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Beyond the Basics Seminar – From Bar to Beyond: Chocolate Applications

Bob Johnson

Bob Johnson, Fuji Vegetable Oil

Bob Johnson is the technical sales and marketing manager for Fuji Vegetable Oil Inc., a subsidiary of Fuji Oil Holdings of Osaka Japan. He received his B.S. in food science and human nutrition from Iowa State University, an M.S. in food science from The Pennsylvania State University and an MBA from Olivet Nazarene University. Bob has spent more than 30 years in the fats and oils industry, including 23 years in research and development with Bunge Oils. In his current role with Fuji, Bob provides technical support to the Fuji operations team as well as customers in the bakery, food processing and confectionery segments. Bob has a passion for researching, solving problems and working with customers to achieve desired outcomes.

Compound coatings and cocoa butter alternatives are utilized for a broad range of applications with great success. Some confectioners and bakers have utilized them in their products for many years to meet the specific processing, distribution and sensory requirements of their products and processes. The current cocoa supply outlook has generated broader interest from legacy chocolate makers to evaluate options for maintaining quality and delivering value to their customers.  For that reason, a review of the options and considerations relating to cocoa butter alternatives is warranted. In this presentation, some of different types of compounds and related formulation, processing and market considerations will be discussed.

Michelle Van Zant

Michelle Van Zant, Baldwin Richardson Foods

Michelle has 30 years of experience innovating world favorite products. She joined Baldwin Richardson Foods in 2018, bringing her foodservice and CPG experience, and has been creating innovations for key customers ever since. She has been a part of several cost savings reformulations, optimized operations formulas and innovations. Prior to joining BRF, Michelle worked for David Michael and Co., HJ Heinz and Treehouse Foods.

Michelle is born and raised in the Harrisburg/Hershey area and earned her B.S. in food science and technology from Delaware Valley University.  She has completed two half marathons, and her family has been adopting retired racing greyhounds for three decades.

Clean labels are becoming more important to consumers. This presentation will dive into the challenges and considerations for reformulating hot fudge to be clean-label, as well as developing new formulas. Impacts to raw materials, processing, sensory, cost and shelf life will be discussed.

Liz Miller

Liz Miller, Denali Ingredients

With product development experience in frozen desserts, caramel, chocolate, snacks, sweets, dairy ingredients and baked goods, Liz Miller has a broad range of product functionality insights. Her operations focus and extensive applications work give a unique perspective on how ingredients scale up from benchtop to production and ultimately perform in finished application. Liz received her undergraduate degrees from the University of Wisconsin-Madison in food science and biology. Her master’s degree in food science focusing on confectionery technology took place in the lab of Richard Hartel at the University of Wisconsin-Madison, researching caramel formulations and their resultant textural impacts. Liz has worked at Denali Ingredients, Clasen Quality Chocolate, Kellogg, Kerry Ingredients and Fonterra Dairy Coop in a variety of product development, commercialization, supervisory and managerial roles.

This presentation will review some of the many ways that chocolate and chocolatey items can be highlighted in frozen desserts as well as considerations to ensure the confections stand up to the environmental challenges of the freezer aisle. Topics of discussion will include applications of chocolate in frozen desserts, melt point, set time, moisture migration and textural impacts of the temperature and microclimate within frozen desserts. Also covered will be tips and tricks of how confections optimized for ice cream applications should be handled.

Luc Boulianne

Luc Boulianne, Barry Callebaut

Luc started at Callebaut in 2019, focusing on developing new chocolate and compound products while providing technical service to support the industry. Before working in the chocolate business, Luc brought 19 years of expertise to Dare Foods, specializing in cookies and crackers. With a deep understanding of product development, flavor innovation and technical problem-solving, Luc has worked on many projects creating high-quality baked goods and leveraging chocolate applications in unique and exciting ways. He holds a bachelor’s degree in food science from the University Laval in Quebec City.

Bake stability refers to the ability of a baked product or its components (e.g., inclusions, coatings, fillings, doughs, or batters) to retain their intended properties during and after the baking process. Problems with bake stability can negatively impact product quality, shelf life, and consumer satisfaction. In this session, we will dive into the role of ingredients that enhance bake stability in chocolate and compounds. We’ll also analyze how different chocolate types — whether dark, milk or white — impact their bake-stable properties, helping you select the best options for achieving consistent and high-quality results in your baked goods.

