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Current Events:
RCI Rocks Cleveland

Jacques De Waele, of Savage Bros. Co., received the 2018 Henry J. Bornhofft Award from the Retail Confectioners International “in recognition of his contributions  to both the confectionery industry and the association.” The Board of Directors of the RCI made the presentation during its 2018 Convention & Expo, June 18 – 22, in Cleveland, OH.
Jacques De Waele, Savage Bros. Co.
Seen at the RCI expo
Jelly Belly Candy Company rings up Jelly Belly Candy Cones just in time for the summer ice cream truck to drive into your neighborhood . . . The mellocreme candies include Vanilla, Chocolate, Strawberry, Mint Chip and Orange Sherbet on top and each piece has waffle cone flavor on the bottom.
The display in the photos above and below at appeared in the RCI’s new product case!


Special event:
Candy Industry magazine presents
73rd Annual Kettle Award 
to Mitchell Goetze
(Above) Mitchell Goetze, ceo, and fifth-generation family member of Goetze’s Candy Co., Baltimore, MD, accepted the coveted Kettle Award on Tuesday, May 22, 2018 at 7:00 p.m. at Chicago’s Union League Club.

Along with more than 200 attendees, the Kettle Committee (see photo below), past Kettle Award winners, 2018 nominees and guests, and the magazine honored the 73rd Annual Kettle Award Recipient at the reception.
To find out more, please visit . . . 
At podiums (left), Kettle Chairman Rod Oringer and (right), Dave Madison, Kettle Vice-Chairman, introduce Kettle Committee members. Please visit Link for all of their names and companies.

In photo above, past Kettle Award recipients share camaraderie. 
Past Kettle Recipients, from left: 2016 Mike Koch, Morley Candy Makers; Kettle Chairman, Rod Oringer, Rice & Co.; 2015 Michael Rosenberg, Promotion in Motion Cos.; 2006 William Kelley, Jelly Belly Candy Co.; 2000 Pat Hurley, Spangler Candy Co.; 2013 Patrick Huffman, The Warrell Corp.; 2017 Sara Clair, Brown & Haley, Inc.; 2007 Jorge Farber, Madelaine Chocolate Novelties; 1996 Jack Zachary, Zachary Confections, Inc.; Kettle Vice Chairman Dave Madison, Carle & Montanari-OPM USA, Inc.; 1988 Herman G. Rowland, Herman Goelitz Candy Co., Inc.; 2011 Pierson Clair, Brown & Haley, Inc.
Congratulations to all of the 2018 Kettle Award Nominees: (from left) Jean Thompson, president/ceo, Seattle Chocolate Co; Craig Leva, president/owner, Arway Confectionery/Long Grove Confectionery; Mitchell Goetze, ceo, Goetze’s Candy Co.; Chris Reid, president/ceo, Piedmont Candy Co., Lexington, NC.

(From left) Kathy Bomboy-Casteel, and Barry Bomboy, of Bomboy’s Home Made Candy, Inc.,
congratulate Bernie Pacyniak upon his retirement.

Past Kettle Recipient Pierson Clair, Brown & Haley, Inc., joins
Alberto Deloucas, and Kettle Nominee, Jean Thompson, Seattle
Chocolate Co., (husband and wife) and Rod Oringer, Kettle Chairman,
at the after-party.

Joan Steuer joins Past Kettle Award Nominee Judy Cooley,
Global Confection Connections, LLC, at the Kettle Reception.

Note: Photo bomb! of Past Kettle Receipients Patrick Huffman,
retired, The Warrell Corp., and John Brooks, Adams & Brooks.


Two old friends, publishers, Yours Truly, Pat Magee and Joan Steuer,
Chocolate Marketing, LLC, take a selfie at the Kettle Reception.



Above, exhibitors and visitors to interpack 2020 will be greeted by a re-designed South Entrance and a new Hall 1.

