Articles by Bernie Pacyniak

Equal partners: ICAM's relationship with Global Organics continues to evolve

ICAM prides itself on partnerships and it's relations ship with it's organic sugar supplier is no different.
A few years ago Dave Alexander, of Global Organic, began discussing the idea of selling the Agostoni line of couvertures as well as ingredients to his customers. Last year, the company inked the deal.
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ICAM: Transitioning to 3G

After investing in a multimillion dollar production facility, ICAM has turned its attention toward harnessing the talents of third generation family members.
While orchestrating the building and equipping of a 540,000-sq.-ft. cocoa and chocolate processing facility was a complex venture, choosing the right individuals from 17 eligible third generation family members to lead the company in the coming decades demanded even more skill.
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Chef’s ‘Mayana’ lies with chocolate

Husband-and-wife team focus on delivering premium taste, electrifying designs in chocolate.
Daniel Herskovic’s first truffles were the size of golf balls — he had gone a bit overboard in his layering of ingredients.
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ICAM: An 'angel' in Uganda

Angelo Agostoni helps improve cocoa bean crop in Uganda
During his conversations with the farmers, Agostoni discovered that they were frustrated in putting so much effort into their cocoa crops and seeing little return.During his conversations with the farmers, Agostoni discovered that they were frustrated in putting so much effort into their cocoa crops and seeing little return.
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Fruit & Nut Trends: Elegance, élan accent health benefits

Versatility, variety enable confectioners to be creative in supplying consumers with sophisticated, healthy confections.
This year it appears that pistachios have their time in the sun to shine as a trendy inclusion amongst a broad range of artisanal chocolatiers.
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PMCA Preview: Milking confectionery’s dairy connection

PMCA’s 68th Annual Production Conference is slated for April 14-16 in Lancaster, Pa.
The Conference will focus on the use of dairy ingredients in confections,sustainability issues, and formulation and processing challenges.
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Roarin’ into a Love of Chocolate

The French Pastry School organizes annual scholarship fundraiser around 1920s theme.

Come this Saturday, Feb. 22, the For the Love of Chocolate Foundation will transform  Chicago’s Union League Club into a classy speakeasy, all for the benefit of  awarding scholarships to students attending The French Pastry School.


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‘Boots on the ground’: Sustainability starts with farmers

Sustainability. That seems to be the answer to recent concerns about the pending shortage of cocoa in 2020. About a million tons short according to most reports. This, of course, presents a looming problem for chocolate manufacturers, not to mention present and future consumers.


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Scary sound bite: Headline claims 'Sugar is the new tobacco'

Editor Bernie Pacyniak warns readers that the latest move to demonize sugar could have repercussions.
The group claims that government attempts to reduce sugar — and here they are specifi cally referring to the British government — have failed and a new approach is needed.
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Olive & Sinclair Chocolate Co.: Southern artisan hones his craft

Scott Witherow translates the South’s food heritage into bean-to-bar chocolate in Nashville.
From using a melanger to custom-design moulds and packaging, Scott Witherow has put his Southern artisan imprint into his chocolate company.
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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

Candy Jan 2015

January 2015

Start off the new year with new products, sweetener trends, and more.
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Healthier Food Options

A recent Nielsen report shows that consumers are calling for healthier options from food manufacturers. Do you think consumers will actually buy healthier versions of their favorite candy and snacks if they’re made available?
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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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