Wednesday April, 13, 2016 Lancaster Marriott at Penn Square & Lancaster County Convention Center

Monday, April 11 - Wednesday April, 13, 2016 Lancaster Marriott at Penn Square & Lancaster County Convention Center

Production Conference Committee Chair Robert Huzinec The Hershey Company

Vice Chair Ed Wilson Retired, AAK USA PMCA Office Yvette Thomas Brandy Kresge Rachel Halkias

Program Committee

Chair Co-Chair Judy Cooley Cynthia Angelo Global Confection Connections, LLC Givaudan Flavors

Members Mike Allured ...... MC/Manufacturing Confectioner Philip A. Cartier ...... Hummelstown, PA Diane Douglas ...... Concord Foods, Inc. Peggy Fyffe ...... Almond Board of California Steven L. Genzoli ...... Ghirardelli Chocolate Company Pamela Gesford ...... The Hershey Company Amy Hartman ...... The Warrell Corporation W. David Hess ...... Cornwall, PA Shawn Houser-Fedor ...... The Hershey Company Patrick Huffman ...... Blommer Chocolate Company Patrick Hurley ...... Spangler Candy Company Didem Icoz ...... Ingredion, Inc. Michael Jelavich ...... Sensient Colors Leslie Kleiner ...... Roquette America Inc. Steven Marcanello ...... MILTSAM Kervin Martin ...... Penryn, PA Edward Minson ...... Natural American Foods Reg Ohlson ...... Hummelstown, PA Tessa Porter...... Ferrara USA Rose Potts ...... Blommer Chocolate Company Rich Salotto ...... Capol LLC Ed Seguine ...... Seguine Cacao/Guittard Chocolate Company Abdoulaye Traore ...... Mars Chocolate NA Serena Wang ...... The Hershey Company Table of Contents PMCA’s 70th Annual Production Conference April 11 - April 13, 2016 Lancaster Marriott at Penn Square & Lancaster County Convention Center Lancaster, Pennsylvania Schedule of Events ...... 2

Monday Basics and Beyond Session ...... 3-5

Supplier Exhibition ...... 6-8

Tuesday Morning Session ...... 9-11

Tuesday Afternoon Session ...... 12-13

Annual Production Conference Dinner ...... 14-15

Wednesday Chocolate Workshop ...... 16-19

PMCA Student Outreach Program ...... 20

PMCA Short Course Program ...... 21

General Conference Information ...... 22

Parking Information & Driving Directions ...... 23

Please be advised that the PMCA employees and contractors will take photo- graphs as well as audio and video recordings in the conference sessions and exhibit hall as well as in other public areas for promotional or commercial purposes. Note: Audio or video recording and photography of the technical sessions is prohibited. Please turn cell phones to silent or vibrate during the technical sessions.

1 Schedule of Events

Sunday, April 10 PMCA Annual Member Golf Tournament 11:00am - 12:00pm ...... Registration 12:00pm ...... Shot Gun Start Hershey Country Club, Hershey, PA

Monday, April 11 Opening Day Technical Session—Heritage Ballroom 8:30am ...... Opening Remarks 8:45am ...... Student Outreach Program 9:00am - 12:15pm ...... Basics and Beyond The Bulk Sweetener Spectrum: Classic to Contemporary

Supplier Exhibit—Freedom Hall* 12:30pm - 5:00pm ...... Exhibits Open *Lunch will be hosted by PMCA in Freedom Hall 12:30 - 2:00PM Reception - Freedom Hall Lobby** 5:15pm - 6:15pm ...... Hors d’oeuvres/cash bar **Attendees to make their own dinner arrangements

Tuesday, April 12 Morning Technical Session—Heritage Ballroom 8:15am - 11:55pm ...... Speaker Presentations Lunch —Commonwealth Ballroom (Salons 3&4) 12:00pm - 1:30pm PMCA Annual Member Meeting—Hickory Room 1:00pm - 1:40pm

Afternoon Technical Session—Heritage Ballroom 1:45pm - 4:45pm ...... Speaker Presentations Reception— Commonwealth Ballroom Lobby 6:00pm - 6:50pm ...... Hors d’oeuvres/open bar Annual Production Conference Dinner—Commonwealth Ballroom 7:00pm ...... Awards Banquet and Keynote Address

Wednesday, April 13 Closing Day Session—Heritage Ballroom 8:00am - 9:15am ...... Chocolate Workshop Kickoff 9:30am - 12:30pm ...... Hands-On Chocolate Workshop Stations

Allergen Statement: Samples displayed or distributed at the PMCA Annual Produc- tion Conference may contain, or may have been processed in, facilities that also process peanuts, tree nuts, soy, wheat, dairy or other allergens. 2

