord Foods/Cynthia Angelo, Givaudan Flavors
Session 2A/3A: The Unstoppable Proteins Movement Julie Mann, Global Plant Protein Program Strategy & Innovation, Ingredion
The desire for protein-enriched foods has grown 51
percent over the past 11 years, and application breadth
continues to expand into confections, snacks and snack
bars. In food and beverages, protein replacement and
fortification are the overarching trends linking two very
different segments – dairy- and plant-based. Consumer
demand for protein-enriched products now extends
beyond sports nutrition to include senior nutrition, weight management, overall
health and wellness and permissive indulgences. This innovative and informative ses-
sion will provide discussion and samples to define the challenges to overcome, includ-
ing choosing the right protein, understanding functional properties, optimizing organ-
oleptic properties (flavor and texture) and delivering nutritional contribution. In addi-
tion, this session will highlight the increasing interest by consumers to contribute posi-
tively to planetary wellness and sustainability. Lastly, consumers want to be provided
with enjoyable, convenient and healthy snack options for their busy lives.
Session Officials: Diane Douglas, Concord Foods/Pam Gesford, The Hershey Company
18
TUESDAY, APRIL 21
Session 2B: Cannabis — US Regulatory Update
Lois Duquette, Attorney, McNees Wallace & Nurick LLC
This session will begin with an overview of the current
federal status of cannabis, moving into a group discus-
sion on current enforcement activity, future regulatory
status and how we can be prepared for future changes
in status. We will also discuss risk mitigation strategies
and lessons learned from similar industries. Attendees
are encouraged to come ready with questions to
discuss with the group.
Session Official: Ed Wilson, retired, AAK USA
Session 3B: Strategies for Successful Scale-Ups
Gwen Evenstad, Owner, G-Force Food Consulting
Finally getting to that scale-up phase in the develop-
ment of a confectionery product is both exciting and
terrifying. You never really know what will happen, no
matter how many years of experience you have. Usually
incidents occur that are out of your control – however,
many can be predicted and mediated. Fortunately,
careful planning can be utilized to help increase the
chance for success. For each process stage, benchtop development, pilot batch pro-
duction and mass manufacturing scale-up, risk assessments with solutions should be
added into the process. The same risk assessments can be applied to situations in very
small start-up operations up to mass manufacturing processes that can challenge us
with closed systems, fully automated processes and complicated displays. We will ex-
plore elements of both scale-up environments. Together, we’ll discuss processing,
ingredient, formula and equipment-driven differences that can produce unanticipated
changes in product characteristics. We’ll look at examples of defects that can result
from these variables for many different confectionery systems. We’ll discuss how to
manage the scale-up process with minimum impact on manufacturing and producing
sell-able product. We’ll share stories, discuss mediation strategies and talk about ad-
ministrative steps that can maximize success.
Session Official: Tom Houlihan, Guittard Chocolate Company
19
TUESDAY, APRIL 21
NEW CONFECTIONERS SOCIAL
Commonwealth Ballroom Lobby ● 5:30-6:00 pm
We invite students and attendees with 10 or fewer years of experience in the
confectionery industry to network during this special reception.
Session 3C: Women in Science, Technology, Engineering & Mathematics (STEM) Panel
Moderator: Erin Fleming, Sensory Scientist R&D, Mars Wrigley
Panelists
Stacey Espinosa, Head of Sugar Innovation & Technology R&D, Ferrara
Shawn Houser-Fedor, Sr. Director of Chocolate & Packaging R&D, The Hershey Company
Tessa Porter, President & Founder, Sprinkk
Marlene Stauffer, Director of Regulatory Compliance, Blommer Chocolate Company
Historically, women are under-represented in STEM
(science, technology, engineering, mathematics) careers
and often face unique challenges in navigating the corpo-
rate ladder. This inclusive session seeks to define and chal-
lenge barriers that may contribute to this under-
representation, as well as to highlight the personal stories
of successful women in our industry. In this open forum,
panelists will discuss a number of topics including career milestones, overcoming obsta-
cles such as “Imposter Syndrome,” as well as strategies on how to advocate for ourselves
and other women. Please note, both men and women are welcome and encouraged to
attend this session.
