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 of the Research Chefs Association and the International Foodservice Editorial Council. Doug studied Professional and Creative Writing at Purdue University.

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.

State of the Industry 2020: Bread, bagels, and English muffins gain ground

Cornerstone bakery products like fresh bread, bagels, and English muffins are gaining ground

Douglas J. Peckenpaugh

June 18, 2020

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The past year has provided several key indicators that fresh bread products, including packaged bread, bagels, and English muffins, are gaining new levels of consumer interest.

State of the Industry 2020: Pathways out of the pandemic

We now enter an industry changed forever by the COVID-19 pandemic, setting paths for a new day

Douglas J. Peckenpaugh

June 16, 2020

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The 1859 Charles Dickens classic historical novel "A Tale of Two Cities" begins with a statement of startling extremes, "It was the best of times, it was the worst of times…"

Entrepreneurial cookie brand THINSTERS brings clean-label, bite-sized indulgences to the nation

Douglas J. Peckenpaugh

May 21, 2020

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Over the past few years, a number of notable food trends have developed incrementally stronger resonance with U.S. shoppers.

2020 State of the Industry: Foodservice R&D inspirations

Top trends in the U.S. foodservice market reveal new opportunities for baked goods

Douglas J. Peckenpaugh

May 18, 2020

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Today's foodservice market across the U.S. continues to reflect ongoing consumer desires for interesting and adventuresome flavors, items inspired by global cuisine, and better-for-you options; often where logically applicable, such as in items like hearty breads, muffins, and other baked goods that consumers accept as aligned with inherently nutritious dietary choices.

A world shaken

Douglas J. Peckenpaugh

May 13, 2020

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It's the last day of April. I'm sitting at my desk in my home office where I've largely isolated myself for the past several weeks. I look out my window and things seems relatively unchanged compared to two months ago.

Exclusive Q&A: Perspectives on freshness solutions

Douglas J. Peckenpaugh

May 4, 2020

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Snack Food & Wholesale Bakery recently had the opportunity to interview Kjeld van de Hoef, business director baking, DSM, Heerlen, Netherlands, to gain some input on current trends vital to the bakery industry.

PeaTos brings better-for-you differentiation to classic snack formats

Douglas J. Peckenpaugh

April 16, 2020

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When PeaTos cheese snacks hit the market in 2017, they immediately made waves. Now, three short years later, PeaTos are distributed from coast to coast, and its ardent fan base continues to see rapid growth.

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.

As the number of new gluten-free or allergen-free snack and bakery products continues to grow, competition has intensified. During this webinar, snack and bakery leaders will provide insights into how to create strategic advantages to better capitalize on this established industry segment.