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Program Schedule
PMCA's 63rd Annual Production Conference
Hershey Lodge and Convention Center
Hershey, Pennsylvania
April 27 - 29, 2009
Monday, April 27th
8:40am - 11:45am
Back to Basics Seminar – Cocoa Beans to Chocolate Liquor
Session led by moderator Steve Genzoli, Ghirardelli Chocolate Company
Welcome and Introduction
Steve Genzoli, Vice President Research & Development/Quality Assurance, Ghirardelli Chocolate Company
The opening remarks will provide a basic overview of the topic and highlights of the program to follow.
Cocoa Bean Production Review
Kip Walk, Director of Cocoa Procurement, Blommer Chocolate Company
This presentation will highlight the major cocoa growing regions of the world, the regional status of these areas in terms of politics, diseases and decline in production and the impact of specialty brands on bean supply. In addition, the forecast on bean supply for the next 10-20 years and the best options for crop expansion and cost impacts will be explored.
Cocoa Bean Types and Characteristics
Edward Seguine, Vice President, Research and Development/Quality Assurance, Guittard Chocolate Company
A brief history of the origins and distributions of Criollo, Forastero, and Trinitario cacao and tasting of today’s origin chocolates made from them. Field processing conditions (fermentation and drying) will also be discussed and samples tasted along with common processing defects. Ripe cocoa pods will be available during the break for tasting pulp and raw beans.
Cocoa processing from raw bean clean Up to roasting and alkalising
Jürgen Fischer, Managing director, Bühler Barth AG, Freiberg/Neckar Germany
The primary cocoa process from raw bean clean up to alkalizing and roasting will be discussed. This will include an overview of the main processing steps such as bean pretreatment, winnowing, sterilizing, alkalizing and roasting. The presentation will cover the two main processing philosophies; cocoa nib technology for nib roasting and cocoa bean technology for bean roasting.
Nib grinding process
Tom Velthuis, International Sales Manager, PM Duyvis/Wiener
Taking a general layout for a cocoa nib grinding system the basic processing steps from roasted nibs into liquor will be discussed. The engineering and design for a refining system consisting of a beater blade mill and ball mills will be reviewed and compared in relation to the standard quality parameters (WSR /and particle size distribution, viscosity and Fe-content). We will also look at the most recent developments in liquor grinding, starting from the past, current systems and new developments, the principles and the process parameters. |
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63rd ANNUAL SUPPLIER EXHIBITION
The 2009 Production Conference will once again feature the highly popular supplier exhibition on Monday afternoon from 12:30-5:30pm in the Great American Hall of the Hershey Convention Center. |
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MONDAY EVENING RECEPTION & DINNER
5:45pm – Reception with Cash Bar in the Chocolate Lobby
6:45pm – Dinner to be held in the Chocolate Ballroom
Chair’s Welcome given by Adrian Timms, The Hershey Company and Epitaphs & invocation given by Walter Vink, Vink Associates, Inc.
Student Outreach Program
PMCA’s Student Outreach Committee, led by Chair Barry Glazier, Mars Snackfoods will host several students
from educational institutions with Food Science and related programs, to attend the conference. Students will
have the opportunity to interact with industry personnel, be recognized during the Monday evening dinner
program and participate in a plant tour sponsored by The Warrell Corporation. |
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Tuesday Morning April 28th
8:30am – 11:45am
Session led by moderator Reginald Ohlson, Retired, Mars Snackfood North America
Welcome and Opening Remarks
W. David Hess, PMCA President, Quigley Manufacturing, Inc.
Exploring the Health of Fats Found in Confections
Amy Griel, PhD, RD, Senior Nutrition Scientist, The Hershey Company
Results from clinical nutrition studies highlighting the diverse health effects of dietary fats will be examined, with an emphasis on "better for you" fats and their role in confections. Practical examples and considerations will be presented for the inclusion of confections in an overall healthy lifestyle.
Cocoa Flavanols And Cardiovascular Health – An Update on the Science
Catherine Kwik-Uribe, Ph.D., Cocoa Flavanols Research Manager, Mars, Inc.
