Articles by Bernie Pacyniak

What does it take to be really innovative?

Nielsen Co. includes two candy companies on its list of innovation winners. Why?
June 5, 2013
You’ve all heard the clichés regarding innovation: “Thinking out of the box,” “New products are the lifeblood of a company,” “Better to ask for forgiveness than permission,” and one of my favorites, “Unless you’re the lead dog, the view never changes.” But, hey, what does it take to be really innovative?
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The State of the Industry: Rising in the East

Asia Pacific region continues to emerge as the global confectionery industry’s new growth engine.
May 31, 2013
Horace Greeley urged 19th century Americans to “Go West, young man." Today’s Greeley might sound like this, “Look East, confectioners!”
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Pat Huffman wins Candy Industry’s Kettle Award

The Warrell Corp’s president and coo has 'Kettle Chemistry'
May 22, 2013
Integrating science with successful business and operational skills has delineated Patrick Huffman’s confectionery career.
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Newest Kettle winner is a classy guy

Patrick Huffman, president and coo of the Warrell Corp., accepts award with style, grace
May 22, 2013
“And the recipient of the 68th Kettle Award is…” an educator, candy maker and just a classy guy.
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Cologne: Confectionery crossroads

The International Sweets & Biscuits Fair (ISM) continues to act as a global confectionery clearinghouse, inspiring creativity, fostering connections and discouraging complacency.
May 1, 2013
Editor-in-Chief Bernie Pacyniak shares highlights and insight from this year’s 43rd International Sweets & Biscuits Fair.
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‘What’s up, doc?’ Life-saving chocolate from Michel Cluizel, that’s what!

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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Up front and simple

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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Sugar reform: Now or never

‘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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Who’s organic, what’s natural, and I don’t know GMO

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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Domori: Cacao’s ‘Hidalgo’

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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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

July 2014 Cover

July 2014

July's issue features an in-depth look at the Brazilian confectionery industry, a review of Interpack, and some more highlights from the Sweets & Snacks Expo.
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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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