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Technology Tuesday Seminar – Natural Colors Across Applications

Cristina De Silva

Cristina De Silva, LATAM – Bellis Food Solutions

Cristina De Silva is a food scientist with more than 16 years of experience in confectionery product development, process design and plant scale-up. She holds a bachelor’s degree in food engineering and has worked across a wide range of confectionery applications, including gummies, hard candy, chewy candy, nougat, licorice and panned products.

Throughout her career, Cristina has led product development and industrialization projects for well-known brands including Jolly Rancher, Ice Breakers, Pelon Pelo Rico and Warheads, and supported many private label better-for-you candies development and manufacturing. For the past four years, she has focused on the development and large-scale implementation of natural colors in confectionery systems, particularly in gummies, hard candy and panning applications. She currently consults with Bellis Food Solutions, supporting product development and plant scale-up projects across Mexico and Latin America.

The confectionery industry is undergoing a rapid transition from artificial to natural colors, driven by consumer demand for clean labels, brand commitments and evolving regulatory expectations—particularly in the United States. While natural colors offer strong marketing advantages, their successful implementation in confectionery manufacturing presents significant technical and operational challenges. Unlike artificial colors, natural colorants are complex ingredients whose performance is strongly influenced by processing conditions, formulation parameters and raw material variability. Failure to account for these variables often results in color fading, shade inconsistency, migration, unexpected flavor impact and reduced shelf-life stability.

This presentation will focus on the practical use of natural colors in confectionery manufacturing, emphasizing real-world challenges encountered at plant level. After a brief overview of the regulatory context of natural colors in the U.S., the discussion will center on how carrier systems and processing parameters influence color performance. Common manufacturing failures will be analyzed with direct troubleshooting strategies.

Confectionery professionals will gain actionable guidance to successfully implement natural colors at scale, reduce production variability and improve product consistency under industrial conditions.

Lindsey Doring

Lindsey Doring, Clasen Quality Chocolate

Lindsey Doring is an R&D food scientist at Clasen Quality Chocolate, specializing in formulation and optimization of chocolate and confectionery coatings. Lindsey has devoted nearly her entire career to the confectionery space, with experience in academic research, small scale bean-to-bar chocolate production, major CPGs and now B2B manufacturing. In her current role, Lindsey serves as CQC’s technical expert on color and flavor ingredients.

Lindsey received her undergraduate degrees in food science and bioprocessing science from North Carolina State University and her master’s in food science at University of Wisconsin – Madison where she helped coordinate the UW candy courses.

As natural colors shift from trend to industry standard, it’s important to understand the realities of making the switch from artificial to natural colors. Fat-based confections, such as compound coating and fillings, require compatible oil-soluble color solutions. This presentation will cover oil-soluble natural color solutions and the considerations and challenges when formulating with natural colors in confectionery coatings.

Tracy Paulson, Victus Ars

TBD

TBD, Vivify

Wednesday Morning Technical Sessions

Emma Nyström

Emma Nyström, OV Sweden

Emma completed her degree in food technology and nutrition from Kalmar University (now Linneaus University) in 2009 and then spent six years at Lund University, starting as an assignment researcher and finalizing with a PhD degree in engineering, focused on emulsion formation and stability, in 2015.

Deciding to move to the industry, Emma joined OV Sweden in 2016. The company is part of the OV Group and Orkla Food Ingredients which is a major European supplier of food ingredients. During her 10 years at OV Sweden she has dived into the world of confectionery and developed a wide variety of sprinkles, sugar pearls and soft, chewy and hard candy products. Her research background and problem-solving capabilities, combined with a creative mindset is key for product development success.

When not spending time with her husband, two small kids and their chickens, she enjoys running, gardening, sour dough baking and cooking.

Texture is very important for our perception of food, and we generally enjoy texture variations. This presentation will focus on how to develop different textures using a hard-boiled candy line combined with a soft panning process. We will dive into the processes, the ingredients and how to achieve different end textures by manipulating the processing parameters and the ingredient combinations. Attendees will enjoy tasting samples products illustrating these differences.

