Articles by Bernie Pacyniak

Tampa’s Museum of Science & Industry to host fourth annual Festival of Chocolate

Florida’s largest all-chocolate themed event set for Jan. 18-20, 2014.
December 11, 2013
Tampa’s Museum of Science & Industry (MOSI) will once again host the fourth annual Festival of Chocolate on Jan. 18 – 20, 2014.
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Nestlé joins SAVE FOOD Initiative

World’s largest food company becomes 100th industry partner.
December 11, 2013
If even 25 percent of the food lost to waste and spoilage was saved if would be enough to feed those suffering from hunger worldwide.
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Serving up chocolate every which way

Candy manufacturers have become creative in providing consumers with a broad range of choices in how they consume their beloved chocolate.
December 11, 2013
Chocolate as a dessert? Perhaps consuming it akin to having a flight of wines? How about bite-sized portions for sharing?
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Showering our orphan crop with more love, science

There's a pending cocoa deficit.
December 11, 2013
We need to put farmers first and offer some long-term solutions.
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Videri Chocolate Factory: ‘Seeing’ a dream come true

North Carolina trio open bean-to-bar chocolate factory, providing locals high-end tastings and personalized tours.
December 10, 2013
Sam Ratto didn't know he wanted to be a bean-to-bar chocolatier.
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Fats and Oils: Cleaner labels, healthier benefits

Work continues on providing confectionery manufacturers with new fats and oils that streamline ingredient labeling, enhance health benefits and promote sustainability.
December 10, 2013
Within fats and oils, the challenge to deliver health benefits while still retaining taste and functionality continues to be an issue.
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Ready Roast Nut Co. facility recognized as ‘Plant of the Year’

DFA of California bestows honor on recently built plant in Madera, Calif.
December 4, 2013
This new facility, which is partially powered by solar energy, allows Ready Roast to significantly increase its processing volumes and capacities.
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Mike Rush, Larry Graham among Western Candy Conference 2014 speakers

Broad range of presenters, topics to anchor gathering in Rancho Mirage, Calif.
December 4, 2013
The 2014 Western Candy Conference promises a broad mix of informative and engaging speakers and presentations.
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Madecasse Toasted Coconut Bar

Madecasse, Brooklyn, N.Y.|
November 27, 2013
Toasted Coconut features a 70 percent cocoa dark chocolate bar base.
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Sharing a little candy history on Thanksgiving

The colonies’ first candy makers were quite sweet
November 27, 2013
When her neighbors learned that Spencer knew how to make candy, they all got together and purchased a barrel of sugar for her. Little did they know that this single act of kindness would produce the "Salem Gibralter," the first candy made and sold commercially in America.
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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.

THE MAGAZINE

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

How do you expect Easter sales to be this year?
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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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