Announcement: “Confectionery Night” – Wednesday, Nov. 2nd 2016 – “Added Sugars”

Please download this flyer –> 2016 Confectionery Night Flyer “Confectionery Night” (Spouses and significant others are welcome) Wednesday, November 2nd, 2016 Batory’s …. Melissa Riddell and Tom Tang “Added Sugars” How do we decrease them in our products? Melissa graduated from the University of Florida with a BS degree in Food Science & Human Nutrition in 2000 then completed her MS in Food Science. Melissa has worked on pan spray release applications, liquid fats/ oils, shortenings, corn starch, corn syrup, salad dressings, battered & breaded seafood, cream based dips, and other frozen food applications. At Tate & Lyle she worked on out-of-box concepts, formulation/ processing troubleshooting, innovative ingredient technology from beverages to flypaper. Her primary focus became bakery (including pastries, fillings, icings, and breads) but also worked on sauces/dressings/soups, and coatings for freezer, fryer and snacks. Melissa joined Batory Foods in 2014 as a member of the Batory Nutra sales team and has since assumed the role of Technical Service Manager. When formulating any application with a nutrition strategy in mind, there are many factors that must be taken in to consideration before getting started: consumer interest, consumer acceptability, eating quality, shelf life, regulations,processing conditions, etc. When we look at decreasing sugar in confection applications specifically, the challenges are increased due to the need for general functionality such as crystallization, moisture management, and sweetness profile. Decreasing added sugars via high potency sweeteners, polyols, soluble fibers, fruit powders and concentrates,and nutritive sweeteners will all be discussed from a general formulators perspective keeping the consumers perspective including tolerance concerns and price demands in mind. Where? Joseph Smith Memorial Building, 15 East...

WORKSHOP – Sanitation under FSMA – July 25 and 26, 2016 – Logan, UT

SANITATION UNDER FSMA – Workshop in Logan, UT July 25th and 26th 2016 This Utah State University Extension Food Safety Program workshop was created and updated for FSMA to help food manufacturing staff upgrade their knowledge of the science and technology of cleaning and sanitizing, in the FSMA era. This workshop is equally applicable to USDA regulated or small operators that might not yet be subject to FSMA. Topics: Sanitation in Regulations (GMPs, FSMA, USDA, 483’s, etc), Environmental Microbial Hazards (Salmonella and L. monocytogenes), What is soil? Cleaner Basics. Sanitizer Basics. Sanitation on the offensive (Sanitation programs). Monitoring, record keeping and training. More: Lectures, discussions and hands-on sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, allergen sanitation control, and educational strategies to get your staff integrated into your food safety plan. Participants receive a USU certificate demonstrating knowledge to management and third party auditors. Instructor: Dr. Brian Nummer, PhD. 25 years’ experience in food safety!  Brian.nummer@usu.edu CLICK HERE —>> ...

Career Opportunity – Quality Assurance Manager

Taffy Town, Inc. is celebrating 100 years of creating the finest in gourmet candy, and today is famous for its unique recipe which uses egg whites to create a whipped nougat style taffy. Taffy Town, Inc. is currently hiring a Quality Assurance Manager (see basic description of duties below). The ideal candidate would have experience developing and implementing food safety programs, documentation, procedures, etc. in the food industry. Applicants must have strong knowledge and experience with supporting company and customer QA programs, GMPs, SSOPs, HACCP/HARPC, SQF, and other regulatory programs and audits (internal and third party). This position is also responsible for conducting environmental swabbing, maintaining Kosher certification, assisting in research development activities, and conducting and promoting sanitation training and food safety/quality assurance related education to employees. DESCRIPTION QA Manager over a facility of approximately 50 employees – Help develop and manage GFSI program (SQF certification) – Implement and maintain FSMA compliant food safety program – Perform and document GMP audits – Manage R&D on all current and new product lines Education/Certification Bachelor’s degree required – Food science emphasis preferred, but not required. HACCP certification and SQF certification preferred. Spanish language skills are a plus. Benefits Starting Salary ($45,000 – $55,000 based on experience) Benefits include: – 3 weeks PTO – Health care (100% paid premium) – Profit Sharing retirement plan – Annual bonuses based on company performance. Send resumes or questions to...

