Beyond the Basics Seminar – Beyond the Basic Chocolate Bar
Jessica Blackford, Mars
Presenting: Chocolate Formulation
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Jessica began her career as a food scientist at AAK, specializing in confectionery fats. In 2015, she joined Cargill’s vegetable oils business as a senior scientist on their technical services team. Her journey in R&D continued as she took on responsibilities as the lab manager for Cargill’s North American Cocoa & Chocolate business, eventually becoming the R&D lead for the same division.
Recently joining Mars, Inc., Jessica now serves as a senior manager for chocolate product science and is based in Elizabethtown, PA. In this role, she collaborates across R&D teams to help deliver innovations on a global and regional scale.
Jessica holds a master’s degree in food science from the University of Maryland, as well as a a bachelor’s degree in math and Slavic languages and literatures from the University of Washington.
Ron Schade, The Hershey Company
Presenting: Industrial Chocolate Manufacturing
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Ron is an experienced manager with more than 20 years of experience in chocolate and cocoa manufacturing. In his current role, he leads a team of CI professionals to deliver savings and product improvements across the spectrum of Hershey products. Working closely with manufacturing sites to drive projects to successful completion, he is consistently refining his skills and expertise in the confectionery space. Prior to working with The Hershey Company, Ron worked for Barry Callebaut. During his time there he held roles such as R&D manager-cocoa for North America in several cocoa plants, as well as process controller and production manager in the Pennsauken production facility.
Ron lives with his wife and two children in Marietta, PA. Two cats, one elderly yellow lab and a fish round out the family. He enjoys reading, movies, playing board games and painting miniatures.
Madeline Bills, ofi
Presenting: Cocoa Bean Traceability, Selection & Quality
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Madeline is an innovation manager at ofi (Olam Food Ingredients) and has been with the company for more than five years. She focuses on the cocoa ingredients division and understanding the range of products and how they perform in applications. She works at ofi’s Customer Solution Center (CSC) in Chicago and manages customer projects. At the CSC, Madeline focuses on leveraging the ofi ingredient platforms (cocoa, coffee, nuts, spices and dairy) and creating custom solutions for customers. Prior to ofi, she received her undergraduate degree in food science from the University of Illinois at Urbana-Champaign.
David Klein, Beyond Good
Presenting: Considerations of Packaging, Labeling & Quality Assurance of Bean to Bar Chocolate
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David Klein is currently the operations manager for Beyond Good and is based between Brooklyn, NY and Lebanon, PA. Beyond Good is a chocolate and vanilla company that is on a mission to change the way the world experiences chocolate and vanilla.
Before filling the role of operations manager in New York, David was living and working in Madagascar at Beyond Good’s chocolate factory as the head chocolate maker. While in Madagascar, David helped build a chocolate-making culture amongst the employees, developed nine new products and assessed cacao quality while improving finished product quality, chocolate making processes and increasing efficiency. David also aided in a machinery selection process that enabled the factory to nearly double its capacity.
In addition to working directly with the factory’s products, David was an important influence in creating a more robust supplier approval program and helping the factory strengthen its quality practices.
David graduated from Drexel University in Philadelphia, PA with a Bachelor of Science in culinary arts with a minor in entrepreneurship. Although he found it interesting, David wasn’t exactly enthralled by the isomers of polylactic acid in his previous course of study of materials science and engineering. By switching to the study of culinary arts, David began to explore his creative side and therefore began his “non-traditional” career path that led him to the chocolate industry. He has been a part of the bean-to-bar and craft chocolate industries for five years and is eager to continue his career trajectory.
One day in March of 2021, he received an email he was certain was spam, featuring a subject line of “Opportunity in Madagascar.” Nearly clicking “delete,” he saw that the message came from none other than PMCA’s Judy Cooley. The rest is history!
Outside of the workplace, David enjoys woodworking, fly fishing, making sourdough bread, spending time with his family, friends and fiancée Kristen, and of course, eating chocolate.
