ANNUAL PRODUCTION CONFERENCE

Our 78th Annual Production Conference comprised two-and-a-half days of education and connection. The opening day Beyond the Basics session featured a series of presentations on chocolate applications. In the afternoon, attendees perused the supplier show with 100 registered exhibitors. Day two’s agenda consisted of plenary presentations in the morning and breakout sessions in the afternoon, followed by a reception and awards dinner. Presentations on the final half-day emphasized sustainability and the future of the industry.

Photo: Trends breakout session led by Julie Pickette (Prova).

Attendee Commentary

“I thought the Beyond the Basics was very informative. Loved the mix of science information, samples and demo to keep things interesting.”

“Continues to offer a great opportunity for networking with suppliers and colleagues. Allows to stay informed on new ingredient and processing technologies and trends.”

Photo: Monday afternoon supplier show.

Congratulations to our Program Committee led by Chair Judy Cooley (Global Confection Connections, LLC) for planning another successful conference! We greatly appreciate these volunteers, who dedicate their time and talents all year to creating a fun, informative program for attendees to learn, connect and grow as industry professionals. For more details, check out our 78th Conference highlights page.

SHORT COURSES

Panning Course

Our panning course welcomed 29 attendees from 21 unique companies to repeat host company Paulaur Corporation in Cranbury, NJ. Over the course of three-and-a-half days, a team of expert instructors provided training on chocolate, hard and soft panning, as well as polishing and finishing. Attendees took home pounds of chocolate-panned caramel bits, pretzel balls and raisins, hard-sugar-shelled chocolate lentils, jelly beans and more.

Photo: An attendee chocolate panning.

Attendee Commentary

“Thank you for this amazing opportunity! I can’t wait for the next workshop!”

“I learned so much and am so grateful to have taken this course and met all these people!”

“Thank you, this is the best course in the industry.”

Photo: Chocolate lentils in a hard sugar shell, panned by attendees.

Thanks to our course host!

Thanks to our volunteers who were instrumental in making this course a success!

Instructors: Michelle Frame, Victus Ars – Course Lead | Michael Gordon, Arway/Long Grove Confectionery Group | AJ Khoury, Capol LLC | Eric Schmoyer, IRCA Group Americas – Education & Learning Committee Co-Chair | Michelle Schwenk, Bellis Food Solutions

Check out more details about the course, including photos and press release here.

The ABCs of Compound Course

Our compound course welcomed 19 attendees from 14 unique companies to first-time host Puratos in Pennsauken, NJ. Over two-and-a-half days, attendees practiced molding, filling, enrobing, dipping and did tasting comparisons. On the final day, they participated in a friendly competition to apply what they learned, working in groups to create unique pieces to be presented to the instructor team for evaluation.

Photo: An attendee practicing molding with compound.

Attendee Commentary

“Outstanding – I learned so much about chocolate and the industry. PMCA is a great organization! I would recommend PMCA courses to anyone!”

“I learned a lot that is directly applicable to my job and made connections with instructors/other classmates. Really fun class with a good amount of technical info and lab time.”

Photo: Attendee and instructor group photo.

Thanks to our course host!

Thanks to our volunteers who were instrumental in making this course a success!

Course Development Lead: Randy Hofberger, R&D Candy Consultants – Education & Learning Committee Co-Chair

Instructors: Zachary Freed, Blommer Chocolate Company | Kaitlin Hackett, Cargill | Allyson Martin, Clasen Quality Chocolate | Eric Schmoyer, IRCA Group Americas – Education & Learning Committee Co-Chair | Joe Sofia, Cargill | Marlene Stauffer, Blommer Chocolate Company | Ed Wilson, retired AAK USA

Course Assistant: Monica Caparosa, Blommer Chocolate Company

Check out more details about the course, including photos and press release here.

STUDENT OUTREACH PROGRAM

Eighteen students from nine different universities gathered at our 78th Annual Production Conference to get a taste of what it’s like to be in the confectionery industry.

Initiated in 2007, the program covers conference registration fees and hotel accommodations for students. While students are encouraged to attend any main networking events that fit their schedule, several special events such as meals and breakout sessions allow for them to connect with their mentors and each other apart from the buzz of the many conference-goers.

Student Outreach Committee Chair Carly Meck (Blommer Chocolate Company) said on the benefits of mentorship: “Our small industry has some of the best mentors a student could ask for. These truly distinguished individuals have volunteered to help students navigate the conference, and their career dreams beyond.”

