ARTICLES
Editor-in-Chief Bernie Pacyniak salutes Michel Cluizel Chocolates’ partnership with Doctors of the world-USA
May 1, 2013
Confections have always been regarded as one of life’s little pleasures. But they taste so much better when they help ease someone’s pain.
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Hershey commits to front-of-pack labeling
April 17, 2013
During a recent family visit, my daughter remarked about how critical adhering to the KISS (Keep It Simple Stupid) principle made projects, well simpler.
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‘This is the closest we’ve come to actually reforming our domestic sugar program since I’ve been editor’
April 10, 2013
It is time for all candy makers to get off their duff and send “e-mails, voice mails and money” to Congress to get rid of our national sugar welfare program.
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Trying to figure out the difference can be as confusing as figuring out “Who’s on first.”
March 27, 2013
People, let’s get a grip. What’s needed here is much more consumer education about health, nutrition, diet and activity. Obesity isn’t a simple problem. And banning green from an informational nutrition label is — at best — a knee-jerk reaction to a complex issue.
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The International Sweets & Biscuits Fair (ISM) continues to act as a global confectionery clearinghouse, inspiring creativity, fostering connections and discouraging complacency.
March 1, 2013
Editor-in-Chief Bernie Pacyniak shares highlights and insight from this year’s 43rd International Sweets & Biscuits Fair.
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Founder Gianluca Franzoni begins a quest to rescue fine-flavored cacao from extinction
March 1, 2013
Enthralled by Venezuela’s cacao culture, Domori founder Gianluca Franzoni begins a quest to rescue fine-flavored cacao from extinction as well as bridge the gap between grower and chocolate maker.
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Manufacturer Profile
Baratti & Milano continues to produce a broad range of traditional favorites, which date back more than a century. It does so, however, with a mix of innovative technology and in-house expertise.
February 28, 2013
The cremini, a three-layer chocolate that features two delicate slabs of gianduja chocolate sandwiching an inner chocolate paste of varying flavors, beckons memories of another era.
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Steven Hinges predicts sugar aplenty for U.S. confectioners
February 28, 2013
An interview with Steven Hines, director of marketing with United Sugars Corp., provides answers about sugar availability, the short-term Farm Bill, GMOs and imports.
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Sweeteners
Ongoing health concerns have stimulated development of a broad range of alternatives to sugar, including all-natural options. Traditional tastes, however, counter healthy yearnings, keeping the sector dynamic, albeit still developmental in many segments.
February 28, 2013
Within the adult gum and mint categories, the switchover from sugar to sweetener alternatives has been nearly seamless. This gradual yet almost totally pervasive transition goes back several decades.
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Optimism about chocolate, a call to action about industry issues
February 27, 2013
It was Debra Sandler’s remarks that stirred my soul the most. The recently appointed president of Mars Chocolate America reminded the audience that “consumers are redefining their relationship with food.”
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