Articles by Douglas J. Peckenpaugh

Kakookies wins 2018 ‘Best New Healthy School Snacks’ honors

October 23, 2018

Kakookies, an innovative line of better-for-you, single-serve cookies, has emerged with top honors in the 2018 Snack Food & Wholesale Bakery “Best New Healthy School Snacks” voting.

Savory and sweet cracker diversity from 34 Degrees

34 Degrees brings diversity—and even a touch of sweetness—to the cracker category

Douglas J. Peckenpaugh

September 25, 2018

Sydney, Australia sits at 34° latitude, and is the city where Craig Lieberman, founder and president, 34 Degrees, Denver, discovered his passion for food and wine while attending graduate school. It's where he had his first taste of Australian crispbread. And it was the inspiration for his foray into the food industry.

Strategies for growing retail and foodservice sales of buns and rolls

Boost buns and rolls sales through alignment with sandwich trends, artisan styles and better-for-you desires

Douglas J. Peckenpaugh

September 17, 2018

Bakeries serving the buns and rolls segments of fresh bread have multiple opportunities to build sales by aligning with prevailing trends across retail and foodservice.

Regional power: Eating Detroit Style pizza in Chicago

Douglas J. Peckenpaugh

September 17, 2018

Earlier this year, I started to notice Outsiders Pizza Co. products hitting the frozen food case at my local Chicago-area grocery stores. Intrigue arose as I noticed "Detroit Style" emblazoned across the pizza's packaging.

2018 Bakery of the Year: Sheila G's Brownie Brittle

Sheila G's Brownie Brittle has redefined the cookie category—and the innovations just keep coming.

Douglas J. Peckenpaugh

August 21, 2018

When Sheila G's Brownie Brittle hit the market in 2011, it redefined the cookie category forever. It's like the brownie’s edges, crispy and full of rich, chocolate flavor, the best part of the brownie. As a bonus, Brownie Brittle is lower in calories than traditional brownies, and is highly snackable.

Exclusive Q&A—mixer multitasking with Rapidojet

Douglas J. Peckenpaugh

August 17, 2018

Some types of bakery equipment bring multiple functions to streamline operations. Such is the case with Rapidojet, a revolutionary hydration and mixing technology offered by Bakery Concepts International, Enola, PA.

Getting the edge on brownies

Douglas J. Peckenpaugh

August 10, 2018

In my home baking pursuits, I’ve long relied on the classics. Apple pie. Chocolate chip cookies. Cinnamon streusel coffee cake.

Exclusive Q&A: One year after Hurricane Maria—an update from Pan Pepín

Douglas J. Peckenpaugh

August 9, 2018

Mario Somoza, president and CEO of Pan Pepín, provides some perspective on the ongoing situation in Puerto Rico one year after Hurricanes Irma and Maria.

State of the Industry 2018 Overview: The snackification of America

As U.S. snacking culture continues to redefine itself, the industry seeks new avenues for growth

Douglas J. Peckenpaugh

July 24, 2018

Snacking is a way of life in America. As Mintel notes in its May 2017 "Snacking Motivations and Attitudes-U.S." report, nearly everyone in America snacks every day. Of the 94 percent of people who snack during the day, half snack two to three times per day.

2018 BEMA Convention review

Douglas J. Peckenpaugh

July 10, 2018

During the annual BEMA Convention, held in Cabo San Lucas, Mexico from June 19–23, attendees sat in on several panel discussions covering industry trends and gave back to the local community.

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

Kakookies wins 2018 ‘Best New Healthy School Snacks’ honors

Savory and sweet cracker diversity from 34 Degrees

Strategies for growing retail and foodservice sales of buns and rolls

Regional power: Eating Detroit Style pizza in Chicago

2018 Bakery of the Year: Sheila G's Brownie Brittle

Exclusive Q&A—mixer multitasking with Rapidojet

Getting the edge on brownies

Exclusive Q&A: One year after Hurricane Maria—an update from Pan Pepín

State of the Industry 2018 Overview: The snackification of America

2018 BEMA Convention review

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