Articles by Bernie Pacyniak

Winging my wounded knee to Helsinki: Reflections on the European Candy Kettle Club

Editor-in-chief Bernie Pacyniak makes it to this year's event despite knee surgery
By Bernie Pacyniak
The ECKC does its over a period of three days, which includes a meet’n greet dinner, a plant tour, a mega reception, and a final farewell tour of the city and sights. In addition, the venue changes each year.
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Sharing a secret: Patrick Huffman's former job may surprise you

The presdient and coo of The Warrell Corp. had a quite a ride before getting into the candy making business.
By Bernie Pacyniak
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When I had the chance to break bread with Patrick Huffman, we talked. And talked. This year's 68th Kettle Award recipient is a great storyteller.
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Sustainable cocoa… that is the future

Bloomer, Cargill talk about hitting the 2020 goal, making cocoa farming profitable, and combating child labor
By Bernie Pacyniak
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According to most projections, about 60 percent of all cocoa grown in 2020 will need to be certified. That’s equals to about 2 million more tons. How does one go about doing that, one asks?
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Risky business: Arway Confections’ risks are paying off

Candymaker’s merger with Long Confections may have been a gamble, but it was worth it.
By Bernie Pacyniak
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Earlier this month, I had a chance to interview Craig Leva, president and ceo of Arway Confections in Chicago.
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The story of vanilla that involves the Aztecs, a black slave’s discovery and Magadascar

As flavor company Virginia Dare evolves, their history ties into their future
By Bernie Pacyniak
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Now many people may not know that Virginia Dare was the first English baby born in the colonies, the daughter of Eleanor and Ananais Dare. Unfortunately, Virginia happened to be born in Roanoke Colony, the ill-fated settlement that disappeared shortly after its founding.
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Championing almonds in Chicago

Two local confectionery giants demonstrate their creativity in using this familiar nut.
By Bernie Pacyniak
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We then were treated to a Vosges Barcelona bar, which included Fleur de Sel grey sea salt and hickory smoked almonds in 45 percent milk chocolate. To enhance the experience, a wonderful merlot and a triple cream cheese accompanied the Barcelona bar. Chulo!
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ADM launches deZaan Gourmet chocolate line

More than 22 premium chocolate products to debut in the United States.
By Bernie Pacyniak
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The exclusive range, which “combines legacy and modernity and inspires artisan chefs and craftsmen,” features 22 individual products, including dark and milk couvertures, white chocolate, cocoa powders, cocoa butter, compound coatings made with non-hydrogenated fats and service products.
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Candy: Treat or Food; pure pleasure or reason to panic?

Editor-in-Chief Bernie Pacyniak reviews new book 'Candy: A Century of Panic and Pleasure.'
By Bernie Pacyniak
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Any time a doctor of literary studies from Duke University examines a subject, particularly when it’s candy, it’s worth taking notes.
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Kettle Recipients Roundtable: Grappling with industry issues

Our second annual roundtable shines insight on Expo, FOP labels and skilled workers shortages
By Bernie Pacyniak
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Past Candy Industry Kettle Award Recipients once again share their insights on some of the most challenging issues facing the confectionery industry.
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One-on-one with Ulrich Zuenellie

Loacker AG.Spa's chairman details investment plans that address company's continues growth.
By Bernie Pacyniak
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Last year, sales for the Auna di Sott, Italy-based wafer and chocolate specialisties company reached $350 million, about a 10 percent jump from 2011.
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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.

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August 2014

August with Candy Industry features Kettle Award winners, jelly beans, and more!
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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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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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