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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. 

Evening scene at The Altstadt beckons interpack attendees to return in 2020. 
interpack '17 confirms status
as innovation venue

interpack 2017, the triennial international trade fair for confectionery manufacturing and packaging industries, completed another successful run May 4-10.
According to fair sponsors, Messe Düsseldorf, a record 2,865 suppliers exhibited their latest technologies to more than 170,000 visitors. Of those visitors a record 74 percent were from outside Germany.
Friedbert Klefenz, president of interpack ’17, stressed that the fair remains the essential venue for vendors to showcase technologies, and to network and conduct business with customers the world over.
Messe Düsseldorf’s Managing Director Hans Werner Reinhard confirmed that “interpack has again impressively confirmed its status as the world’s most important event and innovation platform for the industry every three years.”
Weighing in on the innovations and successes recorded at interpack was Christa Moedinger, director of marketing and communications at Robert Bosch Packaging Technology GmbH. She states that Bosch “focused on two themes — complete solutions from a single source and a broad-based Industry 4.0 approach. This was received very well by the audience.”
Swiss supplier Bühler AG expanded its stand size for interpack 2017 to encompass 18,300 square feet so the firm could focus “on the entire process chain rather than just confectionery — from raw material handling to the interface with packaging,” reported Daniel Troxler, marketing director for Consumer Foods.
German packaging innovator Theegarten Pactec reported successful results from the fair where the Dresden-based firm met its objective to “addressing potential new customers,” said Managing Partner Markus Rustler. “Many customers even come from Iran to see us — you can clearly sense this pioneering spirit.”
He added that “the three-year cycle of interpack suits us very well because it precisely corresponds with our innovation cycle. So after interpack also means before the next interpack to us. And this is why we are already thinking about which innovations to present at interpack in 2020.”
Held at its traditional venue in the Düsseldorf, Germany, fairgrounds, interpack will take place again in 2020. Specific dates for that fair will be announced at a later date. But Messe Düsseldorf has already announced that in 2020 the fairgrounds will have a new South entrance, and a new Hall 1.
Although dates for interpack 2020 haven’t been revealed, it’s not too early to get information on exhibiting or visiting the fair.
For more information, please visit

The sights along the Rhein provide rest and relaxation after a busy day at Interpack.
Energy Efficiency, Environmental Concerns
Highlight Innovations at #interpack17
by Susan Tiffany, contributing editor

As manufacturers and marketers of consumer goods know well, packaging drives sales. Confectionery manufacturers and marketers also know the truth behind this precept. These companies know that their packaging must be eye-catching, but must also adhere to crucial local and national environmental standards.
Graphics, materials and imaginative packaging shapes combined with meeting regulatory benchmarks force marketers and manufacturers to stretch the bounds of imagination and technology.
Packaging designers and machinery suppliers work alongside these companies to provide the most efficient production equipment and material-conserving packaging solutions. For example, in the adjacent photo, zipper bags enhance shelf-life of a variety of confectionery and snack products.
And, at the level of sweet goods manufacturing, process equipment companies are always alert to improving energy efficiency and achieving optimum performance. 
At interpack 2017, the international trade fair for packaging, and processing and packaging equipment for the confectionery trade, visitors will learn of the newest and most efficient packaging types and equipment available to grab consumers’ interest and meet environmental standards.
interpack, to be held May 4-10 at the fairgrounds in Dusseldorf, Germany, anticipates 2,700 exhibitors. Approximately 1,000 of those are machinery manufacturers who are targeting the confectionery and bakery industries with their products and services. Many of these companies have made significant manufacturing innovations to decrease environmental impact.
Visitors to interpack will learn about new designs of “food-processing and packaging machines that accord high priority to handling natural resources responsibly and managing … processes with minimal environmental impact,” says Vera Fritsche of the Association for Food Processing Machines and Packaging Machines within VDMA (Mechanical Engineering Industry Association).
Improving intelligent control and automation technologies and energy-efficient drives, compressors, fans and pumps are, adds Fritsche, classical solutions for saving electricity and boosting energy efficiency. These will all be demonstrated by interpack exhibitors, as well as innovations in the reduction of energy and water use.
Swiss-based manufacturer Bühler is one such company that will highlight the improved energy use of its cocoa bean roasting and grinding equipment during interpack (see photo below). According to Ian Roberts, Bühler’s chief technology officer, the company is striving to reduce energy consumption an additional 20 percent in all its core processes by 2020.
Says Roberts, “This way we can both raise the energy-efficiency of our products and also do our bit for environmental protection at the same time.”
As an incentive for reducing energy costs, the firm pledges to slash energy costs in cocoa processing by 65 percent if customers use Bühler’s free energy audit and adopt its shell burning technology.
The audit is used for tracking energy leaks in the production process. As an alternative to the direct disposal of the shells, the new combustion system exploits the energy obtained from the shells for roasting and debacterizing thereby eliminating the need for external heat sources.
Another Swiss company, Knobel Maschinenbau, contributes to the manufacturing efficiencies of its customers by offering modular systems for its molding lines, stand-alone depositors and other chocolate manufacturing equipment. The benefit of the modular design allows customers to extend their production incrementally.
The nature of modular systems, Knobel says, allows for flexibility and rapid, efficient changeover to new products.
Theegarten-Pactec, the German-based supplier of packaging equipment for hard candies, caramels and chocolates, is finely attuned to the needs of customers to decrease production costs and increasing efficiencies. The firm’s Industry 4.0 focuses on the digitalization of production and streamlined human-machine and machine-machine communication using state-of-the-art software.
Markus Rustler, Theegarten’s managing partner, says this development for boosting efficiency makes “production processes transparent, keeping key data retrievable at all times, analyzing them correctly and ultimately deciding on the appropriate course of action.”
Additionally, Rustler says, the intuitive support of maintenance and cleaning processes has been optimized with, for example, active service and maintenance interval reminders from the machine itself.

