Bernie Pacyniak

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.

Articles

ARTICLES

Up front and simple

Hershey commits to front-of-pack labeling
Bernie Pacyniak
April 17, 2013
During a recent family visit, my daughter remarked about how critical adhering to the KISS (Keep It Simple Stupid) principle made projects, well simpler.
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Sugar reform: Now or never

‘This is the closest we’ve come to actually reforming our domestic sugar program since I’ve been editor’
Bernie Pacyniak
April 10, 2013
It is time for all candy makers to get off their duff and send “e-mails, voice mails and money” to Congress to get rid of our national sugar welfare program.
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Who’s organic, what’s natural, and I don’t know GMO

Trying to figure out the difference can be as confusing as figuring out “Who’s on first.”
Bernie Pacyniak
March 27, 2013
People, let’s get a grip. What’s needed here is much more consumer education about health, nutrition, diet and activity. Obesity isn’t a simple problem. And banning green from an informational nutrition label is — at best — a knee-jerk reaction to a complex issue.
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Domori: Cacao’s ‘Hidalgo’

Founder Gianluca Franzoni begins a quest to rescue fine-flavored cacao from extinction
Bernie Pacyniak
March 1, 2013
Enthralled by Venezuela’s cacao culture, Domori founder Gianluca Franzoni begins a quest to rescue fine-flavored cacao from extinction as well as bridge the gap between grower and chocolate maker.
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Manufacturer Profile

Baratti & Milano: Bridging eras with ingenuity, elan

Baratti & Milano continues to produce a broad range of traditional favorites, which date back more than a century. It does so, however, with a mix of innovative technology and in-house expertise.
Bernie Pacyniak
February 28, 2013
The cremini, a three-layer chocolate that features two delicate slabs of gianduja chocolate sandwiching an inner chocolate paste of varying flavors, beckons memories of another era.
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One-on-one with United Sugar Corp.

Steven Hinges predicts sugar aplenty for U.S. confectioners
Bernie Pacyniak
February 28, 2013
An interview with Steven Hines, director of marketing with United Sugars Corp., provides answers about sugar availability, the short-term Farm Bill, GMOs and imports.
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Sweeteners

Choices, challenges abound for sweeteners

Ongoing health concerns have stimulated development of a broad range of alternatives to sugar, including all-natural options. Traditional tastes, however, counter healthy yearnings, keeping the sector dynamic, albeit still developmental in many segments.
Bernie Pacyniak
February 28, 2013
Within the adult gum and mint categories, the switchover from sugar to sweetener alternatives has been nearly seamless. This gradual yet almost totally pervasive transition goes back several decades.
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