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Savage Bros. was a first-time host for the PMCA Short Course. Shown above are students and instructors for PMCA's Caramel, Fudge and Toffee course. 


Students Rate PMCA Short Course a Success

“Excellent – instructors are such a wealth of knowledge!”

“Well done – would definitely come back.”

“Enjoyed the course and would recommend it to others”

These are just some of the comments from students who participated in PMCA’s Caramel Fudge and Toffee short course in November at Savage Bros Company in Elk Grove Village, IL.

Leading the lectures and hands-on sessions were two confectionery industry veterans who have a combined 70 years of service. Mark Heim, formerly of the Hershey Company, and Randy Hofberger, formerly with Nestle, taught the participants about component and ingredient variables, processing fundamentals, and troubleshooting in the production of caramel, fudge and toffee.

Students put the comprehensive lecture material to good use during the hands-on portion of the course where they made a variety of caramel, fudge and toffee products.

The students also experimented with recipes, learning the effects of ingredients on taste, color, texture and overall quality.

Savage Bros was a first-time host for the course. The company renovated its facility two years ago to provide educational areas for industry use. The renovation included the addition of a classroom adjacent to a demo room.


 

Special Feature:
Asher's Chocolates Celebrates 125 Years
 
- Oldest continuously operating family-owned candy manufacturing company in USA 

Souderton, PA — In an age when few candy companies in the United States are still family-owned and operated, one stands out as having achieved and maintained that goal for 125 years.

Asher’s Chocolates, based in Souderton, PA, about an hour north of Philadelphia, has been producing chocolates since 1892, and in this, its 125th anniversary year, the company can make the claim that it is the oldest continuously family-owned and operated candy manufacturing in the country.

Chester Asher was the founding father of the company, initially establishing the firm in Philadelphia, where in addition to candy, it produced baked goods, jellies, ice cream and maple syrup.

Asher’s success was solidified by the efforts of a third generation of Asher’s, Jack and Bob Asher, who led an expansion into larger facilities in the Germantown neighborhood of Philadelphia, and a realignment of the company’s product range by focusing on chocolate manufacturing both regular and sugar-free.

The Germantown facility was the company’s home until 1998 when it moved into a new 108,000-square-foot facility set on 31 acres in Souderton. The new site includes office space and a retail store.

Asher’s also operates a 46,000-square-foot plant in Lewistown, PA, where the firm produces specialty and enrobed chocolates, and moulded products.

A fourth generation of Asher’s joined the family business in the 1980s. Jeff Asher is CEO, while Bob Asher, representing the third generation, is chairman of the board. Under their leadership Asher’s produces more than eight million pounds of confections each year that are sold throughout the U.S. including Puerto Rico, and Canada, the Caribbean, and select overseas markets.

 
 
 
Above, Bob Asher and Jeff Asher celebrate the family company's 125th anniversary. Congratulations!
 
 
 
 
 
 
 

 
Iron Confectioner competition creates joyful enterprise amid secret ingredients, flavors

- Team Chocolate and Team Capol vie for victory! And - everybody wins at 2017 AACT National Technical Seminar contest on the final evening
 
- Consultant Tom Hinkemeyer serves up encouragement as the moderator
 
 
 
 

 
 
 
 
 
 
 


 
Pam Gesford garners Stroud Jordan Award
at 2017 AACT National Technical Seminar
 
 
 

(Above) During the AACT National Technical Seminar held October 2-4, Pam Gesford (at right) of The Hershey Company, receives AACT’s Stroud Jordan Award from last year’s recipient, Randy Hofberger, of R&D Candy Consultants. The special event took place at the Hyatt Lodge at McDonald’s campus following a Supplier’s Exhibit on the first full day of the conference.
 
(Below) Pam Gesford poses with her new Stroud Jordan Award colleagues, who gather annually for the event. From left are Randy Hofberger, Michael Allured, Pat Hurley, Pam Gesford, Carl Moore, Marlene Stauffer, Ed Minson, Walter Vink, Pat Huffman, Reg Groves and Tim Murphy. Congratulations!!!

 

 

 
NCA Washington Forum takes Sugar Reform to Congress
 
Members of the National Confectioners Association (NCA) headed to Washington, D.C., for its annual Washington Forum earlier this month. NCA reports 75 confectionery manufacturers and 29 suppliers attended the event held September 12 – 14, in the nation’s capital.

Among the supplier members attending was Graham Nice, of Campbell Wrappers, who also serves as Vice Chairman of the NCA Supplier Advisory committee. “Congress members want to hear from constituents,” says Nice, adding, “We let them know ‘sugar reform’ is good for the industry, and that it brings manufacturers and jobs back to the states.”
 
