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.

Bridging the gluten-free gap

Douglas J. Peckenpaugh

September 16, 2019

When the gluten-free craze hit in 2004, I was already several years into my career as a food industry writer, with stints under my belt covering agriculture, food ingredient R&D, and restaurant menu development

MPC spearheads ingredient innovations

Douglas J. Peckenpaugh

September 8, 2019

SF&WB recently visited the Malt Products Corp. Dayton facility to see its new vacuum belt dryer in action.

2019 Bakery of the Year: St Pierre Groupe

St Pierre Groupe brings a taste of Europe to U.S. shores

Douglas J. Peckenpaugh

August 22, 2019

Every so often, the primary aspects of a life fall together so perfectly that it appears that the proverbial fates are smiling upon destiny.

Douglas J. Peckenpaugh

August 15, 2019

One of my earliest childhood food memories is of the time when Julia Child visited the family of one of my best friends who lived down the block.

Inside the momentum for ‘Craft’ bakery

Douglas J. Peckenpaugh

August 14, 2019

The 2019 Taste/Tomorrow event that took place in Chicago from May 1 to 2 provided a platform for Puratos to release its latest body of independent global research into top bakery, patisserie and chocolate trends shaping today's marketplace.

State of the Industry 2019: Frozen snacks and appetizers grow through diversity

This category of convenience offers a growing range of diversity to meet shopper desires.

Douglas J. Peckenpaugh

July 18, 2019

The frozen snacks and appetizers category has seen steady growth over the past few years thanks to the combined avenues of convenience and culinary diversity manufacturers are bringing to market. These products nicely accent the category, finding a home alongside longtime staples that likewise continue to see growth.

State of the Industry 2019: Defining the future of snacking

While our core snack product preferences will endure, new markets emerge every year

Douglas J. Peckenpaugh

July 15, 2019

Nearly everyone in the United States has a snack at least once a day, and the frequency of snacking is on the rise. Snacking, for an increasing percentage of the population, is a lifestyle, with multiple eating occasions replacing mealtimes.

State of the Industry 2019: Diversifying buns and rolls for maximum growth

The mature buns and rolls segment can find growth through alignment with health concerns and ethnic culinary trends

Douglas J. Peckenpaugh

June 14, 2019

While a core aspect of the buns and rolls market is still to serve as unassuming, predictable carriers for everyday sandwiches and backyard barbecues, the category has room for growth, and differentiation is the name of the game.

State of the Industry 2019: Formulating the future of fresh bread

While sales of fresh bread remain largely flat, pockets of growth show significant promise for the category

Douglas J. Peckenpaugh

June 12, 2019

While fresh bread is the largest category in the bakery industry, it has remained relatively flat for the past several years. But several emerging trends have fostered growth, pointing the way toward future potential for the category.

State of the Industry 2019: Strategizing for success

The baking industry has strategic options at hand that can help foster growth

Douglas J. Peckenpaugh

June 11, 2019

As presented in this annual "State of the Industry: Bakery" analysis, the U.S. bakery industry is responsible for $51.6 billion in annual sales, covering retail products across 10 vital categories: bars, breads, frozen breakfast, buns and rolls, cookies, desserts, pizza, snack cakes, sweet goods and tortillas.

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

Bridging the gluten-free gap

MPC spearheads ingredient innovations

2019 Bakery of the Year: St Pierre Groupe

Brioche and the 2019 ‘Bakery of the Year’

Inside the momentum for ‘Craft’ bakery

State of the Industry 2019: Frozen snacks and appetizers grow through diversity

State of the Industry 2019: Defining the future of snacking

State of the Industry 2019: Diversifying buns and rolls for maximum growth

State of the Industry 2019: Formulating the future of fresh bread

State of the Industry 2019: Strategizing for success

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