Interpack Advisory Council
Begins Strategic Plans for 2020 Fair

Strategic plans are now underway for the next edition of interpack, the world’s premier packaging and confectionery processing equipment trade fair, which will take place May 7-13, 2020, at the fairgrounds in Düsseldorf, Germany.
Preliminary to establishing specific details for the fair was the election of new officers for interpack’s advisory council. Elected as president of interpack 2020 was Christian Traumann, managing director and group CFO of Multivac Sepp Haggenmüller SE & Co. KG.
For the last three years, Traumann (see photo at right) has been the chair of the Food Processing and Packaging Machinery Association within VDMA (Mechanical Engineering Industry Association). He had previously served as president for interpack in 2011. 
Elected as vice presidents serving on the council for the 2020 fair were Markus Rustler, managing partner, Theegarten-Pactec GmbH & Co. KG, and Roland Strassburger, CEO of SCHÜTZ GmbH & Co. KGaA.
Registration for exhibitors is now underway and will continue through late February of next year.

Both exhibitors and visitors to interpack 2020 will be greeted by a re-designed south entrance and a new Hall 1. Starting next summer, this new hall replaces former Halls 1 and 2, and will be directly linked to the Congress Center South. This new exhibition space will also offer six conference rooms.
Messe Düsseldorf North America offers information on exhibiting or visiting the fair. The group’s telephone is 312.781.5180; email:, or visit the web site:

New starchless depositing technology for gelatin gummies
- This new technology from Baker Perkins makes gummy production economically viable for companies of any size, from start- up operations to established high-output manufacturers.

Baker Perkins is working with Rousselot on new process and ingredient technology for the production of gelatin gummies on starchless depositing systems.
World-leading gelatin producer Rousselot’s new SiMoGel solution allows gummies produced on Baker Perkins ServoForm depositors to dry in minutes, rather than the 24 hours typical with a conventional starch moulding mogul.
Baker Perkins has over 40 years’ experience of cooking and starchless depositing in hard and soft confectionery with more than 500 lines installed. This new capability is making rapid inroads into the growing jelly and gummy sectors by adding chewy textures to the range of products that can be made on a starchless line. Traditionally, these have been made in starch moulds while softer textures using pectin, carrageen, starch, or a combination, have long been manufactured successfully on starchless lines.
Starchless depositing of jellies and gummies offers substantially reduced capital and operating costs compared with starch moguls, with significantly improved hygiene. Lower operating costs are based on eliminating consumables and reducing energy consumption as well as requiring less labour, cleaning and maintenance. This makes gummy production economically viable for companies of any size, from start-up operations to established high-output manufacturers.
The accuracy and hygiene of starchless moulding makes it the ideal process for the functional and medicated confectionery sector. Products are of consistently high quality to support high pricing and healthcare positioning.
Baker Perkins starchless jelly and gummy depositing systems offer a unique capability to produce full-form 3-Dimensional jellies and gummies. This is a new high-value segment into which Baker Perkins has recently introduced the first high-output high-efficiency machine with a patented mould design ensuring 100% ejection of the products.
Further information: Keith Graham at Baker Perkins. Tel +44 1733 283000.
Email or
Alan Burgess at A & A Marketing. Tel +44 1733 390227.


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.

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!!!





In photo, "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 and Taygun Basaran, Ph.D., Vice President of Sales, Chefmaster 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.” 

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

December 2017
Upon his retirement, Kent Lyon, Guittard Chocolate Company, writes:

What a gold mine of knowledge in links in this
Candymail. I have put this one in my safety
box to share with people who have questions
on how to do almost anything in the
confectionery world.



April 28, 2017

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.


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: 
 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.

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: | w:

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…



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!


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


I have always enjoyed your newsletter. It is succinct but friendly.
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

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

 Hope you’re having a wonderful summer!




Libby Taylor 
V.P. Meetings & Membership 
National Confectioners Association 
tel. 202-534-1440, ext. 112 
cell 443-207-0135 

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