Basics and Beyond Seminar

The Bulk Sweetener Spectrum: Classic to Contemporary

Monday, April 11, 2016 —Heritage Ballroom Program Coordinators and Contributors

Basics & Beyond Sub-Committee Lead: Cynthia Angelo, Givaudan Flavors

Demo Leads:

Pam Gesford, The Hershey Company Amy Hartman, The Warrell Corporation

Program and Demonstration Team:

Judy Cooley, Global Confection Connections, LLC

Steve Marcanello, MILTSAM

Ed Minson, Natural American Foods Tessa Porter, Ferrara USA

Abdoulaye Traore, Mars Chocolate NA

Equipment, ingredient and tasting sample donations provided by the following companies:  California Natural Products  Tate & Lyle  The Hershey Company

This year’s Basics & Beyond seminar, a tradition of the Production Conference Program for the past 16 years, will feature the topic of The Bulk Sweetener Spectrum: Classic to Contemporary. This half-day seminar will provide basic information, along with some advanced techniques and new technologies. Presentations from experienced industry professionals will be accompanied by live demonstrations and audience tasting samples.

3 Monday, April 11

7:00am Registration Heritage Ballroom 8:30am Welcome & Opening Remarks Heritage Ballroom Marlene Stauffer, Blommer Chocolate Company, Chair of the Board, PMCA Robert Huzinec, The Hershey Company, President, PMCA

8:45am PMCA Student Outreach Committee Update 1 Mark Freeman, Vice President of Sales, Shank’s Extracts 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.

Basics and Beyond Seminar - The Bulk Sweetener Spectrum: Classic to Contemporary A discussion period will follow each speaker. Submit questions in writing to Session Officials: Diane Douglas, Concord Foods, Robert Huzinec, The Hershey Company and Leslie Kleiner, Roquette Americas Inc.

9:00am Welcome and Introduction (Moderator) 2 Shawn Houser-Fedor, Director of Snacks Product Develop- ment, The Hershey Company The opening remarks will provide a basic overview of the topic and highlights of the program to follow.

9:10am Beyond Sugar: Understanding the Role of Sucrose in 3 Confections and What Alternatives Are Available Michelle Schwenk, Technical Manager, Tate & Lyle Sugar (sucrose) is the main ingredient in most confections and its properties control the characteristics in different types of confec- tionary products. Understanding the properties that sucrose contributes to the confection is the first step in understanding what we can do to replace it. New alternatives will be covered including botanical extracts of sucrose (date sugar, palm sugar, etc.), common sugar replacers (lactose, maltose, etc.) and rare sugars (allulose, ribose, etc.).

Live Demonstration & Tasting Samples

4 Monday, April 11

10:05am Break 10:15am Beyond Corn Syrup 4 John Ashby, General Manager, Ingredients Division, California Natural Products

As the food industry in general – and the candy industry specifi- cally – moves towards more natural alternatives, it means using different ingredients to substitute for more familiar ingredients, such as corn syrups. Corn syrups are essentially interchangeable products; one person’s HFCS55 is pretty much a “drop-in” substitute for another. This is not true for some of the other glucose syrups that fit more into the natural and organic categories such as rice syrups or tapioca syrups. Even when different products appear to have the same specs they can be completely different. An especially flagrant violator is dextrose equivalence! This presentation will try to explain the specific issue of DE specs not being reliable and what other issues can make the other glucose syrups function so very differently. We may even discuss some hyper-super-secret basic principles that are true as we move into the natural, cleaner label organic categories.

Live Demonstration & Tasting Samples

11:10am Break 11:20am Addressing Challenging Differences Using More Novel 5 Sweeteners Pam Gesford, Staff Scientist, Sweets & Refreshment Research,

The Hershey Company Whether considering novel sweeteners due to pressure to meet the desires of “clean” label consumers or capitalizing on the novel flavor/function of these ingredients, direct substitution may be just a pipe dream. Certain inherent characteristics can bring major challenges in certain applications. Examples of these challenges, along with specific candy examples will be discussed as well as ways to control or overcome some of the most common issues associated when we move beyond the typical sugar, corn-syrup based confection.

