Douglas J. Peckenpaugh

Exclusive Q&A: Perspectives on freshness solutions

May 4, 2020

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

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.

Snapshots from a pandemic

Douglas J. Peckenpaugh

April 13, 2020

Since identifying the novel coronavirus and COVID-19 in Wuhan, China in late December 2019 until press time for our April issue of SF&WB at the end of March, the virus is known to have infected over 750,000 people, tragically causing over 36,200 deaths.

The story behind the specialty sea salt supplier to America

SaltWorks is obsessed with sea salt, and that passion has catalyzed tremendous growth for the company.

Douglas J. Peckenpaugh

March 24, 2020

Founded and based near Seattle, SaltWorks supplies premium-grade specialty salts to wholesale, retail, and consumer markets throughout the world.

Kodiak Cakes, our 2020 ‘Bakery of the Year,’ is redefining bakery categories across the board

Better-for-you bakery pioneers

Douglas J. Peckenpaugh

March 18, 2020

Some people innately embody a strong entrepreneurial spirit. Such is the case with Joel Clark, CEO of Kodiak Cakes, Park City, UT, a pioneer in better-for-you baking, offering whole-grain, protein-enhanced products that currently span multiple categories across breakfast, snacking, and beyond.

Expanded pizza production capabilities

Douglas J. Peckenpaugh

March 13, 2020

According to SF&WB's 2019 State of the Industry analysis, the frozen retail pizza segment increased by 4.8 percent from 2018 to 2019 and has hit $5.0 billion in annual retail sales, per IRI.

2020 Snack Producer of the Year - Barcel USA

Barcel USA brings the heat when it comes to snack innovation

Douglas J. Peckenpaugh

February 19, 2020

In the world of snacks, some innovations are hotter than others, and sometimes burn so brightly that the entire industry feels the heat.

The art of Fuego

Douglas J. Peckenpaugh

February 13, 2020

So goes the tagline on much of the recent marketing surrounding Takis rolled tortilla chips, the flagship line from Barcel USA - the SF&WB 2020 "Snack Producer of the Year."

Understanding quality and safety considerations for cannabis-infused baked goods

Understanding ingredients dynamics is essential before entering the market for cannabis-infused foods

Douglas J. Peckenpaugh

January 16, 2020

The 2018 Farm Bill cleared the pathway for legal cultivation of industrial hemp in the U.S. Botanically, non-psychoactive industrial hemp and psychoactive cannabis are identical, classified as Cannabis sativa.

Insights to fuel R&D strategies for bread products

Bakers have a wide range of opportunities to breathe new life into bread categories.

Douglas J. Peckenpaugh

January 10, 2020

Despite pockets of growth at individual companies, the categories spanning fresh bread, including bread, buns and rolls, bagels and English muffins, continue to remain relatively flat.