Tuesday Morning Technical Sessions

Lorraine Oberholtzer

Lorraine Oberholtzer, Cargill

Lorraine is a registered dietitian with over 35 years of combined nutrition, clinical practice and food industry experience. Her years in food jump even higher if you count her early work on the third-generation family farm, which is proudly located in Lancaster County, PA. With more than a decade dedicated specifically to regulatory compliance for the confectionery sector, she brings a unique blend of expertise in nutritional and food sciences, regulatory affairs and industry insight.

Her chocolate journey started early with a high school job in the Weaver Nut Company’s retail store, formerly of Ephrata, PA. As a consultant to the food industry, she spent five years navigating food safety and regulatory compliance for Russell Stover Chocolates in Kansas City, MO, before taking her current seat ensuring regulatory compliance for Cargill’s Cocoa and Chocolate Division.

Lorraine completed her dietetics degree at Iowa State University in 1998 and recently completed her MBA in international business through Pittsburg State University in Kansas. She integrates her deep love of faith, family and friends with a constant desire for learning and professional growth. Lorraine and her husband, Mike, of 30 years, are natives of PA, but reside in Olathe, KS. They have three sons, two daughters-in-law, one rescue dog and two grand pups.

The regulatory landscape for confectioners is rapidly evolving, demanding our full attention and effort. Navigating this complex web of regulations can feel like traversing a murky sea filled with challenges. Whether your business feels like it has run a regulatory marathon or sprint this past year, this presentation will offer snapshots of key regulatory issues our industry faces, along with practical strategies to address them, inspired by Lancaster County farm life.

Neha Shah

Neha Shah, Land O’Lakes Inc.

Neha Shah is a transformational servant leader and the current senior director of manufacturing for Land O’Lakes Inc.’s Dairy Foods Division. With more than 20 years of experience in the food manufacturing industry, Neha has a history of driving visionary business growth through successful turnaround and growth initiatives. Prior to her role at Land O’Lakes Inc., she held diverse manufacturing leadership positions at Nestle USA and General Mills, Inc., showcasing a proven track record of leading large-scale operational transitions, restructuring efforts and strategic initiatives based largely on fostering cohesive management teams.

Neha holds an MBA from California State University and a Bachelor of Arts from Temple University. She is a Certified TPM instructor and holds a Lean Six Sigma Black Belt, highlighting her commitment to excellence in operational management. Neha’s professional journey is marked by her ability to navigate complex operational challenges and deliver tangible results, making her a respected leader in the industry.

Many businesses continue to face labor shortages and supply chain disruptions. It’s no secret that the pandemic presented a difficult challenge for working families across America. With kids attending school from home and childcare costs rising, many parents were forced to make difficult choices. Given this growing priority placed on flexibility and work-life balance, it’s critical that employers and employees find a balance that is supportive of each other’s needs. In this presentation, we’ll take a closer look at a company that began rolling out a new flexible work program in February 2022 for employees in manufacturing facilities and the results of this change.

Gabe Eaton

Gabe Eaton, Russell Stover Chocolates

Gabe Eaton is a senior food technologist working in product development for Russell Stover Chocolates. Gabe earned his bachelor’s degree in food science from Brigham Young University, and his master’s degree in food science from Kansas State University. He has more than 10 years of experience working in product development and has a passion for being creative.

While he started his career working in the development of frozen snacks and appetizers, chocolate has become his new focus. He loves all things candy and enjoys being able to create new and exciting flavor combinations. Over the past four years he has had the opportunity to work with multiple types of candy and chocolates. While at Russell Stover he has worked to help develop and commercialize multiple products and most recently achieved a Guiness World Record along with his team for the World’s Largest Box of Chocolates.

Outside of candy, he enjoys reading, writing, going to concerts and spending time with his wife and three children (who think he is basically “Willy Wonka”).

Get ready to dive into confectionery evolution as we explore the world of sugar-free and reduced sugar applications in candy development. From the rich history of innovation in sugar alternatives to the science of mimicking full-sugar products, we’ll uncover the guidelines, challenges and creative solutions driving the industry forward. Discover how sugar replacers are impacting and changing everything from candy centers to coatings, all while addressing consumer perceptions, health implications, and the growing market with “better for you” treats. Prepare to uncover the future of indulgence — one that balances taste, health and trends in every bite.

Tim Galloway

Tim Galloway, Galloway Company

Timothy E. Galloway was born and raised in Neenah, WI. After graduating Neenah High School, he graduated from the University of Notre Dame with a B.A. in American studies and Santa Clara University with a J.D. Tim has worked for the family business, Galloway Company, since 1972, starting out working summers in production and sales during college and law school.

