PMCA YEAR IN REVIEW: 2025/2026
STORY IN THE STATS
31
Experts Featured Across Events
44
Companies Represented Across Events
24
New Member Companies
91
Hours of Volunteer Meeting Participation
100%
Attendees Rated Courses Excellent or Very Good
11%
Increase in Social Media Followers
ANNUAL PRODUCTION CONFERENCE
Our 79th Annual Production Conference immersed attendees in learning and connection. A switch to a two-day, Tuesday-Wednesday format provided attendees with easier travel options while maintaining a robust yet streamlined program.
The opening day Technology Tuesday session featured four presentations on natural color applications. In the afternoon, attendees walked the LEARN | CONNECT | GROW Expo with 103 registered exhibitors. Day two’s agenda featured plenary presentations in the morning and breakout sessions in the afternoon, followed by an awards reception to celebrate achievement within PMCA and bring our community together.
Our utmost appreciation goes to our sponsors for supporting this event:
Tuesday Expo Lunch: AAK, Blommer Chocolate Company, Guittard Chocolate Company and Lasenor
Tuesday Post-Expo Reception: Nutlicious
Wednesday Lunch: Cargill, Givaudan Flavors, McCarter Chocolate Equipment and Sollich NA
Wednesday Reception: The Hershey Company
EDUCATION
With the support of our members, we held two successful courses in confectionery technology this past fiscal year.
Chocolate Manufacturing for Professionals
For the first time, Blommer Chocolate Company welcomed 16 attendees from seven unique companies to its Chicago R&D center to host Chocolate Manufacturing for Professionals. Six knowledgeable, highly-skilled instructors provided a mix of classroom and hands-on training on topics including cocoa origins, the manufacturing process, formulations and applications. Attendees tasted liquor, pastes and refined flakes, learned the importance of viscosity and practiced various methods of tempering. Attendees took home bars they tempered and molded themselves as well as various chocolate-enrobed treats.
Many thanks to our volunteers who were instrumental in making this course a success:
Instructors: Charles Quinto – Course Lead, Blommer Chocolate Company | Brian Baker, The Hershey Company | Madeline Bills, ofi | Margaret Crance, Blommer Chocolate Company | Zachary Freed, Blommer Chocolate Company | Rebecca Kuehn, Guittard Chocolate Company
Facility Manager & Logistics Coordinator: Monica Caparosa, Blommer Chocolate Company
Panned Confections
Wolfgang Confectioners welcomed 26 attendees from 16 unique companies to their Camp Hill, PA facility. A team of expert instructors provided training on chocolate, hard, soft and hot panning, as well as polishing and finishing. Attendees took home a variety of product they worked to create over the course of three-and-a-half days.
Many thanks to the instructors who dedicated their time and talents:
Michelle Frame – Course Lead, Victus Ars | Tracy Paulson, Victus Ars | Eric Schmoyer, Barry Callebaut | Michelle Schwenk, Bellis Food Solutions | Bettina Yario, Capol LLC
Course Assistant: Faith Shuck, Bellis Food Solutions
Check out more details about these courses like photos, instructor bios and press releases here.
STUDENT CONNECTIONS
Thirteen students from eight different universities joined us at our 79th Annual Production Conference to experience firsthand what a future in the confectionery industry can look like. Special events gave students opportunities to get to know each other, their mentors and the industry with activities like icebreaker games and a Q&A session. They were also encouraged to attend as many regular sessions and events as possible to get the fullest conference experience.
Special thanks to the mentors who volunteered their time and knowledge:
Heather Arentz, The Hershey Company – Student Connections Committee Chair
Paige Cappello, The Hershey Company
Margaret Crance, Blommer Chocolate Company
Carlin Cummings, Cargill
Jenna Derhammer, Blommer Chocolate Company
Sarah Houle, Ghirardelli Chocolate Company
Nayara Jordan, BENEO, Inc.
Elizabeth Macks, Palsgaard
Jamie Matthews, BENEO, Inc.
Matthew Park, Ingredion Incorporated
Eric Shinsato, Ingredion Incorporated
Marlene Stauffer, Blommer Chocolate Company
RECOGNITION
We believe in the importance of recognizing excellence within PMCA. There is no shortage of dedication and knowledge in our community and we continue to be inspired by these extraordinary individuals.
Outgoing Production Conference Program Committee Chair
PMCA President Cynthia Angelo (Givaudan Flavors) presented a special award of recognition to Judy Cooley (retired, Global Confection Connections, LLC) for 18 years of outstanding service as Production Conference Program Committee Chair (top left). Under Judy’s leadership, the Program Committee has consistently delivered content that is timely, relevant and educational. Year after year, she inspired her fellow committee members to think creatively, collaborate and always keep the attendee experience at the forefront.