Nice urges more participation by confectionery manufacturers and suppliers. A packaging machinery supplier himself, he says, “We are here supporting confectionery manufacturers in their issues, which in turn helps all of us.” This was Graham’s third time at the event and he speaks highly of the experience.

“I spend my days trying to sell machines,” he says, “but on one day a year, I go to Capitol Hill and talk to my Congress people.”

NCA members meet with elected officials from their own state. Nice visited with the staff of two Senators from North Carolina, where he resides, and Representative Mike Gallagher (R) of Wisconsin’s 8th district where Campbell Wrappers is based. Next year’s forum takes place September 11-13, 2018.

In photo, NCA’s Dan Shorts (left) and Campbell Wrapper's Graham Nice (right), meet with Wisconsin’s 8th Congressional District Representative Mike Gallagher. The district serves Green Bay, WI, where Campbell Wrappers is based.

 

 

 
AACT presents 2017-2018 John Kitt Memorial Scholarship to Alejandro Saldivar
 
Congratulations to University of California, Davis, senior Alejandro Saldivar, who is the recipient of the 2017-2018 John Kitt Memorial Scholarship. Alejandro describes his introduction to the confectionery industry as: “Life hitting you in the face and saying, ‘Look at this!’”

 
For Alejandro, this occurred when he happened upon a craft chocolate factory by the name of Dick-Taylor, where he went to work after taking a break from his studies in environmental engineering. When he got “hooked as a food professional,” Alejandro says he decided to further his education in this area of study. At UC – Davis, Alejandro maintains academic excellence while participating in the Food Science Brewing Club, as a committee member of the Davis Chocolate Festival, and a team leader of the Ocean Spray Product Development Competition.

In his own words, Alejandro states: “My aspirations are to study, work with and build up companies that work with chocolate and confectionery. I love what I’ve done and what I study, I can’t wait to do more.”

AACT has awarded a scholarship for the past 17 years. In 2010, it was named in honor of John Kitt who, during his 46-year career in the confectionery and snack industry, was a frequent instructor at confectionery training courses, the 1998 recipient of the AACT Stroud Jordan Award, the 1997 Candy Industry magazine Kettle Award winner, and inductee into the Candy Hall of Fame in 2008. He died in 2009. 
 
 
 
 

 
RCI show coverage:
Suppliers, associate members rock RCI’s 100th Anniversary celebration
with sponsorships, trade show, awards night 
 
A two-day show, sponsorships, hosted special events, and participation for educational sessions take the cake during week-long centennial celebration for the Retail Confectioners International. Please see a few photos on our Facebook Page from Candymail camera. Plus – if you’d like to type in who or what are shown in the pix, please do so! And thank you. 
 
 
 
 
 
Above (center) Jeff Birnn checks in at Hilliard’s Chocolate System and is welcomed by Dan Andersen (left) and Jim Bourne (right).
 
 
 
 
(Above) Frank Murnane and Mackenzie Murnane join in the celebration during RCI's 100th Anniversary convention and expo in Chicagoland. (Below) At the expo, The Murnane Company introduces innovative cocoa-shell-based paper goods from LeafLab.
 
 
 
For more photos please go to our Facebook Page at Link. 
 

 
 
 
RCI 100th Anniversary
Historic week winds up with tours of special interest to confectioners
 
The Retail Confectioners International 100th Anniversary, June 12 – 16, marks a high note in its century of conventions. Too much to show here all at once, Candymail begins its coverage with RCI’s Thursday, June 15, tour through Savage Bros. Co. . . . Founded in 1855, the company tracks the growth of Chicago as a city, a candy manufacturer, and innovative equipment producer into the 21st century. There were many more tours, but Candymail scurried back to Cleveland, where, fondly enough, the RCI convention will be held next year, June 18 – 22, 2018 . . . Watch here for more RCI coverage – and also visit our Facebook page, at Link.

 
 
Above, a timeline of Savage Firemixers demonstrates innovations from 1903 - 2017. 
 
 

 


Stories about our sponsors: Check out their websites!


 
 
 
 
 
 
 
 
 
In photo above, "Chefmaster’s Confectionery Color Concentrates” adorn Jordan Almonds.
 

Color for confectioners

Partnership between Centerchem and Chefmaster brings out best in both companies

As the 1st anniversary of the partnership between two companies with expertise in color and the confectionery industry approaches, Candymail presents an exclusive interview about their services.

