Articles by Douglas J. Peckenpaugh

Highly pathogenic avian influenza (HPAI) H5 has resulted in the deaths of 35 million egg-laying hens, a loss of 12 percent of the egg industry. An immediate concern is shortages of egg products used in the bakery industry.

In the wake of highly pathogenic avian influenza (HPAI) H5 outbreak, the bakery industry and other food product manufacturers are seeking egg replacement solutions.

The approach to packaging is shifting in the food industry today in the wake of expanding e-commerce.

Over the past century, historic La Segunda Central Bakery has grown from serving the local Cuban community in Ybor City, FL, to distributing traditional Cuban bread from coast to coast.

The snack and granola bars category continues to show gains, growing ever-crowded and diverse-but which bars will make the cut over the long term?

More than once over the course of my ongoing research into the expansive bars category through the years, I’ve found myself reeling in the baffling array of new concepts that continually stream onto the market.

RW Garcia's high level of innovation has catalyzed an ever-expanding customer base for its gluten-free, non-GMO tortilla chips and crackers.

By now, most of us have grown quite familiar with the “toast” trend.

Breakfast today had begun to align with a quest for simplicity, artisan, nutrition and ?a small slice of indulgence.

Years back, the brilliant Howard Moskowitz wrote a book called “Selling Blue Elephants.” It’s an ideation exercise centered on Rule Developing Experimentation.