Articles by Bernie Pacyniak

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.
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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.  


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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. 


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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? 


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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.
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Manufacturing: From lean to green

Companies find balance between costs, green practices
September 12, 2012
Companies find balance between costs, green practices
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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.'
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Taking Stock: What's next for confectionery industry?

Food researcher predicts more expensive candy, more certifications
August 29, 2012
Lee Linthicum, head of food research at Euromonitor International in London graciously took some time to discuss global retail trends and share his perspective on what’s going on in the United States.
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Ingredion’s name more than just merger wordplay

Company hopes to convey its ‘ingredient solutions’
August 28, 2012

Corn Products Internationl's new name reflections creation of a larger, global entity.


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Sweet on Tony

August 21, 2012

 So how many times can we get away with using Tony Sweet’s name in a punny headline?  


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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.

THE MAGAZINE

Candy Industry Magazine

March 2014 Cover

March 2014

The March issue features a look at how ICAM is embracing the next generation and more chocolate and wine pairings!
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Easter Sales

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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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