WHAT MAKES US

As we continued to navigate the challenges of this past year, there have been many opportunities to remember and reflect on our core values. When life gets a little sticky, or the future looks grainy, or we lose our temper, what truly makes us who we are?

The dedication and resilience of our members and friends has allowed us to tackle any challenge that comes our way. And that is what makes PMCA who we are.

We hope you’re proud of what we’ve achieved together since July 1, 2020 – because we sure are! 

WHAT MAKES US

INQUISITIVE

We’re curious about everything in this industry – the people, the science and of course the most perplexing question of all – what’s your favorite go-to candy?

17

PODCAST EPISODES

4

LEADERSHIP INTERVIEWS

16

HOURS OF RECORDINGS

RESEARCH CHAT PODCAST

Hosted by Eric Schmoyer, Barry Callebaut
Produced by Brandy Kresge, PMCA

Confectionery research is important, and it’s for everyone. Our Research Chat Podcast, which launched in September 2020, has grown to a collection of 17 episodes. Guests include university advisors, research grant recipients and others, discussing a wide range of topics. 

Learn More & Listen
Eric Schmoyer and Brandy Kresge

CONFECTIONERILY SPEAKING

Hosted by Brian Donaghy, Tomric Systems, Inc.
Produced by Rachel Halkias, PMCA

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Learn More & Watch

WHAT MAKES US

VERSATILE

Although we were not able to hold in-person events in 2021, our volunteers decided it was essential to engage members and friends in shared familiar experiences. So, we adapted several programs for a virtual setting, maintaining their usual highlights – live demos and audience Q&A.

BEYOND THE BASICS: CENTERS FOR CHOCOLATES

The Program Committee was thrilled to present our first ever virtual conference event. A small team assembled in Buffalo, NY to broadcast the Beyond the Basics program live from the facilities of Tomric Systems, Inc. The program took attendees on a technical deep dive into centers and ingredient functionality for chocolate.

106

ATTENDEES

59

UNIQUE COMPANIES

106

AUDIENCE QUESTIONS

PROGRAM TEAM

Brian Donaghy

Brian Donaghy, Tomric Systems, Inc.

Onsite Demo Lead

Zachary Freed

Zachary Freed, AAK USA

Onsite Demo Lead

Eric Schmoyer

Eric Schmoyer, Barry Callebaut

Sub-Committee Lead

Eric Schmoyer

Jeffrey Fine, AAK USA

Speaker – Fat-Based Confectionery Fillings

Eric Schmoyer

Rudi Hauser, Hauser Chocolatier

Speaker – Truffles, Centers & Applications

Randy Hofberger

Randy Hofberger, R&D Candy Consultants

Speaker – Fondant-Based & Grained Confections

Nico Tomaselli

Nico Tomaselli, Lindt & Sprüngli

Moderator

SINGLE-TOPIC PRESENTATIONS

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SPEAKERS & MODERATORS

Debra Miller

Debra Miller, NCA

Regulatory Update for the Confectionery Industry 2021

Paige Smoyer

Paige Smoyer, NCA

Regulatory Update for the Confectionery Industry 2021

Liliana Casal-Wardle

Liliana Casal-Wardle, PhD, The Acheson Group

Why a Food Safety Culture?

James Walsh

James Walsh, Tate & Lyle

Sugar & Calorie Reduction – Challenges & Opportunities

Sanjiv Avashia

Sanjiv Avashia, Tate & Lyle

Q&A Contributor, Sugar & Calorie Reduction – Challenges & Opportunities

Serena Bitzer

Serena Bitzer, The Hershey Company

Moderator: Regulatory Update for the Confectionery Industry 2021, Sugar & Calorie Reduction – Challenges & Opportunities

Reg Ohlson

Reg Ohlson, retired, Mars Inc.

Moderator: Why a Food Safety Culture?

VIRTUAL CONFECTIONERY LEARNING SERIES

Developed by the Education & Learning Committee, this series provided an avenue for our members and friends to continue learning from their own homes and labs. Expert teams demonstrated recipes and  techniques from start to finish over the course of 60-90 minutes. Attendees enjoy access to the recordings and were provided with a tangible takeaway relevant to the session.

106

TOTAL ATTENDEES

59

UNIQUE COMPANIES

59

AUDIENCE QUESTIONS

IN THE KITCHEN WITH JOE: CARAMEL RECIPE DEMO

Brian Donaghy

Brian Donaghy, Tomric Systems, Inc.

Host/Moderator

Randy Hofberger

Randy Hofberger, R&D Candy Consultants

Subject Matter Expert

Joe Sofia

Joe Sofia, Cargill Cocoa & Chocolate

Demo Lead

Kim Yoder

Kim Yoder, Barry Callebaut

Demo Assistant

INTRO TO THE USE OF COLORED COCOA BUTTER IN CONFECTIONS

Brian Donaghy

Brian Donaghy, Tomric Systems, Inc.