Live Demonstration & Tasting Samples

12:15pm Adjourn

5 Monday, April 11 Supplier Exhibition Freedom Hall ♦ 12:30 - 5:00pm Lunch ♦ 12:30 - 2:00pm Hosted by PMCA Reception ♦ 5:15 - 6:15pm Freedom Hall Lobby

Alternative Sweeteners and the Secret Life of Bees A unique exhibition hosted by the PMCA Program Committee Booth #HD1-HD4

Highlights of this interactive exhibit will include tasting samples such as varietal honeys, molasses and syrups from various sources such as maple, tapioca, brown rice and white rice. An enclosed live bee display will provide an up-close look at the activities and behavior of honeybees. Videos and posters as well as a honey extraction demo and trivia game will provide visitors with an interactive and educational experience. Thank You Exhibition Contributors ASR Group, California Natural Products, Ciranda, The Discovery Channel, Dutch Gold McLure’s, Loar & Young, National Honey Board, Thompson’s Maple Products, University of California, Davis, The Warrell Corporation, Joyce Wilder, “The Bee Lady” Hosted Display Sub-Committee Sub-Committee Lead: Serena Wang, The Hershey Company Members: Judy Cooley, Global Confection Connections, LLC Pam Gesford, The Hershey Company Amy Hartman, The Warrell Corporation Ed Minson, Natural American Foods Reg Ohlson, Retired, Mars, Inc. Tessa Porter, Ferrara USA Abdoulaye Traore, Mars Chocolate NA

6 Monday, April 11 2016 Supplier Exhibits As of Publication Date Monday, 12:30pm-5:00pm, Freedom Hall

AAK Colorcon Aasted-North America LLC Concord Foods LLC Academy of Chocolate-Ecuador Crosio & Associates, Inc. ADM/Matsutani LLC Dairy Farmers of America Almond Board of California Delavau Food Partners American Association of Candy Domino Specialty Ingredients Technologists (AACT) Driam USA, Inc. American Chocolate Mould Co. DuPont Nutrition & Health Applied Controls, Inc. Eurofins Microbiology Laboratories Austrade Inc. EZtemper by the Chocolate Doctor Bainbridge Associates LLC Fell & Company International, Inc. Baker Perkins Fine Chocolate Industry Association (FCIA) Barry Callebaut Flavorchem Bell Flavors & Fragrances Inc. FMC Corporation BENEO, Inc. FONA International Inc. Berndorf Belt Technology USA Franz Haas Machinery of America Inc. Blommer Chocolate Company Fuji Vegetable Oil Inc. Blue Pacific Flavors Galloway Company Bosch Packaging Technology Inc. Gelnex Bronkhorst USA Inc. GNT USA Inc. Bühler Inc. Gold Coast Ingredients Butter Buds Food Ingredients Golden Peanut & Tree Nuts California Natural Products Grain Processing Corporation (GPC) Capol LLC Graybill Machines, Inc. Cargill-Zerose® erythritol Guittard Chocolate Company Cargill Cocoa & Chocolate Hamburg Dresdner Maschinenfabriken USA Cavanna Packaging USA, Inc. Hansa Industrie-Mixer GmbH & Co. KG Centerchem, Inc. Herbstreith & Fox Ciranda Inc. Herding Filtration LLC Clasen Quality Coatings, Inc. Hilliard’s Chocolate System W.A. Cleary Products HMC Manufacturing CM-OPM USA IFC Solutions

25+ Year Exhibitor Continued... 7 Monday, April 11

Industrial Food Ingredients Co. Renessenz Ingredion Incorporated Roha USA Institute of Food Technologists (IFT) Roquette America Kalsec Inc. San Joaquin Valley Concentrates Kargher Sandvik Process Systems KOCO Inc. Savage Bros. Co. Landers Group LLC Schebler Food Equipment IOI Loders Croklaan Schenck Process MAFCO Worldwide, LLC Sensient Colors, LLC Malt Products Corporation Sensus America, Inc. MANE, Inc. Shick Solutions Mantrose-Haeuser Co. Inc. Silesia Flavors, Inc. Manufacturing Confectioner/MC Sollich North America, LLC Micelli Chocolate Mold Co. SOLVAY-Aroma Performance MILTSAM Stern Ingredients, Inc. Molded Fiber Glass Tray Co. Temuss Products Limited Multifilm Packaging Texture Technologies Corp. Murnane Companies TIC Gums Natural American Foods TNA North America Inc. NETZSCH Premier Technologies LLC Tomric Systems Inc. NEXIRA Totus Trade LLC Nitta Gelatin NA Tricor Systems Inc. Nutec Group Turbo Systems Inc. Nutrin Distribution UCP Cocoa Palsgaard Incorporated Union Confectionery Machinery Parker Products Inc. Varick Enterprises, Inc. Precision Roll Grinders, Inc. VernDale Products, Inc. Production Systems Automation, Inc. The Warrell Corporation (PSA) WEBBER/SMITH Associates, Inc. PROVA Inc. Woody Associates, Inc. PTL (Production Techniques Ltd.) World Cocoa Foundation (WCF) Pump Solutions Group WRH Industries, Ltd. Readco Kurimoto LLC

25+ Year Exhibitor

Contact the PMCA office for booth availability 8 Tuesday, April 12

7:30am Registration Heritage Ballroom 8:15am Welcome & Opening Remarks Heritage Ballroom Robert Huzinec, The Hershey Company, President, PMCA Moderator Reg Ohlson, retired, Mars, Inc.