The new exclusive worldwide distributor of Chefmaster’s colors, namely Centerchem, of Norwalk, CT, offers a complete range of natural and conventional colorants along with its palette of food ingredients to the confectionery, bakery and snack food industries.

Chefmaster, of Fullerton, CA, provides a broad range of colorant dispersions and solutions in addition to FD&C lakes and dyes through Centerchem.

Candymail sat down with David Jordan, Sales Manager, Centerchem Jordan@centerchem.com and Taygun Basaran, Ph.D., Vice President of Sales, Chefmaster taygun@bkcompany.com at the National Confectioners Association’s State of the Industry Conference in March. Aaron Byrnes, Chief Executive Officer, Chefmaster division, Byrnes & Kiefer Co., also took part in the discussion.

The June 2014 kickoff of the distribution agreement between Centerchem and Chefmaster took place last year at the IFT Annual Meeting. The two companies are true sales partners and are reaching out to the food manufacturing industry, most strongly in confectionery and baking. Here’s what they say:

Chefmaster’s Aaron Byrnes: “Our relationship with Centerchem is based on their technical knowledge and their commitment to the confectionery industry. We (Chefmaster) are very competent with our colorants in the food industry.”

Chefmaster’s Taygun Basaran, who has a Ph.D., in food science/chemistry, says: “With Centerchem’s forte in servicing specialty ingredients and Chefmaster’s expertise in food color systems, we offer a complete range for multiple segments of the food industry.

Centerchem’s David Jordan, who covers the USA, Canada, confirms: “Because of our partnership with Chefmaster, we can offer a broad spectrum of colors and applications.”

Basaran: “We offer unique delivery systems, whether its water soluble or oil dispersible, customized packaging systems in various sizes to customized pre-weighted packages, designed to drop in our clients’ batch sizes.”

Jordan: “There are many color options available, and we are innovative with the ability to make customized shades, colors and also pearlescent pigments.”

Basaran: “We’re making a full portfolio of conventional food colors and natural food colors in both water-soluble and oil dispersible backbones. We are application driven.

Jordan: “We get in on the plant floor and work with the manufacturer, to provide service above and beyond.”

Basaran: “We see tremendous growth in natural colors and color systems, and the technology for making them is advancing rapidly.”



 
























 
 
 
 
Shown above, Antonella Cavalieri Manasse, marketing & communication manager, Carle&Montanari-OPM, meets with visitors at Pack Expo. The company states: "CM-OPM makes a whole range of equipment for large and smaller companies."


CM-OPM and CMFIMA

Carle&Montanari-OPM and CMFIMA previewed the most important innovations for all of their range of products, including cocoa and chocolate processing, moulding, wrapping, primary and secondary packaging.

Recently introduced new products include the horizontal conche ALPHA, the depositor AERO CORE based on the AILP technology, the trifunctional cells of the TLP series and the new modular wrap-around machines WA. The company also discussed improvements on their best-known machines, including the five rolls refiner HFI 518 with the fineness control “MicronSense” and the new Energy Saving system, CMFIMA’s wrapping machines VPack2RF and SM-STICKER, and the horizontal flowrapper JT EVO for slugs and on-edge products.

In addition, the two companies highlight their new Latin American branch office, located in San Paolo.

The choice to open a branch office in this area enforces the willingness to provide a more efficient service to CM-OPM and CMFIMA customers in Brazil and surrounding areas, guaranteeing a local presence in terms of sales and customer service management. 
 
Shown below are a variety of products and packaging applications completed by CM-OPM and CMFIMA equipment.
 
  
 
 



Baker Perkins 
Deposited functional and medicated candy was the highlight of Baker Perkins at Pack Expo. It focused on the application of candy depositing technology to meet the growing demand for fortified functional and medicated hard candy and jellies carrying over-the-counter medications or dietary supplements.

Functional, and especially medicated, candy is not new but the accuracy and hygiene of modern cooking and depositing techniques has broadened the range of potential applications.

The functional sector ranges from boosting the intake of essential nutrients such as vitamins, minerals, fiber and protein to adding beneficial supplements such as folic acid and Omega-3 to the diet. This sector also extends to sports nutrition where candy is ideally suited to portable and convenient energy and recovery products. Medicated products include ingredients such as antiseptics and menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.

The smooth mouth-feel and slow release of deposited hard candy is ideal for medicated products, while jelly and fruit products are more suited to functional applications. Both product types can be made with sugar or be sugar-free, and are of consistently high quality to support high pricing and healthcare positioning.

Of the technologies available to the medicated and functional candy sectors, depositing is undoubtedly the most appropriate because of the hygiene, accuracy and product quality it offers. Additionally, the process adheres to the principles of GMP and is readily capable of validation to FDA standards.