He started full time employment in 1980 and has been a salesman for ice cream mix, sweetened condensed milk and beverage bases. He assumed the role of President from 1989 through 2000.  He then became CEO and Chairman of the Board, in addition to selling SCM. Tim retired in 2024 and is still Chairman of the Board.  He was also the Chair of the Member Board of Classic Mix Partners LLC from 1997-2010, which is now a wholly owned business unit of Galloway Company. Tim is proud to work with his two brothers and cousin as well as the rest of the Galloway team.  He is so pleased that a daughter, Annika, joined the company in 2023 as manager of PR and communications

Tim is active in several professional organizations including IDFA, NCA, AACT and WDPA.  He has also presented twice before at the PMCA conference. He is active in many local civic organizations related to the arts, community needs, health, youth and his church.  He lives in Neenah with his wife Siv Lindgren and they have three grown children. Tim loves to be with Siv travelling the world, snow skiing, sailing and boating and golfing.

Tim doesn’t remember the exact date of his first PMCA conference but does remember standing on the steps of the lecture hall at Franklin and Marshall College in Lancaster during a snow squall and getting icy doughnuts and cold coffee. Those were the days!

Michael Hasler

Michael Hasler, Galloway Company

Mike Hasler, a native of the Chicago suburbs, is a distinguished graduate of Mt. Carmel High School in Chicago and holds a Bachelor of Science in economics and mathematics from Eastern Illinois University. Mike’s career began with a robust 21-year tenure at Gordon Food Service, where he honed his skills as a route salesman for five years before transitioning to national accounts. There, he specialized in custom distribution models for more than 16 years, fostering strong client relationships, including the relationship with the Galloway family.

In 2015, Mike joined Galloway Company as the director of sweetened sales, bringing with him a wealth of industry expertise and a passion for innovation. Throughout his career, Mike has actively participated in professional organizations such as PMCA, IDDBA, NCA, AACT and WCA. Committed to giving back, he engages deeply with his local community, supporting youth hockey, various community initiatives and his church.

Mike resides in Neenah, Wisconsin, with his wife of 25 years, Kim. They enjoy traveling and visiting their three grown sons. In his leisure time, Mike indulges his love for hockey, boating and golfing.

Milk is a key ingredient in confectionery, enhancing flavor, texture and nutritional value. We will examine milk’s role in products like chocolates, caramels and other confections, highlighting the functionality of milk and its components. Milk has many multifaceted uses in confectionery, focusing on its composition, functional properties and contribution to product innovation. Milk’s proteins, fats and sugars significantly influence the sensory attributes of confections such as chocolates, caramels and toffees. This presentation will address milk’s importance in creating high-quality confections and driving innovation in the industry.

Tuesday Afternoon Breakout Sessions

Willow Chan

Willow Chan, Guittard Chocolate Company

Willow Chan is an R&D scientist at Guittard Chocolate Company, where she has more than five years of experience working in both quality control and research and development capacities. She holds a B.S. in food science from Cal Poly, San Luis Obispo and an M.S. in food science from The Ohio State University. Over the past two years, Willow has spearheaded projects focused on lead tracking, reduction and process optimization within her company.

Consumers are increasingly concerned about the presence of heavy metals in their foods. With the reduced Prop 65 lead and cadmium thresholds newly going into effect in 2025, food manufacturers and customers alike are deeply interested in tracking the heavy metal content in their raw ingredients as well as finished goods to ensure compliance. This presentation will discuss how X-ray fluorescence spectroscopy can be used as a tool to quickly monitor heavy metal levels throughout the chocolate manufacturing process.

Meredie Cohen

Meredie Cohen, University of Wisconsin-Madison

Meredie is currently working on a Ph.D. in food science at the University of Wisconsin–Madison. She works in Rich Hartel’s lab studying vegan marshmallow and has helped coordinate the UW candy courses. She has always thought that food science was the coolest subject ever, but she didn’t know one could actually get a degree in it until halfway through her time as an undergraduate at Brown University, so she earned her bachelor’s degree in materials engineering instead.

Commercial marshmallows are typically made with pork gelatin, but alternatives — gelatin from other animals as well as plant-based alternatives — are on the rise. These substitutions can lead to changes in many properties of the final product. In this session, we will explore differences in properties such as density, texture and rheology of products made with different gelatins and gelatin alternatives. Of course, the most important property of a marshmallow to many consumers is how well it melts when roasted over a campfire; though we can’t light a campfire inside the convention center, samples will be provided.