News – AACT Rocky Mountain Section participates at SheTech

SheTech Explorer Day is a conference for high school girls 9th through 12th grade. The day-long event will included hands-on workshops in science, technology, engineering, and math (STEM). The ultimate goal is to expose girls to technology in an entertaining atmosphere as well as meet STEM role models to learn more about opportunities in those fields (https://www.uvu.edu/conferences/shetech/index.html) Gwen Evansted from Sweets and current AACT-Rocky Mountain section Chair was invited to give a workshop on “Food Science & Technology – Exploring the wonderful, tasty world of Confectionery Science”. With the help of Silvana Martini, Zachary Cooper, and Nayma Murillo from Utah State University this team of exited candy lovers delivered three 50-min hands-on workshops to girls interested in science and technology. The workshop consisted in describing the role of crystals in different confectionery products. Participants in the workshop were able to explore the differences between grained and non-grained caramel. They were introduced to the concepts behind hard candy and they learned how to make cotton candy. Participants were able to differentiate fat- vs. sugar-bloomed chocolate and the molecular mechanisms responsible for these quality changes in the product were explained. This was indeed an entertaining and informative event resulting in much interest and many follow-up question about food sciences and the confectionery industry in Utah. We hope participants enjoyed the workshop and that we can continue to do this in future...

Career Opportunity – Applications Development

TITLE: Applications Development REPORTS TO: Flavorist, Confectionery LOCATION: Lacey, Washington DEPT: Technical SUPERVISES: None BACK UP FOR: Applications, Technical Sales BACKED UP BY: Applications/ Lab Techs RESPONSIBILITIES OVERALL: Applications for Flavor Development ProjectsPrepare new, innovative, and replicate product for customer requests and demonstrations. Develop professional relationships specifically with customers’ technical and R&D Encourage collaboration within community of Callisons Technical, Inside Sales, Priority Account Sales on converting flavor development into new business. Compose finished goods insights to support Sales & Marketing with reference applications. Coordinate with Flavor Development to drive unique concepts to market Callisons technical capabilities. RESPONSIBILITIES WHICH ARE SPECIFIC TO QUALITY CONTROL: Support customers by leading specific assignments related such as technical troubleshooting Anticipate customers’ process to solve flavor problems AUTHORITY TO INITIATE ACTION, GUARD QUALITY, VERIFY IMPLEMENTING ACTIONS, CONTROL PROCESSING OR PROCESSES: Critique and report effectiveness of applications for evaluating flavors, and flavor in application. Develop proficiency in food and oral care categories to be able to support colleagues across target applications: Confectionery, Oral Care, and Snacks. Evaluate and recommend flavors per application. Build working relationships within technical and professional community to support personal and project development. Strong sensory exposure to guide appropriate screening of flavors in confectionery model systems SPECIFICS: Minimum BS Food Science, Chemistry-related degree, or Culinary Degree and at least 5 years’ experience developing candy/ confectionery products from concept to scale up. Strong hands-on experience developing confectionery formulas and troubleshooting recipe and process. Strong computer skills with focus on documenting formulas and insights. Working relationship with industry partners to network and resolve formulation challenges for internal and customer projects. Experience evaluating appropriateness of ingredients...

Announcement: Plant Tour, Wed. March 9 2016 – Kencraft Inc.

Kencraft – Confections Tour & Tasting Event Download flyer –>> Kencraft Plant Tour Information Come join us in seeing candy canes, lollipops, super creative icing decos and chocolate enrobed products being manufactured. We will also have the unique opportunity to participate in a sensory test experience that they have planned just for our group. WENESDAY MARCH 9th, 2016 Where: Kencraft/Helen Grace Manufacturing Facility 708 S. Utah Valley Drive American Fork, UT 84003 Tel: (801) 756-6916 Only a block from 500 East I-15 ext. Look for the Peppermint Place sign and go around to the back of building to RECEPTION. Time: 12:15 PM Registration, Check In (on time award = chocolate) 12:30-1:30 PM Tour & Tasting Exercise GMP’s: Let’s please mind our GMP’s – Closed toed shoes, no jewelry etc. You know the routine  Call if you have questions. Register early! (Attendance is limited) E-mail or call Gwen Evenstad At: gwene@sweetcandy.com or call 801-886-8647 by Friday March...

Announcement: “Confectionery Night” – Wednesday, Nov. 4rth 2015 – Chocolate Global Trends

