Articles by Bernie Pacyniak

‘I want candy’ on Halloween

Editor-in-Chief Bernie Pacyniak fights back against attacks on treats this Halloween
October 31, 2012
Editor-in-Chief Bernie Pacyniak fights back against attacks on treats this Halloween
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Sustainability

Will we have enough certified cocoa by 2020?

Blommer: Today, only 5% of cocoa beans are certified. To meet the 2020 deadline, at least 55% is needed.
October 17, 2012
Current crop numbers show a two million metric ton gap in the amount of sustainable cocoa needed by 2020 and the amount currently produced.
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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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Multimedia

Videos

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.

THE MAGAZINE

Candy Industry Magazine

March 2013

March 2013

Check out the March 2013 issue or go to the Digital Editions page to view the interactive magazine.
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