Program Schedule
PMCA's 60th Annual Technical Production Conference
May 1-3, 2006
Hershey Lodge and Convention Center, Hershey, Pa.
Monday, May 1, 2006
Back to Basics Aerated Confections - Introduction & Opening Remarks
John Cooke, Vice President of Manufacturing, Cherrydale Farms, Inc.
The opening remarks will provide a brief introduction to the many facets of the Aeration process, and variety of products that will be presented in the upcoming speaker presentations.
Nougat & Marshmallow Aeration
Presentations by: Greg C. Johnson, Manager, Technical Services, Russell Stover Candies, Inc. & Ralph D. Lee, Process Development Manager, Masterfoods, USA
Assistance of Live Demonstrations by: Graham Nice, Vice President of Sales, J Holland Corp. & John Vessa, President, Bottom Line Process Technologies, Inc.
From candied sweet potatoes at Thanksgiving to one of the greatest candy bar combinations invented, nougat with caramel, some of life’s best moments and fondest memories include a confectionery product highlighting gooey marshmallow or dense and flavorful nougats. This presentation will begin with a brief history of marshmallow and nougat aeration processing and will continue on with a look at aeration methods, ingredients, blending, cooling, forming and finished quality parameters.
Hard Candy Aeration
Jim McGovern, Plant Manager, Jelly Belly Candy Company
Assistance of Live Demonstrations by: Graham Nice, Vice President of Sales, J Holland Corp. & John Vessa, President, Bottom Line Process Technologies, Inc.
This presentation will begin with general information about the pulling of hard candy (tempering, color effects, flavor additions). After that, a look at traditional pulling methods (hand pulling & vertical) will be reviewed followed by a discussion of new pulling devices (horizontal and continuous). An examination of textural differences will also be highlighted.
Taffy Aeration
Gianni Ruffinatti, Confitech S.r.l.
This presentation will explore the processing of taffy using batch and continuous processes. Topics covered will include plain milk caramel batch cooking, tempering, the use of batch rollers and rope sizers, potential problems and solutions, tempering, obtaining different textures, curing and crystallization, continuous cooking technologies, automation of the process and handling product through the packaging process.
Troubleshooting Panel Discussion
All Back to Basics speakers from Aerated Confections Session
Panel speakers will facilitate an open and informative dialogue based on audience questions.
*Microscopy demonstrations for the Back to Basics session will be performed by Dave Stumpf, The Hershey Company.
Tuesday, May 2, 2006
Sessions led by moderators Walter Vink, Consultant, Vink Associates, Inc. & Steve Genzoli, Director, Research & Development/Quality Assurance, Ghirardelli Chocolate Company
PMCA Committee Updates
Jeffrey Fine, Director of New Products and Technology, AarhusKarlshamn USA
PMCA’s Research Committee Chair will provide an overview of the activities of the committee to include current fellowship and grant in aid projects and the bi-annual research survey.
Dennis Zak, Consultant, TMResource LLC
PMCA’s Education and Learning Committee Chair will give an update on the recent developments and activities of the committee including results of the 2005 membership survey, a review of the past year’s courses, plus a schedule of upcoming courses and cooperative learning programs with other associations and organizations.
Alan Cotich, Project Coordinator, NutriCore Northeast
PMCA’s Vice President and Long Range Planning Committee Chair will announce plans for the association’s 100th Anniversary celebration.
Confectionery Fortification: Processing Effects
Hugh Lippman, Ph.D., Senior Product Innovation Scientist, Seltzer Nutritional Technologies
Confections are widely consumed, portable, convenient and appetizing. However, perception as an empty source of calories reduces their nutritional status in the minds of consumers, making them an ideal target for fortification. This presentation will cover the rise of fortification, processing considerations and nutrients of interest.
Whey Proteins – Functionality and Applications in Nutritional Confections
Lois Baker, Application Center Manager, Davisco Foods International, Inc.