Chocolate Global Trends Barry Callebaut’s  –  Marit Allen Chocolate lovers get ready to indulge in Barry Callebaut’s Chocolate Trends and Foresights for 2015!  Barry Callebaut has identified and analyzed what’s happening in the world of fashion, design, architecture, food and consumer trends.  This in turn has allowed us to identify and anticipate the new food trends of tomorrow!    Please join us for a presentation on Barry Callebaut’s view on trends in today’s market and what lies ahead for the future of chocolate and confectionery! Marit Allen is currently an Associate Marketing Manager for Specialties with Barry Callebaut.  After graduating from the University of Richmond in Richmond, VA, Marit entered the Barry Callebaut Graduate Trainee Program, an international rotational program with the goal of gaining expertise in one functional area as well as the chocolate industry.  Focused primarily on Sales & Marketing, Marit had the privilege of completing 4 rotations during the two and a half year program: Gourmet Marketing for North America, Global Gourmet Marketing in France, Gourmet Pricing in Belgium and finally, Gourmet Pricing in Chicago before assuming her current role with the North American Specialties Team. Where? Joseph Smith Memorial Building, 15 East South Temple, SLC, Free underground parking (enter from South Temple, pick up validation card at the meeting) Time: 6:00-6:30 PM Registration & Networking 6:30-7:15 PM Dinner Gourmet Hawaiian Buffet 7:15-7:30 PM Announcements 7:30-8:15 PM Speaker 8:15-8:30 PM Questions, door prize drawings Cost: $22.00 for RSVPs, $12.00 for student RSVPs, $25 at the door Please RSVP by Thurs, October 29th using one of the following methods: Contact Christina Beer (AACT) at christinabeer@comcast.net or text to...

Announcement: Food Safety Presentation on September 15, 2015

Welcome to FSMA 2015! Featuring a special presentation on the Food Safety Modernization Act by Dr. Brian Nummer Tuesday September 15, 2015 6:00-8:30 pm Download flyer —> Announcement: Food Safety Meeting, 15 September, 2015 Located at the Joseph Smith Memorial Building – Wasatch Room 15 E. South Temple, Salt Lake City, Utah 84150 Parking validations are available for the meeting A Mexican Buffet will be available Student Members of IFT and their guests $12/plate Professional Members of IFT and their guests $22/plate  Registration/Social – 6:00pm  Dinner – 6: 30pm  Presentation – 6:50 – 8:30pm In his presentation, Dr. Nummer will discuss the food safety training/education requirements as described in FMSA and how companies/individuals may already be qualified to meet FSMA requirements. He will also provide an overview of the various components of FSMA which include: Title I. Improving capacity to prevent Food Safety Problems Title II. Improving capacity to detect and respond to Food Safety Problems Title III. Improving the safety of Imported Food Title IV. Miscellaneous Provisions -Dr. Nummer will also explain what qualifies a person to be “certified” to review a HARPC plan according to the FSMA requirements. Dr. Nummer would like to encourage each attendee to bring any questions about FSMA which they may already have and to feel free to ask questions during his presentation. Additional information/references will be provided in a brief handout at the meeting. Dr. Brian Nummer is currently the Extension Food Safety Microbiologist and Director Retail-foodservice food safety consortium at Utah State University. Dr. Nummer received his education at Clemson University, SC. He has served as Senior Food...

Career Opportunity – Quality Assurance Manager

Company: Cookietree Inc. Salary *         Base Salary $65-75K (may go higher if justified) Bonus potential of up to 10% and relocation assistance may be provided if necessary. Must-Haves to Interview *         BS Degree in Food Science, Biology, Microbiology or related field *         10 + years in a Quality role in a food manufacturing environment *         Lean Manufacturing skills is highly desired *         Bakery or related industry experience a MUST *         Must have strong SQF and/or GFSI, HACCP, FDA experience,    customer interactions both oral and written, supplier interaction skills Target hire date: September 1st or sooner Contact Information: Craig Sandberg: 801-716-4112 or...

Career Opportunity – Quality Specialist (Food Plant)

Kencraft Candy Department: Quality Assurance Reports to: Quality Programs Manager Contact: local@kencraftcandy.com Status: Exempt   Description: This position performs a variety of quality control tests/inspections and/or standard microbiological, chemical, physical or sensory testing and assays on products, materials, components, etc. at various stages of the production process to ensure compliance with quality and reliability standards. Manages finished goods positive release, net contents, and sensory program. Records statistical data, analyzes data, and writes summaries that validate or show deviations from existing standards. Recommends modifications to existing, or suggests new, standards, methods, and procedures. Works closely with the Quality Team to help identify, solve and prevent problems affecting quality. Responsibilities: 1. Participate in trace and recall procedures 2. Support traceability exercises 3. Support production in decisions related to quality and food safety 4. Audit GMPs, procedures and paperwork on the production floor 5. Identify gaps in procedures or processes 6. Review of HACCP documentation on Production Floor daily 7. Observe Behavior Based Quality daily 8. Perform follow-up activities driven by CPARs from Internal and Third Party Audits 9. Act as a member of Internal Audit Team 10. Ensure compliance with SQF level 2 standards 11. Manage relevant documentation for above job functions Background/Experience: 1. Bachelor’s degree in Food Science, Microbiology, Chemistry or other related field, or equivalent work experience. 2. 0-2 years manufacturing and or laboratory 1-2 years experience in food industry preferred. 3. Familiar with a variety of QA concepts, practices, and procedures 4. Good verbal and written communication skills 5. Excellent attention to detail 6. Ability to meet assigned deadlines 7. Good computer experience within a windows environment with a strong level...

