Home » Authors » Crystal Lindell

Crystal Lindell

Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.

Articles

ARTICLES

From PEZ to Hershey: A look back at 10 years of candy factory tours

Take a look at some of our favorite feature stories from the 2010’s!

Crystal Lindell Bernie Pacyniak

Alyse Thompson-Richards

December 18, 2019

Over the last 10 years, Candy Industry has covered countless confectionery manufacturers. And while each article resulting from those factory visits offered important insight into the industry, we found these 10 stories especially interesting.

Looking to 2030: Should we be hopeful about what’s to come in food?

How will the food industry evolve over the next 10 years? And will consumers really start to care about health and sustainability?

Crystal Lindell

December 18, 2019

There are plenty of rosy predictions about what’s to come in the next decade, but Editor Crystal Lindell is not quite as convinced.

We know a treat can be a snack, but can a snack be a treat? Of course it can.

How emulsifiers help with fat reduction

An in-depth look at how emulsifiers hold the confectionery world together.

Crystal Lindell

December 6, 2019

Much of the confectionery industry is held together by emulsifiers — literally. They are the magic that combines water and fat ingredients with each other.

Millennials love self-checkouts, but I hate them

A new report from Zebra Technologies Corp. shows 70 percent of Millennials believe self-checkouts provide an improved customer experience. Editor Crystal Lindell disagrees.

Crystal Lindell

December 4, 2019

A new report from Zebra Technologies Corp. shows 70 percent of Millennials believe self-checkouts provide an improved customer experience. Editor Crystal Lindell disagrees.

Report: Demand for synthetic emulsifiers expected to decrease

Global Market Insights reports also says the result will be an increased demand for natural emulsifiers.

Crystal Lindell

November 21, 2019

The overall food emulsifier market from bakery and confectionery application is expected to observe significant gains of 5.5 percent by 2025.

Mars’ new vegan Galaxy chocolate bars highlight growing trend

The new ‘milk’ chocolate bars come in three flavors and sell for three times the price of regular Galaxy bars.

Crystal Lindell

November 20, 2019

Candy may not be the first thing people think of when they consider living as a vegan, but that doesn’t mean it’s not relevant. With ingredients like milk and gelatin, confections can be filled with animal products.

Corbion offers non-PHO emulsifier solutions

Ensemble is re-engineered collection of Corbion's most popular PHO containing emulsifiers.

Crystal Lindell

November 20, 2019

While the new regulations may be good for consumers’ health, it means that manufacturers have had to change their recipes.

Fat replacement

New fat replacement Epogee avoids messy side effects

The product, made with plant-source oils, originally designed to replace cocoa butter in chocolate.

Crystal Lindell

November 20, 2019

Epogee is a new fat replacement that can lower the fat in food without causing the side effects commonly caused by products like Olestra, such as gastrointestinal issues.

Cannabis

NCA’s John Downs on cannabis: ‘Things are happening so fast’

President of the National Confectioners Association says cannabis is one of the largest disruptions to the food and beverage industry in modern day.

Crystal Lindell

November 20, 2019

Will CBD confections be on the show floor at the next Sweets and Snacks Expo?

What is the plant-based Tara protein?

The leguminous plant produces pea-style pods containing seeds and can be used in food manufacturing.

Crystal Lindell

November 7, 2019

Tara gum or Peruvian carob, as it is known, is transformed into useable protein by finely grinding these seeds into powder, which can range from white to yellowish in color.

View All Articles by Crystal Lindell

Opopop aims to heat up microwave popcorn category

Hershey showcases its new strategies at Sweets & Snacks Expo

Hershey showcases new strategies, candy

Hard candy evolves beyond traditional sweetness

Events

August 20, 2025

Breaking the Mold: Fresh Perspectives on Modern Bakery Packaging Solutions

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

June 23, 2026

Better Bread: Smarter Formulation

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

View All Submit An Event

Products

Natural Food Flavors and Colorants, 2nd Edition

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.

See More Products

Snack on the latest trends, news, and developments!

Stay in the know with Snack Food & Wholesale Bakery, the premier source of information for snack, bakery, and confectionery professionals.

JOIN TODAY!

Design, CMS, Hosting & Web Development :: ePublishing