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(continued NCA's Sweets and Snacks from previous column)
Hershey's exhibit captures the Sweet & Salty! trend.
At Innovation Avenue, Dolce Italian Sweets showcases its niche specialty imports. Candymail's sampling reveals soft-coated, fresh ingredient centers in flavors shown above.
Fruitivity Snacks capitalizes on Unique Flavor! trend using apple chips soaked in 100 percent fruit juice before drying.
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(PMCA Production Conference from previous column)
At the Tuesday night dinner, Walter Vink offered the blessing. Special guests were introduced from visiting associations, including Laura Shumow, of National Confectioners Association and Lacey Hesse, of Retail Confectioners International.
(Above, from left) PMCA Program Committee Chair Judy Cooley, of Global Confection Connections LLC, presents Marie Kelso Memorial Award to Jeffrey Bogusz, Ferrara USA. Bogusz is honored for his 2017 Production Conference Presentation: Panning Equipment - Classic, Belt, Automated and Future State of the Art.
For content about Jeff Bogusz, please scroll below.
Dinner speaker Peter Greweling (above, right) of The Culinary Institute of America, inspired the audience with a hands-on presentation, “Chocolate Geodes: Dazzling & Delicious.” Attendees had the chance to perform on stage wearing hard hats to “mine” the confectionery geodes.
Wednesday’s closing day presentations highlighted post-harvest processing, roasting of cocoa beans and conching processes.
Join PMCA for its 73rd Annual Production Conference, April 8-10, 2019.
Same place, next year!
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Ferrara Candy Co.’s Jeffrey Bogusz
honored with PMCA’s Marie Kelso Award
Jeffrey Bogusz, senior director, food engineering and innovation, at Ferrara Candy Company, is the 21st recipient of PMCA’s Marie Kelso Award.
He received the award on April 17, 2018, during the PMCA’s Production Conference, at the Marriott Lancaster at Penn Square, Lancaster, PA. (See story above.)
Bogusz was honored for his paper “Panning Equipment – Classic, Belt, Automated and Future State of the Art,” which he presented in April at last year’s Production Conference.
At Ferrara, Bogusz was responsible for design-to-value efforts, new technology exploration and organic confections. He joined Ferrara in 2003 as R&D manager developing new products and providing production start-up assistance.
Prior to joining Ferrara Candy Co., Bogusz worked for Hershey Foods Corp. focusing his efforts on the starch molding process for non-chocolate confections. He also was a confectionery application specialist for Cerestar USA where he provided technical assistance to confectionery customers who use corn starch, corn syrup and polyols.
Bogusz has also taught confectionery courses for the National Confectioners Association, PMCA, the Institute of Food Technologists, and AACT.
The Marie Kelso Award was established in 1997 by PMCA’s board of directors to honor conference secretary Marie Kelso for her dedication to the association and the confectionery industry. She was secretary of the conference for 38 years, and died in 1995.
(Fruit display continued from previous column)
Marlene Stauffer, Blommer Chocolate Company, and co-lead of the PMCA Hosted sub-committee, presents unusual fruit flavors to taste.
Special Dwarf Meyer Lemon tree highlights list of fruits on display.