Schedule

Our next National Technical Seminar will take place October 13-15, 2025 at the Hyatt Lodge, Oak Brook, Illinois. Online registration is now closed, but on-site registration is available. We look forward to seeing you there!

Schedule

Seminar Topics

Sustainability is becoming an essential part of the consumer goods industry, driven by both consumer demand and environmental regulations. This presentation will focus on how to begin forming a practical and impactful sustainability strategy, with a spotlight on two major areas: packaging and climate change. We’ll discuss current challenges and innovations in sustainable packaging, as well as key considerations for reducing greenhouse gas emissions both in direct production and across the broader value chain.

Confectionery products are used to enhance the visual appeal, texture, and flavor of baked goods. However, incorporating confectionery products as inclusions into baked applications presents unique formulation and process challenges. This presentation will explore how baking environments and preparation methods affect different types of confectionery inclusions, with a focus on color performance and product stability throughout the baking process. It also will highlight key considerations in the development of bakestable inclusions.

Taste is a primary reason that people buy confectionery products. However, it is becoming increasingly difficult to achieve desirable sensory profiles. For example, better-for-you trends are contributing to reductions in key tastants like sugar, fat and salt while increasing the use of functional ingredients which can have undesirable taste profiles. At the same time, cutting-edge technologies are being introduced which can significantly improve our ability to enhance, mask and modify flavor properties. This presentation will provide a brief overview of various approaches that can be taken to improve the overall sensory experience. We will also share a case study on sugar-free gummy improvement with modifying and masking flavors.

During this presentation we will discuss the basic principles of fat crystallization. From the formation of a nuclei to the characterization of physical properties. We will briefly cover thermodynamic factors that affect fat crystallization and how physical properties can be tailored by changing chemical composition and processing conditions used during the crystallization process. The presentation will also explain how fats with differing physical properties can be used for various applications. Overall, by the end of the presentation the audience will be able to tailor physical properties and chemical composition of fats to specific needs based on various food applications.

This annual update from NCA will address regulatory news, changes and outlook across the confectionery industry.

Foods Avoiding costly food recalls requires meticulous attention to detail throughout the entire commercialization process. From the R&D phase and sourcing high-quality raw materials to implementing preventive controls in production facilities, to ensuring accurate package labeling, safe transport, and optimal storage temperatures, each step must adhere to stringent regulatory standards. Robust quality control measures and continuous monitoring can significantly reduce the risk of contamination and mislabeling, thereby safeguarding consumer health and maintaining brand integrity.

The goal of this presentation is to first give a general regulatory and market update in the cannabis space. Differentiating between state regulated cannabis markets and the delta-9, hemp derived market that is under the FDA. After defining those differences, we will cover cannabis extraction. The different methods and outputs, benefits and uses of those outputs. Finally, that will lead into what cannabis extracts are best used for edibles. How confections are formulated incorporating cannabis extracts, dosing, and different minor cannabinoids with their expected effects.

The gap between being a developer and an expert developer on the factory floor can often be attributed to years of experience and learning through (literal) trial after trial. A developer might find the source of an issue, but be uncertain of where the line lies between correction and overcorrection. To help shortcut the learning curve, we’ve plotted out the process map of chocolate molding, highlighting common trouble points and polling the chocolate experts for their opinions on best operational ranges. So whether you are new to the industry, new to chocolate, or working on a new line, this “Chocolate Molding Checklist” should help get you up and running towards becoming your own expert.

While gelatin and pectin remain the two most common hydrocolloids in confectionery applications, there are a range of other ingredients in this category offering a wide range of functionalities. Gum acacia, both Senegal and Seyal grades, offer a range of functionalities for hard candies, starch molded confectionery, tablets and panning. Carrageenan offers elastic gelling options beyond gelatin for vegan products and we’ll cover the use of non-GM sugar beet pectin in panning applications for eliminating the need for titanium dioxide. We’ll address the basics of each of these ingredients as well as their use in specific applications, challenges in processing and how to successfully formulate with these ingredients.

Mini enrobing machines are designed for flexibility, precision, and ease of use. Despite their compact and mobile format, their technical architecture incorporates many of the same core components found in large-scale enrobing systems. This makes them an efficient and practical solution for product testing and process refinement prior to full-scale production.

Retrogradation is beneficial in confections, as the process leads to the formation of starch gels. However, discussions of starch retrogradation often focus on its negative effects, such as bread staling. The conditions required for beneficial starch gelatinization in candies will be discussed in terms of starch structure and ingredient interactions alongside examples of different starch behavior in jellies. Understanding retrogradation can help formulators choose the appropriate starch for their desired texture and limit production issues by reducing the risk of accidentally triggering retrogradation.

Hotel Info

Supplier Showcase/Shipping Info

Cancellation Policy

No refunds will be given on registration cancellations made after Aug. 12, 2025.  Registrations cancelled prior to Aug. 12th will be refunded the full amount paid, minus a $50 administrative fee.