Discussion period will follow each speaker. Submit questions in writing to Session Officials: Mike Allured, Manufacturing Confectioner and Peggy Fyffe, Almond Board of California

8:30am Nuts and Chocolate: The Perfect Pair 6 Penny Kris-Etherton, PhD, RD, FAHA, FNLA, FASN , Distin- guished Professor of Nutrition, The Pennsylvania State University

Nuts are a nutrient-dense food high in unsaturated fatty acids, high-quality vegetable protein, fiber,

vitamins, minerals and other bioactive compounds, all of which have health benefits. Cocoa is a source of a di-

verse array of bioactive compounds, notably many poly- phenolic compounds that also have health benefits. Epidemiologic evidence has shown that peanut consumption decreases risk of all- cause mortality and disease-specific mortality for cancer, cardio- vascular disease (CVD), respiratory diseases, diabetes and neuro- degenerative diseases in a dose-dependent manner. Consumption of nuts is associated with a lower BMI, as well as decreased age- related weight gain. New research has shown that peanuts benefit endothelial function, which is likely mediated by nitric oxide production (regulated by resveratrol in peanuts). Epidemiologic evidence has demonstrated cardioprotective benefits of cocoa. Consumption of 50 to 100 g of chocolate per week may reduce risk of CVD, and stroke in particular. The main outcomes reported from intervention studies of cocoa consumption are improved endothelial function, decreased LDL oxidation, inhibition of platelet aggregation and decreased levels of F-2 isoprostanes (which is a measure of oxidative stress), all of which benefit car- diovascular health. Collectively, nuts and cocoa are super foods with numerous remarkable health benefits.

9 Tuesday, April 12

9:15am Making the Move from Synthetic to Natural Colors 7 Michael Jelavich, Chemist II, Sensient Colors, LLC There has been a large increase in the development and marketing of products promoting the removal of artificial colors. This growing consumer preference for using ingredients from recognizable sources has fueled the recent growth in the use of natural colorants. For many, converting from synthetic to non-artificial colors can be difficult due to the differences in stability, flavor off-notes and achiev- able shades. This is especially true for confectioners who have never before used natural colors. The focus of this presentation will discuss the commonly seen difficulties, and possible solutions, which confectioners face over an array of confectionery applications when switching from synthetic to natural colors.

10:00am Break 10:15am PMCA Research Committee Update 8 Eric Schmoyer, R&D Project Manager, Barry Callebaut PMCA’s Research Committee chair will provide an overview of the activities of the committee.

10:35am Drying, Roughing, Puckering: The Role of Astrin- 9 gency in Confections Erin E. Fleming, Sensory Scientist, Mars Chocolate NA/ Ralph Lee Fellowship recipient, The Pennsylvania State University From the velvety mouthfeel experienced when drinking a bold red wine to the rough and drying sensations associated with eating dark chocolate, astringency is a salient attribute in a number of foods and beverages. Defined as the shrinking, drawing or puckering felt on the surfaces of the mouth, astringency contributes to the overall eating and drinking experiences of many products, including chocolate. However, unlike the prototypical tastes – sweet, sour, salty, bitter and umami – the mechanism through which oral astringency is elicited is poorly understood. This presentation will explore the impact on overall acceptance of as- tringent foods. * This research was conducted by the student under the guidance of Dr. Gregory R. Ziegler and Dr. John E. Hayes, The Pennsylvania State Uni- versity and the PMCA Research Committee.

10 Tuesday, April 12

11:10am Meeting Consumer Demands for Transparency 10 Deborah Arcoleo, Director, Product Transparency, The Hershey Company Consumers want to know more about the food, beverage, household and personal care products that they use and consume, and product packaging has many limitations to meeting this need. Transparency has become table stakes in building trust in brands and companies. SmartLabel is a new industry-wide digital solution announced in December 2015 to put detailed product information right at consumers’ fingertips. By scanning a code on the package or conduct- ing an online search, shoppers reach a landing page with information on ingredients, nutrition, allergens, third-party certifica- tions and many other attributes of a wide range of food, beverage, pet care, household and personal care products. This presentation will lift the lid on how SmartLabel was developed, how it works and the plans and timing for industry-wide adoption. It will also cover insights and data from two consumer research studies on transparency completed in 2015.