Sean Burns, Sollich NA – Moderator

Are you having challenges with your caramel production? Are your lab and R&D teams struggling to find solutions or are they nervous about making recipe changes? Does your staff have technical questions? Are other companies struggling with caramel production? Do you wonder what the new trends are in caramel production? If you answered yes to any of these questions, please join this session and get your questions answered by a panel of industry experts. We will discuss troubleshooting tips and tricks for caramel manufacturing. Our panel of industry professionals have faced a LOT of caramel production troubleshooting, and they will share their learnings and advice to help you and your team with caramel issues. If you have any caramel troubleshooting questions, then this is the breakout for you.

Diane Douglas

Diane Douglas, Sethness Roquette

As director and vice president of R&D for Concord Foods, LLC, Diane managed product and process development and regulatory affairs for the company’s three divisions for 20 years. During her early tenure at Concord Foods, she focused on the formulation and scale-up of all types of caramel for the Oringer Division, especially in the high protein, NSA and sugar free category. Caramel quality troubleshooting and implementation of solutions through reformulation, process development and equipment recommendations were another area of focus. After retiring in 2019, she continued to support R&D and sales on a part-time basis, until April 2024. She is currently a consultant with Sethness Roquette.

Diane holds a BS from the University of Connecticut and an MBA from Suffolk University. She has been a member of the PMCA Conference Program Committee since 2007. She also served a term on the PMCA Board of Directors. Diane has been a Professional Member of IFT since 1981 and co-manages the Finance Committee of NEIFT (New England regional section).

Diane resides in Scituate, Massachusetts.

Randy Hofberger

Randy Hofberger, R&D Candy Consultants

Randy has more than 35 years of experience in the confectionery industry, with many years at Nestlè Confections starting in the QA department and eventually into technical applications. He started R&D Candy Consulting in 2008 to help people with their confectionery challenges. Randy is involved with RCI, AACT and PMCA and has assisted with lectures and technical courses. He is the recipient of the Henry Bornhofft and Stroud Jordan awards and has contributed technical articles to Candy Industry, Manufacturing Confectioner Magazine, AIB and co-authored chapters to several books. Recently, he has assisted with the book Confectionery Science and Technology. Randy’s personal interests include candy making, hiking, cooking, traveling, biking and kayaking.

Mike Koch

Mike Koch, Sanders & Morley Candy

Mike Koch began his career with Morley Candy Makers in 1973 as a high school student sweeping and mopping the chocolate factory floors each night. Before becoming vice president of manufacturing, Koch took on several roles within the organization including candy maker, maintenance supervisor, quality control director, warehouse manager and director of research and development. In 2008, he also became part owner of the company. Under his leadership, Sanders and Morley Candy Makers became ISO certified and attained SQF Level 3 certification. Mike recently retired from the company after 49 years.

Mike’s passion for confections extends far beyond his accomplishments at Morley and Sanders Candy. He has been a member of the Confectionery Education Advisory Board and is often a speaker and educator at Retail Confectioners International and American Association of Candy Technologists education forums and conventions. He has also served on the RCI’s board of directors and is a past president of the organization. Mike has served as a board member of the National Confectioner’s Association. Recently, Mike completed his term on the Board of Directors for the National Confectioners Sales Association.

Mike has been a member of the NCA Candy Pac and he participates annually in the NCA’s Washington Forum, visiting members of Congress and the Senate to help promote the needs and interests of the confectionery industry. His tireless efforts to help propel the candy industry have not gone unnoticed. Mike received the RCI President’s Award in 2012 and in 2013 he was inducted into the National Confectionery Sales Association Candy Hall of Fame. In 2016 he had the honor of receiving the Confectionery Industries Kettle Award.

Koch has been Cub Scout and Boy Scout leader for more than 30 years and earned the Spark Plug Award from the Boy Scouts of America. He has served as chairman for the local American Cancer Societies, Relay for Life and is active in the American Cancer Society Cancer Action Network advocacy program.

For 30 years, he has also volunteered with the Lake Shore Public Schools, serving on the Superintendent’s Advisory Committee and has been the president of athletic boosters. He is the current president of Saint Clair Shores Goodfellows, an organization that is dedicated to ensuring that “No Child Goes Without a Christmas.” Koch is an avid sailor and sits on the North Star Sail Club’s board of directors.

