Our 2022 National Technical Seminar will take place October 17-19 at the Hyatt Lodge, Oak Brook, Illinois. For supplier shipping instructions, click here.

Hotel: Hotel reservations must be made directly with the Hyatt Lodge online here or by calling +1 (630) 568 1234 (be sure to mention AACT to secure group rate). Room rates are $165 per night (single or double). Room block availability is not guaranteed after September 19, 2022.

Monday, October 17, 2022

1:00 pm Optional Hard Candy Making Demonstration

5:30 pm First-timers and Under-30 Reception

6:00 pm Wine & Cheese Reception (until 8:00 pm)

Tuesday, October 18, 2022

Morning Session

8:30 am Welcome and Opening Remarks

8:35 am Supply Chain Best Practices: Planning for Disruption (Ryan Miller, Spangler Candy Company)

9:20 am Remote Troubleshooting: Production Trial Support (Jamie Valenti-Jordan, Catapult Commercialization Services)

10:05 am Break

10:20 am Sweet Ways to Solve Problems while Building Camaraderie (Mustafa Mustafa, VP IT)

11:05 am Fun with Math! Calculating Dry/Wet/Finished Weight Basis (Michelle Frame, Victus Ars)

11:50 am Lunch

Afternoon Session

1:00 pm NCA Regulatory Update (Farida Mohamedshah, National Confectioners Association)

2:00 pm The Race to Reduce Sugar: Regulatory and Product Development Considerations (Gwen Evenstad, G-Force Consulting)

2:45 pm Break

3:00 pm Taffy/Nougat: How to make and troubleshoot (Georgia Pate, ADM Wild Flavors)

3:45 pm Candy Past Is Our Future (Beth Kimmerle, author)

4:30 pm Supplier Exhibits & Reception (until 6:30 pm)

6:45 pm Stroud Jordan Award Banquet 

Wednesday, October 19, 2022

Morning Session

8:30 am Opening Remarks

8:35 am Can I Call This “Chocolate”? (Allyson Martin, Clasen Quality Chocolate)

9:20 am Fat Bloom Development — Influence of Tempering, Storage and Oil Migration (Silvana Martini and Melissa Marsh, Utah State University)

10:05 am Break

10:20 am Round Table Round 1

10:45 am Round Table Round 2

11:05am Round Table Round 3

  • Round table topics (all topics will be available for each of the three sessions):
    • Working with consultants
    • Diversity and inclusion
    • Chocolate regulations
    • Supply chain issues
    • Hidden challenges of scale-ups
    • Networking
    • Cannabis in confections
    • Alternative sweeteners troubleshooting
    • Functional/nutraceutical candymaking
    • Upcycled ingredients

11:30 am Lunch

Afternoon Session

1:00 pm Exploring confectionery attributes through starch functionality (Sanjiv Avashia, Mariana Perez, Tate & Lyle)

1:45 pm Packaging and Sustainability (Claire Sand, Packaging Technology and Research)

2:30 pm Break

2:45 pm Influencers: Innovative Marketing in the Modern Age (Kasey Stewart, Suckerz)

3:30 pm Break

4:00 pm Iron Confectioner Competition

6:00pm Dinner