PMCA Announces Program for the 72nd Annual Production Conference

(PMCA — December 2017 — Bethlehem, PA) — PMCA’s 72nd Annual Production Conference will be held at the Lancaster Marriott at Penn Square and Lancaster County Convention Center from Monday, April 16 through Wednesday, April 18, 2018 in Lancaster, PA.

The PMCA conference is recognized worldwide as a premier technical conference with highly skilled and experienced experts leading all of the presentations. The program will include live demonstrations, audience tastings, a supplier exhibition, interactive display and plenty of networking opportunities.

Monday Morning – April 16, 2018

PMCA Student Outreach Committee Update
Carly Meck, R&D Scientist, Blommer Chocolate Company
The Student Outreach committee chair will provide current highlights of the program and introduce this year’s student participants.

Basics and Beyond Seminar – Key Attributes of Chocolate and Compounds for Confectionery and Snack Applications

Session Moderator, Steven Genzoli, VP, Quality Assurance/Research and Development, Ghirardelli Chocolate Company

PMCA’s Program Committee presents a half-day seminar during each production conference focused on the basic information required to cover the core technology of a single topic along with advanced techniques and new technologies. This program offers something for every attendee and is led by a team of industry professionals. Seminars includes live demonstrations and audience tasting samples.

Attributes to Consider When Selecting Your Coatings
Randy Hofberger, Consultant, R&D Candy Consultants LLC
There are many attributes to consider before selecting your chocolate or compound coating. These can range from product functional needs to equipment restrictions to the demands of your customers. We will review the many attributes and other considerations, so you can make the right coating choice.

Attributes to Consider for Enrobing Applications
Laurent Besin, Director of Technical Services, Barry Callebaut
When enrobing, the physical attributes of any chocolate or coating are critical to achieving your goal.  This presentation will address rheology, fineness, fat content, temperature and center make up as it applies to actual enrobing. We will consider how these parameters will affect the function of the product in an enrober, influence of the center and the final result. We will also speak to the impact of each adjustment and how small changes will influence the coating of your product. Final wrap-up will include some troubleshooting tips for creating the perfect product for your customer.

*Presentation and paper co-authored by Emma Afshin and Eric Schmoyer, Barry Callebaut

Chocolate Moulding – Physical Properties vs Technology
Ann Brinkerhoff, Master Chocolatier, The Hershey Company
Through the history of chocolate consumption, the first moulded chocolate bar dates to the Industrial Revolution in 1847 produced by Joseph Fry. Since that time, technology has advanced, allowing for the creation of many types of moulded chocolates from solid bars to cold stamping. One chocolate does not fit all technologies. Physical properties contribute to the quality of the fit and finish.  These properties vary based on the type of moulding equipment. The discussion will entail how the properties differ between bar moulding, traditional shell moulding, cold stamping and one-shot depositing.

The Right (or Wrong) Chocolate for Your Snack or Meal
Thalia Hohenthal, Sr. Scientist, Research and Development, Guittard Chocolate Company
The best part of the snack or the meal is the chocolate, right? It can be. And we think it should be. But to actually hit that sweet spot of taste, texture, appearance, shelf life, price and all the rest might be a challenge. There is a lot to discover along the way as we bring these moving parts together to commercialize a winning product. How do confectioners and snack makers work their magic? And how do the chocolate makers know what to make? We will taste our way through some combinations and make some discoveries of our own as we discuss the key attributes of chocolate selection for some exciting applications.

Tuesday – April 17, 2018
Morning Session

PMCA Membership and Marketing Committee Update
Mark Freeman, Vice President of Sales, Shank’s Extracts    

Session Moderator – Edward Minson, Principal Scientist, Global Accounts Technical Service, Tate & Lyle

NCA Policy & Regulatory Update 2018
Laura Shumow, Vice President, Scientific and Regulatory Affairs, National Confectioners Association

Snack Bar Technology
Stan Andrews Ph.D., Research Applications Scientist, Archer Daniels Midland Company (ADM)
The global snack bar food category has grown over the past 10 years, especially in North America, which accounted for 57% of the 2017 global sales of $13.6 billion. The US market alone accounted for almost 51% of the total 2017 snack bar global sales. This presentation will review global regions that are forecast to accelerate in growth over the next five years and snack bar types most requested by consumers. The presentation will also discuss basic formulation technology, including a review of ingredients and manufacturing requirements.

Bridging the Gap Between Confectionery and Snacking
Akshay Arora, Business Scientist – Global Protein Development, Ingredion, Inc.

Caramel Troubleshooting
Mark Heim, Consultant, R Mark Heim Confectionery Consulting
There is so much time and effort put into developing a new product, but when scaling up from benchtop to production we too often run into problems with the product changing in unwanted ways. This presentation will discuss a typical caramel start up, and where some of these problems come from.  Development techniques to minimize or prevent many of them in the future will be discussed.

