Articles by Douglas J. Peckenpaugh

FDA’s removal of GRAS status for artificial trans fats like partially hydrogenated oils (PHOs) will catalyze significant R&D efforts to replace the fats in snack products and baked goods.

How gluten-free baked goods are merchandised, whether ambient or in the freezer case, can impact sales and minimize feelings of alienation in customers.

If you aren’t paying attention to the emerging local grain milling and supply trend, you should be.

The O Organics store brand, which continues to expand its offerings, including multiple snacks, has found its way back to Chicago.

Classic brands maintain strong dominance, while every category across bakery sees varying degrees of maturation and diversification.

While tradition remains strong in the mature desserts segment, portion control, gluten-free and clean label, along with new flavor-forward profiles, continue to make inroads.

Despite the lack of appreciable growth in pizza over the past year, select segments still display glimpses of innovation—and we’re far from fully realizing pizza’s potential.

While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.

Traditional breads remain strong, but impending changes already afoot across the category will shape the next generation of products.

We celebrate National Doughnut Day on the first Friday of June each year, to honor the service of women from the Salvation Army who served doughnuts to the troops back in World War I.