With more than 30 years experience in B-to-B reporting, writing and editing — the bulk of which was dedicated to covering the bakery, confectionery and snack industries — Pacyniak has chronicled changes within the food industry since the early 1980s. A Boston University journalism degree graduate, he worked for a variety of publications before joining BNP Media in 1994 as editor of Snack Food & Wholesale Bakery magazine. In 2001, he took over as editor-in-chief of Candy Industry until 2018.

Gummies get personalized

Bernie Pacyniak

February 24, 2016

Amarah’s Chocolate Co.'s husband-and-wife team talk Vermont candy shop

They offer a broad range of chocolate-covered cordials and chocolate treats, walls and walls of candy and a packed display case of chocolate truffles.

Bernie Pacyniak

February 23, 2016

Once the mystery and magic of chocolate gets into your blood, it’s hard to escape from it. Just ask Angela and David Emerson who run Amarah’s Chocolate Co., a candy/gift store at the Taft Corners Shopping Center in Williston, Vt.

Guylian invests $7.6M to expand production capabilities

Company expanding its facility in Sint-Niklaas, Belgium.

Bernie Pacyniak

February 17, 2016

Chocolaterie Guylian, makers of the famed Guylian Sea Shell chocolates, will invest €6.8 million ($7.6 million) this year to expand its production capabilities at its facility in Sint-Niklaas, Belgium.

Sugarpova

Courting Chocolate: Maria Sharapova adds chocolate to her Sugarpova line

Tennis star chooses European Chocolates Ltd. as her partner.

Bernie Pacyniak

February 10, 2016

Just as Maria Sharapova's love of gummies prompted her to establish the Sugarpova line of sweets, so to it was with chocolate.

Rep. Dold visits Long Grove Confectionery, talks GMOs, sugar reform

Tenth District Congressman from Illinois tours plant, discusses issues with employees, constituents.

Bernie Pacyniak

February 10, 2016

Owner Craig Leva, with the help of the NCA, had invited the congressman for a personal tour and subsequent get-together with plant employees, guests and constituents at the company’s theatre room.

The Top 100 Candy Companies in the world in 2016

Check out our exclusive list of the Top 100 candy companies in the world.

Bernie Pacyniak

February 2, 2016

Find out which companies made the list of the Top 100 confectionery companies in the world.

Functional confections course at Wisconsin’s ‘Candy School’

Growth in segment spurs repeat of educational program offered last year at University of Wisconsin-Madison.

Bernie Pacyniak

January 26, 2016

This spring the University of Wisconsin-Madison's Department of Food Science will host a course titled, "Enhanced Confections: The ‘How To’ of Functional Confections."

‘Doing Our Best To Be The Best’: An inside look at 2015 European Candy Kettle Club Award recipient Jean-Luc Grisot of Valrhona

How does one improve upon a storied chocolate company specifically created for pastry chefs without being a pastry chef? For Jean-Luc Grisot, the answer was pretty simple: Manage with a human touch.

Bernie Pacyniak

January 25, 2016

The 2015 European Candy Kettle Club Award recipient, Jean-Luc Grisot of Valrhona, believes that intense and personal involvement on all fronts — be it in the fields, in the lab, in the plant or with the customer — results in better chocolate and a better company.

‘The Valrhona way’: What makes Jean-Luc Grisot's leadership so special?

Jean-Luc Grisot focuses on managing a complex operation with a “humanistic” touch.

Bernie Pacyniak

January 25, 2016

Some people just have a way of winning you over immediately. They have that je ne sais quoi that’s welcoming, open, energetic and inspiring. Jean-Luc Grisot is one such person

The 2016 ISM and ProSweets Preview

Strong participations from home and abroad affirms show’s critical role as a forum for new confections, new concepts and new collaborations.

Bernie Pacyniak

January 18, 2016

More than 1,500 exhibitors from around 70 countries are expected to participate at this year’s ISM again, the world's most important trade fair for sweets and snacks held Jan. 31 to Feb. 3.

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:

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.

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

Bernie Pacyniak

ARTICLES

Gummies get personalized

Amarah’s Chocolate Co.'s husband-and-wife team talk Vermont candy shop

Guylian invests $7.6M to expand production capabilities

Courting Chocolate: Maria Sharapova adds chocolate to her Sugarpova line

Rep. Dold visits Long Grove Confectionery, talks GMOs, sugar reform

The Top 100 Candy Companies in the world in 2016

Functional confections course at Wisconsin’s ‘Candy School’

‘Doing Our Best To Be The Best’: An inside look at 2015 European Candy Kettle Club Award recipient Jean-Luc Grisot of Valrhona

‘The Valrhona way’: What makes Jean-Luc Grisot's leadership so special?

The 2016 ISM and ProSweets Preview

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