Afternoon Session

PMCA Education and Learning Committee Update
Peter Jamieson, Lead Food Scientist, Atlas Point Technical Services
PMCA’s Education and Learning Committee chair will provide a report on the association’s short course program including highlights of recent courses and a look at future offerings.

Session Moderator – Rose Potts, Corporate Sensory and Product Guidance, Blommer Chocolate Company

Stages & Gates meets Agile for confectionery new product development
Adrian Timms, Consultant, ATimms Consulting LLC & TechInfusers LLC
One of the topics in mastering the fundamentals of innovation management is innovation process design. Some variant of a stages-and-gates process is typically used in the confectionery industry, particularly for developing and launching new products. Here we consider how confectionery might borrow from practices in other industries (Agile development) to renew and update a tired stages-and-gates development process. Through a simulated case study (drawing from multiple past experiences), we examine the principles, benefits, shortcomings, and possible marriage of alternate processes in a real life confectionery NPD scenario.

Why an Attorney Should be Part of Your Innovation Team
Lois B. Duquette, Esq., McNees, Wallace & Nurick LLC
Perhaps you have come up with a great idea for a new product that your marketing team will love.  Or maybe your marketing team or a client has asked you to develop a product with certain characteristics.  Before you run to the development bench, add a legal advisor to your team.  This presentation will explain how working with a legal advisor early in your process can help you in a variety of ways – from reducing the risk that you will spend time developing a product that can’t be marketed as hoped, or even sold at all, to helping you prevent a competitor from trading off your great idea.

Nutritional Labeling for Small to Medium Size Companies
TBD -Awaiting Abstract

FCIA Dives Into Consumer Perception of Fine Chocolate
Karen Bryant, Consultant, Executive Director, Fine Chocolate Industry Association (FCIA)
Fine chocolate makers and chocolatiers, a small segment of the industry compared to mass market chocolate, struggle to help consumers understand why their products cost more and provide a unique experience. The lack of awareness of what fine chocolate is and why it warrants a higher price point cheats many consumers of a delicious experience and holds back the fine chocolate professions from building their customer base. This presentation will highlight results of a groundbreaking, year-long National Research into Consumer Perception of Fine Chocolate conducted by the FCIA to address these concerns, develop a more in-depth understanding of the target consumer and how to promote the value of these delicious products to the world.

Tuesday Evening April 17, 2018

Artisan Chocolate Display and Cocktail Reception
Attendees can enjoy a pre-dinner cocktail reception featuring an artisan chocolate tasting display organized and presented by the Fine Chocolate Industry Association (FCIA).

Dinner Speaker
“Dazzling and Delicious” – Chocolate Geodes
Peter P. Greweling CMB, Professor – Baking and Pastry Arts, Culinary Institute of America
CIA Professor of Baking and Pastry Arts Peter Greweling talks about the process for creating edible geodes out of chocolate and naturally formed sugar crystals—his bakeshop project that’s been sweeping the Internet. Students love it, especially the dramatic end result when the geode is cracked open to reveal the sparkling crystals which take months to grow!

2017 Marie Kelso Memorial Award
Being presented to Jeffrey Bogusz, Ferrara Candy Company

Wednesday Morning – April 18, 2018

PMCA Research Committee Update
Eric Schmoyer, R&D Project Manager, Barry Callebaut, USA
PMCA’s Research Committee chair will provide an update on current and future Research program activities.

Developing Flavor in Chocolate

Session Moderator – Edward Seguine, Consultant, Seguine Cacao Cocoa and Chocolate Advisors

Postharvest Processing – The Fermentation and Drying of Cocoa
Ray Major, Consultant, RAMajor, LLC
This presentation will review the history and science of postharvest processing, from its probable origin in northern South and Central America as a means to remove the cocoa pulp to its later application in the development of aromatic compounds and the precursors of chocolate flavor. The microbial sequences that occur in the pulp and the biochemical reactions they induce in the bean cotyledon are discussed, as well as the various postharvest techniques used around the world. Factors influencing the quality of fermentation are reviewed as well as techniques to optimize the process and to assess the final quality of fermented and dried cocoa.

Roasting and How It Contributes to Flavor Development
Tobias Lohmüller, Head, Research & Marketing, Bühler Group

Mysteries of Conching Revealed
Carly Meck, R&D Scientist, Blommer Chocolate Company
This topic will discuss the mysteries behind a key step in the chocolate making process – conching. A seemingly simple machine, the conche has a rich history and plays an imperative role in the flavor development of chocolate. This overview will discuss a brief history of conches, an assessment of the various types of conches available to the industry, the basic steps in the conching process, as well as a technical review of the physical changes occurring within the machine. The focus of the technical review will unveil the science behind rounding of particles, volatile removal, moisture reduction, flavor development and fat release.