Tuesday Morning Technical Sessions
Faridah Mohamedshah, NCA
Presenting: Regulatory Update for the Confectionery Industry
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In her role as senior vice president of scientific and regulatory affairs at the National Confectioners Association (NCA), Farida Mohamedshah oversees scientific and regulatory matters relevant to the confectionery industry. Farida leads the development of advocacy positions on food and nutrition policy, including food safety, food labeling, prop 65 and allergens, and helps NCA members to be compliant with current and proposed regulations. She oversees the association’s relationships with regulators and provides the association and its member companies with timely information on nutrition, food safety and other regulations that impact the manufacturing, distribution and sale of confectionery.
Before joining NCA, Farida was the director of food, health and nutrition at the Institute of Food Technologists, serving as IFT’s principal scientific and technical resource on food and nutrition policy issues. She has published papers in the fields of nutrition and food science and is a member of the American Society for Nutrition, Academy of Nutrition and Dietetics, as well as the Institute of Food Technologists. As a nutritionist, she worked on a GRAS dossier and reviews for health and structure function claims for nutrients and bioactive components.
Farida received a Bachelor of Science in home economics and a Master of Science in textile chemistry and clothing from the University of Bombay. She also received a Master of Science in human nutrition and food systems from the University of Maryland. She lives with her husband in Fairfax, Virginia.
Antonio Malaquias, Lindt & Sprüngli
Presenting: Food Safety Culture Strengthens Your Brand
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Antonio Malaquias is the director of food safety and quality at Lindt & Sprüngli USA. He has 38 years of experience in the food industry during which his contributions as a food safety and quality professional have advanced food safety and quality culture in different food manufacturing organizations.
Antonio has a degree in chemical engineering and a degree in business administration, respectively from the University of Espirito Santo and the University of Vila Velha in Brazil.
Most of his years of experience and expertise are from the chocolate industry, though he has extensive experience in other sectors such as dairy, meat and beverages, collaborating with experts from these fields to enhance food safety and quality in the food supply.
Antonio worked at Chocolates Garoto in Brazil (currently Nestle) for 20 years and implemented GMP, HACCP, Environmental Monitoring Program, Foreign Material Control and other food safety initiatives before these tools became a requirement in South America. He joined forces with international colleagues in forums and other events to promote the expansion of food safety and quality in organizations across the globe. He also build food safety and quality programs from ground up in a few starting food companies.
He has authored a few publications including “FSMA and the Impact on Mid-Size and Small Companies”, “Sensory Evaluation and its Application to the Chocolate Industry”, and “The Correlation between Chocolate Conching Time, Efficiency and Sensory Profile”.
He joined Lindt & Sprungli USA in 2018 and focused on consolidating FSMA and Preventive Controls implementation, providing global training for the organization after the addition of Intentional Adulteration and Food Safety Culture.
Antonio and his wife Diane enjoy hiking in the mountains of the beautiful state of New Hampshire and spending time with their four children and their granddaughter Julia.
Adina Creanga, AAK Sweden
Presenting: Contaminants & Mitigation in Vegetable Oils & Fats
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Adina Creanga is global quality and food safety director at AAK, a co-development company specialized in plant-based oils that are value-adding ingredients for food, special nutrition, medical nutrition and personal care.
Adina has more than 25 years of experience in oils and fats chemistry, quality control, quality assurance, food safety, product development, R&D and regulatory compliance in the oils and fats industry across the world.
Her current role is to define the quality and food safety strategy and to drive the implementation of policies, supply chain and operation standards and programs that guarantee excellence in quality, nutrition, food safety and regulatory compliance.
Her greatest passions are food science and talent development. Adina likes to mentor the next generation of food safety professionals and to engage the shop floor employees, peers, top leaders and business partners in building resilience and quality and food safety culture.
She graduated in 1995 from the Faculty of Chemistry at the University Alexandru Ioan Cuza, Iasi, Romania. After graduation, Adina continued with a master’s degree in physical chemistry and then finished a PhD thesis in chemistry in 2000. Further on, Adina completed her studies in human nutrition and holds a diploma provided by CERDEN, Brussels, Belgium, 2015.
