Public Relations

We offer the following products and services:
  • press releases
  • event planning
  • interviewing, show coverage, news photography
  • pr distribution to specific trade media
  • freelance writing and editing, blogging
  • articles and story ideas
  • Web content  

(continued Sweet Vegan Chocolates from previous column)

Along with quality ingredients and machinery, Young attributes the company’s success to its primary packaging supplier, Sweet Packaging, for beautiful boxes, candy pads and inserts. (Shown above, below) Knowledge of the products as well as suggestions for new items are Sweet Packaging’s strengths, she adds, plus, they are made in the USA.
“We believe in creating a unique look for our brand. Utilizing a standard Sweet Packaging chocolate colored box, we add our own custom ribbons and labels. This helps create our unique brand identity. The design elements of beautiful packaging are one of our core foundations.
“It’s all about the Sweet Vegan experience. “

Where to find Sweet Vegan’s chocolates
Young explains her products can be found in several different retail outlets, including Foodcellar Market Queens, Food Liberation, High Vibe and Fulton Star Market around New York City. Indianapolis boasts Sweet Vegan Chocolates in YATS; and in Connecticut, they can be found at Sweet Beets. Please visit her website and social media for more.

Sweet Vegan Headquarters, 414 W 121 Street, #34 New York NY, 10027
Website:, Social Media: @sweetvegannyc

(continued PMCA News from previous column)
The following students received a course certificate of completion:
Emily Brau, Cargill
Idalee DiGregorio, Dynamic Strategies Catering
Evan Dodd, Haskell
Binu Eapen, AAK USA
Stephen Ganter, Blommer Chocolate Company
Evan Glynn, Lindt & Sprüngli
Bill Hurt, Old Kentucky Chocolates
Will Hurt, Old Kentucky Chocolates
Maya Keller, Gamay Food Ingredients
Sarah Mann, Barry Callebaut
Deb Niessen, Gamay Food Ingredients
Dave Parette, Frankford Candy & Chocolate Company
Tulsi Patel, Symrise
Kinjal Patel, Firmenich Inc.
Betsy Raasch, Ghirardelli Chocolate Company
Jason Ritchie, RM Palmer Co.
Fida Skayem, Fascia’s Chocolates
Kevin Straub, Creo Chocolate
Heather Young, Mother Murphy’s
Long (Joe) Zou, Bunge Loders Croklaan 

(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. 
Please visit our Facebook Page for more photos Link 

(PMCA Production Conference from previous column)
Please find photos on #PMCA18 and on our Facebook Page
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!
For these and the rest of the photos, please see our Facebook Page Link
 and feel free to post more names and captions.

(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. 

We Connect

The confectionery industry loves to network. Our extensive contacts worldwide will allow us to build your visibility.

Here are a few links to help readers find each other:

RCI member feature:
Sweet Vegan Chocolates inspires
entrepreneur to make dreams come true

Sometimes all you need to make a dream come true is find the right place and do the work. Andrea Young, founder of Sweet Vegan Chocolates, New York, NY (shown above) did just that very thing.
“Sweet Vegan grew out of my love of creating healthy and delicious treats for people I care about,” says Young. Her idea was born in her grandmother’s kitchen in the Midwest, and has grown to produce its products from an incubator commercial kitchen in Manhattan. That helpful space, Hot Bread Kitchen (HBK),** is a community kitchen in East Harlem that offers not only rental space but the opportunity for classes and mentorship.
“This has been an amazing experience,” Young claims. “Everything about it signals health and joy. All of our chocolates are plant based, soy, nut and gluten free,” says Young, who urges, “Try our Dreamy Bites: A smooth, velvety ganache blended with subtle notes of spices and dipped in a dark rich organic chocolate.” Sweet Vegan’s flavors include Energizing Espresso, Luscious Lemon, Midnight Passion and Spicy Ginger.
Manufacturing expertise
Young uses Rev Delta by ChocoVision to make Sweet Vegan’s chocolates. “This is a great quality machine and I love the results,” she says, “Everything comes out perfectly every time. Also, I love the fact it is manufactured in New York and USA made.
“Our chocolate selection includes 66% chocolate USDA certified organic. . . . . amazing quality chocolate.”
Contact: HBK, 1590 Park Ave New York NY, 10029,
(Continued on next column)

PMCA News:
PMCA Students Complete Chocolate Manufacture: The Basics & More
Short Course
First-time PMCA course host Fascia’s Chocolates welcomed industry professionals to its facility to learn the basics and more of chocolate manufacturing. The course was held August 6-8, 2018 in Waterbury, CT.
Five experienced instructors led the training, which included the history of chocolate, tempering, moulding, enrobing and sustainability. Attendees also had the opportunity to create their own chocolate bark, truffle trees and practice artistry.
In Photo at right, course instructors include:
Kim Yoder, Barry Callebaut – lead instructor
Jim Bourne, Hilliard’s Chocolate System
Brian Donaghy, Tomric Systems, Inc.
Joe Sofia, Cargill Cocoa & Chocolate
Nico Tomaselli, Lindt & Sprüngli

Special thanks go to the companies which donated equipment and ingredients for the course:
Barry Callebaut
Blommer Chocolate Company
Hilliard’s Chocolate System
Lindt & Sprüngli
Linnea’s Candy & Cake Supply
MC/Manufacturing Confectioner
Simplex Paper Box
Tomric Systems, Inc.
Tricor Systems Inc.


