Douglas J. Peckenpaugh

State of the Industry 2018: Building a diversified buns and rolls portfolio

Bakers of buns and rolls can find new avenues for market penetration through cultivation of a strategically diverse product portfolio.

Douglas J. Peckenpaugh

June 21, 2018

While the core market for buns and rolls across retail and foodservice remains steadily anchored in tradition, specialized niches continue to grow, building incremental category interest, and revenue.

State of the Industry 2018: Innovation strategies for new bread product success

Bakers continue to build interest with innovative breads—and they have myriad resources at hand to fuel the next generation of successful products.

Douglas J. Peckenpaugh

June 20, 2018

At first glance, it might not seem that the bread aisle has changed all that much of late. Many of the same traditional products are performing as expected. But look closer, and you'll see sliced bread products that look remarkably like their artisan cousins. Dig deeper, and clearly organic is starting to surface with more regularity.

Exclusive interview: Q&A with Dawn Foods on indulgence and clean label trends

Douglas J. Peckenpaugh

June 6, 2018

Across much of today’s bakery industry, two “big picture” megatrends continue to influence purchase patterns and product development: indulgence and clean label.

Exclusive interview: Q&A with Cargill on palm oil sustainability

Douglas J. Peckenpaugh

June 5, 2018

We were recently able to interview Marie Lavialle-Piot, sustainability program manager, Cargill, about why sustainability is important in today's global palm oil market.

State of the Industry 2018 Overview: Perspectives from top bakery industry leadership

Industry leaders address top issues like regulatory, sanitary design and workforce development.

Douglas J. Peckenpaugh

June 1, 2018

The ancient Greek philosopher Heraclitus was known for his central belief that change is constant, a point clearly illustrated by the fantastic innovation seen across every bakery category today. Yet bread is the oldest form of food known to humankind, dating back thousands of years. And we still eat it today.

La Tortilla Factory grows its national footprint while staying true to its roots

La Tortilla Factory continues to expand its reach through upscale, better-for-you and truly unique product innovation.

Douglas J. Peckenpaugh

May 24, 2018

Jose and Mary Tamayo embarked on a pathway of innovation in 1977 when they opened La Tortilla Factory in Santa Rosa, CA. It was Sonoma County's first taquería, but the Tamayos distinctively dubbed it a "Mexicatessen", and it put the family on the map. Patrons could order burritos and tacos from the storefront deli, and in the back, they had a machine and bags of masa to produce each day's fresh corn tortillas.

La Tortilla Factory gives back

Douglas J. Peckenpaugh

May 24, 2018

Better-for-you tortilla pioneer La Tortilla Factory has long integrated itself into thriving Sonoma County and supports several area outreach programs.

This Bar Saves Lives: snacks on a mission

Douglas J. Peckenpaugh

May 15, 2018

This Bar Saves Lives, led by actors Ryan Devlin, Todd Grinnell, Ravi Patel and Kristen Bell, has a mission of helping alleviate hunger in developing countries.

Growing great ideas for family businesses

Douglas J. Peckenpaugh

May 14, 2018

We Americans tend to obsess over size. We revel in Big Data. Big Brother is watching. Theodore Roosevelt advised, "Speak softly and carry a Big Stick."

Better-for-you, Ayurvedic bread from Surya Spa

Douglas J. Peckenpaugh

May 4, 2018

Surya Spa bakes breads that feature healthy ingredients like fruit and nuts, and also some ingredients more akin to Ayurveda than the bakery industry.