Bo Kim

Bo Kim, Blommer Chocolate Company

Bo is an R&D scientist in innovation for Blommer Chocolate Company, specializing in nutrition with a focus on scouting and evaluating novel ingredients for chocolates and compounds. She works with suppliers and customers to identify unmet needs and helps bridge gaps in the market. She is one of the key researchers in the annual trend webinar team at Blommer. She has a B.S. in food science and human nutrition with a concentration in food science from the University of Illinois at Urbana-Champaign (UIUC). Her expertise led her to speak at IFT Taste of Science (2025), Society of Flavor Chemists (2023) and UIUC guest lecture covering innovation in chocolate industry (2022, 2024, 2025).

This presentation will take attendees on a deep dive into cocoa alternatives and enhancers, exploring how to preserve the essence of chocolate despite the unprecedented global cocoa market volatility. We will examine the primary drivers of the current cocoa crisis, the science behind the solutions and the consumer perception and acceptance of these solutions. We’ll also highlight regulatory considerations and the standard of identity concerns. Key takeaways include understanding the benefits and limitations of available solutions, unraveling the flavor complexities of chocolate and strategies for cost optimizing formulations while maintaining the quality we know and love about chocolate.

Serena Bitzer

Serena Bitzer, The Hershey Company

Serena Bitzer leads customer supply chain for Walmart Seasons at The Hershey Company. Since joining Hershey in 2013, Serena has held diverse roles spanning continuous improvement, operations business development, strategy and data analytics.

Serena has been active with PMCA since joining the industry — she has served two terms on the PMCA Board of Directors, led various sub-committees and continues to support as a member of the Production Conference Program Committee. Serena was also honored as a Future Leader by the National Confectioners Association in 2019. Passionate about innovation, Serena leverages AI as a powerful tool in supply chain and product development and looks forward to sharing practical ways to harness its potential.

Thomas Hsiao

Thomas Hsiao, Blend360

Thomas Hsiao leads generative AI strategy and product delivery at Blend360, an AI and data services firm, where he helps teams operationalize AI to improve decision-making, accelerate innovation and move ideas from pilot to production. With more than 14 years of experience in data science, advanced analytics and program management, his work focuses on applying AI within complex, highly regulated environments, combining advanced language models, data retrieval and human-in-the-loop workflows to augment domain expertise rather than replace it. Thomas specializes in translating emerging AI capabilities into practical, domain-specific applications that support expert judgment, experimentation and scalable innovation.

Flavor innovation is entering a new era as artificial intelligence reshapes how confectionery companies discover, develop and launch new products. This presentation will explore how AI can analyze signals from social media, digital recipes, menus and cultural trends to surface emerging flavor combinations before they reach the mainstream. Rather than replacing human expertise, AI serves as a creative partner, helping product developers, sensory scientists and marketers focus their intuition and experimentation where it matters most. Through practical examples and innovation frameworks, the session will highlight how AI-enabled flavor exploration can accelerate development cycles and unlock unexpected ideas for the next generation of candy.

Deb Anderson

Deb Anderson, The Protein Brewery

Deb Anderson is the director of new business development – NA for The Protein Brewery. She has been in the food ingredient industry for many years holding positions across the spectrum from product development, sales, new business development and project management including positions at DSM, Kerry, Glanbia etc. With a strong foundation in product development combined with commercial leadership, Deb is passionate about proteins and innovative, on-trend product concepts. Her cross-functional background enables her to identify new opportunities that drive meaningful growth for her customers.

Wednesday Afternoon Breakout Sessions

Amy Trout Hughes

Amy Trout Hughes, 48 Blocks Fine Candy

Amy’s career path to the confectionery industry is as non-traditional as the handcrafted marshmallows and unique sweets coming out of 48 Blocks Fine Candy. After a 20+-year career as a federal government consultant managing business process improvement programs, Amy founded MarshmallowMBA in 2016. In 2024, MarshmallowMBA became part of 48 Blocks Fine Candy organization.

Based in Fairfax County, VA, 48 Blocks Fine Candy is a BiPOC, woman-owned business crafting a variety of candy for retail and wholesale customers across the US.

Amy continually seeks to push the boundaries of candy beyond its identity as a snack food. She is actively committed to raising the profile of non-chocolatiers in the confectionery industry and promoting the value of the confectionery industry in the manufacturing sector.

Amy attended Harrisburg Area Community College, Penn State University, the Italian International Institute in Florence, Italy and the George Washington University in Washington, DC, ultimately earning her MBA in strategy and operations. Amy remains a passionate champion for the mission of community colleges and is an active alumna, mentoring students through formal internships and other relationships. She splits her residence between Falls Church, VA and Atlantic City, NJ.

