Articles by Douglas J. Peckenpaugh

ADM and tna solutions speak on prevailing R&D trends in the expanding chip market.

Pete Levangie, CEO, Bay State Milling, speaks on the current global grain sourcing situation.

This year's IFT FIRST event took place in Chicago from July 10–13 and attracted an expected 18,000+ people, with an expo featuring nearly 2,000 booths.

Thanks to early immigrants from Germany and the Netherlands, hard pretzels today continue as a quintessential American snack. In their most-basic forms, they are a study in beautiful simplicity. Adorned, they can carry a world of flavors. 

Fat ingredients play multiple roles in sweet goods like pastries.

Fruit ingredients and nutritional bar products are a natural fit.

The frozen food industry will forever owe a debt to Clarence Birdseye. While his freezing innovations date back to the late 1920s, it wasn’t until after World War II that sales of frozen foods really took off.

Sales of cake, pie, and cheesecake products are up, and formulators need ingredients that deliver on functionality.

As a food writer, SF&WB Editor-in-Chief Doug Peckenpaugh is continually making notes about interesting products hitting the market.

The buns and rolls segment of fresh bread accounts for over $6.0 billion in annual retail sales, per IRI, Chicago. This sandwich-heavy segment comprises hamburger and hot dog buns, but also other sandwich buns, dinner rolls, and traditional croissants.