Articles by Bernie Pacyniak

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.
Read More

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.
Read More

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.

Read More

‘Boots on the ground’: Sustainability starts with farmers

February 19, 2014

Sustainability. That seems to be the answer to recent concerns about the pending shortage of cocoa in 2020. About a million tons short according to most reports. This, of course, presents a looming problem for chocolate manufacturers, not to mention present and future consumers.

Read More

Scary sound bite: Headline claims 'Sugar is the new tobacco'

Editor Bernie Pacyniak warns readers that the latest move to demonize sugar could have repercussions.
February 19, 2014
The group claims that government attempts to reduce sugar — and here they are specifi cally referring to the British government — have failed and a new approach is needed.
Read More

Olive & Sinclair Chocolate Co.: Southern artisan hones his craft

Scott Witherow translates the South’s food heritage into bean-to-bar chocolate in Nashville.
February 19, 2014
From using a melanger to custom-design moulds and packaging, Scott Witherow has put his Southern artisan imprint into his chocolate company.
Read More

Conversations from ISM in Cologne: Loacker’s chairman talks about setting up a U.S. subsidiary

Zuenelli expounds on U. S. investment, plans for a new plant in Heinfels, Austria.
February 12, 2014

Always conscious of value, shoppers today want quality, transparency and great taste in their confections and snacks. In other words, the new value is premium. Loacker is making a move to be in that mix.


Read More

Plenty of warmth in Cologne: Editor Bernie Pacyniak reflects on ISM Life Achievement Award ceremony

American Herm Roland Sr., of Jelly Belly Candy Co., receives the honor
January 29, 2014
Given Herm´s body of work in the confectionery industry, he was an obvious choice.
Read More

The Face of Finland's Fazer Confectionery

Majlen Fazer — Fazer Brands’ “godmother” of chocolate quality and the greatgranddaughter of founder Karl Fazer — brings home the 2013 European Candy Kettle Club award.
January 24, 2014
Majlen thought she’d initially try her hand at confections for a short period, and then pursue her dreams of going abroad. But a funny thing happened on the way to the candy factory — the young woman found herself loving the work.
Read More

Print redesign: Take A Look At This Eye-Candy!

Editor-in-chief Bernie Pacyniak breaks down all the ins and outs of Candy Industry's new look in print.
January 23, 2014
The redesign coincides with an expanded and revitalized editorial thrust.
Read More



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

April 2014 Cover

April 2014

In this issue of Candy Industry, Editor Bernie Pacyniak reports on three candy manufacturers from his visit to Florida, hard candy is making a comeback, interpack, and more!
Table Of Contents Subscribe

Easter Sales

How do you expect Easter sales to be this year?
View Results Poll Archive

Candy Industry Store

M:\General Shared\__AEC Store Katie Z\AEC Store\Images\Candy Industry\natural-food-flavors-colora.gif
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.

More Products

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

Clear Seas Research

Clear SeasWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


fb40   twitter 40    youtube40    linked