Schedule

Our next National Technical Seminar will take place September 28-30, 2026 at the Hyatt Lodge, Oak Brook, Illinois. We look forward to seeing you there!

Schedule

MONDAY, SEPTEMBER 28, 2026

1:00 PM Optional Candy Demonstration (must select demo option when registering)

4:30 PM Speed Networking

5:30 PM Opening Reception (until 8:00 PM)

TUESDAY, SEPTEMBER 29, 2026

— MORNING SESSION—

8:30 AM Welcome and Opening Remarks

8:35 AM Snacks that Broke the Internet: How Content & Consumer Curiosity Shape What We Snack On, Erin O’Donnell, ADM

9:20 AM Chew On This: A Beginner’s Guide to Chewing Gum, John Stinson, Mars Snacking/Wrigley

10:05 AM Break

10:20 AM NCA Regulatory Update, Julie Moss, NCA

11:20 AM A Technical Introduction into Confectionery Flexible Packaging Films and the Evolution into Recycle Ready Solutions, Jeff Morris, Amcor

12:05 PM Lunch

— AFTERNOON SESSION—

12:50 PM Opening Remarks

1:00 PM Mapping Mouthfeel: A Consumer-based Approach to Gummy Confection Design, Pooja Nersekar & Ryan Dillman, Tate & Lyle

1:45 PM Fortification of Gummies and Confectionery Products: Utilization and Benefits of Functionally Optimized Nutrient and Premix Technology, Diana Bickmore, Glanbia

2:30 PM Break

2:45 PM Water Basics in Confections, Richard Hartel, University of Wisconsin-Madison

3:30 PM Break

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

6:45 PM Stroud Jordan Award Banquet

8:30 PM Game Night in the Piazza Room

WEDNESDAY, SEPTEMBER 30, 2026

— MORNING SESSION—

8:30 AM Opening Remarks

8:35 AM People Leadership: A Path to a Thriving Community, Melissa Tisoncik, Blommer Chocolate

9:20 AM Melting and Browning of Gelatin- and Plant-based Marshmallows, Meredie Cohen, University of Wisconsin-Madison

10:05 AM Break

10:20 AM Round Table Session 1

11:05 AM Round Table Session 2

11:35 AM Round Table Session 3

Round Table Topics (all topics available each session):

• Natural Colors in Confections
• Protein in Confections
• Cannabis – How It’s Evolving
• Replacing Chocolate with Compound
• AI Discussion
• Process and Packaging Automation
• Managing Your Co-Man
• Bar Forming Challenges
• Commercialization Challenges
• Networking

12:00 PM Lunch

— AFTERNOON SESSION—

1:00PM Mould Design Panel, Paul Bartley, WRH Industries, Ltd. & Tom Bailey, PJ Bold

1:45 PM Navigating Third-Party Product Claim Certifications in Chocolate and Confectioner, Meredith Koss, Clasen Quality Chocolate

2:30 PM Break

2:45 PM Why Sugarfree Chocolates and Confections Continue to Surge: A Convergence of Consumer Forces Unlike Anything Before Seen, Gabe Eaton, Russell Stover Chocolates

3:30 PM Building Multi-Texture Confections: Designing Inclusions and Toppings for Compound and Confectionery Applications, Matt Bernsdorf, Parker Products

4:30 PM Iron Confectioner Competition

6:15 PM Dinner

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Hotel Info

Supplier Showcase/Shipping Info

Cancellation Policy

No refunds will be given on registration cancellations made after Aug. 21, 2026.  Registrations cancelled prior to Aug. 21st will be refunded the full amount paid, minus a $50 administrative fee.