2018 Conference Speakers

//2018 Conference Speakers
2018 Conference Speakers 2018-05-04T05:09:40+00:00

Basics and Beyond Seminar – Making Chocolate Work for You!

Randy Hofberger

Randy Hofberger, R&D Candy Consulting

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.

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.
Laurent Besin

Laurent Besin, Barry Callebaut

Laurent is currently director of technical services and applications for North America, where his main responsibilities include troubleshooting at customer sites, recipe formulations and customer training in chocolate handling. His expertise includes understanding chocolate applications within industrial production and problem-solving any technical chocolate issues that ice cream, confection or bakery manufacturers encounter.

Prior to that, Laurent held similar positions in UK, Ireland, Scandinavia, Far East, South Africa and Russia.  He has more than 23 years of experience in the chocolate industry.

Laurent studied in both France and Belgium, gaining his master’s diploma in bakery, pastry and chocolate at l’Institut Technique des Métiers de l’Alimentation.

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

Ann Brinkerhoff

Ann Brinkerhoff, The Hershey Company

As a principal scientist in chocolate product development, Ann has led the development of several premium products for The Hershey Company. Most notable are Hershey’s Extra Dark 60% Cacao, Extra Dark Truffles and Extra Dark Tasting Squares, Swoops, Cacao Reserve Truffles in a Tin, Cacao Reserve Origin chocolate bars, Starbucks Chocolates, Scharffen Berger and Dagoba Chocolate Bars. In addition, Ann led the product development of Hershey’s Gold Peanuts & Pretzels.

For the past 10 years, Ann has been teaching the Chocolate Enthusiast Class for Hershey employees, a Temper-Temper class for The Hershey Story, and conducting chocolate and wine pairings for various groups. Ann has helped to provide direction to cacao farmers to improve their post-harvest practices which allows them to improve their livelihoods.

Ann joined The Hershey Company in 1992, initially working on new chocolate items. She quickly transitioned to the non-chocolate group and was responsible for the development of Hershey’s first hard candy, TasteTations, and herbal throat drops. Following her non-chocolate experience, Ann spent two years in a technical support group, allowing her to gain valuable manufacturing experience. After gaining experience with manufacturing, Ann returned to chocolate product development and played a significant role in the development of Hershey’s sugar-free chocolate. In addition, she was part of the acquisition team for Scharffen Berger and Joseph Schmidt, providing technical and product development support.

Ann has been active in the community as a volunteer for the Harrisburg East Shore YMCA, Special Olympics, Big Brothers Big Sisters, Habitat for Humanity, Junior Achievement, CMN and assistant coach for her son’s soccer team.

Ann and her team were granted a patent for chocolate-flavored hard candy. She holds both a BS and MS in food science from The Pennsylvania State University.

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.  
Thalia Hohenthal

Thalia Hohenthal, Guittard Chocolate Company

Thalia Hohenthal is the senior scientist of research and development for Guittard Chocolate Company and a graduate of University of California, Davis in food biochemistry. Thalia has dedicated almost 40 years to the science of chocolate. Thalia invents new technologies behind the scenes, contributing to the creation of new products. And, she has taught countless businesses how to make chocolate work for them. She has been an instructor in the industry since 1986 and was inducted in 2016 into the Candy Hall of Fame. She loves fine chocolate and believes it can solve any problem in the world.

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 Technical Sessions

Laura Shumow

Laura Shumow, National Confectioners Association

Laura Shumow began her career at the National Confectioners Association in 2009. As director of scientific and regulatory affairs, Laura works on regulatory issues related to labeling, ingredient safety, international standards and nutrition policy. She represents NCA before federal agencies such as the Food and Drug Administration and has served as the delegate of the International Confectioners Association to international regulatory bodies such as Codex Alimentarius. In addition, Laura oversees the development of health-related research and education about the role of candy in the diet and has authored numerous peer-reviewed scientific articles, as well as book chapters and presentations, at scientific conferences.

Laura received her Master of Health Sciences from the Johns Hopkins Bloomberg School of Public Health and bachelor’s degree in food science from the University of Wisconsin. She is an active member of several professional societies, including the American Association of Candy Technologists, the American Society for Nutrition and the Academy of Nutrition and Dietetics and is the chair-elect of the DC section of the Institute of Food Technologists.

