Articles by Douglas J. Peckenpaugh

Speak for any length of time with Valerie Bono, and you’ll hear about her passion for “increasing cannoli awareness.”

In today’s bakery industry, a diverse and wide-ranging collection of initiatives come together under the umbrella of environmental sustanability, touching on equipment design, bakery management, ingredient sourcing, product packaging, operational logistics and more.

Several foodservice segments central to snack and bakery businesses continue to demonstrate strong levels of innovation. New chains focused on customization have emerged, while others continually shift and evolve to capture away-from-home food dollars from competitors.

The founder and CEO of fast-casual pizza chain Persona Pizza provides a look inside what’s driving this hot foodservice market.

The president and CEO of Pure Foods talks about new tortilla chips that add trail mix elements like seeds and fruit.

Snacks are ingrained within U.S. consciousness. We’re a snacking culture. It’s built into our DNA.

While overall growth is minimal, classic pretzel products are clearly alive and well in today’s snack foods market.

The chips segment has grown quite lively over the past year, with new product areas emerging and others, like apple chips, seeing considerable growth and maturation. Snack producers are also starting to grow beyond potatoes, offering sweet potato, beet and parsnip chips.