Articles by Douglas J. Peckenpaugh

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.

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.

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

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.

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.

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…"

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

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.