April 17-19, 2023 | Lancaster County Convention Center, Lancaster, PA
Details will continue to be added as the conference approaches. Program is subject to change at the discretion of PMCA.
SUNDAY, APRIL 16
Montgomery House, Entrance on 1st Floor
Join us for a casual get-together before the conference, where you can relax and enjoy some sweet conversation and light fare with friends and colleagues.
4:00-5:00 p.m.
2nd Floor of Montgomery House
Western Regional Networking Reception
Cash bar/light snacks
5:00-7:00 p.m.
3rd Floor of Montgomery House
Learn | Connect | Grow Networking Reception
All registered attendees welcome! Cash bar/appetizers
Beyond the Basics Seminar:
THE HEAT IS ON
The Use of Heating & Cooling in Confectionery Production
Heritage Ballroom, 3rd Floor
PROGRAM COORDINATORS & CONTRIBUTORS
Beyond the Basics Sub-Committee Lead:
Eric Schmoyer, Barry Callebaut
Beyond the Basics Team
Sean Burns, Sollich
Judy Cooley, Global Confection Connections LLC
Diane Douglas, Concord Foods
Emily Flatau, KLN Family Brands
Pam Gesford, The Hershey Company
Mike Koch, retired, Sanders & Morley Candy Makers
Jan Schnitgerhans, Sollich
Marlene Stauffer, Blommer Chocolate Company
Barbara Susmel, Savage Bros. Co.
Audio/Visual Liaison
Colleen Dommel, 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.
7:00 a.m.
Registration
8:15 a.m.
Welcome & Opening Remarks
Tom Houlihan, Guittard Chocolate Company, PMCA Chair of the Board
8:25 a.m.
Student Outreach Program
Carly Meck, Blommer Chocolate Company, Student Outreach Committee Chair
8:35 a.m.
Moderator Welcome & Introduction
Abdoulaye Traore, Head of Cocoa Ingredients Excellence Center, ofi
The opening remarks will provide a basic overview of the topic and highlights of the program to follow.
8:45 a.m.
The 7-Day Forecast: A Climate for Gummy Manufacturing
Emily Flatau, R&D Manager, Kenny’s Candy & Confections
Heating is a common processing step in the manufacturing of confections. Heating achieves specific goals but can also cause unwanted characteristics. In this presentation, chemical and physical changes that occur during heating steps in gummy manufacturing will be discussed.
9:30 a.m.
Control Your Temper(ature): Best Practices for Handling Chocolate
Jan Schnitgerhans, Senior Process Engineer, Sollich KG
This presentation will delve into how high and low temperatures in various parts of chocolate processing affects the final product. Being aware of temperature during different stages of processing is extremely important and there are various influencing factors to keep track of. Entering and leaving a tempering unit, degree of temper and air temperatures in an enrober are just some considerations. Cooling, ambient, packaging and storage conditions can have an effect on your product as well. Understanding all these influences leads to greater control in achieving the desired qualities of your finished chocolate product.
10:15 a.m.
Break
10:30 a.m.
Fahrenheit 300: Amorphous & Crystalline Forms in Confections & Specifically High-Boiled Sugars
Nina Puch, Senior Food Scientist, Knechtel, Inc.
Heat can be an enemy to most confections; gummies and marshmallows melt at around 100°F and chocolate melts at an even lower temperature. However, when you apply heat to sugar, along with some corn syrup and water, it can be transformed into an amorphous glass. We can manipulate how heat and various ingredients impact products of this type: in appearance, mouthfeel, and stability. We will also demonstrate the stages of sugar, the glass transition, and the significance in cooling. Finally, we will expound on how similar principles affect other non-crystalline confections such as taffy.
11:15 a.m.
Break
11:30 a.m.
The Many Degrees of Caramel
Mike Koch, retired, Sanders & Morley Candy Makers
Caramel is a unique confection that can be used in many different applications, and the way heating and cooling is applied can have an enormous effect on the resulting product. This presentation will look at the cooking and cooling processes available for caramel manufacturing. We will discuss the process of caramelization and the importance of proper cooling, which can take place in several ways. If not properly cooled, the caramel can continue cooking, resulting in unwanted changes in color, texture and eating quality. This versatile confection contains a multitude of possibilities, but it’s up to the confectioner to understand the effects of temperature to unlock its potential.
12:15 p.m.
Closing Remarks
12:25 p.m.
Adjourn
SUPPLIER EXHIBIT
12:30-5:00 p.m.
Freedom Hall, 1st Floor
FREE EXHIBIT HALL PASSES
All exhibit-related passes may be picked up in the Freedom Hall Lobby starting at 12:00 p.m.
To register for your free passes, visit our attendee registration page.
SUPPLIER EXHIBIT
Freedom Hall • 12:30-5:00pm
PMCA HOSTED LUNCH
Freedom Hall • 12:30-2:00pm
NEW CONFECTIONERS NETWORKING RECEPTION
Freedom Hall • 4:30-5:00pm
Are you a confectioner in business less than 10 years, a new PMCA member or an individual returning to the industry after being away for a while? If so, join us!
