Articles by Bernie Pacyniak

Promotion in Motion weathers Sandy’s impact

N.J.-based company still on skeleton crew after Hurricane.
October 31, 2012
Despite facing hurricane-force winds, torrential rains, loss of power and an inability for employees to travel, Promotion in Motion (PIM) was able to restart production in its Somerset facility yesterday afternoon.
Read More

‘I want candy’ on Halloween

Editor-in-Chief Bernie Pacyniak fights back against attacks on treats this Halloween
October 31, 2012
Editor-in-Chief Bernie Pacyniak fights back against attacks on treats this Halloween
Read More
Sustainability

Will we have enough certified cocoa by 2020?

Blommer: Today, only 5% of cocoa beans are certified. To meet the 2020 deadline, at least 55% is needed.
October 17, 2012
Current crop numbers show a two million metric ton gap in the amount of sustainable cocoa needed by 2020 and the amount currently produced.
Read More

European Kettle: Truly delighted Turks

Altinkilic, head of the Altinmarka Group, shows off impressive cocoa operation
October 3, 2012
Altinkilic, head of the Altinmarka Group, shows off impressive cocoa operation.
Read More

Piloting sensory into success

Centennial research underscores customer-centric beginnings that continue to pervade corporate culture.
October 1, 2012

 An extraordinary thing happened on the way to organizing Bell Flavors & Fragrances’ (BF&F) centennial celebration.  


Read More
Photos by Steve Smith

Ready and Abel

Its recent move into a new 30,000-sq.-ft. manufacturing and headquarters facility better positions this St. Louis-based family business to capitalize on diversification efforts.
October 1, 2012

 Initially, Dan Abel didn’t envision overseeing a plant turning out 500 different types of confections and servicing nine retail shops, hundreds of wholesale accounts and several private-label and contract manufacturing agreements. 


Read More

Moving from lean to green

Kim’s Chocolates N.V.; Annabell Candy Co. and others share stories about manufacturing ‘green’ candies.
October 1, 2012

Can one be efficient and yet pro-active environmentally? 


Read More

One-on-one with Sal Ferrara

Chairman and ceo of newly merged Ferrara Candy Co. shares reasons for the move, goals for the future.
September 12, 2012
Chairman and ceo of newly merged Ferrara Candy Co. shares reasons for the move, goals for the future.
Read More

Manufacturing: From lean to green

Companies find balance between costs, green practices
September 12, 2012
Companies find balance between costs, green practices
Read More

Book chronicles ‘Chicago’s Sweet Candy History’

Author compiles city’s vintage confectionery photos
August 29, 2012
Author Leslie Goddard provides a photo essay of confectionery manufacturing in Chicago in her new book, 'Chicago’s Sweet Candy History.'
Read More

Multimedia

Videos

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.

THE MAGAZINE

Candy Industry Magazine

April 2014 Cover

April 2014

In this issue of Candy Industry, Editor Bernie Pacyniak reports on three candy manufacturers from his visit to Florida, hard candy is making a comeback, interpack, and more!
Table Of Contents Subscribe

Easter Sales

How do you expect Easter sales to be this year?
View Results Poll Archive

Candy Industry Store

M:\General Shared\__AEC Store Katie Z\AEC Store\Images\Candy Industry\natural-food-flavors-colora.gif
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.

More Products

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

Clear Seas Research

Clear SeasWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

fb40   twitter 40    youtube40    linked