Mark Heim

Mark Heim, Industry Consultant

Mark has spent the last 48 years with a passion to study and understand confectionery systems. He is a retired industry consultant after 10 years at R. Mark Heim Confectionery Consulting. Before that, he retired from Hershey as a Hershey Fellow in R&D after 38 years of product development, studying the art and technology of traditional and contemporary sugar and chocolate confections. He has been formally trained as a chemist and attended ZDS in Solingen, Germany. Mark is active on the PMCA Education and Learning Committee and has been an instructor for courses such as Caramel, Fudge and Toffee and Premium Chocolate Centers. He has also taught courses to confectionery and pharmaceutical companies on high boilings, fondants and cremes, hard/soft/chocolate panning, gums and jellies, aerated confections and bean-to-bar chocolate.

Julie Pickette

Julie Pickette, PROVA

Julie Pickette is at the forefront of marketing for PROVA Inc., where she combines her expertise as a certified pastry chef with her passion for marketing, sales and event management. In her role, Julie identifies emerging trends in the CPG flavor industry. With the market constantly evolving, she stays ahead by researching consumer preferences and innovative flavor profiles. This insight allows her to work hand-in-hand with PROVA’s flavorists and R&D teams to develop unique and compelling flavor concepts, especially in the realm of sweet brown extracts and flavors. Her ability to blend pastry expertise with market intelligence positions PROVA as a leader in creating innovative products that meet the dynamic demands of the sweets and snacks market.

This session will unpack how consumer preferences for confections and chocolates evolve across generations. We’ll dive deep into how different generations — from Gen Z to Boomers — approach flavors, textures and product experiences. Explore key trends such as nostalgia, health-conscious choices and bold, experimental flavors, revealing how these shape purchasing decisions across age groups. Attendees will gain fresh insights into what drives snack and confectionery consumption, including surprising generational behaviors and common misconceptions. This session provides actionable strategies to better align product innovation with consumer desires, ensuring you stay ahead of the trends. And of course, attendees will leave with a delicious treat to inspire their next creation!

Emily Richter

Emily Richter, The Hershey Company

In her current role as a manager of sensory professional panels for The Hershey Company, Emily uses her 13 years of sensory experience to lead a robust descriptive analysis program. Specializing in Spectrum Descriptive Analysis (SDA), she has extensive experience in panel leading as well as training food panels and panel leaders. In her previous role as a consultant for Sensory Spectrum, she led high-quality sensory research initiatives for her diverse portfolio of clients and was a course instructor for Sensory Spectrum’s renowned Descriptive Panel Leadership Course.

Emily holds a B.S. in food science from The Pennsylvania State University and a certificate in market research from the University of Georgia.

Lisa Schroeder

Lisa Schroeder, Sensory Spectrum

Lisa Schroeder currently serves as a project manager for product understanding at Sensory Spectrum with expertise in all aspects of sensory panel execution. Lisa has more than twenty years of experience forming, training, leading and managing both descriptive analysis and quality panels. She has also overseen and maintained sensory quality programs in food manufacturing production. She has trained sensory panels in Europe and Asia and has spent hundreds of hours assisting with developing scales and references relevant to international local markets and palates. Lisa has a passion for coaching and mentoring panel leaders and is adept at helping panelists understand complicated methodology.

This hands-on tasting experience will highlight the importance of sound in sensory texture evaluation and how to capture these relevant attributes as part of a comprehensive profile using Spectrum Method Descriptive Analysis (SDA). We’ll cover several sound-related texture scales that may be relevant within the confectionery category: 1) volume, pitch, and persistence of sound 2) snap and 3) crisp and crunch. The session will also highlight the importance of capturing sound in your sensory profiles and how the attributes relate to consumer perception.

Kristina Stork

Kristina Stork, Bunge

Kristina Stork is in her ninth year with Bunge and currently is a product development scientist. She began her career in quality control which helped create her expertise in analytical testing and interpretation, oil chemistry and oil processing. Kristina later transitioned to a role in R&D on the product development and application team. This role focuses on formulation of fats, oils and shortenings to meet specific needs including nutrition, functionality and sensory requirements. Additionally, Kristina focuses on understanding products within the confectionery and bakery categories by conducting application testing. She keeps up with consumer trends and leverages this knowledge to create next-level prototypes that highlight Bunge’s products for tradeshows. Although each application is interesting in its own way, her favorite categories include cakes, icings, donut frying and compound coating panning.

This session will dive into the causes, implications and factors affecting oil migration. Learn (or brush up on) exactly what oil migration is and the various effects such as discoloration, fat bloom and hardening of fillings that create a loss in quality. Application case studies on coated doughnuts and granola bars will illustrate fat characteristics affecting oil migration.

