Articles by Douglas J. Peckenpaugh

Snack-oriented foods and baked goods continue to drive top levels of growth in foodservice today.

Boosting the vitamin and mineral content of snacks and baked goods increasingly plays an important role in swaying shopper interest.

The primary goal of this publication is to help you build better snack and bakery products and grow your business. Of course, many factors get into the game here.

In order to shine a light on dessert trends active today in retail and foodservice, we reached out to renowned bakery Love and Quiches Gourmet for some sweet insight.

Good ideas often just need a few highly visible pushes to make it into the mainstream, and alfajores now have sufficient momentum to potentially roll into a cookie aisle near you sooner rather than later.

La Brea Bakery dishes on its commitments to childhood hunger, farm-to-table bread, gluten-free and non-GMO.

Access to just the right information can catalyze manufacturers’ ability to quickly and effectively meet operational business needs as they arise.

Daniel Marciani, corporate executive chef for Ardent Mills, shares his experiences helming the Mobile Innovation Center over the past few months.

Bakers and snack producers continue to work with retailers to drive private label categories forward.

Boulart deftly balances artisan ideals with state-of-the-art technology to bring better bread to the masses.