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.

NCA Awards

NCA recognizes Dean Spangler, Katherine Clark for industry service

Each honored during the State of the Industry conference

Bernie Pacyniak

March 12, 2014

The National Confectioners Association honored two long-time industry champions.

Wine, cheese and chocolate pairing: Threesome triples sensations

Chocolate, Chocolate, Chocolate chocolates, North Light Specialty Foods cheeses, and various wines are paired to create the ultimate tasting.

Bernie Pacyniak

March 12, 2014

Even for foodies, this trio poses trepidation, not to mention complexity. Luckily, there’s help.

Equal partners: ICAM's relationship with Global Organics continues to evolve

ICAM prides itself on partnerships and it's relations ship with it's organic sugar supplier is no different.

Bernie Pacyniak

March 12, 2014

A few years ago Dave Alexander, of Global Organic, began discussing the idea of selling the Agostoni line of couvertures as well as ingredients to his customers. Last year, the company inked the deal.

ICAM: Transitioning to 3G

After investing in a multimillion dollar production facility, ICAM has turned its attention toward harnessing the talents of third generation family members.

Bernie Pacyniak

March 12, 2014

While orchestrating the building and equipping of a 540,000-sq.-ft. cocoa and chocolate processing facility was a complex venture, choosing the right individuals from 17 eligible third generation family members to lead the company in the coming decades demanded even more skill.

Chef’s ‘Mayana’ lies with chocolate

Husband-and-wife team focus on delivering premium taste, electrifying designs in chocolate.

Bernie Pacyniak

March 12, 2014

Daniel Herskovic’s first truffles were the size of golf balls — he had gone a bit overboard in his layering of ingredients.

ICAM: An 'angel' in Uganda

Angelo Agostoni helps improve cocoa bean crop in Uganda

Bernie Pacyniak

March 12, 2014

During his conversations with the farmers, Agostoni discovered that they were frustrated in putting so much effort into their cocoa crops and seeing little return.During his conversations with the farmers, Agostoni discovered that they were frustrated in putting so much effort into their cocoa crops and seeing little return.

Fruit & Nut Trends: Elegance, élan accent health benefits

Versatility, variety enable confectioners to be creative in supplying consumers with sophisticated, healthy confections.

Bernie Pacyniak

February 20, 2014

This year it appears that pistachios have their time in the sun to shine as a trendy inclusion amongst a broad range of artisanal chocolatiers.

PMCA Preview: Milking confectionery’s dairy connection

PMCA’s 68th Annual Production Conference is slated for April 14-16 in Lancaster, Pa.

Bernie Pacyniak

February 20, 2014

The Conference will focus on the use of dairy ingredients in confections,sustainability issues, and formulation and processing challenges.

Roarin’ into a Love of Chocolate

The French Pastry School organizes annual scholarship fundraiser around 1920s theme.

Bernie Pacyniak

February 19, 2014

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.

‘Boots on the ground’: Sustainability starts with farmers

Bernie Pacyniak

February 19, 2014

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.

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

NCA recognizes Dean Spangler, Katherine Clark for industry service

Wine, cheese and chocolate pairing: Threesome triples sensations

Equal partners: ICAM's relationship with Global Organics continues to evolve

ICAM: Transitioning to 3G

Chef’s ‘Mayana’ lies with chocolate

ICAM: An 'angel' in Uganda

Fruit & Nut Trends: Elegance, élan accent health benefits

PMCA Preview: Milking confectionery’s dairy connection

Roarin’ into a Love of Chocolate

‘Boots on the ground’: Sustainability starts with farmers

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