Wednesday Morning Technical Sessions

Rachel Quiring

Rachel Quiring, Blommer Chocolate Company

Rachel Quiring is a sustainability manager at Blommer Chocolate Company where she has been working for almost seven years. Rachel has more than 13 years of experience in the food industry, where she has dedicated her time in baking and pastry arts and the dairy industry before transitioning into the manufacturing side of the chocolate.

Her expertise includes quality assurance, regulatory compliance, sustainability efforts and customer documentation management. She earned her degree in pastry arts from Bucks County Community College before pursuing her bachelor’s degree in food science at Delaware Valley University.

Rachel volunteers on the OAC boards of a local technical school and college, plus recreationally enjoys hiking, gardening and honing her sewing skills. A lifelong learner, she is always seeking new experiences and challenges, eager to expand her horizons both personally and professionally.

This presentation will take an in-depth look at sustainable cocoa, sugar and palm ingredient sourcing and production challenges, plus solutions companies can use to help mitigate these challenges. In the modern business landscape, sustainability is becoming increasingly important for companies across all food and ingredient industries. However, achieving sustainable goals can be difficult due to various manufacturing and sourcing obstacles. In this presentation, we delve deeper into these challenges and offer guidance for companies sourcing sustainable ingredients and practical sustainability program implementation in manufacturing. Traceability levels: Segregated, Mass Balance, Identity Preserved and others are explained and an overview of the third-party verified sustainable certification options available for these raw materials. By prioritizing sustainability, taking proactive steps, and implementing solutions tailored to their specific challenges, companies can reduce their environmental impact, improve their customer base and secure a competitive advantage in the marketplace.

Julie Robey

Julie Robey, Cargill

Julie Robey is the go-to-market sustainability director for Cargill’s North American Food business. She is a customer-focused, forward-thinking leader who drives sustainable business growth. Julie has lived and worked in several regions of the world and brings insights from 20+ years of experience in marketing, strategy, corporate finance and commercial roles in the food industry at both Cargill and Procter & Gamble.

Julie has a BA in foreign affairs and Spanish from the University of Virginia and an MBA from UVA’s Darden School of Business. Julie was a Policy Fellow at the Humphrey School of Public Affairs at the University of Minnesota and obtained her corporate sustainability certification from the Harvard Extension School. Julie lives in Minnesota with her husband and their two children.

Climate change is a growing concern for the cocoa industry, influencing everything from farming to consumer expectations. As government regulations, certification policies and investor priorities continue to evolve, industry stakeholders must stay informed to navigate these shifting demands. Attendees will learn about key climate fundamentals, explore trends in sustainability and gain insight into how climate-conscious policies are shaping the cocoa supply chain.

Vinay Indraganti

Vinay Indraganti, BDC iLabs

Vinay Indraganti, a visionary leader in AI-powered food innovation, is revolutionizing R&D as founder and CEO of BCD iLabs. Obsessed with turbocharging product development, Vinay is pioneering a new era in food science through groundbreaking AI-driven Design of Experiments, shattering traditional R&D timelines and propelling food formulation into the future.

His game-changing approach not only accelerates product launches but also unlocks unprecedented flavors, textures and nutritional profiles. Vinay’s AI-driven platform is catalyzing a revolution in food formulation. Through his leadership, Vinay is not just reimagining how we conceive, create and produce food — he’s actively shaping a more sustainable and efficient future for the global food industry.

As co-founder of the AI for Food Global Initiative, Vinay stands at the vanguard of the AI-driven food tech revolution. Vinay is also the co-author of the book AI for Food Movement where he explores the relevance, prevalence and vision of AI in the food ecosystem. He successfully hosted the first ever AI for Food Global Summit in Chicago in August 2024.

Gain a comprehensive understanding of AI’s applications within the confectionery industry. In this presentation, we’ll delve into the practical applications of AI in confectionery, covering areas such as AI-powered formulation development, predictive modeling for process optimization and AI-driven quality control and assurance systems. We’ll focus on building AI models for confectionery, emphasizing the critical role of high-quality data and discussing relevant artificial intelligence/machine learning techniques. Best practices for model training, evaluation and refinement will be covered. We’ll also address potential pitfalls and best practices in AI development, including challenges related to data limitations, integration, and ethical considerations. Best practices for successful AI implementation, such as fostering a collaborative approach and prioritizing data security will be outlined as well. Join us to explore how confectionery companies can leverage proprietary data to develop unique AI models and gain a competitive advantage, while considering data privacy and security.