11:55am Adjourn

Buffet Lunch Tuesday, April 12th — 12:00 pm - 1:30 pm ♦ Commonwealth Ballroom PMCA Annual Member Meeting Tuesday April 12th — 1:00 pm - 1:40 pm ♦ Hickory Room

11 Tuesday, April 12

1:45pm Afternoon Session -Opening Remarks Heritage Ballroom Edmund Wilson, retired, AAK USA Vice President, PMCA Moderator Peggy Fyffe, Director of Trade Steward- ship, Almond Board of California

Submit questions in writing to Session Officials: Rich Salotto, Capol LLC, and Didem Icoz, Ingredion Inc.

2:00pm Regulatory Update 2016 11 Laura Shumow, Director of Scientific and Regulatory Affairs, National Confectioners Association Come hear about the latest federal and local regulatory and policy developments impacting the confectionery industry. The final rules implementing the Food Safety Modernization Act are out or publishing soon and will begin to go into effect starting September, 2016. Also, the final rules updating the NFP are antici- pated to publish in spring 2016. Increased media atten- tion on sugars and health may lead to new efforts to establish policies focused on reducing the consumption of added sugars, while ingredient safety and food safety concerns remain a priority at FDA this year. Additionally, we are seeing ongoing action on GE/GMO labeling, allergen labeling, Prop 65 lawsuits targeting the candy industry and more.

12 Tuesday, April 12

3:00pm FSMA and the Impact on Medium-Sized Companies 12 Antonio Malaquias, Director of Food Safety and Quality, DeMet’s Candy Company The FDA is publishing updates on the Food Safety Modernization Act (FSMA). The updates bring questions about what needs to be done differently from the conventional food safety/security systems to comply with what is being required by the government. However, there is an undeniable impact on the mid-sized (and small) food manufacturers, which usually deal with limited finan- cial resources and lack of dedicated staff to implement the updates. Such companies feel the pressure to comply and avoid penaliza- tions, which could lead to business risks. This presentation will clarify the regulation, define in what areas the mid-sized food companies will be impacted and recommend some actions and where to find inexpensive resources to start the compliance process.

3:45pm Break

4:00pm Using Social Media to Strengthen Brands 13 Frank Rosario, E-commerce and Digital Marketing, Just Born, Inc. In less than 10 years, social media has evolved into a full -fledged cultural phenome- non becoming an integral part of modern society. With more and more people ac- tively participating in online communities, consumers are connecting with brands in fundamentally new ways. Recent research indicates social media now plays an increasingly important role in how consumers dis- cover, research and share information about brands and products. As social media marketing becomes an increasingly important part of the marketing mix, brands face the challenge of continuously connecting with current and potential customers in the social space to create discussion, engagement and advocacy. This presentation will discuss how brands can overcome this challenge by better understanding how to leverage social media marketing, implementing an effective organizational structure and providing their employees with the proper tools and training to be successful.

4:45pm Adjourn

13 Tuesday, April 12

Please Join US!

The PMCA 70th Annual Production Conference Dinner Commonwealth Ballroom (2nd floor) 6:00-6:50pm – Open Bar 7:00-9:30pm – Dinner

Toastmaster Robert Huzinec, PMCA President The Hershey Company ~ Awards Program Marie Kelso Memorial Award Presented to Mark Kline The Hershey Company For the 2015 Production Conference Presentation Natural Pasteurization of Tree Nuts and Peanuts Co-authored by Christine Homich and Craig Rank Award Presentation by Steve Genzoli, Ghirardelli Chocolate Company PMCA Marie Kelso Award Chair Hans Dresel Memorial Award Presented to Patrick J. Huffman Blommer Chocolate Company Award Presentation by Judy Cooley, Global Confection Connections, LLC

*Distribution of the PMCA Candy Bag immediately following the program. Please bring your blue badge ticket with you to dinner.

14 Tuesday, April 12

Tuesday Evening Keynote Address Project Peanut Butter: How Enterprise and Innovation Have Offered Hope to Millions of Malnourished Children Worldwide Dr. Mark Manary Founder & CEO, Project Peanut Butter

In addition to being the founder and CEO of Project Peanut Butter, Dr. Mark Manary also serves as the Helene Roberson Professor of Pediatrics at Washington University School of Medicine in St. Louis, Missouri. He has committed his life to solving the problem of child malnutrition. Dr. Manary developed ready-to-use therapeutic food (RUTF) for the treatment of severe acute malnutrition in 2001, which has been a game-changer for malnourished children around the world. He devotes several months each year to overseeing RUTF production at Project Peanut Butter’s factories in Malawi, Sierra Leone and Ghana. He also travels from village to village treating thousands of malnourished children. He has worked intensively in Africa for the past 20 years and has an extensive list of publications reflecting his commitment to developing treatments and preventions of malnutrition.