Baker Perkins is the acknowledged market leader in cooking and starchless depositing systems for candy, making a wide selection, including hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies.




Candymail Newsletter produced by: Pat Magee, Publisher/Editor; and Rev. Susan Tiffany, Contributing Editor


Sweet Comments from Readers

 
April 28, 2017
 
Pat:

I loved your Bio I saw in Candy Mail.

Are you going to Interpack? Ive gone to every one since 1978! Amazing how time flies.

Fred

Varick Enterprises, Inc.
P.O. Box 84
Winchester, MA 01890
Phone: 781-729-9140
Fax: 781-729-9143
Cell: 617-6697415
On the Web at: www.euromachines.com 
 
 Pat's P.S.: Here's the photo -  NOT a selfie!
 

 
 
April 20, 2017 
 
Great stuff Pat, I hope the business is thriving and you are well!
 
Ken McGregor 
 
Reporter, ISM/Interpack, Australia  
 
 
 
 
 

 
September 1, 2016 - From Tom Houlihan, Guittard Chocolate Company

Hi Pat,

Thanks for the front page pic. I’ve received lots of nice comments. You have quite an impressive database of friends out there.

Have a great long weekend.
Tom


 
July 1, 2015 - Last seen at 95th RCI convention & expo, and Summer Fancy Food Show in New York

Hi Pat,

Nice to see you at the shows this past week, and thanks for putting in a photo of our new snack boxes.

Happy 4th of July!
 
 
Bob Hollander | Midwest Sales Manager
Asher’s Chocolate Co
80 Wambold Road | Souderton, PA 18964
p: (215) 688-1087 | f: (267) 384-2723
e: bhollander@ashers.com | w: http://www.ashers.com



Thank you Pat – beautiful photos of our conference and nice coverage – greatly appreciated.






At 2015 PMCA Production Conference 
Brandy Kresge and Yvette Thomas



 
 
 
 
 


Thank you Pat for the plug.

Brad Reese
bradreesecom Mobile Cloud Research

99 Hudson Street, 5th Floor

New York, New York 10013
Telephone: 717-602-1752

Fax: 980-225-0170

Email: Brad@BradReese.Com

 


​Thanks for publicizing the AACT scholarship. Have a great week.

Kevin Silva
Senior Vice President of Administration
The Warrell Corporation


Thank you Pat - what nice coverage of industry education programs.

Yvette Thomas
Administrative Director, PMCA


From Shirley Cox, Dorothy Cox Candies, Inc., regarding article about the Philadelphia National Candy, Gift & Gourmet Show:

"Thank you. We saw the newsletter and it's really good!"

Dorothy Cox Candies Inc.
Factory & Office



From Anne Meerboth-Maltz, Senior Director, Corporate Communications & Public Relations, Messe Düsseldorf North America:

Nice interpack article, Pat! It's appreciated. Visitors need all the help they can get…

Best,

Anne


Hello Pat,

You really did my [column] proud in your current issue of Candymail. Thank you.

But there is one typo which could result in destruction of the human race! In the article on 'Cooking Under Vacuum', atmospheric pressure is shown as 147 lbs. per sq. in.

If you wish to save the world population, this should be 14.7 lbs. per sq. in.

With best regards to you and Greg, and Happy Holidays!

Reg



Hi Pat,

Thank you for the nicely done picture and caption below describing my photography services at the Philadelphia National Candy, Gift and Gourmet Show. Your ability to communicate to the industry highlighting the fine points of the confectionary industry are clearly indicated here. Keep up the good work!

Tom Scudder
Tom Scudder Advertising Photography




Pat,

I have always enjoyed your newsletter. It is succinct but friendly.
Regards.
Rod Oringer
I. Rice & Company



On Confectionery Classics:

Wonderful use of some GREAT content Pat. How interesting!

Beth Kimmerle
Big Tips Candy Consortium
27 E. 21st Street, 3rd Floor
New York, NY 10010
Office 212-260-4061
Cell 646-345-2017
www.bethkimmerle.com
www.sweettalkshow.com



Wow!  You sure take magnificent photographs!  I loved seeing all of your great photos from Interpack. 

 Hope you’re having a wonderful summer!

 

Libby

 

Libby Taylor 
V.P. Meetings & Membership 
National Confectioners Association 
tel. 202-534-1440, ext. 112 
cell 443-207-0135 
email  libby.taylor@candyusa.com




It was good to see you at Interpack - it's nice to be able to put a face to a name!

Alan Burgess, A & A Marketing, for Baker Perkins Group, Peterborough, UK