RCI announces changes to executive board

Trade association inducts five new members to its board of directors

In a forward-looking move, the Retail Confectioners International (RCI) recently expanded its governing board.

At its annual convention in San Francisco last month, the trade association inducted five new members to the 20-member board.

Inductees include:

John Asher, III of Asher’s Chocolates in Souderton, Pa.
Jacque De Waele of Savage Bros. Co. in Elk Grove Village, Ill.
Sam Duerr, III of Duerr Packaging in Burgettstown, Pa.
Judith Hilliard McCarthy of Hilliard’s House of Candy in North Easton, Mass.
Steven Vande Walle of Vande Walle’s Candies in Appleton, Wis.

Furthermore, inductee Jason Coblentz of Coblentz Chocolate Co. in Walnut Creek, Ohio will serve as the board’s 2012-2013 president. He will succeed current president Terry Hicklin of Candy House Gourmet Chocolates in Joplin, Mo.

"I am looking forward to working alongside such outstanding confectionery industry professionals," Coblentz says. "The fresh ideas and perspectives of our new board members, coupled with the passion of our board to serve RCI members and the industry as a whole, will be invaluable as we plan for the 2012-2013 year."

Current board member Brian Pelletier of Kakao Chocolate in St. Louis, Mo. will serve as the 3rd vice president.

"The leadership of our board of directors is extremely important in planning for the future of RCI," says Kelly Brinkmann, executive director of RCI’s board

Alyse Thompson has held many positions with BNP Media, first serving as an intern at Candy Industry Magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products Magazine since March 2019. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

We’ve introduced and installed technology for some of the largest US confectionaries – where they’ve literally switched their reactivation heat source from fossil fuels, to existing sustainable hot water.

Join global expert Dr. Soo-Yeun Lee of Washington State University and Chef Aaron Andrews of Ajinomoto Health & Nutrition North America (AHN) as they share how umami and specifically, monosodium glutamate (MSG), can reduce sodium in bread and other baked goods.