Articles by Bernie Pacyniak

Cargill to double capacity at Belgian chocolate facility

$48-million facility to double capacity during the next two years
The additional capacity will meet growing demand for chocolate in confectionary, bakery, dairy and artisanal applications from European customers.
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Turntable lollipops, chocolate dual-casseett boom boxes, and a white chocolate graffiti gummies reflect this chocolatier's passion

The Original Hip Hop Chocolates began as an art project, and became a very sweet reality
Founder says his candy helps spread the word about an oft misunderstood demographic.
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Crowdfunding, the ‘new school’ way to launch a business

Gluten-free, allergy-friendly bar uses internet to garner investors
Mention the words “old school,” and I’m sure some of my friends would definitely nod their heads and point their fingers at me.
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Max Brenner debuts first flagship Chocolate Bar in Japan

Global chocolate brand expands into new market in the fashionable Omotesando Hills neighborhood of Tokyo.
As part of its strategic global expansion plan, New York City-based Max Brenner International debuted its first Max Brenner Chocolate Bar in Tokyo’s swanky Omotesando Hills neighborhood last month.
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Tampa’s Museum of Science & Industry to host fourth annual Festival of Chocolate

Florida’s largest all-chocolate themed event set for Jan. 18-20, 2014.
Tampa’s Museum of Science & Industry (MOSI) will once again host the fourth annual Festival of Chocolate on Jan. 18 – 20, 2014.
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Nestlé joins SAVE FOOD Initiative

World’s largest food company becomes 100th industry partner.
If even 25 percent of the food lost to waste and spoilage was saved if would be enough to feed those suffering from hunger worldwide.
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Serving up chocolate every which way

Candy manufacturers have become creative in providing consumers with a broad range of choices in how they consume their beloved chocolate.
Chocolate as a dessert? Perhaps consuming it akin to having a flight of wines? How about bite-sized portions for sharing?
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Showering our orphan crop with more love, science

There's a pending cocoa deficit.
We need to put farmers first and offer some long-term solutions.
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Videri Chocolate Factory: ‘Seeing’ a dream come true

North Carolina trio open bean-to-bar chocolate factory, providing locals high-end tastings and personalized tours.
Sam Ratto didn't know he wanted to be a bean-to-bar chocolatier.
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Fats and Oils: Cleaner labels, healthier benefits

Work continues on providing confectionery manufacturers with new fats and oils that streamline ingredient labeling, enhance health benefits and promote sustainability.
Within fats and oils, the challenge to deliver health benefits while still retaining taste and functionality continues to be an issue.
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Multimedia

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Image Galleries

A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

October cover

October 2014

Lollipops, candy subscriptions, and more await you in the October issue!
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Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
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Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website

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