Career Opportunity – Confectionery Scientist

Confectionery Scientist Location: Southern Idaho Job Code: 873 Description Job SummaryThis position has responsibility to develop and oversee confectionary applications work. Essential Functions Develop confectionary prototypes that utilize company’s ingredients. Identify trends and opportunities in the confectionary market Work with business development in identifying key opportunities Provide technical support to business development and sales. Work with key customers on developing confectionary applications   Additional Functions Participate in national meetings Source needed ingredients and equipment for confectionary applications Qualifications Must possess MS degree or equivalent experience in confectionary science. Must be able to work independently Must have solid understanding of confectionary science. Must have good understanding of confectionary markets. Must have excellent carbohydrate chemistry background. Excellent communication skills Must work well with others and across various disciplines. Good presentation skills     Typical Physical Activity Physical Demands Regularly involves talking or listening, sitting, the use of hands to finger, handle, or feel. Occasionally involves standing, walking, crouching, stooping, kneeling, crawling, and reaching with the hands /arms. Bench top and pilot plant research on confectionary applications Physical Requirements Must be able to lift and carry items weighing up to 80 pounds. Manual dexterity sufficient to reach/handle items, works with the fingers, and perceive attributes of objects and materials. Involves light physical activity performing non-strenuous daily activities of a primarily product/technical nature. Should be able to identify and distinguish colors, see clearly at 20 inches or closer and 20 feet or more, observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point, judge distances and spatial relationships, and...

Announcement for Utah’s Own and AACT Members- 2015 Food & Candy Expo

It is time again for the annual Food & Candy Expo, April 14 2015 at the Southtowne Expo Center. Utah’s Own members have been given the opportunity of attending the seminars and exhibiting our products. This is totally FREE. The seminars will cover topics such as Food Safety, Extending Shelf-life, etc. The seminars are from 1-4 in the afternoon. From 4-7, you can meet with over 100 vendors that supply your business with ingredients and packaging. This is a terrific chance to meet with suppliers and get information about different products and services. A light lunch is also provided FREE. There are lots of door prizes, too. The opportunity to display your product and talk to other Utah’s Own members is a highlight of the day. Half of an eight-foot table, that is covered and draped, is provided for each business. You can bring signage, business cards, handouts and, of course, samples. The samples aren’t required, but are always welcome. If you need electricity, let us know ahead of time and it can be arranged. Your signs need to be freestanding, or attached to the table. Nothing can be taped to the wall. Water is not readily available. We hope to have 20-30 Utah’s Own business’s displaying. It is a great chance to network. This is not a selling event, but rather for promotion. We expect about 400 people to attend and visit with you. You don’t have to stay at your table, but are free to roam and visit with vendors. You can set up between 12:30 and 3:30. What do you need to do? Go to http://www.utahift.org/register_to_attend/...

Announcement – Seminar: An Introduction to Fine Chocolate – Tasting Class

An Introduction to Fine Chocolate & Tasting Class Time: Monday, March 16th, 2015 Registration 6:45-7:15pm Seminar 7:15-8:45pm Location: Caputo’s Downtown, Market & Deli – 314 West 300 South, Salt Lake City 801-531-8669 Note: Park in Caputo’s parking lot (front entrance, north of Pioneer Park) Cost: $15 per person (Regular price $25) To register please call or email Christina Beer: christinabeer@comcast.net or 801-230-3317 Please download the attached information flyer. Register early, space is limited. See you...

Seminar topics for 2015 Food & Candy Expo – your IDEAS needed

Hi Everybody, On behalf of the entire AACT Rocky Mountain Team “Happy 2015”! We are in the process of planning our meetings for the upcoming year. We’re in the final stage of securing speakers for the expo and we have a great line up again this year. We would like your input on what you would like to learn about this year. Please be specific and if you have speaker suggestions please chime in. For sure we’ll cover Chocolate Processing Equipment since that will be replaced with a Chocolate Tasting at Caputo’s in March. What other ideas do you have? Please email me, (gwene@sweetcandy.com) and Ruth Kendrick (ruthcooks@gmail.com), our Program Chair. Thanks for your ideas and input! See you in March and watch for our upcoming meeting flyer and newsletter. Gwen Evenstad, Chair Gwen Evenstad R&D Manager Sweet Candy Company® 801.886.8647 (office) 800.669.8669 x 154 801.886.1404 (fax) gwene@sweetcandy.com...