Articles by Bernie Pacyniak

Risky business: Arway Confections’ risks are paying off

Candymaker’s merger with Long Confections may have been a gamble, but it was worth it.
August 14, 2013
Earlier this month, I had a chance to interview Craig Leva, president and ceo of Arway Confections in Chicago.
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The story of vanilla that involves the Aztecs, a black slave’s discovery and Magadascar

As flavor company Virginia Dare evolves, their history ties into their future
July 31, 2013
Now many people may not know that Virginia Dare was the first English baby born in the colonies, the daughter of Eleanor and Ananais Dare. Unfortunately, Virginia happened to be born in Roanoke Colony, the ill-fated settlement that disappeared shortly after its founding.
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Championing almonds in Chicago

Two local confectionery giants demonstrate their creativity in using this familiar nut.
July 17, 2013
We then were treated to a Vosges Barcelona bar, which included Fleur de Sel grey sea salt and hickory smoked almonds in 45 percent milk chocolate. To enhance the experience, a wonderful merlot and a triple cream cheese accompanied the Barcelona bar. Chulo!
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ADM launches deZaan Gourmet chocolate line

More than 22 premium chocolate products to debut in the United States.
July 10, 2013
The exclusive range, which “combines legacy and modernity and inspires artisan chefs and craftsmen,” features 22 individual products, including dark and milk couvertures, white chocolate, cocoa powders, cocoa butter, compound coatings made with non-hydrogenated fats and service products.
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Candy: Treat or Food; pure pleasure or reason to panic?

Editor-in-Chief Bernie Pacyniak reviews new book 'Candy: A Century of Panic and Pleasure.'
July 3, 2013
Any time a doctor of literary studies from Duke University examines a subject, particularly when it’s candy, it’s worth taking notes.
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Kettle Recipients Roundtable: Grappling with industry issues

Our second annual roundtable shines insight on Expo, FOP labels and skilled workers shortages
July 1, 2013
Past Candy Industry Kettle Award Recipients once again share their insights on some of the most challenging issues facing the confectionery industry.
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One-on-one with Ulrich Zuenellie

Loacker AG.Spa's chairman details investment plans that address company's continues growth.
July 1, 2013
Last year, sales for the Auna di Sott, Italy-based wafer and chocolate specialisties company reached $350 million, about a 10 percent jump from 2011.
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Sal Ferrara soaks in Blackhawks victory

Longtime team sponsor, and chairman and ceo of Ferrara Candy Co joins in Stanley Cup Celebration
June 27, 2013
Ferrara, an avid hockey fan and long-time sponsor of the Chicago Blackhawks, took to the ice with the team following their dramatic comeback and win in the third period.
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Promotion in Motion goes into overdrive

Promotion in Motion President and CEO Michael Rosenberg has transformed this diverse confectionery operation into one of the fastest growing companies in America.
June 6, 2013
It’s no coincidence that Promotion in Motion’s logo is a truck; it literally symbolizes how a young Michael Rosenberg became an entrepreneur.
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What does it take to be really innovative?

Nielsen Co. includes two candy companies on its list of innovation winners. Why?
June 5, 2013
You’ve all heard the clichés regarding innovation: “Thinking out of the box,” “New products are the lifeblood of a company,” “Better to ask for forgiveness than permission,” and one of my favorites, “Unless you’re the lead dog, the view never changes.” But, hey, what does it take to be really innovative?
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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!
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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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