Douglas J. Peckenpaugh

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.

Articles

ARTICLES

Lehi Valley

Lehi Valley Trading Co. grows its private label snack business

Lehi Valley Trading Co. finds strong growth in private label snacking
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Douglas J. Peckenpaugh
February 15, 2019
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Over the last 30-plus years since establishing Lehi Valley, the family has significantly expanded the different types of snacks offered, primarily working with retailers across the U.S. on their private label lines of caramel corn and popcorn, puffed corn snacks, snack mixes, nuts, granola, and more. Freeman and his wife, Trecia, purchased the business outright in 2000, and have steadily expanded the company’s manufacturing footprint ever since.
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editors note

Kodiak Cakes: powerful growth

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Douglas J. Peckenpaugh
February 6, 2019
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Joel Clark, founder of Baker Mills and the Kodiak Cakes brand, got his start in the food business when he was just 8 years old, pulling a wagon around his Salt Lake City neighborhood selling whole-grain pancake mix in paper bags door-to-door. His mom ground the wheat. It was his grandfather's recipe.
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Best New Snack & Bakery Products of 2018

Best New Snack & Bakery Products of 2018

Utz Quality Foods and McKee Foods rise to the top of audience voting for 2018.
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Douglas J. Peckenpaugh
January 18, 2019
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In 2015, we launched the "Best New Snack & Bakery Products" of the year contest to honor outstanding new snack and bakery products entering the industry, with the online Snack Food & Wholesale Bakery audience voting for their favorites. Since then, we've noticed that the winners often reflect that year's current prevailing consumer sensibilities.
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Improving snack and bakery edibles

Improving snack and bakery edibles

Strategies for improving legal cannabis snack and bakery edibles, plus a look at trends like CBD and microdosing
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Douglas J. Peckenpaugh
January 11, 2019
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When "The Alice B. Toklas Cook Book" was first published in 1954, it included a recipe for "Haschich Fudge," made with black pepper, nutmeg, cinnamon, coriander, dates, figs, almonds, peanuts, sugar, butter and "a bunch of canibus sativa (sic)."
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