Laura Shumow, National Confectioners Association – NCA Policy & Regulatory Update 2018

USDA is required to issue a final rule-making on the disclosure of bioengineered ingredients (aka GMO labeling) by July of this year. Meanwhile, FDA has extended the compliance deadline for NFP labeling to January 2020. In conjunction with the updates to nutrition labeling, FDA is working on a consumer education campaign to empower Americans to make better decisions about their health. Additionally, FDA plans to improve the timeliness and communication of food recalls and to exercise enforcement discretion on certain components of food safety regulations. This talk will address the latest updates on these topics and more.

Stan Andrews, Ph.D.

Stan Andrews, Ph.D., ADM

Stan is a research applications scientist for Archer Daniels Midland Company (ADM) and adjunct professor at Millikin University in Decatur, Illinois. His past industry experience includes further processed meat applications, spices and blends, salad dressings and sauces, frozen soups and sauces and bakery and bakery mix applications.

He has worked for Specialty Brands, Inc., T. Marzetti Company, Chef Francisco, Inc. and Westco, Inc.

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. The 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.
Akshay Arora

Akshay Arora, Ingredion

Dr. Akshay Arora is business scientist – global protein development at Ingredion Inc. In his current role, he is responsible for driving evaluation, development, and commercialization of plant protein sources. Prior to joining Ingredion, Akshay has more than nine years of experience in the food industry. During this time, he has developed and commercialized food products with leading CPG companies. He worked as an R&D principal scientist at PepsiCo’s Quaker division from 2015 to 2017. In this role, he was responsible for innovation and renovation initiatives for the hot cereals portfolio. From 2008 to 2015, Akshay worked at General Mills, Inc., where he developed several shelf-stable snacks and advanced upstream development of novel proteins for GMI’s diverse consumer products.

Food proteins have been the main focus of Akshay’s academic career. Akshay completed his PhD in food science from the University of Wisconsin-Madison, where he developed a β-cyclodextrin-based process to reduce off-flavors in soy protein. In addition, he researched the role of proteins and small molecular weight surfactants in stabilizing pressure-treated emulsions for his master’s degree at The Ohio State University. Akshay has co-authored five peer reviewed papers.

Consumers are increasingly considering health while making food purchases. There is growing evidence that protein intake promotes optimal health. Not surprisingly, the protein fortification trend has grown and continues to transcend product categories. For confectionary, which is primarily prized for indulgence, the addition of protein can potentially benefit the category by creating more consumer choices.

However, incorporating protein into confections for a nutritional boost is often not a straightforward exercise. Besides cost, manufacturers need to make two-fold considerations. The foremost decision pertains to “what sort” and “how much” protein to add. Nutritional metrics that help distinguish dietary proteins from varied sources and enable claims will be discussed. Secondly, the addition of protein to an application can alter its taste and textural attributes. This often necessitates making suitable formulation and processing adjustments. A toolbox approach for developing protein-based confectionery will be presented with specific examples.

Mark Heim

Mark Heim, R. Mark Heim Confectionery Consulting

Mark is currently an industry consultant at R. Mark Heim Confectionery Consulting.

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.

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.
Lois Duquette

Lois Duquette, McNees Wallace & Nurick LLC

Lois is a member of the Intellectual Property and Food and Beverage Practice groups at McNees Wallace & Nurick. She counsels clients in the areas of trademark, copyright, trade secrets, licensing, open innovation, advertising, promotions and food regulation. Lois’s 18 years of in-house experience helps her to provide legal counsel with an understanding of the business challenges likely to be associated with the legal situation.

Lois has experience developing and implementing cost-effective intellectual property strategies that utilize trademarks, copyrights, patents, trade secrets, licensing and litigation to grow and protect brands worldwide. Her experience includes developing and protecting a wide variety of trademarks and trade dresses including both famous marks and new marks, as well as color and product design marks, and surnames and geographic names. In addition, Lois has experience drafting and negotiating license, joint development, open innovation, advertising and promotion agreements, and advising on the intellectual property and food regulatory aspects of mergers and acquisitions. Lois also advises clients on food regulatory matters such as the risk level associated with making different food claims about a product.