Session Official: Annie Puzak, Mars Wrigley
20
TUESDAY, APRIL 21
Commonwealth Ballroom, 2nd Floor
6:00-6:45pm – Cash Bar • 7:00-9:00pm – Dinner
Toastmaster
Rose Potts, PMCA President Blommer Chocolate Company
PMCA 74th Annual Production Conference Dinner
Awards Program
MARIE KELSO MEMORIAL AWARD
Presented to
Nina Puch
Knechtel Inc.
For the 2019 Production Conference Presentation
Advancements in Gummies
Award Presentation by
Steven Genzoli, PMCA Marie Kelso Award Chair
Ghirardelli Chocolate Company
Dinner Speaker
Chocolate & Cheese: Meet the 21st Century's Favorite Pairing
Megan Giller, Chocolate Noise
Chocolate and cheese? You read that right. It sounds unlikely, but these two foods make
a great pairing. Join author and industry consultant Megan Giller as she leads you
through an after-dinner tasting of three chocolates paired with three cheeses. In addition
to writing about chocolate, Megan leads private chocolate tastings across the country,
and chocolate and cheese is one of her most popular! From single-origin dark chocolate
to stinky blue cheese, we’ll explore how and why these matches work perfectly.
Megan’s work has been published in the New York Times, Slate, Zagat, Food & Wine,
and Fortune. Her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist.
Distribution of the PMCA Candy Bag will immediately follow the program. Please bring your blue badge ticket with you to dinner.
21
8:00am Registration Heritage Ballroom Lobby
8:30am Closing Day Session Remarks
Rose Potts, Blommer Chocolate Company,
PMCA President
Moderator
Steve Genzoli, VP Quality Assurance &
R&D, Ghirardelli Chocolate Company
Heritage Ballroom
Presentations may feature audience tasting samples
A discussion period will follow each speaker. Submit questions in writing to Session
Officials: Cynthia Angelo, Givaudan Flavors, Kervin Martin, retired, Cargill Cocoa &
Chocolate and Marlene Stauffer, Blommer Chocolate Company.
8:45am 12
Nuts, Almonds, Chocolate – Functionality, Shelf Life & Liking
Sarah Houle, Ghirardelli Chocolate Company
9:30am 13
Emulsifiers & Their Degree of Fatty Acid Saturation in Confectionery
Rosa Regalado-Bowers, Palsgaard
Saturated, unsaturated or a combination of both? The use of emulsifiers
has been extensively recognized and documented for chocolate-based and
sugar-based confections. Due to their composition, emulsifiers can
provide different functionalities depending on the additional ingredients
in the formula, processing conditions and shelf life requirements.
Saturation level and fatty acid composition can give different
characteristics to finished products. Testing results will be presented so
WEDNESDAY, APRIL 22
Nuts are the most popular inclusion
in chocolate bars in North America.
Consumers state their primary nut
benefits in chocolate are crunch
followed by nutrition, satiety and
taste (2018 Global Chocolate Study,
Sterling Rice Group). The almond
industry has invested in sensory and
flavor research looking at shelf life and flavor volatiles to understand liking
of flavor and shelf life of roasted almonds. When formulating chocolate-
based confections with almond inclusions, the two primary methods of
product failure are surface fat bloom and rancid flavor. Three studies will
be presented addressing these concerns over shelf life for diced almond
and almond butter-filled chocolate products via sensory analysis and the
presence/absence of surface bloom.