Since 2010, Adina has been the chair of the Contaminants Working Group of FEDIOL, the European vegetable oil and protein meal industry association and member of others European scientific organizations and food industry associations.
Karina Scheren, PhD, The Hershey Company
Presenting: Unpacking Third-Party Claims: A Manufacturing Perspective
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Karina Scheren is a senior regulatory specialist with The Hershey Company under the Regulatory Center of Excellence. Her role has a strong regulatory focus on ingredients, contaminants and manufacturing-related claims. Karina engages cross-functional team members in order to spearhead submissions and annuals renewals for claims such as Non-GMO Project, GFCO and USDA Organic. She also co-lead an impact analysis and strategy implementation for The Hershey Company to successfully comply with the National Bioengineering Disclosure. Given Hershey’s strong international presence, claims and their global impact is also one of Karina’s central responsibilities. Prior to joining The Hershey Company, she started her career in the food industry in 2009 as a food scientist for Pinnacle Foods working under the margin enhancement team. Since then, she’s worked for a wide variety of well-known brands.
Karina holds BS and MS degrees in food science from Montclair State University and a PhD in food science from Rutgers University. She is also a certified food scientist and has been an active IFT member for more than 15 years.
Tuesday Afternoon Breakout Sessions
Cynthia Loi, The Pennsylvania State University
Presenting: The Chocolate Symphony – Instruments of Taste & Smell
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Cynthia is currently pursuing her MS degree in food science at the Pennsylvania State University and is the current PMCA Fellow. She obtained a BS degree in biology with a minor in nutrition from Rochester Institute of Technology, where she conducted research in the phytochemistry of cruciferous vegetables and animal nutrition. Her nutrition studies sparked an interest in the field of sensory and consumer science. Specifically, she is interested in investigating how the sensory profile of foods may impact consumer food choices. Her current research focuses on the impact of biological differences on chocolate taste perception.
David Klein, Beyond Good
Presenting: Benefits & Successes of a Vertically Integrated Vanilla & Cacao Supply Chain
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See Monday AM for bio
Tim Ahn, Breakwater Quality Assurance LLC
Presenting: Heavy Metals, Heavy Topic
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With 40 years’ experience in the chocolate and confectionery industry, Tim Ahn has global experience in chocolate and cocoa processing, cacao post-harvest handling and chocolate ingredient food safety. Tim worked for Mars, Incorporated for 27 years, where he was responsible for food safety, quality assurance, regulatory compliance and technical services for the Mars global chocolate business. Tim also worked 10 years with LRQA as a senior food safety manager responsible for quality and food safety certifications. In this role he served as a member of an expert committee tasked with identifying the source of lead and cadmium in chocolate and cocoa products. Tim has a BS in chemical engineering from the University of Delaware and is an IRCA-certified food safety management systems assessor.
Carrie Taylor, Traina Foods
Presenting: Confection Perfection with Dried Fruit
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Chef Carrie joined Traina Foods in 2018, where she was appointed to the sales department due to her culinary background. Since then, she has played a pivotal role as corporate chef, assisting customers in comprehending the utilization of dried fruit and providing innovative solutions for consumer packaged goods (CPG) organizations. Her responsibilities encompass a diverse range of tasks, including conducting in-person ideation sessions, trainings and presenting prototypes. Alongside other chefs, she collaborates in teaching and training related to the incorporation of dried fruit into various restaurant menus.
Natalie Myers, Colorcon
Presenting: The Power of Color
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Since 2016, Natalie Myers has been part of Colorcon’s food and confectionery division. Starting as the area technical manager, she provided technical assistance in the development and commercialization of new products using Colorcon’s coloring and coating systems. More recently as business development manager, she’s dedicated to driving growth through strategic partnerships and innovative solutions. Natalie has a BS in food science from Penn State University and is looking forward to attending her eighth PMCA Annual Production Conference.
Elizabeth Hagerman, The Hershey Company
Moderating: Things Are Getting Gummie!