This presentation will first provide the audience with an introduction to Whey Proteins including processing and composition, types (WPC, WPI, etc.), functional and sensory properties (gelation, foaming, flavor, etc.) and nutritional benefits (general health, weight loss, CVD, etc.). Afterwards, the inclusion of whey proteins in confections will be discussed, including the delivery system for nutritional benefits and applications (protein bars, caramels, chews, nougat and peanut butter cups).
Food Photography
Bob Skalkowski, President/Photographer, Bob Skalkowski Photography
“Photography is like fishing – you need to hook your target audience so they’ll stop and read your copy or pick up your product.” Bob Skalkowski was one of the first photographers in his area to use digital imaging when he realized it was best for his clients. This lively and colorful presentation will explore the impact of food photography on the daily lives and buying habits of consumers, how a typical food assignment is done, film vs. digital (pros & cons), post production, challenges and costs.
The US Organic Marketplace: Regulatory compliance, Certification Requirements, Challenges and opportunities for Sweet Success
Joe Smillie, Senior Vice President, Quality Assurance International, Inc. (QAI, Inc.)
An in-depth discussion of the fastest growing segment of the food industry – organic food products, will be presented. Critical information on the organic industry, compliance under the USDA’s National Organic Program, the steps a confectionery company must take to successfully achieve mandatory organic certification as well as the opportunities and challenges facing confectionery companies looking to make the leap into the organic marketplace will be explored.
Making Flavors Do Tricks - Encapsulated Flavors for Confectionery Applications
Donna Rosa, Director, Business Development, Sweet Goods, Symrise
Flavors have gone high-tech. This presentation will focus on the applications of encapsulated flavors in confectionery products, and how they can enhance and improve them. A brief overview of the various flavor encapsulation technologies will be presented. The advantages, benefits and functions of encapsulation in candy and gum will be explored, including the principles of encapsulation use (protection, special effects, and new product forms) .The limitations of the various forms of encapsulation, and selection of the best encapsulate for each application, will be also be discussed.
Fast & First to Market: The Digital Difference – from Concept to The Shelf
Bob Scherer, Vice President, CL&D Digital & Ron Malloy, Vice President of Business Development, Design2Launch
Digital technology is changing the way savvy consumer products manufacturers are bringing new products to market – faster, better, cheaper and with less risk. This presentation will take a look at web-based artwork and packaging collaboration software and technologies along with digital printing. Cost comparisons between classic and digital processes will be discussed, along with opportunities for moving more cost effectively into specialized markets.
Critical Tips for Handling Dry Bulk Ingredients in Confectionery Processes
Scott A. Clement P.E., Senior Project Engineer, Jenike & Johanson, Inc.
Reliable dry ingredient handling is an important aspect of any confectionery process. Unfortunately, problems with the systems designed to handle these materials are commonplace. The scope of this presentation will include common solids handling problems in hoppers as well as pneumatic and mechanical conveying problems. Design tips for solving common problems will be explored.
Bulk Handling of Confectionery Ingredients – Case Studies for Liquid and Powder Ingredients
Steve Calewarts, Plant Manager, Roquette America
The confectioner usually considers a move to bulk ingredients when business conditions support it and it becomes economically feasible. But beyond the economics, there are other things that should be considered before deciding to make the switch to bulk ingredients. This presentation will identify some of those considerations and analyze real life case studies to show what went right and what needed improvement. The purpose of the presentation is to help the confectioner make better decisions so they end up with a better bulk system.
Keynote Program – Wine & Chocolate Tasting!
Harriet Lembeck, Wine Educator & Writer, New School University & Rose Potts Sensory Programs Manager, Blommer Chocolate Company
This year’s Tuesday evening dinner banquet will feature a treat for the senses! With what seems to be an increasing trend towards pairing wine and chocolate, more and more consumers are eager to learn about the most delectable combinations. The presenters will discuss the synergies of wine and chocolate and encourage all to partake in the exquisite and complex wine and chocolate tasting experience, as several wines and chocolates are paired.
