Machine of the month: Mogul line embraces flexibility
Winkler und Dünnebier Süßwarenmaschinen GmbH mogul unit Type 562 is customized for the manufacture of all starch-moulded products.
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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
How sweet it can be: What the future of sweet snacks holds
A look at the growing sweet snack category, and how confectionery makers can tap into it.
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One-on-One with Tootsie Roll's Ellen Gordon
Tootsie Roll Industries’ chairman reminiscences about her husband, Melvin, and reaffirms her long-term commitment to the company’s future.
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Chocolate: What’s on the horizon?
As Barry Callebaut’s Peter Boone explains, when it comes to chocolate, “It’s all about taste.”
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Enstrom’s Manifest Destiny
Fourth-generation toffee maker embarks on rebranding campaign, one designed to expose its signature product to a much larger audience.
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Suplice Chocolate: Designed to standout
Chicago-based artisan chocolate house specializing in the world’s first designer creates hand-painted chocolate bars.
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Enstrom's gives back
Part of the toffee maker's mission statement is to be a “good community-minded employer.”
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Crossroads for chocolate? The uncertain future of confectionery's favorite food.
Current indicators point to more complex choices on the horizon, ranging from healthy to hedonistic, from simple to sophisticated.
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Figures never lie: What the data shows about the confectionery industry
Candy Industry Magazine’s Annual Sweet 60 shows the reality of the North American Confectionery market.
Brazilian adventures: Bahia, fine chocolate, and a renaissance
Despite the country’s slowing economy, ‘tree-to-bar’ chocolate makers are thriving.
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