Cocoa has a long history of use, and today science is beginning to validate some of the potential health benefits of cocoa that were initially recognized centuries ago. Interest in cocoa over the past decade has been spawned by studies which suggest that compounds naturally occurring in cocoa, specifically the cocoa flavanols may in fact play a role in maintaining, and perhaps even improving cardiovascular health. The purpose of this talk will be to provide a brief introduction into the nutritional components of cocoa, and an overview of the current science as it relates to the potential cardiovascular benefits of cocoa flavanols.
Soluble Fibers for Healthier Confections
Thomas E. Parady, Associate Program Coordinator, Roquette America
The first section of the paper will cover the health benefits of soluble fibers, including various prebiotic effects and satiety. The second section will cover strategies for incorporation of soluble fibers into various confections. This will include a discussion on their effect on texture and graining as well as their use in sugar reduction. General recommendations for substitution levels in various confectionery types will be given. Most commercially available soluble fibers will be covered. These include Resistant Dextrin, Resistant Maltodextrin, Polydextrose and Fructooligosaccharides (Inulin/FOS).
Food Nanotechnology: Definitions, Applications & Opportunities
Byron F. Brehm-Stecher, Assistant Professor, Department of Food Science and Human Nutrition, IowaState University
“Nanotechnology” is a popular buzzword describing practically any technology based on or involving nanoscale (1–100 nm) components. Nanoscale technologies have great potential for improving processes and enabling new capabilities across a wide swath of disciplines. However, the sheer number of developments and applications that fall under the “nanotech” rubric can be overwhelming, leading to confusion about how “it” might be applied to a given area, such as foods. This talk will provide a brief background on different “types” of nanotechnology and how this developing field may impact the food industry. Examples will be given of current food nanotech applications, as well as potential future developments, with a particular focus on implications for the confectionery industry.
New Film and Coating Technology to Extend Shelf-Life
Anisong Pathammavong, Market/Business Development Manager, Printpack, Inc.
Advances in technology (resin, coating, vacuum deposition) have enabled film manufacturers and converters to offer food manufacturers better barrier and a broader selection of structures to improve shelf-life of food products. Latest development in clear high barrier packaging will also be discussed. This technology will benefit marketing and consumers who want to see the product before they purchase it. |
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TUESDAY BUFFET LUNCH
Open to all Full Conference Attendees from 12:00 – 1:30pm in the Trinidad Room at the Hershey Convention Center. |
| PMCA ANNUAL MEMBER MEETING
The meeting will be held Tuesday, April 28, 2009 from 1:00 – 1:40pm at the Hershey Convention Center. All representatives from Active, (voting) companies are encouraged to participate for quorum and voting purposes. Those individuals representing Associate member companies are cordially invited to attend. Coffee, tea and dessert will be served. |
Tuesday Afternoon April 28th
1:45pm – 4:45pm
Session led by moderator Rose Potts, Blommer Chocolate Company
Welcome and Opening Remarks
Steve Marcanello, PMCA Vice-President, Asher’s Chocolates
Natural Colors in Confections
Aminah Lewis, Business Development Manager, Colorcon
In the wake of the Southampton study, the food industry’s interest in naturally-derived colorants is growing. Natural or exempt colors, while less user-friendly than commonly used artificial colorants in many cases, can be adapted for use in a wide variety of confectionery applications. This paper will discuss the Southampton study, the unique characteristics of exempt colorants and offer formulation advice to ensure color optimization in confectionery applications. Global regulatory considerations will be discussed.
Accelerated Shelf Life Testing
Phil Cartier, Consultant in chocolate, confectionery and panning
The role of shelf life testing, including accelerated testing in product development will be discussed. Methods to collect the maximum amount of pertinent data during the development process will be covered. The chemical and physical basis for accelerated testing will be presented along with the methods to integrate accelerated testing into the process, along with examples and samples.
Formulating With Organics
Jim Mitchell, Innovations and Development Manager, Ciranda, Inc.
An introduction to some of the challenges, issues, and advantages involved in formulating organic products. Presenting examples and brief overview of the physical and functional differences between some organic ingredients and their conventional counterparts. Included will be some discussion on the sourcing of organic ingredients and the current organic formulation trends.