Exhibitors at NCA's Sweets and Snacks Expo put best foot forward

If NCA’s Sweets and quotes, “With 800+ exhibits, where do you begin?” does anyone wonder where to start except at the beginning . . . We enjoyed the show, particularly Innovation Avenue, and a few new companies who put their best foot forward with colorful products and packaging . . . For more info on #SSE18 please see the show’s website at Link.
Above, Republic of Belarus representatives sample chocolates and other sweet goods.
Belarus products include boxed candies, chocolate, caramel, wafers, cookies and more.

Mike Nakamura and Jackie Nakamura, owners of Lovely Candy Company, discuss new organic offerings at #SSE18.
(continued on next column) 

72nd Annual Production Conference
provides PMCA’s cutting edge technology
As featured in the last issue of Candymail, highlights of the PMCA Production Conference continue with photos of the Supplier Exhibition, and keynote and technical sessions from the April 16-18 event at Lancaster Marriott at Penn Square and Lancaster County Convention Center.
Suppliers exhibits filled Freedom Hall, many of them celebrating as 25+ Year Exhibitors, including Blommer Chocolate Company, Centerchem, Inc., CM-OPM USA, American Chocolate Mould, Baker Perkins, Savage Bros. Co., Hilliard’s Chocolate System, and many more.

Centerchem, Inc., greets customers at Supplier Exhibition (above, below).
Some exhibitors enjoy speaking of attending PMCA more than 25 years including WRH Industries, Ltd., for example. Warren Hartwell of WRH boasts: “Don’t retire – you know what happens when you retire!” Point taken, Yours Truly can say we’ve been to PMCA more than 25+ years. So many candy bags, too little time.

Blommer Chocolate Company presents 2018 trends.
(Above, from left) Tate & Lyle's Chris Durant, and Ed Minson, pause for a photo during Supplier Exhibition.
Monday’s Back to Basics Seminar presented talks and demonstrations about “Making Chocolate Work for You!”, followed by the exhibits and PMCA-provided buffet lunch, and a free evening. 

Back to Basics demonstrations talked about chocolate (above), and (below), NCA's Laura Shumow wowed the audience with a down-to-the minute Policy & Regulatory Update 2018.
The conference continued on Tuesday with technical presentations, lunch for all attendees, and dessert at the Annual Meeting of Members.
Robert Huzinec, Chair of the Board, welcomed official representatives to the annual meeting. Reports followed, from officers including (shown above) Edmund Wilson, president; Rose Potts, vice president; Edward Minson, treasurer, and Yvette Thomas, Administrative Director. The slate of officers for 2018 – 2019 moved up the chairs, with the addition of Tom Houlihan, Vice President; and Ed Minson continuing as Treasurer. Thanks go to Yvette Thomas, Brandy Kresge, and Rachel Halkias, plus all the volunteers for and excellent year and conference.
(Above) During the afternoon break, attendees viewed featured research by Qiaoqiao Dai, of Callisons.
Friends gathered throughout the conference for candid photos, and Candymail is appreciative.

Above, from left, Amy Allured, MC-The Manufacturing Confectioner, with Qiao and friends.
Above, Amy Allured, MC-The Manufacturing Confectioner, Tom Scott, Catty Corp., Elizabeth Clair, Barry-Callebaut.
Thanks to everyone for being a good sport for snaps by Candymail camera.

Join PMCA for its 73rd Annual Production Conference, April 8-10, 2019
Same place, next year!

PMCA Production Conference coverage continued below... 
Periodic Table of Fruit boasts many varieties. 
'Abso-FRUIT-ly Delicious –
Using Fruit in Confections'

- A unique exhibition hosted by the PMCA Program Committee

So much preparation goes into PMCA’s hosted exhibition each year that it begs to be featured separately. Held during the Supplier Exhibition, April 16, from 12:30 p.m. – 5 p.m., the interactive exhibit presented how fruits are used in different confectionery applications. The PMCA Production Conference was held April 16-18, at the Marriott Convention Center, Lancaster, PA.

Attendees are treated to tasting samples of purees, juices, dried fruit, chocolate-covered fruit, and more.

Hosted Display sub-committee co-leads include Pam Gesford, The Hershey Company; Marlene Stauffer, Blommer Chocolate Company; and members Philip Cartier, retired, The Hershey Company; Diane Douglas, Concord Foods, Inc.; and Reg Ohlson, Retired, Mars, Inc.

Contributors to the FRUIT-ly Delicious exhibition are The Grocer, Innova, Kauffman’s Fruit Farm & Market, The Packer, Produce for Better Health Foundation, The Tennessean, TRUE FOOD TV.

Fruit trees bloom for PMCA hosted exhibit. 

(continued on next column)