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NCA: Confectioners unwrap
commitment to consumer health

In five years’ time American consumers will find fewer calories in their favorite individually wrapped confections.
Five of the most well-known confectionery companies in the United States, and around the world, have announced that by 2022 half of the products they produce in individually wrapped sizes will contain only 200 calories or less.

This recent action by Wrigley, Nestle USA, Mars Chocolate, Ferrero, Lindt, Ghirardelli, Russell Stover, and Ferrara Candy Company, signals their commitment to consumer health.
 
Additional details of the initiative include the printing of calorie information on the front and reverse sides of confectionery packaging within the next five years on 90 percent of the products made by the above named companies.

Through a new website, developed by the National Confectioners Association (NCA), consumers will be able to learn how to better integrate confections in a healthy diet. Through the site, AlwaysATreat.com, consumers will be able to access dietary information about confections through social media.

According to John Downs, NCA’s president and CEO, “Chocolate and candy have always been a treat, and this is a big commitment by the participating companies to keep it that way.”

 


 
 
 
 
 

See you next year, at PMCA’s 72nd Annual Production Conference, April 16 – 18, 2018, same place.
 
 
 
Attendees watch demonstration. 
 
 
 
Shapes for starchless depositing sample.
 
 
 
 
More samples!
 
 
 
 
Attendees show their newly made deposited confections.
 
 
 
 
Leadership team pauses for a photo (from left) Yvette Thomas, PMCA; Bob Huzinec, The Hershey Company, Chair of the Board, PMCA; Brandy Kresge, PMCA; and Ed Wilson, PMCA President.
 
 
What will the Hands-On Workshop do next year?
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
  
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

(continued from previous column, PMCA coverage)
 


Next, Judy Cooley, Production Conference Program Committee Chair, presented Gary W. Guittard, Guittard Chocolate Company, with the 2017 Hans Dresel Memorial Award. Guittard is recognized by the PMCA conference committee to receive the award because of his long-term contributions to the confectionery industry, most especially for his knowledge and dedication to the growing of cacao and manufacture of chocolate.



Above, Gary W. Guittard, Guittard Chocolate Company, receives Hans Dresel Memorial Award from Judy Cooley, Global Confection Connections LLC, Production Conference Program Committee Chair. Below, Gary is joined by family and friends.

 
 

 
 
 
 
  
 

 
(continued from previous column)
 
. . . Photos by Lori Bolas, DMH Ingredients
 
 
 
 
 

 
 
  
 
 
 
Photos by Lori Bolas, DMH Ingredients 
 
 
Mark your calendars: Next year's St. Mary's candymaking is Tuesday February 13. 


 

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Obituary:
Ned Micelli, co-founder of
Micelli Chocolate Mold, dies at 88 

The North American chocolate industry has been diminished with the death on July 16 of Ned Micelli, the influential founder of Micelli Chocolate Mold Company, West Babylon, NY.
Yet Mr. Micelli’s impact on the industry remains formidable through the work of the company he co-founded in 1947 with his father Joseph Micelli, Sr.
 
Now run by the third generation of the Micelli family, Mr. Micelli’s imprint can be seen in the high quality injection molded polycarbonate plastic molds that are now so prevalent throughout the industry.
 
 At the start of the company’s founding, Mr. Micelli and his father focused their manufacturing expertise on repairing metal molds, and later producing custom metal molds. 
The father and son team eventually realized their dream of positioning the company as the only full service industrial chocolate mold company in North America.
 
Mr. Micelli’s love of the chocolate industry was evident in his relationships with customers as he worked closely with them to solve molding problems and develop new molds.
At the age of 88, Mr. Micelli had been retired for some time, but maintained an active interest in the business and molding innovations.
 
His passion for the chocolate industry was surpassed only by his enthusiasm for sports — bowling, boxing, swimming, basketball, and, at the age of 16, he became the ping pong champion of New York.
 
Mr. Micelli is survived by five children, nine grandchildren, and six great grandchildren.
 
 
 
 

 
PMCA coverage
 
Starch and Starchless Moulding Hands-On
Workshop helps solves sticky problems
 
  
Our coverage of PMCA’s 71st Production Conference, held April 3 – 5, 2017 at Lancaster Marriott and Convention Center, Lancaster, PA, continues with highlights of the Starch and Starchless Moulding Hands-On Workshop. As the slide says, "Let's Get Moulding!"

 
 
Attendees rotate among six stations to learn about "Let's Get Moulding!"
 
 
  
At Station 6, Dave Jordan, of Centerchem, and Radka Kacena, of Long Grove Confectionery Co., instruct about sanding and oiling.
 
 
 
Ed Wilson, PMCA President, retired, AAK USA, kicks off the program.
 
 
 
Station 6, Radka Kacena demonstrates finishing techniques.
 
 
 
Station 2, Gelatin, Pectin and Starch, demonstrated by Michelle Frame, Victus Ars, Inc. and Michelle Schwenk, ADM.
 
 
 
Samples made in advance offer formulations for jellies.
 
 
 

 
Candymail photos include highlights
from 71st Production Conference
 
PMCA’s 71st Production Conference, held April 3 – 5, 2017at Lancaster Marriott and Convention Center, Lancaster, PA, drew a final number of 704 attendees from eight (8) countries. Many celebrations during the conference included acknowledgement of the 10th anniversary of the PMCA’s Student Outreach Program (SOP); presentation of the Marie Kelso Memorial Award; Hans Dresel Memorial Award, and Future Confectionery Leader Awards. All are exclusive to PMCA and more can be found at www.pmca.com

Our photo coverage includes images from the Basics and Beyond Seminar – Panning: Art & Science in Harmony; the Supplier Exhibition, including Viva Vanilla – The Orchard! from the PMCA Program Committee. Coming next issue - highlights of the Starch and Starchless Moulding Hands-On Workshop.

It was great seeing everyone, meeting old and new friends, and appreciating the Candy Bag distribution. Thank you! See you next year, at PMCA’s 72nd Annual Production Conference, April 16 – 18, 2018, same place.


 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The candy bags!
 

 
Production Conference features
Marie Kelso, Hans Dresel awards
 
One of the highlights of the 71st PMCA Production Conference included top industry honors going to deserving individuals. At the Tuesday, April 4, dinner at the Lancaster Marriott Convention Center, Steve Genzoli, Ghirardelli Chocolate Company, presented the Marie Kelso Memorial Award to John Ashby, California Natural Products. Ashby garnered the award for his 2016 Production Conference presentation, Beyond Corn Syrup (see photo below).

 
 
Above, from left, PMCA Marie Kelso Award Chair, Steve Genzoli, of Ghirardelli Chocolate Company, presents Marie Kelso Memorial Award to John Ashby of California Natural Products. Says Ashby: “How great it is to get an award for what you love to do.”
 
 
See you next year, at PMCA’s 72nd Annual Production Conference, April 16 – 18, 2018, same place.
 
 
 


 
AACT Chicago Section - Making Candy with Special People

It was chilly outside and warm inside during the AACT Chicago Valentine’s Day event, February 14, 2017, at St. Mary of Providence, Residential Facility Home for the Developmentally Disabled.
 
 
AACT volunteers serve up centers, coatings, and toppings for chocolate creations. 
 
 
The annual Making Candy with Special People opportunity sponsored by AACT members in the Chicago area brings smiles to the residents and the volunteers on this special day.
 
 
 
What's more fun than a pink chocolatey fountain?! 
 
 
 
With gratitude to all contributors please enjoy special photos courtesy of Lori Bolas, DMH Ingredients.

Make plans to join in next year on Valentine's Day!
  
(continued on next column)