Articles by Douglas J. Peckenpaugh

Nature's Bakery comes out on top in 2019 'Best New Healthy School Snacks' voting

October 24, 2019

Now in its fifth year, the “Best New Healthy School Snacks” contest, hosted by Snack Food & Wholesale Bakery, strives to shine a spotlight on snack and bakery products that exemplify top healthy choices for kids of all ages—whether serving as part of an on-the-go meal solution or between-meals snack.

ADM opens new state-of-the-art flour mill in Illinois

Douglas J. Peckenpaugh

September 27, 2019

The Mendota facility is the largest flour mill ever built from the ground-up in North America.

TH Foods brings creative snacking options to specialized diets - and mainstream Americans

Douglas J. Peckenpaugh

September 25, 2019

Serendipity is a wonderful phenomenon. Flash back to 2004. The gluten-free diet trend was just hitting the U.S. market with sudden force. Over the next several years, gluten-free would grow at an annual rate approaching 30 percent, forever leaving its imprint on the food industry.

Exploring next-generation desserts

Dessert developers have a wide range of opportunities to infuse new life into their product ranges

Douglas J. Peckenpaugh

September 18, 2019

As noted in our June 2019 SF&WB "State of the Industry: Bakery" coverage, desserts categories at retail are seeing mixed results. One bright spot was refrigerated cheesecakes, a category that grew by 4.5 percent in dollar sales to $320.5 million for the 52 weeks ending March 24, 2019, per IRI, Chicago.

Bridging the gluten-free gap

Douglas J. Peckenpaugh

September 16, 2019

When the gluten-free craze hit in 2004, I was already several years into my career as a food industry writer, with stints under my belt covering agriculture, food ingredient R&D, and restaurant menu development

MPC spearheads ingredient innovations

Douglas J. Peckenpaugh

September 8, 2019

SF&WB recently visited the Malt Products Corp. Dayton facility to see its new vacuum belt dryer in action.

2019 Bakery of the Year: St Pierre Groupe

St Pierre Groupe brings a taste of Europe to U.S. shores

Douglas J. Peckenpaugh

August 22, 2019

Every so often, the primary aspects of a life fall together so perfectly that it appears that the proverbial fates are smiling upon destiny.

Brioche and the 2019 ‘Bakery of the Year’

Douglas J. Peckenpaugh

August 15, 2019

One of my earliest childhood food memories is of the time when Julia Child visited the family of one of my best friends who lived down the block.

Inside the momentum for ‘Craft’ bakery

Douglas J. Peckenpaugh

August 14, 2019

The 2019 Taste/Tomorrow event that took place in Chicago from May 1 to 2 provided a platform for Puratos to release its latest body of independent global research into top bakery, patisserie and chocolate trends shaping today's marketplace.

State of the Industry 2019: Frozen snacks and appetizers grow through diversity

This category of convenience offers a growing range of diversity to meet shopper desires.

Douglas J. Peckenpaugh

July 18, 2019

The frozen snacks and appetizers category has seen steady growth over the past few years thanks to the combined avenues of convenience and culinary diversity manufacturers are bringing to market. These products nicely accent the category, finding a home alongside longtime staples that likewise continue to see growth.

This webinar will examine variables factoring into nutritionally improved candy sales, including ingredients, label claims, and alternative sugars. Better-for-you options remain top of mind for consumers who are searching for indulgences, but in a healthier format.

Articles by Douglas J. Peckenpaugh

Nature's Bakery comes out on top in 2019 'Best New Healthy School Snacks' voting

ADM opens new state-of-the-art flour mill in Illinois

TH Foods brings creative snacking options to specialized diets - and mainstream Americans

Exploring next-generation desserts

Bridging the gluten-free gap

MPC spearheads ingredient innovations

2019 Bakery of the Year: St Pierre Groupe

Brioche and the 2019 ‘Bakery of the Year’

Inside the momentum for ‘Craft’ bakery

State of the Industry 2019: Frozen snacks and appetizers grow through diversity

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