Other Program Highlights

Learning More about the Health Effects of Cocoa!
Effects of Alkalization and Roasting on Free and Bound Phenolic Compounds in
Cocoa Nibs and Shells
Is it possible for a large amount of bound phenolics in cocoa to survive the alkalization and roasting process? Could this be responsible for the health effects of cocoa? The results of this research seems to hold important information to further understand the chemistry of phenolic compounds during cocoa alkalization and roasting, as well as metabolic studies, such as the bioavailability of these compounds.

Ms. Qiaoqiao Dai, now with Callisons, recently completed this significant research as a graduate fellow at the Pennsylvania State University. The project was part of the PMCA/PSU Fellowship program, conducted in the honor and memory of confectionery industry leader Allen Allured.

Results of Ms. Dai’s work will be showcased during the annual production conference.

*Research guided by Dr. Gregory R Ziegler and Dr. Joshua D Lambert – Department of Food Science

PMCA Student Outreach Program
PMCA’s Student Outreach Committee, led by Chair Carly Meck, Blommer Chocolate Company,  will once again host students from educational institutions with food science, business, engineering and related programs, to attend the conference. Students will have the opportunity to interact with industry personnel and enjoy several activities developed specifically for them including a tour of Wolfgang Candy Company. Students will be introduced by Mrs. Meck prior to the start of the Basics and Beyond program Monday, April 16.

Abso-FRUIT-ly Delicious: Using Fruit in Confections
PMCA hosts interactive exhibit
How are fruits used in different confectionery applications? Purees, juices, dried fruit, chocolate-covered fruit – the possibilities are endless, and so are the considerations, such as fiber levels, added sugars, sugar profiles and water activity. This interactive exhibit will feature tasting samples of fruit in different forms and applications, education videos, handouts and posters.

*Visit this interactive exhibit during the supplier exhibition in Freedom Hall on Monday afternoon.

Supplier Exhibition
The 2018 production conference will once again feature the highly popular supplier exhibition Monday afternoon from 12:30-5:00 p.m. in Freedom Hall of the Lancaster County Convention Center. See registrants to date below:

Supplier Exhibition Registrations as of December 15, 2017

Aasted-North America LLC
ADM/Matsutani LLC
American Chocolate Mould Company
Austrade, Inc.
B&P Littleford
Barry Callebaut
Bell Flavors and Fragrances
Berndorf Belt Technology USA
Blommer Chocolate Co.
Bühler Inc.
Candy Worx
Capol LLC
Centerchem, Inc.
W.A. Cleary Products
Concord Foods, Inc.
Crosio & Associates, Inc.
Divis Nutraceuticals
Domino Specialty Ingredients
Driam USA Inc.
DuPont Nutrition and Health
Eurofins Microbiology Laboratories
Fine Chocolate Industry Association (FCIA)
Fuji Oil Inc.
Galloway Company
Gold Coast Ingredients
Golden Peanut & Tree Nuts
Grain Processing Corporation (GPC)
Graybill Machines, Inc.
Hamburg Dresdner Machinenfabriken USA
Herding Filtration LLC
Hilliard’s Chocolate System
IFC Solutions
Inclusion Technologies
Industrial Food Ingredients
Ingredion Incorporated
JF Hydrocolloid Inc.
Kalsec Inc.
IOI Loders Croklaan
Malvern Panalytical
MANE, Inc.
Mantrose-Haeuser Co, Inc.
MC/Manufacturing Confectioner
Molded Fiberglass Tray Co.
NETZSCH Premier Technologies
Nutrigaard LLC
Nutrin Distribution
Palsgaard Inc.
Precision Roll Grinders, Inc.
Prova, Inc.
Readco Kurimoto, LLC
Roquette America
Savage Bros.
Scala-Wisell International, Inc.
Sensus America, Inc.
Shank’s Extracts
Sollich North America LLC
Stern Ingredients Inc.
Tastepoint by IFF
Tate & Lyle
Tomric Systems
TRICOR Systems Inc.
Turbo Systems
Union Confectionery Machinery Company
Varick Enterprises, Inc.
VernDale Products, Inc.
Woody Associates Inc.
WRH Industries, Ltd.

25+-Year Exhibitor Recognition (registered as of December 15, 2017)

American Chocolate Mould Co.
Barry Callebaut
Bell Flavors & Fragrances, Inc.
Blommer Chocolate Company
Bühler, Inc.
Centerchem Inc.
Domino Specialty Ingredients
DuPont Nutrition & Health
Fuji Vegetable Oil Inc.
Grain Processing Corporation (GPC)
Hilliard’s Chocolate System
IFC Solutions
Ingredion Incorporated
IOI Loders Croklaan
MC/Manufacturing Confectioner
Molded Fiber Glass Tray Co.
Prova Inc.
Readco Kurimoto, LLC
Roquette America, Inc.
Savage Bros
Sollich North America LLC
Stern Ingredients, Inc.
Tastepoint by IFF
Tate & Lyle
Tricor Systems
Turbo Systems, Inc.
Union Confectionery Machinery Company
Varick Enterprises
Woody Associates Inc.
WRH Industries Ltd.