Expert in Confectionery and Chocolate Product Development; Manufacturing Problem-Solving
Expert ID: 727306 North Carolina, USA
Expert is a graduate, with Honors, of the School of Confectionery Technology, Borough Polytechnic Institute, London. He was the author of the 'Confectionery Workshop' technical column for 12 years in 'Candy Industry' magazine. He has also written more than 30 other published technical articles.
For over 25 years, he was an instructor on technical courses for the NCA, PMCA, RCI and CPA. Expert presented numerous technical papers at meetings of the AACT, NCA, PMCA, RCI and IFT, and has contributed to three technical books.
Expert was inducted into the NCSA Candy Hall of Fame. He is the recipient of the RCI 'Henry J. Bornhofft' award, the AACT 'Stroud Jordan' award, and the NCA Research and Education Award. He also served 15 years in various offices of the Chicago and Southeast Sections of the AACT, and was a member for many years on the NCA Technical Committee and the NCA Research Committee.
AACT - American Association of Candy Technologists
NCA - National Confectioners Association
PMCA - An International Association of Confectioners (formerly the Pennsylvania Manufacturing Confectioners Association)
RCI - Retail Confectioners International
NCSA - National Confectionery Sales Association
IFT - Institute of Food Technologists
CPA - Center for Professional Advancement
Over the period of 1985 - 2007, he was continuously employed under a consulting contract in Tucker, GA, the largest U.S. manufacturer of cake icings, glazes and pie fillings. Responsibilities included new product development, process development, quality improvement and cost control. For Elmer's Candy Co., Ponchatoula, LA, he has had various projects over the last 20 years. One of the major projects was to formulate 'one-shot' fillings and develop the process for production of continuous one-shot centers.For Kellogg's, he was hired to design and teach a course in candy and chocolate technology for management, production and R&D personnel. He also advised on various candy-type R&D projects.For Slim-Fast, he developed a complete range of nutritional candy bar formulations, directed the selection of suitable equipment and ran test trials with European equipment suppliers.Over a period of two years, he directed a major re-equipment project for Fanny Farmer Candies, including complete revamping of the extrusion and chocolate coating operations, fondant making and cream center processing, starch moulding, and design of a bulk chocolate installation.
Expert may consult nationally and internationally, and is also local to the following cities: Charlotte, North Carolina - Atlanta Georgia - Raleigh, North Carolina - Chicago, Illinois
|Year: 1958||Degree: City & Guilds, London, England||Subject: Confectionery & Chocolate Technology||Institution: Borough Polytechnic School, London|
|Years: 1985 to Present||Employer: Undisclosed||Title: President||Department:||Responsibilities: Provides technical consulting services, including product development and manufacturing problem solving, to confectionery and chocolate manufacturers, and to related industries. Has worked for over 600 companies in 30 countries.|
|Years: 1970 to 1985||Employer: Knechtel Laboratories (Consulting)||Title: Executive V.P. /Senior Consultant||Department: Skokie (Chicago), Illinois||Responsibilities: Provided technical consulting, including product development and manufacturing problem solving, to confectionery and chocolate manufacturers, and to related industries.|
|Years: 1953 to 1970||Employer: Clarnico Murray, Ltd. (confectionery)||Title: Plant Manager||Department: Dublin, Ireland||Responsibilities: Overall management of a general line confectionery company, having 450 employees and approximately 300 products.|
|Years: 1951 to 1953||Employer: Clarnico, Ltd.||Title: Trainee Manager||Department: London, England||Responsibilities: Trainee Manager|
|Years: 1949 to 1951||Employer: Royal Air Force||Title: Aeroengine Mechanic||Department: England||Responsibilities: Aeroengine Mechanic for two years with the RAF.|
|Years||Country / Region||Summary|
|Years: 1997 to 1915||Country / Region: Colombia||Summary: Has a continuous consulting relationship with Nacional de Chocolates & Dulces de Colombia. Completed several projects at the factories involving sugar panning, fruit chews production and one-shot chocolate production. Continues with on-going problem resolution by e-mail.|
|Years: 2008 to 2009||Country / Region: Saudi Arabia||Summary: Developed caramel-type popcorn coatings for NBCC (Nat'l Biscuits & confectionery; ran equipment trials in Chicago, then spent two weeks in Jeddah to start-up a production line.|