www.projectpeanutbutter.org

15 Wednesday, April 13

7:30am Registration Heritage Ballroom 8:00am Closing Day Session Remarks Heritage Ballroom Robert Huzinec, The Hershey Company, President, PMCA Moderator Steven Genzoli, VP Quality Assurance/ Research and Development, Ghirardelli Chocolate Company

Session Officials: W. David Hess, retired, The Warrell Corporation, Ed Seguine, Seguine Cacao/Guittard Chocolate Company and Serena Wang, The Hershey Company

8:15am PMCA Education and Learning Committee Update 14 Peter Jamieson, Lead Food Scientist, Atlas Point Technical Ser- vices 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.

8:30am How to Select the Perfect Chocolate 15 Patrick J. Huffman, Blommer Chocolate Company

Selection criteria for chocolate are numerous and can be confusing. This presentation is intended to provide assistance to product de- velopers as they utilize chocolate and chocolate analogs in their formulations. The right chocolate ingredient will meet the consum-

er’s interest and pocketbook, while also meeting the complex needs of development, supply chain, finance and marketing in today’s complex and competitive CPG marketplace. Understand-

ing the variables in the manufacture of chocolate and their impact

on the finished product will guide the user to the right material.

9:15am Break

16 Wednesday, April 13

New This Year! Chocolate: Up Close and Personal All chocolate, all hands-on workshop 9:30am-12:30pm, Heritage Ballroom

Join us for the ﬁrst hands-on chocolate workshop at the PMCA Annual Production Conference. Experienced chocolate makers, newbies and everyone in between are welcome. This event will be guided by knowledgeable instructors and assistants. And of course, count on lots of samples.

The chocolate workshop, in its entirety, will be audio and video recorded and portions may be used for promotional and commercial purposes.

17 Stations and Instructors Cocoa Bean Origins Craig Rank, Craig N Rank, Confectionery Consultant, LLC, Virginia Sopyla, World Cocoa Foundation and Rose Potts, Blommer Chocolate Company Attendees can explore the mystery of the cocoa bean - why there is such a variety of flavor profiles and how this odd-looking seed becomes such a delectable treat. A selection of pods, beans and origin liquors will be available for touching and tasting.

Chocolate Processing Marlene Stauffer, Blommer Chocolate Company, Abdoulaye Traore, Mars Chocolate NA and Carly Meck, Blommer Chocolate Company A lot goes into transforming cocoa beans into something useful; cleaning, roasting, cracking, winnowing, cooling, separating, refining, conching, tempering! And not only that, the resulting product must meet the standard for white, milk and dark varieties. Videos, posters and samples will provide a look at this complex process.

Chocolate Tempering Joe Sofia, Cargill Cocoa & Chocolate and Randy Hofberger, R&D Candy Consultants There are many reasons to temper chocolate just right for our application including texture, flavor, appearance and shelf life. Slab and unit tempering will be explained with a chance for attendees to practice their hand at getting a chocolate in perfect temper. Enrobing Frank McCafferty, The Hershey Company, Terry Gross, The Warrell Corporation and Steve Marcanello, MILTSAM Enrobing is like placing special clothes on chocolate - gently guiding centers through a smooth chocolate waterfall. If done right enrobing makes chocolate centers more attractive. However, poor bottoms, exposed centers and air bubbles can cause the product to sink! Attendees will have the opportunity to learn some basic enrobing techniques from an industry expert and dress up some centers themselves on a mini-enrober.

18 Molding Ann Brinkerhoff, The Hershey Company and Peter Greweling, Culinary Institute of America Attendees will mold their own bar of chocolate right at the conference and can decide to eat it on site or take it home to share.

Ganache, Truffles and Shell Molding Chef Richard Cusick, Evolution Concepts and Peggy Fyffe, Almond Board of California Oh, the variety and deliciousness of these beautiful treats! With a range of indulgent ingredients and creativity the possibilities are endless. But understanding the intricacies of ingredient formulation and function, and perfecting technique is so important to building a great product. Attendees will see a great chef in action as he demonstrates his own techniques for creating these great indulgences. Great tasting samples!