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Elizabeth Hagerman is a regulatory specialist with The Hershey Company, where she has been working for about three years. She is a part of the quality and regulatory control team where she works cross-functionally with various departments within the company to provide US regulatory expertise for nutrition labels, ingredient statements, and third-party certifications as well as reviewing final packaging for various brands. Previously with the Warrell Corporation, she has been in the industry for about seven years now. Elizabeth earned her bachelor’s degree in food science and technology from Oregon State University and received a minor in chemistry along the way. She completed her Master of Jurisprudence in global food law through an online program at Michigan State University in December 2021. Elizabeth is currently the president of the Keystone Section of IFT as well as a member of several PMCA committees. Elizabeth had the privilege to speak at the PMCA Annual Production Conference in 2019 as well as moderate the Tuesday morning session in 2022. She was recently a recipient of PMCA’s Future Confectionery Leader Award.
Emily Flatau, KLN Family Brands
Panelist: Things Are Getting Gummie!
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Emily is a graduate of North Dakota State University. After earning her master’s in cereal science, she started as a food technologist at Kenny’s Candy & Confections. She has helped commission two moguls and her development work on licorice, panned, gummy and dietary supplement gummy products has brought her to her current role as R&D manager at Kenny’s.
Emily lives with her husband and three young children. They have five goats, a couple dozen chickens, a cat and a dog. Every spring Emily can be found in the alfalfa fields, as she is an avid pocket gopher trapper.
Michelle Frame, Victus Ars
Panelist: Things Are Getting Gummie!
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Michelle Frame founded Victus Ars in 2014 and has 30+ years in the sweet snacking and OTC chewables industries. She was inducted into the Candy Hall of Fame in 2021. She has CPG and ingredient experience with progressive roles with M&M/Mars, JustBorn, Colony Brands, Mantrose, FONA, CSM and Kerry Ingredients. Michelle is dedicated to the idea we can save lives and minimize pain using sweet-based chewable delivery systems for critical pediatric medications and believes in the happiness sweet snacks bring to the world. Michelle Frame founded Victus Ars in 2014 and has 30+ years in the sweet snacking and OTC chewables industries. She was inducted into the Candy Hall of Fame in 2021. She has CPG and ingredient experience with progressive roles with M&M/Mars, JustBorn, Colony Brands, Mantrose, FONA, CSM and Kerry Ingredients. Michelle is dedicated to the idea we can save lives and minimize pain using sweet-based chewable delivery systems for critical pediatric medications and believes in the happiness sweet snacks bring to the world.
Tessa Porter, Sprinkk
Panelist: Things Are Getting Gummie!
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Tessa is the president and founder of Sprinkk, an Omaha, NE-based company focusing on confectionery process design and small scale contract manufacturing. Sprinkk is on a mission to expand opportunity and reduce manufacturing hurdles for both new products and new businesses nationwide. The Sprinkk scale-up process has been tested through the launch of Norma’s, a new natural fruit snack brand that Tessa developed in 2021 together with her grandmother, Norma. Additionally, Tessa uses Sprinkk to amplify the voice of women in STEM, introduce confectionery science to students and advocate for careers in the trades and manufacturing.
Prior to starting her own company, Tessa led at Ferrara Candy Company as the head of innovation and technology. Her background also includes managing contract manufacturing for Glanbia Performance Nutrition, innovating as a scientist and intern at The Hershey Company and consulting for multiple small- and mid-sized food and beverage companies. Tessa serves on the board of directors for The Confectionery Foundation, is a 2019 NCA Future Leader and is active on the American Association of Candy Technologists Education Committee. She has a master’s in food science from the University of Wisconsin-Madison and an MBA from the University of Nebraska-Lincoln. In her free time you’ll find her in a yoga studio, hanging out with her family or chasing the wind around the world to go kite-surfing.
Nina Puch, Knechtel, Inc.
Panelist: Things Are Getting Gummie!
