Douglas J. Peckenpaugh

Douglas J. Peckenpaugh is Group Editorial Director of Snack, Bakery, Cannabis, Meat, Candy and 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 and past president of the International Foodservice Editorial Council. Doug studied Professional and Creative Writing at Purdue University.

Mavericks Snacks wins 2020 SF&WB 'Best New Healthy School Snack' honors

Douglas J. Peckenpaugh

October 15, 2020

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Now in its sixth year, the “Best New Healthy School Snacks” contest, hosted by SF&WB, strives to shine a spotlight on snack and bakery products that represent great healthy snack choices for kids of all ages.

Developing enticing, better-for-you, specialized desserts

American consumers continue to seek more from their favorite baked goods.

Douglas J. Peckenpaugh

September 18, 2020

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These days, you can have your cake and eat it, too. Today's sweet bakery treats like cakes, pies, cheesecakes, and cookies often combine the best of multiple worlds, bridging apparent gaps between indulgence, better-for-you and specialized dietary choices, clean label, sound functionality, and globally minded sustainability.

Joyful and permissible

Douglas J. Peckenpaugh

September 15, 2020

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During the interview for our September issue cover story profile on fast-growing entrepreneurial brand Ka-Pop! Snacks, a company founded and led by Dustin Finkel, he talked about the need to keep the joy in better-for-you snacking.

Ka-Pop! Snacks offers ancient grain snacking alternatives

Fast-growing entrepreneurial brand Ka-Pop! Snacks brings truly better-for-you options to market.

Douglas J. Peckenpaugh

September 15, 2020

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Ka-Pop! Snacks launched in April of 2018 with a core line of Ancient Grain Popped Chips, and the word about the brand started to spread. Then an appearance on "Shark Tank" to kick off 2020 brought Finkel's visionary snack concept to the world, catalyzing brand growth. Most recently, Ka-Pop! Snacks added a line of Ancient Grain Puffs, and product distribution continues to expand across the U.S., and into international markets.

Azteca Foods brings fresh perspectives to tortillas

Azteca Foods, celebrating its 50th anniversary in 2020, has maintained an enduring legacy as a tortilla industry leader.

Douglas J. Peckenpaugh

August 19, 2020

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Freshness attracts attention in today's baking industry. It communicates the quintessential ideal of product quality and enjoyment. It's essential to the success of any bakery product.

At the heart of the community

Douglas J. Peckenpaugh

August 13, 2020

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We are a nation divided. America has grown increasingly polarized across our political and social spectrum, and this national anxiety will, unfortunately, increase as the COVID-19 pandemic continues and the November elections approach.

State of the Industry 2020: Frozen snacks & appetizers see strong growth

The combination of convenience and classic, craveable product formats drives sales forward.

Douglas J. Peckenpaugh

July 16, 2020

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One of the fascinating aspects of today's snack industry is the supreme flexibility of the term "snack." Almost anything can constitute a snack, given the right portion size, its relative convenience, and requisite craveability.

Culinary inspiration for snack and bakery R&D

We recently reached out to Chef Howard Cantor to learn more about how he identifies flavor opportunities for potential use in new product development.

Douglas J. Peckenpaugh

July 14, 2020

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Flavor trends across the snack and bakery market can gain inspiration from any number of directions, including prevailing currents in foodservice, ethnic items gaining more-widespread appeal, interest in better-for-you foods, and more.

State of the Industry 2020: Meeting snack market demands

COVID-19 has catalyzed increased demand for snacks as producers position themselves for growth.

Douglas J. Peckenpaugh

July 13, 2020

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In early 2020, as the COVID-19 crisis began to ripple through our global society, we largely retreated to our homes, and began snacking.

State of the Industry 2020: Healthy pizza diversity fuels growth

Pizza categories see growth through better-for-you diversification and authenticity

Douglas J. Peckenpaugh

June 25, 2020

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When the COVID-19 pandemic hit the U.S., shoppers began to frantically stock up on select food products. Due to its convenience and comfort-food appeal, frozen pizza was a top choice, and retailers soon found themselves with dwindling supplies as American society braced for the worst.

On Demand BEMA’s leadership will engage in a roundtable discussion focused on current events, the state of the industry and an outlook for the remainder of 2020. Tune-in for dialog about recent lessons learned and information on upcoming opportunities being brought to you by BEMA.