Douglas J. Peckenpaugh

Douglas J. Peckenpaugh is Director of Content Strategy for Beverage Industry, Dairy Foods, Food Engineering, The National Provisioner, Packaging Strategies, Flexible Packaging, Prepared Foods, Refrigerated & Frozen Foods, Snack Food & Wholesale Bakery, and Candy Industry at BNP Media. For over three decades, his work has followed the food industry from farm to fork, including concentrations in agriculture, ingredient processing, packaging and processing equipment, retail grocery branding, foodservice menu development, and food product R&D and manufacturing.

At the heart of the community

Douglas J. Peckenpaugh

August 13, 2020

We are a nation divided. America has grown increasingly polarized across our political and social spectrum, and this national anxiety will, unfortunately, increase as the COVID-19 pandemic continues and the November elections approach.

State of the Industry 2020: Frozen snacks & appetizers see strong growth

The combination of convenience and classic, craveable product formats drives sales forward.

Douglas J. Peckenpaugh

July 16, 2020

One of the fascinating aspects of today's snack industry is the supreme flexibility of the term "snack." Almost anything can constitute a snack, given the right portion size, its relative convenience, and requisite craveability.

Culinary inspiration for snack and bakery R&D

We recently reached out to Chef Howard Cantor to learn more about how he identifies flavor opportunities for potential use in new product development.

Douglas J. Peckenpaugh

July 14, 2020

Flavor trends across the snack and bakery market can gain inspiration from any number of directions, including prevailing currents in foodservice, ethnic items gaining more-widespread appeal, interest in better-for-you foods, and more.

State of the Industry 2020: Meeting snack market demands

COVID-19 has catalyzed increased demand for snacks as producers position themselves for growth.

Douglas J. Peckenpaugh

July 13, 2020

In early 2020, as the COVID-19 crisis began to ripple through our global society, we largely retreated to our homes, and began snacking.

State of the Industry 2020: Healthy pizza diversity fuels growth

Pizza categories see growth through better-for-you diversification and authenticity

Douglas J. Peckenpaugh

June 25, 2020

When the COVID-19 pandemic hit the U.S., shoppers began to frantically stock up on select food products. Due to its convenience and comfort-food appeal, frozen pizza was a top choice, and retailers soon found themselves with dwindling supplies as American society braced for the worst.

State of the Industry 2020: Bread, bagels, and English muffins gain ground

Cornerstone bakery products like fresh bread, bagels, and English muffins are gaining ground

Douglas J. Peckenpaugh

June 18, 2020

The past year has provided several key indicators that fresh bread products, including packaged bread, bagels, and English muffins, are gaining new levels of consumer interest.

State of the Industry 2020: Pathways out of the pandemic

We now enter an industry changed forever by the COVID-19 pandemic, setting paths for a new day

Douglas J. Peckenpaugh

June 16, 2020

The 1859 Charles Dickens classic historical novel "A Tale of Two Cities" begins with a statement of startling extremes, "It was the best of times, it was the worst of times…"

Entrepreneurial cookie brand THINSTERS brings clean-label, bite-sized indulgences to the nation

Douglas J. Peckenpaugh

May 21, 2020

Over the past few years, a number of notable food trends have developed incrementally stronger resonance with U.S. shoppers.

2020 State of the Industry: Foodservice R&D inspirations

Top trends in the U.S. foodservice market reveal new opportunities for baked goods

Douglas J. Peckenpaugh

May 18, 2020

Today's foodservice market across the U.S. continues to reflect ongoing consumer desires for interesting and adventuresome flavors, items inspired by global cuisine, and better-for-you options; often where logically applicable, such as in items like hearty breads, muffins, and other baked goods that consumers accept as aligned with inherently nutritious dietary choices.

Douglas J. Peckenpaugh

May 13, 2020

It's the last day of April. I'm sitting at my desk in my home office where I've largely isolated myself for the past several weeks. I look out my window and things seems relatively unchanged compared to two months ago.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

Douglas J. Peckenpaugh

ARTICLES

At the heart of the community

State of the Industry 2020: Frozen snacks & appetizers see strong growth

Culinary inspiration for snack and bakery R&D

State of the Industry 2020: Meeting snack market demands

State of the Industry 2020: Healthy pizza diversity fuels growth

State of the Industry 2020: Bread, bagels, and English muffins gain ground

State of the Industry 2020: Pathways out of the pandemic

Entrepreneurial cookie brand THINSTERS brings clean-label, bite-sized indulgences to the nation

2020 State of the Industry: Foodservice R&D inspirations

A world shaken

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