Nayara Jordan

Nayara Jordan, BENEO

Nayara is a certified food scientist with more than six years of experience in product development and technical support for CPG and the ingredient industry. As a customer technical support manager for BENEO, Inc. she leads technical support efforts for Mexico and the Northern US, providing customer-focused solutions and inspiration through concept development for all applications, including confections. She holds a technical degree in commercial pastry and culinary arts and a BS in food science from Cornell University.

Jamie Matthews

Jamie Matthews, BENEO

Jamie Matthews is head of technical service for the Americas at BENEO, Inc., a global leader in functional, plant-based ingredients. With more than a decade of experience in food science across the flavor industry and CPG, Jamie specializes in bridging scientific insight with practical application to deliver customer-focused solutions. He leads innovation and collaboration across the Americas region, helping clients unlock the full potential of BENEO’s ingredient portfolio.

Jamie holds degrees in food science from Penn State (BS) and Cornell (MS), along with an MBA from Rutgers, combining technical expertise with business acumen to drive growth and address industry challenges.

Beyond gummy vitamins for kids, confections continue to emerge and evolve as a fun, consumer-friendly platform for delivering functional benefits. This session will highlight key market trends, functional ingredient opportunities and formulation insights, along with sample recipes showcasing how to successfully develop supplement-style confections.

We’ll delve into market trends like the growth of functional/supplement-style confections and the consumer drivers behind them. We’ll discuss high-interest actives (botanicals, vitamins, minerals, fibers) and dosage considerations as well as formulation challenges. Finally, we’ll illustrate some prototype examples with sample formulations and technical tips across confectionary applications.

Sean Burns

Sean Burns, Sollich NA – Moderator

Sean Burns joined Sollich North America as a sales engineer in 2015 and became managing partner in 2024. Sollich North America represents world leading food process and wrapping equipment manufacturers: Sollich KG, Chocotech GmbH, Theegarten-Pactec, and Dumoulin.

Sean attended the University of Wisconsin-Madison’s 54th Annual Resident Course in Confectionery Technology in 2016, is on the PMCA Production Conference Committee, PMCA Beyond the Basics Sub-Committee, an AACT Councilor-at-Large and serves on the Candy Kettle Committee.

Laurent Besin, Nutlicious

TBD

Aaron McGraw, Nutlicious

TBD

Richard Mignella, Nutlicious

TBD

Sneha Karthikeyan

Sneha Karthikeyan, AAK

Sneha Karthikeyan currently works as a senior scientist at AAK USA, Inc. She brings an extensive background in confectionery science, having worked at Mars Wrigley Confectionery prior to joining AAK. In her present role, Sneha manages AAK’s Chocolate Confectionery Applications Lab in Edison, NJ. She utilizes AAK’s wide range of confectionery fats coupled with her technical knowledge to develop solutions for customers which help them accelerate innovation, increase speed to market and enhance productivity .

The eating experience of many filled bakery and confectionery products can be strongly influenced by the properties of the filling. Fat-based confectionery fillings can have a multitude of textures ranging from firm to soft, creamy, gooey, chewy, fluffy and more. The type of fat chosen for the filling is one of the key determinants of texture. This presentation aims to demonstrate the impact of fats and oils on the texture of confectionery fillings.

Julie Moss

Julie Moss, NCA

TBD

Christi Boxx

Christi Boxx, Sensient Technologies

Christi Boxx has been working in color for the confection industry since joining Sensient in 2013. In this capacity, she has extensive knowledge in developing stable formulation solutions for all confectionery applications and aligning these solutions with the appropriate regulatory and governing bodies. Christi expanded this acumen by working an international two-year assignment in both North and Southeast Asia, working with micro and macro trends in the confection space.

Christi speaks on behalf of the color industry as a whole for the IACM (International Association of Color Manufacturers) to propagate the safety and importance of color in food. She currently works as technical service manager (confection and pet food) to consult from front-end ideation through full-scale production.

Christi has a BS in biology/chemistry, an MBA (international business emphasis) and is a certified food scientist (CFS).

As regulatory scrutiny and shifting consumer expectations intensify, confectioners are increasingly seeking alternatives to titanium dioxide. Yet despite that demand, titanium dioxide remains exceptionally challenging to replace due to its unique functional and optical properties. This presentation will explore how titanium dioxide performs in a variety of confectionery systems, why common substitutes often fall short and which emerging solutions show the most promise.