Articles by Bernie Pacyniak

Generating some ‘STEAM’: Manufacturing, culinary arts need a boost

There’s a dire need in the U.S. for science-based skills, more in-depth knowledge about food.
March 19, 2014
STEM should read STEAM, with the A added for arts, as in culinary arts.
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NCA Awards

NCA recognizes Dean Spangler, Katherine Clark for industry service

Each honored during the State of the Industry conference
March 12, 2014
The National Confectioners Association honored two long-time industry champions.
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Wine, cheese and chocolate pairing: Threesome triples sensations

Chocolate, Chocolate, Chocolate chocolates, North Light Specialty Foods cheeses, and various wines are paired to create the ultimate tasting.
March 12, 2014
Even for foodies, this trio poses trepidation, not to mention complexity. Luckily, there’s help.
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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.
March 12, 2014
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 multi million dollar production facility, ICAM has turned its attention toward harnessing the talents of third generation family members.
March 12, 2014
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.
March 12, 2014
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
March 12, 2014
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.
February 20, 2014
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.
February 20, 2014
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.
February 19, 2014

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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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.


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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Candy Industry Store

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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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