American Association of Candy Technologists

Rocky Mountain Section

Announcement: Nov. 9th 2017 – Special Screening of Food Evolution narrated by Neil DeGrasse Tyson

This IFT-funded documentary explores food related challenges we face globally, the critical role that science will play in addressing them, and the public perceptions and misconceptions involving the science of food.  This film is intended to contribute to a rational conversation about science, facts, and food. When: Thursday, November 9th, 2017 5:15 – 6:00pm  Mingle and ask a professional your FSMA and Development questions 6:00 – 735pm  Movie screening Only $5.00 Where: Joseph Smith Memorial Building, Wasatch Room    15E South Temple  Salt Lake City Please RSVP by November 7th:   christinabeer@comcast.net  ...

FSPCA Course – July 26-28, 2017 Sandy, UT

Please see the attached flyer for a great opportunity to learn about the FDA’s new FSPCA  regulations. If you or your company are interested or need more information, please see the attached flyer for additional information.  http://aactrm.com/wp-content/uploads/2017/07/FSPCA-Preventive-Controls-Flyer-2017.pdf Course location: Sandy, UT Date: July 26-28 Presented by: RB Quality...

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 —>> ...

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...

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...