|Years: 1986 to 1995||Country / Region: Mexico||Summary: For Montes y Cia., Guadalajara, Mexico, from 1986 - 1995, he directed several projects for re-equipment, as well as formula and process improvement. This project included the design and teaching of a technical course for management and laboratory personnel.|
|Years: 1982 to 1983||Country / Region: Egypt||Summary: Hired by Alexandria Confectionery Co. to start up a Multiplex extrusion line for the production of a wide range of candy bars and chocolate centers. All formulations were developed sourcing local ingredients.|
|Years: 1985 to 1987||Country / Region: Finland||Summary: In four visits to Helsinki, for Oy Karl Fazer AB, he undertook various projects for the development of peanut butter products, granola and health food bars, extruded nougat bars, and sugar-free candies.|
|Associations / Societies|
|American Association of Candy Technologists (AACT)
National Confectioners Association (NCA)
Professional Manufacturing Confectioners Association (PMCA)
|Technical Consultant to 'Candy Industry' magazine|
|Awards / Recognition|
|Inducted into NCSA Candy Hall of Fame
RCI 'Henry J. Bornhofft Award'
AACT 'Stroud Jordan Award'
NCA 'Research and Education Award'
numerous plaques and certificates for teaching on industry courses, presentations of technical papers, and for serving as an officer in the Chicago AACT
|Publications and Patents Summary|
|Expert has published over 30 technical articles and 50 magazine columns. He has also contributed to 3 technical books.|
|Expert Witness Experience|
|In 2015, expert witness for defendant in intellectual property suit, candy & chocolate, case settled in favor of defendant.
In 2013, expert witness for defendant in intellectual property suit, color manufacturer, case settled out of court.
In 1999, expert witness for candy manufacturer in evaluation of distressed product in a warehouse, case settled out of court .
|Training / Seminars|
|Twenty-five years as instructor on four candy and chocolate industry technology courses. Custom-designed courses for various clients.|
|Works with numerous ingredient suppliers and equipment manufacturers and dealers on behalf of clients.|
|A well-known technical consultant in the candy and chocolate industry, both in the U.S. and internationally. Recognized with the NCSA Candy Hall of Fame award|
|Other Relevant Experience|
|Development of new products, or conversion of product ideas, to practical production processes. Solves manufacturing problems and trains operatives in best procedures.|
Fields of Expertise
chocolate, confection, candy manufacturing, sugarless confection, sugarless hard candy, aerated candy, candy, caramel candy, fruit product, marshmallow, nougat, hard candy, sugar coating process, new product development, molding system, continuous production, enrobing, equipment, product formulation, food extrusion, employee training, cocoa, cocoa butter, fruit spread, gelatin, corn syrup, gum arabic, cooking, food extrusion screw, food processing equipment, food sweetener, formulation, high fructose corn syrup, liquid sugar, citrus fruit product, molding, panning, preservative effect, product evaluation, product testing, rubber molding, sucrose crystallization, cost control, cornstarch, nonnutritive sweetener, food product development, food product pilot laboratory, tree nut, preservation, food packaging material, sugarless chewing gum, equipment manufacturer, licorice extract, apple pectin, snack food product development, food processing quality, food cooling, sweetened condensed milk, sugar chemistry, food pigment, agar, macadamia nut, cashew nut, cooking oil, algin, beet sugar, food lipid, Brix scale, food processing defoamer, intermediate moisture food, food product coating material, food product coating process, food stability prediction, moldmaking, sugar substitute, food shelf life, snack food extruding, food product manufacturing, food product quality control, food packaging equipment, food crystallization, aspartame, food product cost reduction, acesulfame-potassium, food bulking agent, facility design, food processing plant design, food industry product development standard, food processing technology, canola oil, food industry, food plant layout, mold cavity design, evaluation, carrageenan, molding device, rapeseed oil, peanut butter, quality, food formulation, food gelatin, palm oil, coconut oil, sunflower oil, soybean oil, peanut oil, artificial sweetener, • Quality Management System (QMS) implementation