RECEPTION
Freedom Hall Lobby • 5:15-6:15pm
Supplier Exhibitors
Heritage Ballroom, 3rd Floor
7:30 a.m.
Registration
8:15 a.m.
Welcome & Opening Remarks
Steve Genzoli, Ghirardelli Chocolate Company, PMCA President
Moderator
Elizabeth Hagerman, Sr. Food Technologist—Product & Process Optimization USCI, The Hershey Company
8:25 a.m.
A Journey to the Center of the Shelf: Regulatory Impacts Along the Way
Kevin N. Boyd, PhD, DABT, Manager, Allergens & Toxicology, The Hershey Company
Regulations will always continue to evolve and develop, and over the last year there have been a number of changes worth highlighting; some broad-sweeping for the food industry and some more specific to confectionery.
9:10 a.m.
Future Trends in Environmental Monitoring
Laurie Post, PhD, Director of Food Safety & Regulatory Affairs, Deibel Labs
Environmental monitoring programs for pathogens such as Salmonella and Listeria monocytogenes in food production facilities provide evidence that preventive microbial controls are in place and working. Pathogen surveillance is an integral part of your food safety system allowing you to react to food safety issues before they impact the product. Traditional approaches to environmental sampling for pathogens utilize tools such as sponge swabs taken at designated locations throughout the process facility to track foodborne hazards. These programs are labor intensive and have constraints such as extended times for results that can delay corrective measures when problems occur. Technological advances in food production have allowed for more efficient, sustainable and economic production practices. Likewise, the programs that assure safe food production have also advanced allowing a more strategic use of resources and enhanced ability to detect pathogens imbedded in process environments. Areas of environmental monitoring innovation will be discussed that have the potential to transform food safety management systems.
9:45 a.m.
Break
9:55 a.m.
There’s No Sugarcoating It: Formulating with Alternative Sugar Ingredients in Chocolate
Jenna Derhammer, R&D Corporate Manager—Innovation, Blommer Chocolate Company
Replacing sugar in a chocolate formula is no simple task. From consumer perceptions of ingredients to functionality of a coating, there are many considerations for a developer. We will explore the many facets and potential pitfalls of formulating with sugar alternatives. Tasting samples will be provided to demonstrate key aspects of this subject.
10:30 a.m.
Conquering Labor Challenges with Productivity Solutions & Technology
Jason Schmid, Chocolate & Confectionary Market Leader, Burns & McDonnell
Faced with higher input and labor costs, confectionery manufacturing facilities are pushing their teams to increase manufacturing productivity levels at the required margins year over year.
11:05 a.m.
Break
11:15 a.m.
Evolution to Revolution: Journey to Global Innovation
Liz Kamei, PhD, Director of Open Innovation & External Partnerships/Head of Fuji Oil Global Innovation Center Europe, Fuji Oil
More than two years of repeated lockdowns and working from home has changed how we work. It has also opened up opportunities to change how we communicate and collaborate.
11:50 a.m.
Closing Remarks & Adjourn
PMCA Hosted Lunch | Freedom Hall A, 1st Floor
12:00-1:30pm
PMCA Annual Meeting of Members | Hickory Room, 3rd Floor
1:00-1:40pm • Join us for coffee and dessert
Customize your Tuesday afternoon experience by choosing from six different topics led by experienced industry professionals. Pre-registration is not required.
To facilitate open communication, breakouts will NOT be video or audio recorded. For each session, choose one out of the three topics listed to attend during that time. Each session will last 45 minutes. 15 minutes are allotted to switch to the next session.
SESSION 1 | 1:45-2:30 p.m.
Diversity, Equity & Inclusion Part I: Starting on the Journey
Independence Room, 2nd Floor
Trends in Confectionery & Snack
Heritage Ballroom, 3rd Floor
Make it Tasty! Reduce Sugar, Not Taste
Conestoga Room, 4th Floor
SESSION 2 | 2:45-3:30 p.m.
Diversity, Equity & Inclusion Part II: Continuing to Build Engagement
Independence Room, 2nd Floor
Complexities in Vanilla
Hickory Room, 3rd Floor
Make it Tasty! Reduce Sugar, Not Taste
Conestoga Room, 4th Floor
SESSION 3 | 3:45-4:30 p.m.
Complexities in Vanilla
Hickory Room, 3rd Floor
Trends in Confectionery & Snack
Heritage Ballroom, 3rd Floor
Charting Flavor Innovation Pathways
Independence Room, 2nd Floor
Breakout Descriptions
Diversity, Equity & Inclusion Part I: Starting on the Journey
Faridah Khan, HR Programs Specialist & DEI North American Lead, Ghirardelli Chocolate Company
Do you see a gap within your workplace in the Diversity, Equity & Inclusion (DEI) space? Are you wondering how your workplace can start its own DEI journey? In this session, we will discuss what DEI is and why it is important in today’s business and academic climate.