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Ms. Nina Puch is a senior food scientist at Knechtel Inc. Nina has more than 12 years of confectionery experience and officially started her confectionery career at 16 years old making hard candy, taffy and caramel at Primrose Candy Company. In 2018 she transitioned to her current position at Knechtel, where she consults for the confectionery industry to innovate and develop new confections and supplements. In her time at Knechtel, Nina has diversified her candy background to cover all confections. For the last 6 years, the majority of Nina’s focus has been in the development of a variety of gummy products. Nina is a Marie Kelso Award recipient for her paper titled Advancements in Gummies.
Wednesday Morning Technical Sessions
Camille Woods, Blommer Chocolate Company
Presenting: Climate, Confections & Caring
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Camille Woods serves as the sustainability manager at Blommer Chocolate Company and has been a valuable member of the team for five years. With a bachelor’s degree in agricultural economics and a master’s degree in supply chain and sustainability management, Camille brings expertise in sustainable sourcing and a strong commitment to environmental responsibility to her role.
As sustainability manager, Camille is responsible for developing and implementing Blommer’s sustainability strategy, encompassing both ingredient sourcing and manufacturing. She actively collaborates on sustainable cocoa and chocolate solutions for Blommer’s customers.
Camille is dedicated to assisting businesses in integrating social and environmental considerations into their business models, ensuring a positive impact on the world and future-proofing their operations.
Jake Walsh, Tate & Lyle
Presenting: Formulation Challenges & Solutions in Reduced Sugar Gummies
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Jake Walsh is a tech service scientist with the food and beverage solutions business unit of Tate & Lyle. His work focuses on reducing sugar in confections, and nutrition bars specifically through fibers and rare sugars. Most of his time is focused on attempting to make no sugar added gelatin or pectin gummies whose texture is close to full sugar gummies.
Jake graduated from the University of Illinois at Chicago in 2015 and joined Tate & Lyle shortly after.
Elisabeth Weir, PepsiCo
Presenting: Chemosensory Function & COVID-19
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Elisabeth Weir is an associate principal scientist–flavor technologist at PepsiCo working on the flavor technology team. Since joining PepsiCo two years ago, Elisabeth has focused on developing powder and liquid flavors for hydration and carbonated brands globally, as well as implementing project management systems. Her previous professional experience in product development spans several categories including dips, dressings and juices made using high pressure processing (Good Foods Group), chocolate and confections (Clasen Quality Chocolate) and natural colors (GNT).
Elisabeth is a graduate from Penn State, where she earned an M.S. in food science focusing on sensory science with Dr. John Hayes as her advisor. Her master’s research focused on COVID-19 smell and taste loss and deepened understanding of how chemosensation was affected across individuals who have experienced COVID-19. She also worked closely with Dr. Daniel Azzara, Alan R. Warehime Faculty Chair in Agribusiness at Penn State, as a teaching assistant for his product development class.
Elisabeth graduated from the University of Wisconsin-Madison with a B.S. in food science and certificate in global health, while working as an assistant for Rich Hartel at UW-Madison’s Candy School. During her undergraduate and graduate studies, Elisabeth was active with PMCA and attended the annual conference as part of the Student Outreach Program for three years. She has also been (and continues to be) an active member of IFT, serving previously as a student representative on the Sensory and Consumer Science Division and currently as Secretary of the Sensory and Consumer Science Division and a member-at-large of the Product Development Division.
Ricardo Rodriguez, Ingredion
Presenting: Key Trends: Challenges & Opportunities
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Mr. Ricardo Rodriguez is the marketing manager for bakery, snacks and confections categories with Ingredion. In the past 23 years in the food industry, he has held positions in R&D, applications, product development, marketing and technical service, mostly working for specialty ingredient suppliers. He has a B.S. in biology from Caldwell College, an MBA from Northeastern University and is a member of NCA, ASB, ABA, PMCA and IFT.
He is married with two sons, Ricky & Tyler, and lives in central NJ with his family. In his free time, he enjoys playing tennis, running (completed five marathons so far), reading (converted to audio books) and coaching his son’s teams (baseball, soccer and tennis).