PMCA Research Grant In Aid project (Technical Review) - Controlling Phase Transitions of Sweeteners
Roja Ergun, graduate student, under the guidance of Richard W. Hartel, Professor, Department of Food Science, University of Wisconsin – Madison
Every candy maker knows that one of the most important aspects of controlling candy quality is to control sucrose graining. Proper candy formulation is necessary to either prevent graining where crystals are not desired or to maintain the proper amount of crystals to provide preferred texture. Over the years, several approaches, from empirical to fundamental, have been proposed to guide product formulation. In this presentation, a new empirical approach based on the Graining Factor, the ratio of sucrose to total sugars, to the phase diagram approach for two candies, fondant and nougat will be compared, with a discussion of the pros and cons of each approach.
PMCA Research Committee Update
Jeffery Fine, Director of New Products & Technology, AarhusKarlshamn USA, Chairman, PMCA Research Committee
PMCA’s Research Committee Chair will provide an overview of the activities of the committee including current grant in aid Research projects and plans for an industry science symposium.
PMCA Education Committee Update
Dennis Zak, Managing Partner, TMResource LLC, Chairman, PMCA Education & Learning Committee
PMCA’s Education & Learning Committee Chair will provide a brief report on the activities of the committee including the results of the past year’s short course program and plans for future courses and activities. |
| 63rd ANNUAL PRODUCTION CONFERENCE DINNER & AWARDS
6:00pm – Cocktails with an Open Bar in the Chocolate Lobby
7:00pm – Dinner will be held in the Chocolate Ballroom
Toastmaster will be W. David Hess, Quigley Manufacturing Co. and the Marie Kelso and Hans Dresel
Memorial Awards will be presented.
KEYNOTE ADDRESS
Confections South of the Border
Carmela Rivero, PepsiCo |
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Wednesday, April 29th
8:30am – 11:45am
Session led by moderator Ed Minson, Corn Products Specialty Ingredients
Closing Remarks
W. David Hess, PMCA President, Quigley Manufacturing, Inc.
Regulatory Update for the Confectionery Industry 2009
Alison Reich Bodor, Vice President, Regulatory and Scientific Affairs, National Confectioners Association
Ms. Bodor will present an update on food safety and regulatory issues of importance to confectionery manufacturers. An overview of changes occurring at FDA under the new administration and as part of FDA’s food protection plan will be provided. Other issues to be addressed will include allergen labeling, new safety requirements for candy-toy combination products, state regulations impacting candy, and insight into the ongoing deliberation of the 2010 Dietary Guidelines Advisory Committee.
Commodity Market Overview
Lee McConnell, Vice President of Commodities, Blommer Chocolate Company
This presentation will explore the various dynamics affecting the cocoa, sugar and dairy markets of the world. In particular, supply and demand, the role of currency, the farm bill, the role of ethanol production from sugar/grains, and market drivers, are some of the factors that will be discussed. In addition, a look at the future outlook for supply and demand, as well as pricing, will be presented.
Cocoa Sustainability Challenges & Opportunities
John Long, Retired Vice President, CSR, The Hershey Company; Chairman Emeritus, World Cocoa Foundation
This presentation will cover current issues related to cocoa sustainability, including: farmer knowledge, pests & disease, infrastructure and other challenges in growing countries; their impact on manufacturers and suppliers; ongoing efforts to transform cocoa farming from subsistence agriculture to a truly sustainable model; and key opportunities to further drive these efforts in the future.
Managing Pest and Disease Pressures - Cocoa Farmers Perspective
Tracey Duffey, World Cocoa Foundation
Through videos and illustrations, this presentation will provide insight into some of the main pests and fungal diseases that cocoa farmers address daily on their farms, along with farming techniques they have learned to combat these pests and diseases. A farmer from each region of West Africa, Southeast Asia and Latin America will be highlighted to share their approach.
ARTISAN CHOCOLATIER
Frederic LORASCHI, Chocolatier/Owner, CHOCOLAT Frederic Loraschi LLC
This presentation will provide an overview and understanding of the "Artisan Chocolatier" – a look behind the scenes. Various aspects of the "Artisan" vision and approach to creating unique confections, developing recipes, industrial "Know why" versus the Artisan "know how", as well as challenges and opportunities facing today's "Artisans" will be discussed. A look at the future of "Artisan chocolatiers" will also be presented.
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Please join us again next year at the 64th Annual Production Conference
April 26 - 28, 2010
Hershey Lodge & Convention Center |
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