12:30pm Closing Remarks & Adjourn Patrick J. Huffman, Blommer Chocolate Company and Robert Huzinec, The Hershey Company

Thank You Additional Workshop Contributors

Blommer Chocolate Company, Cargill Cocoa & Chocolate, The Hershey Company, Hilliard’s Chocolate System, Brian Irish (USDA), Mars Chocolate NA, Snyder’s-Lance, Tomric Systems, Inc., TRICOR Systems Inc., The Warrell Corporation

Join Us Again Next Year! PMCA’s 71st Annual Production Conference April 3-April 5, 2017 Lancaster Marriott at Penn Square & Lancaster County Convention Center

19 PMCA Student Outreach Program

The Student Outreach Program was created in 2007 in an effort to reach out to prospective and new entrants to the industry in order to attract, develop and retain tomorrow’s confectionery leaders. Students will be wearing a special black and gold badge ribbon denoting them as a Student Honoree.

Thank You 2016 Student Tours Program Sponsor Graciously hosted by:

Student Outreach Program Committee Chair Mark Freeman, Shank’s Extracts Committee Members Judy Cooley, Global Confection Connections, LLC Alan Cotich, Sconza Candy Company Lou Felice, The Hershey Company Barry Glazier, Mars Chocolate NA Jenna Schowalter, FONA Patrick Huffman, Blommer Chocolate Company Bob Huzinec, The Hershey Company Steven Marcanello, MILTSAM Carly Meck, Blommer Chocolate Company Tessa Porter, Ferrara Candy Company Eric Schmoyer, Barry Callebaut Esther Sussman, Ferrara Candy Company Nico Tomaselli, Lindt & Sprüngli USA Edmund Wilson, Retired, AAK USA Serena Wang, The Hershey Company

20 PMCA Short Course Program

The goal of PMCA’s Education and Learning Committee is to develop and deliver high value learning experiences to the confectionery and related industries. These learning experiences cover the science related to the specific topic and industry and provide practical, hands on opportunities to experience science in action. The Education and Learning Committee would like to sincerely thank the following companies and universities who, over the past several years, have generously provided facilities for hosting practical work, plant tours and demonstrations to enrich and enhance the student’s learning experience: Asher’s Chocolates Blommer Chocolate Company Bridgetown Bakery Georgia Nut Company Gertrude Hawk Chocolates The Pennsylvania State University Readco Kurimoto, LLC Richardson Brands University of Wisconsin-Madison The Warrell Corporation Wolfgang Candy Company

Education & Learning Committee Chair: Peter Jamieson, Atlas Point Technical Services Committee Members Terry Gross, The Warrell Corporation Mark Heim, Confectionery Consulting Randy Hofberger, R&D Candy Consultants Brad McGlaughlin, Wolfgang Candy Company Rich Milker, Just Born, Inc. Joe Sofia, Cargill Cocoa & Chocolate Marlene Stauffer, Blommer Chocolate Company Nico Tomaselli, Lindt & Sprüngli USA Rosemary Trout, Drexel University Walt Vink, Vink Associates, Inc. Kim Yoder, Barry Callebaut

21 General Conference Information Eligibility Production conference registration is open to anyone in the confectionery industry, or in its related industries. The technical program is designed to benefit confectionery industry personnel responsible for production, management, R&D, engineering and quality control. Registration The registration form should be completed and sent with payment to PMCA, 2980 Linden Street, Suite E3, Bethlehem, PA 18017. Tel. 610-625-4655; Fax 610-625-4657. (Checks to be in U.S. funds drawn on a U.S. bank or on a Canadian bank). MasterCard, Visa and American Express credit cards accepted. Registrations received by March 28, 2016 will receive a registration acknowledgement. Registrations received after March 28, 2016 may not be acknowledged. Registration forms, in both a printable and online version, can be found at www.pmca.com. On-site registration is available. Fees Full Registration includes admission to all technical and exhibition events and food and beverage as follows: continental breakfast Monday, Tuesday and Wednesday, lunch Monday and Tuesday, reception Monday and Tuesday evening, Dinner Tuesday evening and access to the 2016 proceedings of the conference. Monday-only registration includes admission to Monday’s technical and exhibition events and Monday’s continental breakfast, lunch and reception. Full Registration (per person) By March 28 After March 28 Personnel—PMCA Member Companies $350.00 $400.00 Personnel—Non-Member Companies $500.00 $520.00 Active Faculty Members and Press $250.00 $275.00 Students $145.00 $165.00 Monday Only Registration By March 28 After March 28 All Industry Personnel $175.00 $195.00 Cancellations received by Monday, March 28, 2016 will be refunded, less a $20.00 cancellation fee. After March 28, 2016 no refunds will be made. Non-refunded full registrants will receive access to the proceedings of the 2016 conference. A substitute may be named at any time. Hotel Reservations A block of rooms has been set aside at Lancaster Marriott at Penn Square at a rate of $165 per night plus tax. Rooms are available on a first come, first serve basis. At- tendees should reference PMCA when making reservations. Please visit pmca.com for an online reservation link. Reservations can also be made directly with the hotel via telephone at 888-850-6146. Registration Desk Upon arrival all conference attendees should check in at the conference registration desk located in the Heritage Ballroom Lobby to pick up their registration badge and conference information. The PMCA registration desk will be open as follows: Sunday 1:00pm-6:00pm Tuesday 7:30am-5:00pm Monday 7:00am-5:00pm Wednesday 7:30am-11:00am