Diversity, Equity & Inclusion Part II: Continuing to Build Engagement
Tory Niceswander, Manager ER, DEI & ESG Programs, The Hershey Company
Your DEI framework is up and running. So, what’s next? During this session, we will discuss ways to develop the employee experience, leverage benchmarking surveys, expand talent pipelines and drive accountability and transparency.
Trends in Confectionery & Snack
Christine Binner, Director–Omni Solutions and Scott Kubik, Vice President–Omni Solutions, NielsenIQ
In this breakout, we’ll explore and discuss how the changes in consumer purchase and behavior over the last three years can impact the brands you create. Within this market, there are both barriers and opportunities for product creation. Understanding the information driving marketing and brand-building decisions is key, from sales trends and ingredient affinity to claims of product development. This interactive session with share insights to prompt and engage attendees with active discussion.
Make it Tasty! Reduce Sugar, Not Taste
JoAnn Fritsche, Business Development Director – Sweet Goods, Taste & Beyond Division and Craig Savage, Technical Program Leader – Global Sugar Reduction Innovation Program, Firmenich
Consumers are demanding healthier foods that are good for them, yet still taste great! They view sugar reduction as a top priority for diet transformation. Creating winning products that contain less added sugar, yet continue to drive consumer preference, requires careful calibration to deliver taste harmony. The development of game-changing future-generation sweetening ingredients continues to evolve and there are numerous solutions designed to make healthier snacks and confections taste great.
Complexities of Vanilla
Dan Fox, Director of Sales, Nielsen-Massey Vanillas
It’s been said – and rightly so – that vanilla is very much like a fine wine. So much depends on soil, sun, rain and region that its unique characteristics transcend any thought of lab-created analogs.
Charting Flavor Innovation Pathways
Lisa Jackson, Director of Marketing, FlavorSum
Sweet confection formulators and brands have several flavor innovation pathways that can lead to successful product development. This session will take attendees through a process for discovering opportunities that align with brand goals.
Annual Production Conference Dinner
Freedom Hall A, 1st Floor
6:00-6:45pm – Reception, cash bar
7:00-11:00pm – Dinner & Celebration
Toastmaster
Steve Genzoli, PMCA President, Ghirardelli Chocolate Company
Awards Program
• Distinguished Service Award •
Award Presentation by
Rose Potts, Board Director, Blommer Chocolate Company
• Marie Kelso Memorial Award •
Presented to Pam Gesford, The Hershey Company
for the 2022 Conference Presentation Rheology of Sweets
Award Presentation by
Sarah Houle, Award Chair, Ghirardelli Chocolate Company
• Dennis Zak Memorial Award •
Spice the Night Away!
After dinner, stay with us for some fun and celebration! Attendees will be treated to some spicy surprises – check back for details!
Distribution of the PMCA Candy Bag will immediately follow the awards program. Please bring your blue badge ticket with you to dinner.
THE HEAT IS ON
Environmental Pressures on Businesses
Heritage Ballroom, 3rd Floor
8:30 a.m.
Registration
9:00 a.m.
Closing Day Session Remarks
Tom Houlihan, Guittard Chocolate Company, PMCA Chair of the Board
In this interactive session, panelists will share their perspectives and learnings on the pressures facing companies to be greener, safer and more sustainable. They will discuss energy efficiency and related costs, microbiological concerns, climate change and its effect on agriculture and the environmental impacts of packaging. The pressures coming from multiple angles might seem daunting. Companies are responsible for producing safe products – a recall is the last thing anyone wants. Company stakeholders may put pressure on companies to consider impacts to the bottom line. Consumers increasingly expect companies to engage in greener practices and use sustainable packaging. Additionally, the pressure is on for companies to continue producing while cocoa and other commodities grown in certain regions are affected by climate change. Join us as we discuss how to navigate these challenges with confidence, creativity and agility.
To facilitate open communication, roundtable discussions will NOT be video or audio recorded.
9:10 a.m.
Moderator Intro & Overview
Leigh Horner, Chief Sustainability Officer, The Hershey Company
The opening remarks will provide an overview of the topic and highlights of the program to follow.
9:30 a.m.
Panelists:
Micro, Recalls & Environmental Concerns
Marlene Stauffer, Director of Regulatory Compliance, Blommer Chocolate Company
Energy & Cost Efficiency in Facilities
Nathan Ninemire, Project Manager, Burns & McDonnell
The Effects of Climate Change on Agriculture
Ann Vaughan, Senior Advisor for Climate Change, Bureau for Resilience and Food Security, USAID
Clean & Green Packaging
Abbey Phillips, Technical Product Manager, American Packaging
10:30 a.m.
Break
10:40 a.m.
Roundtable Discussion: 1st Rotation
11:05 a.m.
Roundtable Discussion: 2nd Rotation
11:30 a.m.
Roundtable Discussion: 3rd Rotation
11:55 a.m.
Roundtable Discussion: 4th Rotation
12:15 p.m.
Closing Remarks
12:25 p.m.
Adjourn
EVENT SPONSORS
