Douglas J. Peckenpaugh

Douglas J. Peckenpaugh is Group Editorial Director of Snack, Bakery, Meat, Candy, Latin America & Food Safety for BNP Media. He has over two decades of publishing experience following the food industry from farm to fork, covering agriculture, ingredient processing, CPG and foodservice R&D, retail and restaurant menu trends, and retail grocery branding. He is a member of the Research Chefs Association and currently serves as President of the International Foodservice Editorial Council. Doug studied Professional and Creative Writing at Purdue University.

Bakery workforce innovations

Douglas J. Peckenpaugh

November 11, 2019

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Rarely does a week go by without the topic of workforce development crossing my desk. It's a problematic situation that’s central to industry performance as we deal with present challenges—and look toward the future.

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

Douglas J. Peckenpaugh

October 24, 2019

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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

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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

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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

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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

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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

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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

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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

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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

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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.