Prior to joining McNees, Lois worked for 18 years as an attorney for The Hershey Company where she held many positions of increasing responsibility, with her final role being associate general counsel of global intellectual property and regulatory in which she led a team responsible for intellectual property and food regulatory matters worldwide. In that role, Lois had responsibility for protecting world famous brands such as HERSHEY’S, REESE’S and KISSES including their associated trade dresses and product designs. While at Hershey, Lois also gained experience advising in a wide variety of commercial contract matters. Prior to Hershey, Lois practiced for six years as a litigation associate for a large Boston law firm with an emphasis on intellectual property.

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. 
Adrian Timms

Adrian Timms, ATimms Consulting, LLC  & TechInfusers, LLC

Adrian Timms is founder and owner of ATimms Consulting, LLC, providing innovation and technical consulting services, primarily to the confectionery and food industries. He is also co-founder of TechInfusers, LLC, a small, diverse team of consultants who help clients in multiple industries to innovate bigger.

Adrian brings a uniquely holistic view of innovation, from a career with The Hershey Company and previously with Cadbury in the USA, and in the UK, working with familiar brands in several confectionery, snack and food product categories. More recently he was senior director, confections for Chew LLC, where his team developed products for global food company clients.

He has had roles in both the technical and consumer business sides of all aspects of innovation, from strategy through research, development and commercial implementation, as well as designing, facilitating and leading the processes of managing innovation across projects, programs and pipeline portfolios, and including open innovation and partnering.

Adrian serves PMCA on several committees, and is currently Chair of Long Range Planning, with prior roles including President and Chair of the Association.

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.
Kimberly Knoll

Kimberly Knoll, Eurofins Food Safety Systems

The term food fraud has been a topic of tall interest recently. This has been largely brought into focus by the Global Food Safety Initiative (GFSI) which has released its new benchmarking requirements document emphasizing the importance of having a finely-honed food fraud mitigation plan. With this new focus, all GFSI benchmarked Certified Program Owners have added food fraud vulnerability assessments and mitigation plans into their certification standards. Diving deeper into the meaning of food fraud, experts define it as deliberate and intentional substitution, addition, misrepresentation of food or misleading statements made about a product for economic gain that could impact consumer health. This presentation will explore the top risks to consider when developing a food fraud plan.
Karen Bryant

Karen Bryant, Fine Chocolate Industry Association

Since 2014, Karen Bryant has served as the executive director of the Fine Chocolate Industry Association, where her focus is building value for members through new programs, networking and educational opportunities. With the support of the FCIA Board of Directors and volunteers, FCIA is launching a mentoring program, regional meet-ups, webinars and the recently completed National Research into Consumer Perception of Fine Chocolate. Another of her passions is Red, White & Chocolate, a book she is working on which tells the story of the people, companies and dynamics moulding the US chocolate experience. Bryant’s previous experience was in corporate marketing and nonprofit management.

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.

Featured Research: The Pennsylvania State University Fellowship Program

Qiaoqiao Dai

Qiaoqiao Dai, Callisons

Qiaoqiao is the 2015-2017 PMCA/Penn State Allen Allured Fellowship receiver. Her M.S. thesis research was on the effects of alkalization and roasting on free and bound phenolic compounds in cocoa nibs and shells. Upon graduation, Qiaoqiao joined Callisons, Inc. in Olympia, WA as a product development scientist in flavor applications. She is mainly responsible for optimizing formulations, processing methods and flavor stabilities of confections, chewing gums, snacks and oral care products.

She currently serves on the PMCA Production Conference Program Committee and Connect the Future team.

Qiaoqiao received her B.S. in food science and human nutrition from the University of Illinois at Urbana-Champaign in 2015, and M.S. in food science from The Pennsylvania State University in 2017.

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 seem 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 Tuesday afternoon break.