Attracting Consumer Attention
With the help of suppliers to make the production of sweet goods more energy efficient, confectionery manufacturers will find their eyes opened during interpack by packaging designs that will make their products stand out on the retail shelves.
“With increasing product diversity, competition is getting tougher,” says Torben Erbrath of Germany’s Association of the Confectionery Industry (BDSI). “If you want success on the confectionery market, you have to present your product well.”
One recent innovation by Nestle merged the real and digital worlds with a product that led to the creation of a new trend “snackertainment.”
Nestle printed QR codes on its KitKat chocolate wafer. QR codes were printed on the wrappers that via Google, connect consumers to Nestle’s “YouTube my Break” channel where they are entertained in a variety of ways and brand loyalty is strengthened.
The success of the project confirmed what studies and experts have long stressed: packaging is extremely important in communicating brands. Says BDSI’s Erbrath, “the package paves the way into the shopping cart.”
The impact of sweet goods production on the environment is of growing concern to manufacturers and marketers. This, too, is another area of innovation that will be prominently highlighted for visitors at interpack.
Consumers of sweet goods are quite conscious of their ecological footprint, and desirous of making it as small as possible. Manufacturers need to find a good balance between environmentally sound packaging that offers convenience and presents their products in an attractive way says Andreas Steinle of the Zukunftsinstitut (Future Institute), a think tank for trend and future research.
pacproject, an international consultancy, has proven that downsizing packaging materials and maintaining brand integrity are compatible. pacproject takes, for example, Corny muesli bar wrappers and the reduction over 30 years of the aluminum barrier film wrapper, and eventual replacement with a new composite barrier material, and all without disadvantage to product freshness or attractiveness at retail.
“Even without full barrier protection, the Corny bar was still in a very good qualitative condition at the end of its sell-by date. And this raised the question whether the cereal bar actually needs the level of protection and barrier effect provided by current films,” reports pacproject packaging engineer Alexander Witt.
To learn more about the extensive energy efficient manufacturing and packaging systems, and packaging materials that sustain environmental integrity that will be exhibited during interpack 2017, click on Link.
In photo at left, Mettler Toledo will exhibit a variety of check weighing systems, vision inspection and metal detection during interpack 2017.
Don't forget to take comfy shoes!


RCI Celebrates 100 Years
With Chicago Area Convention

Retail Confectioners International (RCI) will celebrate its 100th anniversary as the trade association supporting retail candy makers during its annual convention and industry expo, June 12-16.
The Westin Lombard, Lombard, IL, just a short distance from Chicago’s O’Hare and Midway Airports, is the flagship hotel for the convention. Historic photographs will be on display throughout the events. 

Convention programs will focus on education, networking, and tours of local confectionery manufacturing facilities. Angie Burlison, RCI’s executive director, notes that the 100th anniversary marks the association’s continuing forum “for confectioners to meet, network, share ideas and develop their candy making and entrepreneurial skills.”
Workshops and panel presentations will focus on innovation, formulation, improving the bottom line, garnering success with social media, and the perennially popular Kettle Talks where panelists offer troubleshooting solutions for manufacturing dilemmas.
Candy makers will have an opportunity to discover the latest manufacturing innovations at the Industry Expo, which runs from June 13-14. Ingredient, equipment and packaging suppliers will promote their newest products and technologies for confectionery manufacturing during the two-day event. 
Don't miss the special touches of 100-years of history throughout the convention and expo. Can you identify the people in this "vintage photo" below? 
The 100th anniversary gala will be the highlight of June 14 when visual tributes and awards will recognize past and present industry leaders.
RCI’s 100th celebration continues June 15-16 with one of the most popular components of the association’s conventions – behind-the-scene tours of local confectionery manufacturers including Albanese Confectionery, Arway Confections, Barry Callebaut, Blommer Chocolate, Long Grove Confectionery Company, Morkes Chocolates, Primrose Candy Company, and Savage Bros. Co.
The convention is open to both RCI members and non-members. Register by April 28, and save $100. To register, click on Link.

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 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.”


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."


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

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