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.

Sweets, the new beautiful

Confectionery industry should take a new approach to critics

Bernie Pacyniak

August 15, 2012

It might be time for the confectionery industry to take advantage of this post-Olympic medal glow and get into some inspirational messaging.

Bell Flavors Centennial Bash

Company celebrates 100 years of flavors and fragrances.

Bernie Pacyniak

August 8, 2012

The thermometer hit 100° F in Chicagoland on July 25, but the temperature wasn’t the only thing that sizzled that day.

Good Food awards good idea

Awards recognize and support the sustainable food movement

Bernie Pacyniak

August 1, 2012

What the Good Food awards are designed to do is recognize sustainable food production and superior taste — parameters that have often been separated in past competitions.

New name, website accent Blue Diamond’s global reach

Ingredient division now called ‘Blue Diamond Almonds Global Ingredients’

Bernie Pacyniak

July 25, 2012

Blue Diamond Growers are hoping a more specific name and a new website for their their ingredients division will help customers get a better idea of what they have to offer.

Copper-clad advice

Former Candy Industry Kettle Award Recipients provide their perspectives on some of the most challenging issues facing the confectionery industry today.

Bernie Pacyniak

July 20, 2012

Since 1946, Candy Industry has been bestowing a Kettle Award on individuals working within the confectionery industry.

Innovator at heart

Since opening up a small retail chocolate shop in 1998, Vosges Haut Chocolate’s Katrina Markoff continues to infuse the premium chocolate category with a zest for creativity and flavor.

Bernie Pacyniak

July 20, 2012

Call it Katrina Markoff’s chocolate epiphany. Despite popular belief, the woman who convinced the world that exotic ingredients — everything ranging from sweet Indian curry and Ansom Mills grits to dried Kalamata olives and bacon — work well with chocolate, Markoff was not a chocoholic from birth.

‘Unjunking’ confections

Industry veteran Chris Mattina joins a group of “Unrealists” in launching a line of confections that reduces fat, calories and contains no artificial colors or flavors.

Bernie Pacyniak

July 20, 2012

There’s a Nigerian proverb that states it takes a whole village to raise a child, the idea being that it’s a communal effort shared by an extended family.

Is third-party certification the answer to cocoa sustainability?

Bernie Pacyniak

July 18, 2012

Sponsored by ADM Cocoa, Blommer Chocolate Co. and Cargill Cocoa & Chocolate, Candy Industry's one-hour webinar featured presentations about the issues associated with and possible solutions for cocoa sustainability.

Hitting its stride

“The whole is greater than the sum of its parts.” Paraphrased from Aristotle

Bernie Pacyniak

June 30, 2012

When word spread that OPM and Carle & Montanari were in merger talks, one couldn’t blame many industry observers for not raising an eyebrow.

Sign of the genetically modified times

California vote on GMO labeling could change the food world

Bernie Pacyniak

June 27, 2012

Not sure if everyone caught the news item regarding California’s ballot initiative involving mandatory labeling of genetically modified organisms (GMOs).

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

Sweets, the new beautiful

Bell Flavors Centennial Bash

Good Food awards good idea

New name, website accent Blue Diamond’s global reach

Copper-clad advice

Innovator at heart

‘Unjunking’ confections

Is third-party certification the answer to cocoa sustainability?

Hitting its stride

Sign of the genetically modified times

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