Articles by Douglas J. Peckenpaugh

Over the past 15 years, Late July Snacks, the 2018 Snack Food & Wholesale Bakery "Snack Producer of the Year", has steadily grown its business to its position today as a leader in organic, non-GMO snacks, most notably its strong level of innovation in the tortilla chip category.

When it comes to sanitation requirements, there is no “one size fits all” approach that will cover the needs of every snack or bakery facility.

In 2016, the Food Waste Reduction Alliance (FWRA) released its most-recent "Analysis of U.S. Food Waste among Food Manufacturers, Retailers and Restaurants" report

When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.

Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.

In 2015, we launched the "Best New Snack & Bakery Products" contest to honor outstanding new snack and bakery products. After voting for the 2017 contest concluded in mid-December, TERRA Plantain chips and PowerBar Plant Protein bars emerged as clear victors.

Fresh bread, bagels and English muffins comprise the largest segment in bakery, valued at over $10 billion per IRI, Chicago. But sales overall remain relatively flat. Nevertheless, several strategic options exist for bakers to infuse new life into bread sales.