22
10:15am Break
10:30am 14
The Base of the Fabric: Women in Cocoa-Growing Communities
Françoise Touré, FarmStrong Foundation, Côte d'Ivoire
Over the past five to 10 years, the chocolate industry has considerably
increased its investments into community development programs on the
village level. Why is the role of women so important, and what can be
done to promote the recognition of women as women, women as moth-
ers, women as the pivot of their families and the role of women in cocoa
growing communities? If we talk about cocoa sustainability, we often talk
about agronomics, fertilizers, planting material and crop protection prod-
ucts. However, dealing with agriculture and the issues of the cocoa tree is
one thing, but for many reasons we often find it hard to fully comprehend
the complexities of the people looking after the cocoa tree – the cocoa
farmers, their families and their communities in the context of their daily
lives. In this ecosystem, women play a key role. We must understand the
complexity of the ecosystem as a whole, for at that stage we can truly
support the change agents at the family and community levels.
11:15am 15
The Journey of the Living Income Differential (LID) for Cacao Farmers Joseph K. Forson, TF Premio Commodities
WEDNESDAY, APRIL 22
In the quest to guarantee Gha-
naian farmers a sustainable live-
lihood, the government of Gha-
na and Ghana Cocoa Board have
always heavily subsidized farmer
programs. Despite all efforts by
the Ghana Cocoa Board, farmers
have still resorted to selling their
farmlands to small-scale miners
for cash. Due to the risk of losing the majority of cocoa farmlands to illegal
mining in the midst of the 2017 lows of cocoa prices, the presidents of Gha-
na and Côte d’Ivoire formally started talks to find measures to sustain pro-
duction as well as improve the livelihood of farmers. These talks were fol-
lowed by the signing of a strategic partnership agreement in 2018 known as
the Abidjan Declaration, which aims to defend the interests of cocoa farm-
ers who are disadvantaged in the distribution of wealth in the cocoa value
chain. Subsequent to the declaration, the Ghana Cocoa Board and Le Con-
seil Du Café-Cacao invited major stakeholders within the global cocoa in-
dustry, mainly trade houses, processors and chocolatiers for a meeting
cont. next page
23
which was held in Accra, Ghana on June 11, 2019. The purpose of this
meeting was to create a pricing mechanism which would protect cocoa
farmers against falling cocoa prices, a key factor in the sustainability and
livelihood of farmers. This presentation will discuss sustainability, LID ob-
jectives, assumptions, challenges and more.
12:00pm Closing Remarks
Rose Potts, Blommer Chocolate Company
12:15pm Adjourn
Rose Potts, Blommer Chocolate Company
Thank you for joining us!
We hope you’ll continue to learn, connect and grow
with us throughout the year.
24
PMCA Student Outreach Program
The Student Outreach Program was created in 2007 in an effort to reach out to
prospective and new entrants to the industry in order to attract, develop and retain
tomorrow’s confectionery leaders. Students will be wearing a special black and gold
badge ribbon denoting them as a Student Honoree.
Student Tour Graciously Hosted by
Student Summer Chocolate Experience For two days over this past summer, Anna Johnson, University of Wisconsin–Madison and Ghadeer Makki, Cornell University had the opportunity to get a taste of
life in a chocolate factory. The students were eligible for the first PMCA Summer
Experience through the Student Outreach Program. The students learned about
various facets of the manufacturing process and enjoyed a factory tour, a live
chocolate tempering demo and a chocolate tasting sensory session.
Summer Experience Graciously Hosted by
25
PMCA Short Course Program
The PMCA Education & Learning Committee develops and delivers valuable learning
experiences to the confectionery and related industries. These experiences cover the
science and art of confectionery as well as provide practical, hands-on opportunities.
Upcoming Short Courses:
Premium Chocolate Centers
June 9-12, 2020
Hosted by Gertrude Hawk Chocolates
Dunmore, PA
Chocolate 101
July 29-31, 2020
Hosted by Tomric
Buffalo, NY
Visit pmca.com/short-courses to learn more.
PMCA would like to thank our most recent course hosts, which generously provided
facilities for hosting practical work, plant tours and demonstrations.
26
PMCA Research Program
PMCA is committed to providing quality, applicable research to its membership. It
aims to facilitate, promote and direct scientific research fundamental to the
confectionery manufacturing issues of PMCA members.
