Articles by Bernie Pacyniak

Tony’s Time

In capturing the 67th Kettle Award, self-proclaimed “shy guy” R. Anthony Sweet, chairman of the Sweet Candy Co., receives recognition for his lifelong dedication to the family business and the industry in general.
August 21, 2012

R. Anthony, aka “Tony” Sweet never dreamed of being a Kettle Award recipient. 


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Sweets, the new beautiful

Confectionery industry should take a new approach to critics
August 15, 2012
It might be time for the confectionery industry to take advantage of this post-Olympic medal glow and get into some inspirational messaging.
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Bell Flavors Centennial Bash

Company celebrates 100 years of flavors and fragrances.
August 8, 2012
The thermometer hit 100° F in Chicagoland on July 25, but the temperature wasn’t the only thing that sizzled that day.
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Good Food awards good idea

Awards recognize and support the sustainable food movement
August 1, 2012
What the Good Food awards are designed to do is recognize sustainable food production and superior taste — parameters that have often been separated in past competitions.
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New name, website accent Blue Diamond’s global reach

Ingredient division now called ‘Blue Diamond Almonds Global Ingredients’
July 25, 2012
Blue Diamond Growers are hoping a more specific name and a new website for their their ingredients division will help customers get a better idea of what they have to offer.
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Copper-clad advice

Former Candy Industry Kettle Award Recipients provide their perspectives on some of the most challenging issues facing the confectionery industry today.
July 20, 2012

 Since 1946, Candy Industry has been bestowing a Kettle Award on individuals working within the confectionery industry.  


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Innovator at heart

Since opening up a small retail chocolate shop in 1998, Vosges Haut Chocolate’s Katrina Markoff continues to infuse the premium chocolate category with a zest for creativity and flavor.
July 20, 2012

 Call it Katrina Markoff’s chocolate epiphany. Despite popular belief, the woman who convinced the world that exotic ingredients — everything ranging from sweet Indian curry and Ansom Mills grits to dried Kalamata olives and bacon — work well with chocolate, Markoff was not a chocoholic from birth.  


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‘Unjunking’ confections

Industry veteran Chris Mattina joins a group of “Unrealists” in launching a line of confections that reduces fat, calories and contains no artificial colors or flavors.
July 20, 2012

 There’s a Nigerian proverb that states it takes a whole village to raise a child, the idea being that it’s a communal effort shared by an extended family.  


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Is third-party certification the answer to cocoa sustainability?

July 18, 2012

Sponsored by ADM Cocoa, Blommer Chocolate Co. and Cargill Cocoa & Chocolate, Candy Industry's one-hour webinar featured presentations about the issues associated with and possible solutions for cocoa sustainability.


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Hitting its stride

“The whole is greater than the sum of its parts.” Paraphrased from Aristotle
June 30, 2012

When word spread that OPM and Carle & Montanari were in merger talks, one couldn’t blame many industry observers for not raising an eyebrow. 


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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 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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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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