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Expert in Confectionery & Chocolate Development, and Manufacturing Problem Solving
Available for your Consulting and Expert Witness Needs
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Summary of Expertise:
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Expert has over 30 years consulting experience in confectionery and chocolate, in the U.S.A. and in more than 30 other countries. He has 19 years hands-on production and plant management experience in confectionery and chocolate in England and Ireland. 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, and is the technical consultant to that publication. 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. In 2010, he was inducted into the NCSA Candy Hall of Fame. He is the recipient of the RCI 2006 'Henry J. Bornhofft' award, the AACT 1996 'Stroud Jordan' award, and the 1983 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
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Expert has over 30 years consulting experience in confectionery and chocolate, in the U.S.A. and in more than 30 other countries. He has 19 years hands-on production and plant management experience in confectionery and chocolate in England and Ireland. 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, and is the technical consultant to that publication. 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. In 2010, he was inducted into the NCSA Candy Hall of Fame. He is the recipient of the RCI 2006 'Henry J. Bornhofft' award, the AACT 1996 'Stroud Jordan' award, and the 1983 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
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Show Secondary and Basic Areas of Expertise | Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Atlanta, Georgia;
Athens, Georgia;
Macon, Georgia;
Roswell, Georgia;
and Marietta, Georgia.
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Degree |
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Subject |
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Institution |
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Honors |
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1958
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City & Guilds, London, England
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Confectionery & Chocolate Technology
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Borough Polytechnic School, London
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Bronze & Silver Medalist (top honors)
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Employer |
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Department |
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Title |
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Responsibilities |
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1985 to 2009
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Expert & Company
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President
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Provides technical consulting services to confectionery and chocolate manufacturers and related industries.
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1970 to 1985
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Knechtel Laboratories (Consulting)
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Skokie (Chicago), Illinois
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Executive Vice-President/Consultant
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Senior consultant in confectionery and chocolate.
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1953 to 1970
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Clarnico Murray, Ltd. (confectionery)
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Dublin, Ireland
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Plant Manager
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Overall management of a general line confectionery company, having 450 employees and approximately 300 products.
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1951 to 1953
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Clarnico, Ltd.
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London, England
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Trainee Manager
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1949 to 1951
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Royal Air Force
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England
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Aeroengine Mechanic
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Associations/Societies
AACT;
NCA;
PMCA
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Professional Appointments
Technical Consultant to 'Candy Industry' magazine
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Awards/Recognition
Inducted into 2010 NCSA Candy Hall of Fame; RCI 2006 'Henry J. Bornhofft Award'; AACT 1996 'Stroud Jordan Award'; NCA 1983 'Research and Education Award'; numerous plaques & certificates for teaching on industry courses and presentations of technical papers
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Publications and Patents Summary
Has over 30 articles & over 50 technical columns published, and contributor to 3 technical books
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Selected Publications and Publishers
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- Candy Industry Magazine
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- Manufacturing Confectioner Magazine
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| Selected Consulting Examples: |
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Over the period of 1985 - 1997, he was continuously employed under a consulting contract by H.C. Brill Co., Tucker, GA, the largest U.S. manufacturer of cake icings, glazes and pie fillings. His responsibilities included new product development, process development, quality improvement and cost control.
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For Elmer's Candy Co., Ponchatoula, LA, he has had various projects over the last 15 years. One of the major projects was to formulate 'one-shot' fillings and develop the process for production of continuous one-shot centers.
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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.
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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.
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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.
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Recent Client Requests:
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Chocolate processing expert for consulting on Development of a new chocolate recipe.
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Expert in Ink or Dye for alternative material selection.
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Expert in CHOCOLATE.
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Gelatin chemistry expert for consulting on Gelatin injection molding.
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Food processing expert for consulting on eliminating bloom/frost in a tallow candle.
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Food frozen expert for consulting on Chocolate enrobing.
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Confectionery expert for consulting on Confectionery factory relocation.
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Expert cocolate expert for consulting on truffles. bon-bons, piece candy.
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Expert in chocolate technology training.
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Chocolate processing expert for consulting on chocolate panning and enrobing.
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Confectionery manufacturing expert for consulting on Ganache Recipe Formulations.
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Confectionery expert to provide training in the confectionery industry in Egypt.
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Sugar processing expert for consulting on Sugar Storage.
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Chocolate panning expert for consulting on panning.
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Expert for consulting on Chocolate Panning.
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Stabilizer processing expert for consulting on Gums stabilizers.
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Chocolate FDA testing expert for consulting on importing chocolate from Japan.
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Click the green button above to contact
Expert for a free initial screening call regarding your expert consulting needs.
Expert is available for consulting to corporate, legal and government clients.
Remember, your initial screening call to speak with
Expert is free.
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Expert Witness Experience Summary:
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Evaluation of substandard product for candy manufacturer, 1999. Case settled out of court due to his study of warehouse product.
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Recent Litigation Client Requests:
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Expert for consulting on trade secret action.
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Fudge manufacturing expert for consulting on Fudge manufacturing.
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Expert in engineering food products for consulting on evaluation of black cocoa asphyxiation.
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FDA expert needed for consulting regarding FDA regulation needed for ongoing litigation.
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Click the green button above to contact
Expert for a free initial screening call regarding expert testimony,
litigation consulting and support, forensic services, or any related expert witness services.
A few litigation needs include product liability, personal injury, economic loss, intellectual property
(patent, trademark, trade secret, copyright), and insurance matters. Remember, your initial screening
call to speak with
Expert is free.
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| International Experience: |
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Summary |
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2008 to 2009
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Saudi Arabia
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For NBCC (Nat'l Biscuits & confectionery, he developed caramel-type coatings for popcorn, ran equipment trials in Chicago, and then spent two weeks in Jeddah to start-up the production line.
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1997 to 2009
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Colombia
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For Nacional de Chocolates & Dulces de Colombia, over a period of 12 years, he has had several projects at the plants involving sugar panning, fruit chews production, one-shot chocolate production. Most recently, he has advised on the development of a chocolate icing for the baking industry.
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1982 to 1983
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Egypt
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He was 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 using local ingredients.
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1986 to 1995
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Mexico
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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.
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1985 to 1987
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Finland
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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.
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| Language Skills: |
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| Foreign Language |
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Description |
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German
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conversational, for travel
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French
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conversational, for travel
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Spanish
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conversational, for travel
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Is one of the best known technical consultants in the candy and chocolate industry, both in the U.S. and internationally.
Click the green button above to contact
Expert for a free initial screening call regarding your marketing research, industry research, and company
research needs. For research needs involving multiple experts or secondary research,
a Research Director can be assigned to coordinate the work into a custom report for you as a potentially quicker
and more cost effective alternative to doing this work yourself or hiring a boutique consultancy.
Remember, your initial screening call to speak with
Expert is free.
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| Additional Skills and Services: |
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Training/Seminars
25 years as instructor on four candy and chocolate industry technology courses. Custom-designed courses for various clients, both at their locations and in his laboratory.
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Supplier and Vendor Location and Selection Works with numerous ingredient suppliers and equipment manufacturers and dealers on behalf of clients.
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Other Skills and Services
Able to develop new products or convert product ideas to practical production processes. Also able to solve manufacturing problems and train operatives in correct procedures.
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Education