Demo Lead

Nico Tomaselli

Nico Tomaselli, Lindt & Sprüngli

Q&A Moderator

WHAT MAKES US

SOCIAL

Building and maintaining connections is what our members thrive on. Our social media presence continues to grow, reaching a wider and more diverse audience every day.

41%

INCREASE IN FOLLOWERS

31%

INCREASE IN FOLLOWERS

59%

INCREASE IN FOLLOWERS

OUR MOST ENGAGING POSTS

Stay on top of everything PMCA by connecting with us on social media.

WHAT MAKES US

INSPIRING

Our mentors are passionate about helping the next generation of confectionery professionals focus on their dream careers. And although connecting in person was not possible this year, there was plenty of time for questions and discussion.

STUDENT/MENTOR Q&A SESSIONS

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CHOCOLATE BREAKOUT SESSION

Hosted by Blommer Chocolate Company

In this interactive session, students learned about the basics of industrial chocolate manufacturing. They received a tasting kit to follow along as a sensory expert led them through a tasting process demonstrating differences among origins and processes.

20

MENTORS

34

2020/2021 STUDENT PARTICIPANTS

15

UNIVERSITIES

334

TOTAL STUDENT PARTICIPANTS

WHAT MAKES US

DEDICATED

Whether your company makes chocolate bars or supplies equipment lines – whether you’re a scientist or in sales – whether you’re an industry veteran or just starting out – we know how hard you work and how much you care about your part in creating products that bring people joy.

PASSION PROJECTS

There’s never a shortage of ideas for new projects from our volunteers. Their passion, creativity and willingness to try new things allows us to reach confectionery professionals with different roles and interests. So much is constantly changing across a giant spectrum of products, technologies and trends, and that drives us to keep up with fresh, engaging offerings.

16

NEW VOLUNTEERS

9

NEW COMMITEES/SUB-COMMITTEES

90+

COMMITEE MEETINGS

There are many ways to participate in PMCA, and we encourage you to find the opportunity that’s right for you. If you’re not sure, let us know — we’ll help you choose!

VOLUNTEER

There are lots of ways to contribute your enthusiasm, knowledge and talents to the association. Join a committee, help instruct a course, present at our conference or become a student mentor. There are lots of opportunities to become involved. Contact us to find the right fit for you.

DONATE

Companies that donate ingredients, product, equipment and other items to our events contribute immensely to their success. Contributors are recognized in event materials, on our website and in press releases. Contact us if you’re interested in donating in the future. 

HOST

We would not be able to deliver high-value courses without the generosity of our host facilities. Benefits of hosting include complimentary registration for two employees as well as recognition in the trade press and several PMCA publications. Contact us to learn more about hosting.

WHAT MAKES US

READY (FOR WHAT’S NEXT)

We’ve got lots to look forward to in 2021 and 2022, both in person and virtually.

AG IMMERSION EXPERIENCE

Oct. 5-7, 2021 | Modesto, CA

Join us in a celebration of California agriculture! This immersive experience will take a cohesive, well-rounded approach to nuts and fruits as ingredients in confections and snacks, including a firsthand look at farming and processing as well as applications.

Learn More & Register
chocolate, nuts and fruit
chocolate, nuts and fruit

CHOCOLATE MANUFACTURE: THE BASICS & MORE

Nov. 2021 | Virtual Course

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75TH ANNUAL PRODUCTION CONFERENCE

We can’t wait to see you at our conference’s Diamond Anniversary! In addition to the usual excellent presentations and networking opportunities, we’re adding a few special touches to make this conference sparkle.

exhibit floor

BEYOND THE BASICS

Go with the Flow: Practical Rheology in Confectionery Production – Explore the rheology of ingredients, chocolate, hard candy and gummies. Industry professionals will provide an accessible insight into this world using demos and tasting samples. 

BREAKOUT SESSIONS

Customize your Tuesday afternoon conference experience by choosing from several interactive sessions led by experienced industry professionals, including scale-up, women in STEM, regulatory Q&A and more.

WEDNESDAY ROUND TABLE

The confectionery and snack industries have been faced with many challenges in 2020 and 2021. We’re providing a space to discuss, learn and share how we have navigated (and continue to navigate) the constantly changing landscape of our industry.

SUPPLIER EXHIBIT

Our supplier show provides access to many confectionery professionals all in one place. Walk the floor at your leisure while connecting with friends, colleagues and new faces.

NETWORKING

New to the confectionery industry? Looking to build your professional network? Create invaluable connections with like-minded confectionery professionals.

RESEARCH SYMPOSIUM

Summer 2021

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To each and every one of our volunteers and members, we’d like to say,

We hope you’ll continue to learn, connect and grow with us as we move forward into our 2021/2022 fiscal year.

PMCA

 PMCA is an international association that enhances the companies and careers of confectionery and snack professionals through inspired learning and the building of long-term personal connections, which empowers our members to create products that bring people joy.

Produced by Rachel Halkias, PMCA Marketing Projects Manager & Operations Assistant in conjunction with PMCA staff and volunteers