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

Tuesday Night Dinner Speaker

Peter Greweling

Peter Greweling, The Culinary Institute of America

Since 1991, Peter has been with The Culinary Institute of America as Professor of Baking and Pastry Arts in Hyde Park, NY. His previous experience includes the positions of pastry chef, pastry chef/baker and pastry sous chef in various New York and Connecticut locations. Peter’s awards include the Gold Medal, Chocolates and Confections Display, Société Culinaire Philanthropique Salon of Culinary Art, 2013 and the Prize of Honor, First Prize, Salon of Culinary Art, NYC, 2010. He is the author of multiple books and articles, including Chocolate and Confections at Home and Chocolates & Confections Formula, Theory, and Technique for the Artisan Confectioner.

Peter graduated with an AOS degree from the New England Culinary Institute in Montpelier, VT.

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!

Wednesday Technical Session: Developing Flavor in Chocolate

Ray Major

Ray Major, RAMajor, LLC

Ray Major retired from The Hershey Company in September 2015 after 39 years working in the chocolate and confectionery industry. At Hershey, he held a variety of positions in manufacturing, crop research, product development and procurement. For six years he ran Hershey’s manufacturing operations in Brazil and for 10 years he traveled the world searching out fine cocoas for Hershey’s artisan brands, Scharffen Berger and Dagoba. In 2010, he was made a Hershey Fellow in recognition of his long service to the cocoa industry. His experience in cocoa production and chocolate making spans five continents. His last responsibility was managing Hershey’s global cocoa sustainability program.

Today, he runs a consulting business focused on tropical agriculture, cocoa production, processing, chocolate making and sustainability. He supports the cocoa sector from farm to finished product, bridging the gap between cocoa producer and chocolate maker.

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.
Tobias Lohmueller

Tobias Lohmueller, Bühler

Dr. Tobias Lohmueller is head of the R&D business unit Cocoa and Nut at Bühler Barth and registered manager with statutory authority. In these roles, he holds budget responsibility for R&D activities within the nut, cocoa and malt/grain market segment, coordinates activities with academies, technical institutes and key customers and secures know-how transfer within the global sales and service organization. He is also responsible for marketing activities and is a member of the executive board for strategic development of Bühler Barth.

Previously, Tobias was fermentation innovation manager at Barry Callebaut. There, he managed international innovation teams and was a member of the clinical research committee for judgment and follow-up of clinical studies in therapeutic areas.

In 2007, Tobias earned his doctoral degree at the Universitätsklinikum Freiburg, Institute of Molecular Medicine and Cell Research.

The roasting process has been one of oldest and most important food processing steps for centuries. During this process, chemical changes are initiated that impact flavor, texture, product stability, changes in nutrition value and in some cases, it triggers detoxication such as roasting “Macrozamia Reidlei”. The diversity of alterations during roasting show the potential and requirement for precise guidance of the roasting process. To improve roasting reactions, a new relevant parameter needs to be determined and established.

When deliberating the different reactions happening during roasting, one of the most important parameters is the moisture content of the product when roasting. However, this parameter is not yet controlled or monitored. In most current existing roasters, the moisture content is only inherently guided during the roasting process.

The new roaster generation will take a big step into the future by monitoring and guiding moisture content during roasting. This change is going to differentiate dryers from “real roasters,” as the initial target of roasters is not drying, but focusing on the desired product property changes such as flavor, color, texture or even color changes or color extraction after roasting. Furthermore, the new roaster enables the creation of a homogeneous situation within the whole product, not only in the roasting chamber.

Carly Meck

Carly Meck, Blommer Chocolate Company

Carly Meck graduated from Delaware Valley University in 2011 with a bachelor’s degree in food science and a minor in food management. She also earned an MBA in food and agribusiness at DVU in 2015. She began working at Blommer Chocolate Company in East Greenville, PA in 2010 as a summer intern in R&D. She was hired as an R&D technologist in 2011, where her role eventually grew into an R&D scientist. In this role, she develops new chocolate and cocoa formulas, creates process improvements, provides internal and external education training and executes various technical studies.

Carly has been volunteering with PMCA since 2012, when she began as a student mentor after attending the conference under the SOP. Since starting with PMCA, she has served on several committees including Student Outreach Program, Social Media Sub-Committee, and Production Conference – Connect the Future. In addition, she participated as an assistant presenter at the Wednesday Hands-On Chocolate Workshop at the 2016 conference. In 2017, she began the role of Committee Chair of the Student Outreach Program. Carly lives with her husband, a fellow Blommer employee, in Mertztown PA.