PMCA Production Conference Meeting Policies 1. While respecting the right of organizations and individuals to gather as they wish, PMCA discourages any organized meetings or activities which conflict with the technical presentations or any part of the program of the Production Conference. 2. Attendees MUST turn off all cell phones while in the session and meeting rooms. 3. Photography is NOT permitted during any PMCA technical session. 4. Audio or Video recording of any PMCA technical session or meeting is strictly prohibited.

22 Parking Information Attendees commuting daily to the conference may choose to park in the Penn Square, Prince Street or East King Street parking garages. The rate for attendees of the 70th Annual Production Conference will be $9.00 (regularly $18.00). Parking passes can be picked up at the PMCA registration desk. Attendees will be charged each time they go in and out of the parking garages. Attendees staying overnight at the Lancaster Marriott will have their parking passes validated upon hotel check-in and will have unlimited in and out access. For detailed directions and maps, please visit: pmca.com/production-conference/directions-and-parking For floor plans of the Lancaster County Convention Center, please visit: pmca.com/production-conference/conference-exhibit-floor-plans Driving Directions Harrisburg & South From Highway 283, take the PA 72/Manheim Pike exit. Keep right at the fork and follow signs to Downtown Lancaster. Turn right at Fruitville Pike. Fruitville Pike will become North Prince Street. Proceed south on North Prince Street to King Street and take a left on King Street. Penn Square will be one (1) block on your right at the next traffic signal. Bear right for parking entrance. Baltimore & South From Highway 83, turn right onto Highway 30 East. From 30 East take the PA 72/Manheim Pike exit. Keep right at the fork and follow signs to Down- town Lancaster. Turn right at Fruitville Pike. Follow directions above from Fruitville Pike. Philadelphia & East From the PA Turnpike, take Highway 222 to Highway 30 West. Take the Fruitville Pike exit and turn left onto Fruitville Pike. Follow directions above from Fruitville Pike. Gettysburg & West From Highway 30, take the Fruitville Pike exit and follow signs to Downtown Lancaster. Follow directions above from Fruitville Pike. GPS Addresses City, state and zip for each address below is Lancaster, PA 17602 Lancaster County Convention Center Penn Square Parking Garage 24 South Duke Street East King Street Parking Garage 146-52 E. King Street Prince Street Parking Garage 111 N. Prince Street Marriott & Lancaster County Convention Center Valet Parking 25 South Queen Street Lancaster County Convention Center Loading Dock (Exhibitors Only) 3 East Vine Street

23 PMCA Officers Chair of the Board Marlene Stauffer Blommer Chocolate Company President Treasurer Robert Huzinec Edward Minson The Hershey Company Natural American Foods Vice President Administrative Director Edmund Wilson Yvette Thomas Retired, AAK USA PMCA

Board of Directors Cynthia Angelo Steve Marcanello Givaudan Flavors MILTSAM John Brooks Jr. Rich Milker Adams & Brooks Just Born, Inc. Diane Douglas Reginald Ohlson Concord Foods Inc. Retired, Mars, Inc. Steve Genzoli Rose Potts Ghirardelli Chocolate Company Blommer Chocolate Company W. David Hess Adrian Timms Retired, The Warrell Corporation Chew Innovation Shawn Houser-Fedor Abdoulaye Traore The Hershey Company Mars Chocolate NA Peter Jamieson Kimberly Yoder Atlas Point Technical Services Barry Callebaut

Ex Officio Directors Honorary Directors Michael Allured Peter Blommer MC/Manufacturing Confectioner Blommer Chocolate Company Judy Cooley Michael Ferraro Global Confection Connections, LLC West Chester, PA Mark Freeman Thomas P. Jackson Shank’s Extracts Medford, NJ Patrick Hurley Douglas W. Lehrian Spangler Candy Co. Retired, The Hershey Company Patrick J. Huffman Blommer Chocolate Company Rick Russell The Hershey Company Eric Schmoyer Barry Callebaut George Shapiro Del-Val Food Ingredients

24 www.pmca.com

2980 Linden Street, Suite E3 Bethlehem, PA 18017 Tel: +1 610-625-4655 Fax: +1 610-625-4657 Email: [email protected]