Wednesday, May 3, 2006
Sessions led by moderator Ron Bixler, Retired, Masterfoods USA
Regulatory Update 2006 – (Hans Dresel Memorial Award Speaker)
Alison Bodor, Vice President, Regulatory Affairs, National Confectioners Association
New industry regulations and issues that will affect confectioners in 2006, as well as those under development will be addressed. Suggestions to prepare companies for compliance with future regulatory and public policy issues will be offered.
Cocoa Through the Ages – An Analytical Potpourri
Dr. William (Jeff) Hurst, Senior Staff Scientist, The Hershey Company
This presentation will give the audience an interesting look at the uses of cocoa and discoveries about its chemical composition throughout history. Cocoa vs. Cocao, ancient uses of cocoa, various compounds found in cocoa, the development of a marker for cacao in archaeological samples and types of vessels in which cacao was found will be explored.
The Influence of Surfaces and Surfactants on the Crystallization of Cocoa Butter
(PMCA Research Grant in Aid Project conducted by April Bowser of Cadbury Schweppes at the Pennsylvania State University under the guidance of Gregory R. Ziegler, Professor of Food Science)
As compositional and structural complexity has rarely been touched on in research, this presentation will provide the results of extensive studies conducted to address the influence of surfactants and solid particles on the crystallization kinetics and crystal morphology of cocoa butter. These findings will be translated to demonstrate how they may affect various manufacturing processes.
Switching from Moulded Chocolate to Receiving Liquid
Gertrude Hawk Chocolates
This presentation will discuss the various considerations that must be addressed when a manufacturer decides to switch from moulded chocolate to receiving liquid.
Cocoa and Chocolate – Members of the Good Foods Club?
Leah L. Porter Ph.D., Vice President, Scientific Affairs, Chocolate Manufacturers Association
Emerging research continues to provide support that diets including plant-based products can reduce or delay the onset of various chronic diseases (e.g. cardiovascular and cancer). Flavonoids are polyphenolic compounds of plant origin; the predominant flavonoids in cocoa are flavanols. Research published to date demonstrates that the cocoa bean is a rich source of flavanols. This presentation will discuss the continued research interest in cocoa polyphenols, and the varied opportunities for the cocoa and chocolate industry for increased cocoa consumption, both as an ingredient, and in finished products. The discussion will also explore new uses for cocoa and chocolate.
SPECIAL EVENTS
Sunday, April 30, 2006
PMCA ANNUAL MEMBER GOLF TOURNAMENT
Shot Gun Start - 10:00 a.m.
Hershey Golf Club – East Course
RESEARCH COMMITTEE MEETING
2:00-5:00 p.m.
Wild Rose A
EDUCATION AND LEARNING COMMITTEE MEETING
5:00-7:00 p.m.
Magnolia A
Monday, May 1, 2006
SUPPLIER EXHIBITION
12:30 p.m. – 5:30 p.m.
Great American Hall
RECEPTION AND DINNER
5:45pm (cash bar)
Chocolate Lobby
6:45pm (dinner)
Chocolate Ballroom
Tuesday, May 2, 2006
CENTENNIAL CELEBRATION COMMITTEE MEETING
7:30-8:30 a.m.
Cocoa Suite 3
PMCA ANNUAL MEMBER MEETING
1:00pm – 1:40pm
Empire Room A&B
ANNUAL PRODUCTION CONFERENCE DINNER
6:00pm (open bar)
Chocolate Lobby
7:00pm (dinner)
Chocolate Ballroom
*Awards ceremony and Wine & Chocolate Tasting Event
Wednesday, May 3, 2006
PRODUCTION CONFERENCE COMMITTEE MEETING
12:30pm-3:00pm
Cocoa Suite 6
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