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.  

Committee Updates

Carly Meck

Carly Meck, Blommer Chocolate Company

Carly Meck graduated from Delaware Valley University in 2011 with a Bachelor’s Degree in food science and a minor in food management. She also earned an MBA in food and agribusiness at DVU in 2015. She began working at Blommer Chocolate Company in East Greenville, PA in 2010 as a summer intern in R&D. She was hired as an R&D technologist in 2011, where her role eventually grew into an R&D scientist. In this role, she develops new chocolate and cocoa formulas, creates process improvements, provides internal and external education training and executes various technical studies.

Carly has been volunteering with PMCA since 2012, when she began as a student mentor after attending the conference under the SOP. Since starting with PMCA, she has served on several committees including Student Outreach Program, Social Media Sub-Committee, and Production Conference – Connect the Future. In addition, she participated as an assistant presenter at the Wednesday Hands-On Chocolate Workshop at the 2016 conference. In 2017, she began the role of Committee Chair of the Student Outreach Program. Carly lives with her husband, a fellow Blommer employee, in Mertztown PA.

PMCA’s Student Outreach Committee chair will provide an overview of the activities of the committee including a review of the growth and success of the program and future outlook.
Mark Freeman

Mark Freeman, Shank’s Extracts

Now in his first year as chair of the Membership and Marketing Committee, Mark is learning the ins and outs of this new role. For the past five years, he enjoyed chairing the Student Outreach Committee and meeting the many participating students. Mark has an undergraduate degree in economics from Gustavus Adolphus College and an MBA from the University of Iowa. He started his career in commodity merchandising with Cargill in 1987 and spent his first five years with the company working with the sugar industry in Asia and lived in Manila, Philippines. He joined the Cargill Cocoa & Chocolate group in 1992 and continued in this division until 2007 in various sales roles. In April 2007, he joined Barry Callebaut as vice president of sales. In December 2013, he joined Shank’s Extracts in Lancaster, PA, as vice president of sales where he continues to work today. Mark, his wife Chris and their four children live in Lititz, PA, where he is active in refugee resettlement and integration.

PMCA’s new Membership and Marketing Committee chair will provide an overview of committee activities, including special projects aimed promoting awareness and enhancing membership value.
Eric Schmoyer

Eric Schmoyer, Barry Callebaut

Eric Schmoyer is an R&D project manager at Barry Callebaut since 2007, where he works on new product development for regional customers as well as sales and marketing, periodically dabbling in technical services. Eric has R&D responsibilities for the Mona Lisa decorations facility in Hendersonville, NC and the BC chocolate factory in Robinson, IL. He was also involved in setting up, equipping, staffing and starting up the pilot facility in Pennsauken, NJ.

Prior to joining Barry Callebaut, Eric was with the R.M. Palmer Company for almost 20 years. Starting in the molding department and moving to tech services, he worked with raw materials, formulation and processing as well as standard QA duties. In 1998 he was named R&D Lab Manager, where his duties included ideation and new item prototype development, plant scale-ups, on-line troubleshooting, production of sales samples and managing the QA libraries.

He has attended several PMCA courses as well as the NCA Confectionery Residency course in Madison, WI. A member of PMCA for a long, long time, Eric is chairman of the PMCA Research Committee and is active on the Long Range Planning and Student Outreach committees. He is also past president of the American Association of Candy Technologists as well as past Philadelphia Chairperson.

PMCA’s Research Committee chair will provide a review of recently completed grant-in-aid projects and will report on the committee’s plans to enhance the value of this program for the future.
Peter Jamieson

Peter Jamieson, Atlas Point Technical Services

Peter Jamieson is a lead food scientist for Atlas Point Technical Services. Over the years in the food industry, Pete has acquired extensive working knowledge and expertise in value-added ingredient formulation and processes covering a wide variety of confectionery applications. Although his food science education from the University of Delaware was mostly theoretical and chemistry-based, he has developed a great appreciation for the “art” within the industry. Subsequently. he has become very involved with PMCA at all levels – as a student, instructor, author and committee member – to not only learn, but also help the organization’s continuing effort to bring the science and hands-on understanding together.

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.