With more than 30 years experience in B-to-B reporting, writing and editing — the bulk of which was dedicated to covering the bakery, confectionery and snack industries — Pacyniak has chronicled changes within the food industry since the early 1980s. A Boston University journalism degree graduate, he worked for a variety of publications before joining BNP Media in 1994 as editor of Snack Food & Wholesale Bakery magazine. In 2001, he took over as editor-in-chief of Candy Industry and relishes his role as the magazine’s “Candy Man.”
A recent Label Insight study of more than 1,500 consumers discovered “that the vast majority of consumers value product transparency as well as consider a wide array of information about a particular product before making a purchase decision.”
As a chef and head chocolate-maker at HEXX, Matthew Silverman is working with Executive Chef Matthew Piekarski to craft an American-style menu of contemporary and classic dishes from various regions around the country.
"It was clear that Thompson Chocolate’s core go-to-market principal was the delivery of a quality product that was made with all-natural chocolate," Dunkin says. "Our niche was in the more premium segment. We were not the low-cost producer in the chocolate novelty segment. We weren’t going to compete on price like compound chocolate products."
Although not quite as popular as chocolate, chewy candy still commanded close to $3.3 billion in dollar sales in the 52 weeks ending March 20, 2016, according to IRI, a Chicago-based market research firm.