Seminar Details

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2011 UTAH FOOD & CANDY EXPO

1:00 - 1:50pm

Room 200A
National Confectioner's Association Regulatory Update

The "FDA Food Safety Modernization Act of 2010" represents the most significant expansion of food safety requirements and FDA food safety powers since its creation in 1938. This new law affects all companies that manufacture, process, pack or hold candy. While full implementation will likely take years, some provisions are already effective and others will become effective in the coming months. This talk will provide an overview of the impact of this legislation on confectioners – immediately and in the future.

Presenter:
Laura Shumow has been at the National Confectioners Association as the Manager of Technical and Regulatory Affairs for the past two years. At NCA, Laura works on health and nutrition, food safety and regulatory issues. Prior to NCA, she gained experience in product development at General Mills and candy research at ADM cocoa. She has a food science degree from University of Wisconsin – Madison and a master's degree in toxicology from Johns Hopkins.

Room 200B
Using Social Media to Promote and Grow Your Business

Get introduced to and educated about ways to promote and develop your food or confectionery business using social media such as Facebook and Twitter. Learn about how to find new customers via peer recommendations and referrals.

Presenter:
Zach Mangum is the founder of GroSocial, Inc. and has over three years of social media marketing and application development experience. He has consulted hundreds of companies, including both Fortune 500 and Inc. 500 companies and is the co-creator of four different social media marketing applications, including Swap, SuggestThis, Follower, and Customizer (all GroSocial properties).

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2:00 - 2:50pm

Room 200A
Chocolate History and Processing

A history of chocolate focusing on it's origins and how the Mayan's uses of chocolate are now coming to be new trends in using chocolate. Over 2 thousand years ago cacao was used as currency because of its unique quality of not spoiling over time. Today it is traded across two major exchanges and used as arbitrage for currency. Anciently the cacao beans were roasted and added to hot water to create a bitter drink that was believed to have medicinal properties. The drink was very similar to how coffee was prepared and for the same reasons. Today we know cacao is high in anti-oxidants and polyphenols. The Europeans found the drink of the native growers to be too bitter and changed chocolate forever by grinding it, adding sugar, and milk to create shelf stable tablets or bars. Today we find people interested in ways to remove sugar and sweeteners from their diets. When the nibs are eaten without being ground they are similar to coffee beans and can be quite delicious without the sugar. By showing how cacao was first used, and demonstrating it's similarities to the more familiar process of various grinds of coffee, we will present how the ancient is becoming a new trend in chocolate. And yes, there will be tasting of nibs, and drinks of the Mayan people.

Presenter:
Paul Kortenkamp is Director of Sales Western Region for Barry Callebaut USA. Robert Glaessner, also from Barry Callebaut, will be a co-presenter.

Room 200B
FDA/USDA requirements for food and product labeling

The presentation will cover the laws for Nutri-Facts, bar coding, date/lot codes, weights, cooking instructions, ingredients and graphics and how to label products to be in line with all USDA & FDA guidelines.

Presenter:
Chris Appelbaum is the President and owner of Lone Peak Labeling Systems. Lone Peak has been in business for over 20 years handling the diverse labeling needs for grocery stores, specialty markets and food manufacturers.

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3:00 - 3:50pm

Room 200A
Confectionery Industry Grassroots Efforts

As confectioners we can have a significant impact on policy initiatives at the local, state and federal level. Activating a grassroots movement expands influence, brings expertise to our arguments and develops awareness among a large group of people. The confectionery industry is in a unique position to capitalize on the joy our products bring and communicate our messages to our elected officials. Come learn the best ways to mobilize your company to protect and promote the business of candy.

Presenter:
Chris Coleman is the Director of Government Affairs at the National Confectioners Association. In this role he oversees the association's state affairs program and supports NCA's federal initiatives. He is directly responsible for building NCA's state coalitions of confectioners and activating grassroots strategies on a wide range of issues. His primary focus in states is on tax initiatives, sales restrictions, obesity and nutrition bills. Prior to joining NCA, he was a policy analyst at the National Conference of State Legislatures where he was tasked with representing state legislators in Washington DC. He worked at NCSL for 5 years and became familiar with the state legislative policy arena. Chris has a B.A. in policy studies from Dickinson College and a M.P.A. from George Washington University in Political Management with a focus on advocacy.

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Student Research Presentations

Room 200B
Seminar TBA