Articles by Bernie Pacyniak

PMCA Preview: Milking confectionery’s dairy connection

PMCA’s 68th Annual Production Conference is slated for April 14-16 in Lancaster, Pa.
By Bernie Pacyniak
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The Conference will focus on the use of dairy ingredients in confections,sustainability issues, and formulation and processing challenges.
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Roarin’ into a Love of Chocolate

The French Pastry School organizes annual scholarship fundraiser around 1920s theme.
By Bernie Pacyniak
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Come this Saturday, Feb. 22, the For the Love of Chocolate Foundation will transform  Chicago’s Union League Club into a classy speakeasy, all for the benefit of  awarding scholarships to students attending The French Pastry School.


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‘Boots on the ground’: Sustainability starts with farmers

By Bernie Pacyniak
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Sustainability. That seems to be the answer to recent concerns about the pending shortage of cocoa in 2020. About a million tons short according to most reports. This, of course, presents a looming problem for chocolate manufacturers, not to mention present and future consumers.


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Scary sound bite: Headline claims 'Sugar is the new tobacco'

Editor Bernie Pacyniak warns readers that the latest move to demonize sugar could have repercussions.
By Bernie Pacyniak
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The group claims that government attempts to reduce sugar — and here they are specifi cally referring to the British government — have failed and a new approach is needed.
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Olive & Sinclair Chocolate Co.: Southern artisan hones his craft

Scott Witherow translates the South’s food heritage into bean-to-bar chocolate in Nashville.
By Bernie Pacyniak
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From using a melanger to custom-design moulds and packaging, Scott Witherow has put his Southern artisan imprint into his chocolate company.
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Conversations from ISM in Cologne: Loacker’s chairman talks about setting up a U.S. subsidiary

Zuenelli expounds on U. S. investment, plans for a new plant in Heinfels, Austria.
By Bernie Pacyniak
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Always conscious of value, shoppers today want quality, transparency and great taste in their confections and snacks. In other words, the new value is premium. Loacker is making a move to be in that mix.

 


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ISM

Plenty of warmth in Cologne: Editor Bernie Pacyniak reflects on ISM Life Achievement Award ceremony

American Herm Roland Sr., of Jelly Belly Candy Co., receives the honor
By Bernie Pacyniak
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Given Herm´s body of work in the confectionery industry, he was an obvious choice.
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The Face of Finland's Fazer Confectionery

Majlen Fazer — Fazer Brands’ “godmother” of chocolate quality and the greatgranddaughter of founder Karl Fazer — brings home the 2013 European Candy Kettle Club award.
By Bernie Pacyniak
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Majlen thought she’d initially try her hand at confections for a short period, and then pursue her dreams of going abroad. But a funny thing happened on the way to the candy factory — the young woman found herself loving the work.
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Print redesign: Take A Look At This Eye-Candy!

Editor-in-chief Bernie Pacyniak breaks down all the ins and outs of Candy Industry's new look in print.
By Bernie Pacyniak
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The redesign coincides with an expanded and revitalized editorial thrust.
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Sweeteners: Sweetening Consumers’ Candy Choices

Ongoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.
By Bernie Pacyniak
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There's a movement toward sugar reduction, and it’s making itself felt in the confectionery sector.
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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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Confectionary Sales

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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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