Becoming a student mentor is a rewarding way to share your industry knowledge and experience. Learn more here.

Thanks to the mentors who volunteered their time to give students a sneak peek into the industry!

Judy Cooley, Global Confection Connections, LLC | Margaret Crance, Blommer Chocolate Company | Steve Genzoli, Ghirardelli Chocolate Company | Sarah Houle, Ghirardelli Chocolate Company | Nayara Jordan, Beneo | Elizabeth Macks, UTZ Brands, Inc. | Carly Meck, Blommer Chocolate Company | Matthew Park, Ingredion | Eric Shinsato, Ingredion | Marlene Stauffer, Blommer Chocolate Company | Tyler Yany, The Hershey Company

Learn more about the Student Outreach Program here.

VOLUNTEERS

Volunteers are the essence of PMCA. They drive our mission to enhance 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

Volunteers teach at our courses, secure conference speakers and mentor students. They help raise membership awareness and serve on our board of directors. The ways in which our volunteers donate their time and abilities to PMCA are many, and our appreciation for their dedication and enthusiasm is immeasurable.

For a full list of all committee members, visit this page. 

LEADERSHIP

RECOGNITION

Marie Kelso Memorial Award

Award Chair Sarah Houle (Ghirardelli Chocolate Company) presented the award to Jake Walsh (Tate & Lyle) at the Annual Production Conference dinner. He is the twenty-seventh recipient of the Marie Kelso Memorial Award for his presentation titled Formulation Challenges & Solutions in Reduced Sugar Gummies, which he presented at the 77^th Annual Production Conference. Learn more about the award here.

Distinguished Service Award

Dave Hess (retired, The Warrell Corporation) was named the fourth recipient of the PMCA Distinguished Service Award for his outstanding service to PMCA. The award was presented by Rose Potts (Blommer Chocolate Company) at the Annual Production Conference dinner. Dave was a past officer and served on the Education & Learning and Production Conference Program committees for many years. Learn more about the award here.

Dennis L. Zak Education Award

Student Outreach Program participant McKenna Helder from the University of Wisconsin was named the fourth recipient of the Dennis L. Zak Education Award. Bestowed by Karen Zak, the award seeks to honor Dennis Zak’s love for science, learning, mentoring and confections by recognizing the PMCA student participant who most exhibits these qualities. The chosen student does not know they are the recipient until the award presentation during the annual dinner.

RAISING AWARENESS

Industry Trade Shows

In September, PMCA staff members Brandy Kresge and Rachel Halkias traveled to Kalahari Resort in the Pocono mountains of PA for the RCAP Philly Candy Show. The booth featured a Plinko board for attendees to play for prizes and a chance to win a free 2025 conference registration.

In October, PMCA COO Yvette Thomas represented the association in Oak Brook, IL for the AACT National Technical Seminar.

We value our relationships with fellow associations and love both reconnecting with industry friends and making new ones.

Photo: COO Yvette Thomas (center) with PMCA volunteers Rose Potts (left) and Marlene Stauffer (right) of Blommer Chocolate Company.

Our social media presence continues to grow! Check out our most engaging posts on Instagram, LinkedIn and Facebook.

MARK YOUR CALENDAR

Distinguished Service Award Nomination Period
Opens Sept. 1, 2025
Learn More

Chocolate Manufacturing for Professionals
Nov. 5-7, 2025
Blommer Chocolate Company | Chicago, IL
Contact us for details — registration opening soon!

79th Annual Production Conference
April 14-15, 2026
Lancaster, PA
Learn More

GET INTO THE MIX

Volunteer

There are lots of ways to contribute your enthusiasm, knowledge and talents to the association. Join a committee, help instruct a course, present at our conference, become a student mentor, or something else — opportunities to become involved abound! Contact us to find the right fit for you.

Photo: Compound course instructor Joe Sofia (Cargill) conducting a demo for attendees.

Host a Course

We would not be able to deliver high-value courses without the generosity of our host facilities. Benefits of hosting include complimentary registration for up to two employees as well as recognition on our website, course materials and social media. Contact us to learn more about hosting.

Photo: Rachel Halkias (PMCA staff member), Yvette Thomas (PMCA COO) and Amanda Lewey (CEO of Paulaur Corporation).

Donate

Companies that donate ingredients, product, equipment and other items to our events contribute immensely to their success. Contributors are recognized in event materials, on our website and in press releases. Contact us if you’re interested in donating to a PMCA event.

Photo: Dark compound bar with mint-flavored middle layer.