2018/2019 PMCA Grant-in-Aid Recipient
Alan McClure, University of Missouri
Topic: Bitterness Minimization through Roasting Optimization of Cacao
2019 PMCA/Penn State Graduate Fellowship Award Recipient
Terianne Hamada, The Pennsylvania State University
Topic: Sensory Properties of Chocolate
Summer Internship
Over the course of two weeks in the summer of 2019, Terianne visited eight PMCA
member companies to experience different environments, talk to professional
confectioners and gain a better understanding of how things work in the
confectionery industry.
Special thanks go to the host companies:
27
NOTES
28
PMCA PRODUCTION CONFERENCE MEETING POLICIES 1. While respecting the right of organizations and individuals to gather as they wish, PMCA
discourages any organized meetings or activities which conflict with the technical presenta-tions or any part of the program of the production conference.
2. Attendees MUST turn off or set to silent all cell phones while in the session and meeting rooms.
3. Photography is NOT permitted during any PMCA technical session.
4. Audio or video recording of any PMCA technical session or meeting is strictly prohibited.
GENERAL CONFERENCE INFORMATION ELIGIBILITY Production conference registration is open to anyone in the confectionery industry, or in its relat-ed industries. The technical program is designed to benefit confectionery industry personnel responsible for production, management, R&D, engineering and quality control.
REGISTRATION The registration form should be completed and sent with payment to PMCA, 2980 Linden Street, Suite E3, Bethlehem, PA 18017. Tel. 610-625-4655 (checks to be in U.S. funds drawn on a U.S. bank or on a Canadian bank). Mastercard, Visa and American Express credit cards accepted. Reg-istrations received by April 6, 2020 will receive a registration acknowledgement. Registrations received after April 6, 2020 may not be acknowledged. Registration forms, in both a printable and online version, can be found at pmca.com. On-site registration is available.
FEES Full registration includes admission to all technical and exhibition events and food and beverage as follows: Sunday networking event, continental breakfast Monday, Tuesday and Wednesday, lunch Monday and Tuesday, reception Monday and Tuesday evening, dinner Tuesday evening and access to the 2020 proceedings of the conference.
Monday-only registration includes admission to the Sunday networking event, Monday ’s tech-nical and exhibition events and Monday’s continental breakfast, lunch and reception.
Full Registration (per person) By April 6 After April 6
Personnel—PMCA Member Companies $450.00 $500.00 Personnel—Non-Member Companies $675.00 $750.00 Active Faculty Members and Press $350.00 $375.00 Students $145.00 $165.00
Monday-Only Registration By April 6 After April 6
All Industry Personnel $275.00 $295.00
Cancellations received by Monday, April 6, 2020 will be refunded, less a $20.00 cancellation fee. After April 6, 2020 no refunds will be made. Non-refunded full registrants will receive access to the proceedings of the 2020 conference. A substitute may be named at any time.
HOTEL RESERVATIONS A block of rooms has been set aside at Lancaster Marriott at Penn Square at a rate of $172.00 per night plus tax. Rooms are available on a first come, first serve basis. Attendees should reference PMCA when making reservations. Please visit pmca.com for an online reservation link. Reserva-tions can also be made directly with the hotel via telephone at 888-850-6146.
REGISTRATION DESK Upon arrival all conference attendees should check in at the conference registration desk located in the Heritage Ballroom Lobby to pick up their registration badge and conference information. The PMCA registration desk will be open as follows:
Sunday 3:00pm-5:00pm Tuesday 7:30am-5:00pm
Monday 7:00am-5:00pm Wednesday 8:00am-11:00am
29
PARKING INFORMATION & DRIVING ADDRESSES Attendees commuting daily to the conference may choose to park in the Penn Square, Prince Street or East King Street parking garages. The rate for attendees of the 74th
Annual Production Conference will be $10.00. Parking passes can be picked up at the PMCA registration desk. Attendees will be charged each time they go in and out of the parking garages. Attendees staying overnight at the Lancaster Marriott will have their parking passes validated upon hotel check-in and will have unlimited in and out access.
