Articles by Bernie Pacyniak

If even 25 percent of the food lost to waste and spoilage was saved if would be enough to feed those suffering from hunger worldwide.

Chocolate as a dessert? Perhaps consuming it akin to having a flight of wines? How about bite-sized portions for sharing?

We need to put farmers first and offer some long-term solutions.

Sam Ratto didn't know he wanted to be a bean-to-bar chocolatier.

Within fats and oils, the challenge to deliver health benefits while still retaining taste and functionality continues to be an issue.

This new facility, which is partially powered by solar energy, allows Ready Roast to significantly increase its processing volumes and capacities.

The 2014 Western Candy Conference promises a broad mix of informative and engaging speakers and presentations.

Toasted Coconut features a 70 percent cocoa dark chocolate bar base.

When her neighbors learned that Spencer knew how to make candy, they all got together and purchased a barrel of sugar for her. Little did they know that this single act of kindness would produce the "Salem Gibralter," the first candy made and sold commercially in America.

With 143 million consumers, Russia is one of most important markets for confectionery worldwide — and the largest market in Europe.