Marie Kelso Memorial Award
Award Chair Sarah Houle (Ghirardelli Chocolate Company) presented the award to Rachel Quiring (Blommer Chocolate Company) at the 79th Annual Production Conference Wednesday reception (bottom right). She is the twenty-eighth recipient of the Marie Kelso Memorial Award for her presentation titled Overcoming Manufacturing and Sourcing Obstacles: Strategies for Achieving Stability in Sustainability, which she presented at the 78th Annual Production Conference. Learn more about the award here.
Distinguished Service Award
Dedicated volunteer Pat Hurley (retired, Spangler Candy Company) was named the fifth recipient of the PMCA Distinguished Service Award for longtime, outstanding service to PMCA. Award Chair Rose Potts (Blommer Chocolate Company) presented the award to Lynn Wieland (Spangler Candy Company), who accepted it on Pat’s behalf (bottom center). Pat served on the PMCA Board of Directors, was a student mentor, chaired the Membership & Marketing Committee for several years, served on the Production Conference Program Committee and attended the annual production conference for several decades. Learn more about the award here.
Dennis L. Zak Education Award
Student Outreach Program participant Josie Sorensen from Utah State University was named the fifth recipient of the Dennis L. Zak Education Award (top center). 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.
LEADERSHIP
During our Annual Meeting of Members, held Wednesday, April 15, 2026 at the Annual Production Conference, members ratified the slate of officers and directors for the new fiscal year beginning July 1, 2026.
Vice President Election & Officer Transition
Judy Cooley (retired, Global Confection Connections, LLC) was elected vice president. Cynthia Angelo (Givaudan Flavors) transitioned to chair of the board and Shawn Houser-Fedor (The Hershey Company) transitioned to president. Ed Minson (retired, Tate & Lyle) continues to serve as treasurer.
Incoming Vice President Judy Cooley has more than 45 years of expertise in R&D, growth and product implementation. She is the recipient of multiple confectionery industry awards and has mentored many young professionals with an understanding and love of many cultures. She retired from The Hershey Company in 2015 and started her consulting company Global Confection Connections, LLC shortly thereafter, from which she is now retired. Judy served as Production Conference Program Committee Chair for 18 years and continues to participate as a member of this committee.
Board of Directors
Board directors entering their first term are Michael Gordon (Arway/Long Grove Confections), Elizabeth Macks, (Palsgaard) and Lynn Wieland (Spangler Candy Company).
Sarah Houle (Ghirardelli Chocolate Company) entered her second term as director.
PMCA directorships last three years. It is the function of our Nominations Committee to ensure an adequate number of directors serve on the board as written in the association bylaws.
To learn more about this year’s leadership appointments and transitions, visit our press release. For a full list of the PMCA Board of Directors, visit this page.
VOLUNTEERS
Everything PMCA accomplishes is touched by volunteer hands. Their knowledge, creativity and generosity help us deliver education that inspires, build connections that endure and support members in creating products that bring people joy. Volunteers lead classrooms, identify conference speakers, mentor students, champion membership and lend their voices to our board of directors. Their contributions come in many forms, and each one strengthens our community. We are profoundly thankful for the dedication and enthusiasm our volunteers bring to PMCA.
For a full list of all committee members, visit this page.
OUT & ABOUT
In October, PMCA staff traveled to Orlando, FL to attend the Candy Hall of Fame. We congratulate Eric Schmoyer (Barry Callebaut) and Lynn Wieland (Spangler Candy Company) for their class of 2025 induction.
In May, COO Yvette Thomas and Brandy Kresge attended the NCA Sweets & Snacks Expo. We value our relationships with fellow industry associations and are always appreciative of opportunities to reconnect with industry friends and make new ones.
FEED FAVORITES
Our social media presence continues to grow! Check out our most engaging posts on Instagram, LinkedIn and Facebook.
WHAT’S NEXT
Nuts: From Farm to Formulation & Everything in Between
Oct. 14-16, 2026
Northwest Hazelnut Company | Hubbard, OR
Learn More | Register
2027 Conference Exhibitor Registration Opens
September 2026
80th Annual Production Conference
April 13-14, 2027
Lancaster, PA
Learn More
GET INVOVLED
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.
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.
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.
THANK YOU, FROM PMCA STAFF
Brandy Kresge
Program Manager & Operations Assistant
Yvette Thomas
Chief Operations Officer
Rachel Halkias
Program Manager & Operations Assistant
Thank you, members, for supporting PMCA.
Your support allows us, in conjunction with our invaluable volunteers, to serve the confectionery and snack industries every day, providing growth opportunities for people in diverse roles at companies of all sizes. It is our pleasure to share this year in review with you and we hope you’ll continue to learn, connect and grow with us in the 2026-2027 fiscal year.
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.
Year in Review produced by Rachel Halkias, Program Manager & Operations Assistant