For detailed directions and maps, please visit: pmca.com/production-conference/directions-and-parking
For floor plans of the Lancaster County Convention Center, please visit: pmca.com/production-conference/conference-exhibit-floor-plans
GPS ADDRESSES
City, state and zip for each address below is Lancaster, PA 17602
Lancaster County Convention Center Penn Square Parking Garage
24 South Duke Street
East King Street Parking Garage
146-52 E. King Street
Prince Street Parking Garage
111 N. Prince Street
Marriott & Lancaster County Convention Center Valet Parking
25 South Queen Street
Lancaster County Convention Center Loading Dock (Exhibitors Only)
3 East Vine Street
30
Event Sponsors
31
Event Sponsors
32
PMCA Officers
Chair of the Board Edmund Wilson Retired, AAK USA
President Rose Potts Blommer Chocolate Company
Vice President Tom Houlihan Guittard Chocolate Company
Treasurer Edward Minson Tate & Lyle
Administrative Director Yvette Thomas PMCA
Board of Directors
Serena Bitzer The Hershey Company
Judy Cooley Global Confection Connections LLC
Erin Fleming Mars Wrigley Confectionery
Bob Huzinec The Hershey Company
Peter Jamieson SPI Pharma
Eric Schmoyer Barry Callebaut
Ashley Searing The Hershey Company
Joe Sofia Cargill Cocoa & Chocolate
Marlene Stauffer Blommer Chocolate Company
Nico Tomaselli Lindt & Sprüngli
Philippe Levresse Roquette America
Steven Marcanello MILTSAM
Carly Meck Blommer Chocolate Company
Rich Milker Factory LLC
Reginald Ohlson Retired, Mars, Inc.
Mark Freeman Shank’s Extracts
Barry Glazier Mars Wrigley Confectionery
Rebecca Kuehn Guittard Chocolate Company
Annie Puzak Mars Wrigley Confectionery
Angie Sanchez Barry Callebaut
Adrian Timms ATimms Consulting LLC
Ex Officio Directors
Program Committee
Chair Judy Cooley Global Confection Connections LLC
Co-Chair Cynthia Angelo Givaudan Flavors
Members
Mike Allured ........................................................................ MC/Manufacturing Confectioner
Serena Bitzer .............................................................................................The Hershey Company
Philip A. Cartier .......................................................................... retired, The Hershey Company
Chelsey Castrodale .............................................................................. Clasen Quality Chocolate
Qiaoqiao Dai....................................................................................................................Atlanta, GA
Diane Douglas ......................................................................................................... Concord Foods
Cecelia Erwin ..............................................................................................The Hershey Company
Pam Gesford ..............................................................................................The Hershey Company
Patrick Hurley ...................................................................................... Spangler Candy Company
Robert Huzinec ..........................................................................................The Hershey Company
Christina Jenkins ..................................................................................................... Barry Callebaut
Stanley Jules.......................................................................................... Spangler Candy Company
Steven Marcanello ........................................................................................................... MILTSAM
Kervin Martin ..................................................................... retired, Cargill Cocoa & Chocolate
Edward Minson ............................................................................................................. Tate & Lyle
Reginald Ohlson ................................................................................................ retired, Mars, Inc.
Rose Potts ................................................................................... Blommer Chocolate Company
Angie Sanchez ......................................................................................................... Barry Callebaut
Marlene Stauffer ....................................................................... Blommer Chocolate Company
Abdoulaye Traore ............................................................................ Cargill Cocoa & Chocolate
Edmund Wilson .................................................................................................. retired, AAK USA
Production Conference Committee
Vice Chair Tom Houlihan Guittard Chocolate Company
Chair Rose Potts Blommer Chocolate Company
PMCA Office Yvette Thomas Brandy Kresge Rachel Halkias
33
Advisors — Special Projects:
Steven L. Genzoli .................................................................... Ghirardelli Chocolate Company
Shawn Houser-Fedor ...............................................................................The Hershey Company
