Articles by Bernie Pacyniak

Cocoa farmers

Hershey sponsors Ghana’s cocoa farmer of the year’s U.S. trip.

More farmers should have the chance to see where their chocolate is sold
How often have we heard that so many cocoa farmers never get to taste the very “food of the gods” that they grow?
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Machine Of The Month: Theegarten-Pactec’s MCC

Versatile wrapper debuts vienna-fruit fold capability
This machine's versatility makes the unit attractive for confectionery producers that require machines handling a wide variety of wrapping styles.
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Yolo Candy Co. relaunches Linda's Lollies brand

Former Topps executives pursue opportunities in gourmet lollipop category.
By introducing new flavors, improving appearance and enhancing packaging, Yolo Candy Co. hopes to re-energize its Linda’s Lollies brand of lollipops.
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Kettle Award recipent sees the candy industry as 'a community'

Editor Bernie Pacyniak takes a deeper look at this year's Kettle Award recipient, Mike Bianco.
You can often tell when an article’s good by how much you’ve left out, and my cover story on Mike Bianco is missing plenty of material.
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Starch Trends: Starch To The Rescue

The evolution and growth of medicated confections finds starches being called upon once again to help.
There’s been an increased interest by confectionery as well as pharmaceutical companies to produce candies that deliver specific nutraceutical benefits, be they vitamins, weight control, cold prevention, etc. So where to starches come into play?
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Alain Roby: Record-Setting Chocolatier Continues To Innovate

Alain Roby’s talents have taken him around the globe, but he enjoys serving up chocolate creations of all kinds in a small-town environment.
A certified master chef of pastry and sugar artistry, Alain Roby is internationally known for his sugar and chocolate masterpieces.
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Morkes Chocolates: A third-generation candy maker works to stay competitive.

Rhonda continues to “mix” old-fashioned quality with the latest food and pop trends to sustain a family business in a competitive climate.
Rhonda Dehn always had a head for figures. Thus, when asked to work Saturdays at the family’s retail candy shop in Palatine, Ill., there were no issues when it came to computing sales taxes on purchases or giving out change.
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Leaders in Innovation: Collaboration begets innovation

A look at some of the most promising new developments in confectionery technology.
“Innovation does not, of course, mean throwing out the old for the sake of the new," says Mitch Barns, ceo for Nielsen.
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Kettle Winner Profile: A Beamin’ And Beanin’ Bianco

Candy Industry’s 69th Kettle Award Mike Bianco recipient encompasses all the best attributes of a candy maker’s “candy maker.”
Mike Bianco openly professes that he prefers “talking to machines.”
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Bianco’s Bash: 10 Great Moments from Candy Industry's Kettle Awards

From the committee to the nominees, there was plenty to celebrate at the annual event.
Once again — as is the tradition at the Kettle Awards — the crowd burst into applause when Crosio read the recipient’s name: Mike Bianco of the Jelly Belly Candy Co.
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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

October cover

October 2014

Lollipops, candy subscriptions, and more await you in the October issue!
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Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
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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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