Articles by Douglas J. Peckenpaugh

Toby Porter, food market manager, Klüber Lubrication, discusses lubrication options available for ovens in pizza production.

Even in our crowded and highly competitive snack and bakery industry, when excellence emerges, people take notice. Such has been the case for Quinn Snacks and its co-founder and CEO, Kristy Lewis, which have racked up an impressive list of accolades over the past few years

Over the past four months since our last analysis of the pizza category, retail sales have taken a slight dip.

No segment of the U.S. food industry is as productive and lively as snack and bakery today.

In his 1954 compendium of writings, “Ideas and Opinions,” Albert Einstein said that “all knowledge of reality starts from experience and ends in it.” He put forth this scientific “fundamental truth” in connection to his predecessors Johannes Kepler and Galileo Galilei, tying it to the origins of modern science.

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

These are some of the most-popular products on snackandbakery.com—and in homes across the U.S.

Bread is essential. It’s perhaps the oldest known prepared food. But within simplicity, lies a complex nature that continually unfolds.