Articles by Bernie Pacyniak

HERZA Schokolade bars break 'color' barriers

German functional chocolate manufacturer introduces first, single-color, multilayer protein bar.
By Bernie Pacyniak
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HERZA Schokolade looks to shake up the protein bar category with new product launches that sport vibrant colors as well as high protein contents.
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Welcome to Russia Max Brenner!

New York City-based chocolate company opens shop in Moscow.
By Bernie Pacyniak
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Muscovites and tourists can now discover the Max Brenner chocolate experience on their way to Red Square, the Bolshoi Theater and Circus Nikulin.
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Generating some ‘STEAM’: Manufacturing, culinary arts need a boost

There’s a dire need in the U.S. for science-based skills, more in-depth knowledge about food.
By Bernie Pacyniak
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STEM should read STEAM, with the A added for arts, as in culinary arts.
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NCA Awards

NCA recognizes Dean Spangler, Katherine Clark for industry service

Each honored during the State of the Industry conference
By Bernie Pacyniak
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The National Confectioners Association honored two long-time industry champions.
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Wine, cheese and chocolate pairing: Threesome triples sensations

Chocolate, Chocolate, Chocolate chocolates, North Light Specialty Foods cheeses, and various wines are paired to create the ultimate tasting.
By Bernie Pacyniak
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Even for foodies, this trio poses trepidation, not to mention complexity. Luckily, there’s help.
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Equal partners: ICAM's relationship with Global Organics continues to evolve

ICAM prides itself on partnerships and it's relations ship with it's organic sugar supplier is no different.
By Bernie Pacyniak
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A few years ago Dave Alexander, of Global Organic, began discussing the idea of selling the Agostoni line of couvertures as well as ingredients to his customers. Last year, the company inked the deal.
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ICAM: Transitioning to 3G

After investing in a multi million dollar production facility, ICAM has turned its attention toward harnessing the talents of third generation family members.
By Bernie Pacyniak
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While orchestrating the building and equipping of a 540,000-sq.-ft. cocoa and chocolate processing facility was a complex venture, choosing the right individuals from 17 eligible third generation family members to lead the company in the coming decades demanded even more skill.
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Chef’s ‘Mayana’ lies with chocolate

Husband-and-wife team focus on delivering premium taste, electrifying designs in chocolate.
By Bernie Pacyniak
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Daniel Herskovic’s first truffles were the size of golf balls — he had gone a bit overboard in his layering of ingredients.
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ICAM: An 'angel' in Uganda

Angelo Agostoni helps improve cocoa bean crop in Uganda
By Bernie Pacyniak
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During his conversations with the farmers, Agostoni discovered that they were frustrated in putting so much effort into their cocoa crops and seeing little return.During his conversations with the farmers, Agostoni discovered that they were frustrated in putting so much effort into their cocoa crops and seeing little return.
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Fruit & Nut Trends: Elegance, élan accent health benefits

Versatility, variety enable confectioners to be creative in supplying consumers with sophisticated, healthy confections.
By Bernie Pacyniak
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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.
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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.

Candy Industry Magazine

September 2014

September 2014

The September issue features some new chocolate and wine pairings, a preview of ECRM show, and more!
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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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