All attendees are required to wear face coverings while indoors and social distance when possible.

Monday, September 20

1:00 pm Demonstrations (optional; prior registration required)

  • Toffee, Brittle & Sea Foam — Mike Gordon & AJ Khoury, Capol
  • Boozy Bon Bons — Randy Hofberger, R&D Candy Consultants
  • Nougat & Marshmallows — Ginger Waller, Gelita
  • Gummies — Knechtel

5:30 pm First-timers’ Reception

6:00 pm Opening Reception

Tuesday, September 21

9:00 am Welcome and opening remarks

9:05 am Welcome from NCA, John Downs, National Confectioners Association (presenting virtually)

9:20 am Ready, Set, Sour – The Power of Acids & Buffers, Matt Patrick, Bartek Ingredients

10:05 am Beyond the Candy Thermometer: Importance of Glass Transition to the Stages of Sugar Cooking, Frantz-Lairy Obas, University of Illinois

10:50 am Break

11:05 am Building Your Personal Brand, Sandi Santa Ana, Ferrara Candy Co.

11:50 am Lunch

1:15 pm Natural Sugar Reduction in Confectionery with Chicory Root Fibers, Amie Marie Ibarra, Beneo

2:00 pm Technical Considerations for Healthier, Clean Label Confections, Matthew Parks, Ingredion

2:45 pm Break

3:00 pm Medibles, Millie Montana, Guilty Pleasures by Millie

3:45 pm Contemplating Cannabis Confectioners: an Overview of the Laws, Regulations and Considerations, Rachel Kurtz-McAlaine, National Cannabis Industry Association

4:30 pm Supplier Tabletops

6:45 pm Stroud Jordan Award Banquet

Wednesday, September 22

9:00 am Opening remarks

9:05 am Annual Regulatory Update, Mason Weeda, OFW Law

9:40 am Emulsifiers in Confectionery: Not Just for Emulsification, Margaret Walsh, Corbion

10:25 am Break

10:40 am Bringing the Indulgence, Eric Schmoyer, Barry Callebaut

11:30 am Lunch

1:00 pm Agile Innovation with Sensory and Consumer Methods (panel discussion)

1:50 pm Round Table Session 1

2:15 pm Round Table Session 2

2:40 pm Round Table Session 3

  • Round table topics (available topics will remain the same for each round)
    • COVID lasting impacts on manufacturing
    • Hidden challenges of scale-ups
    • Networking
    • Personal branding
    • Cannabis in confections
    • Alternative sweeteners troubleshooting
    • Functional/nutraceutical candymaking
    • Upcycled ingredients

4:30 pm Iron Confectioner competition

6:15 pm Dinner