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 Follow us on Twitter: @pmcaconference 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 pro- cess 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 con- tributes 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.), com- mon 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” substi- tute 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 espe- cially flagrant violator is dextrose equivalence! This presentation