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.

2018 Bakery of the Year: Sheila G's Brownie Brittle

Sheila G's Brownie Brittle has redefined the cookie category—and the innovations just keep coming.

Douglas J. Peckenpaugh

August 21, 2018

When Sheila G's Brownie Brittle hit the market in 2011, it redefined the cookie category forever. It's like the brownie’s edges, crispy and full of rich, chocolate flavor, the best part of the brownie. As a bonus, Brownie Brittle is lower in calories than traditional brownies, and is highly snackable.

Exclusive Q&A—mixer multitasking with Rapidojet

Douglas J. Peckenpaugh

August 17, 2018

Some types of bakery equipment bring multiple functions to streamline operations. Such is the case with Rapidojet, a revolutionary hydration and mixing technology offered by Bakery Concepts International, Enola, PA.

Douglas J. Peckenpaugh

August 10, 2018

In my home baking pursuits, I’ve long relied on the classics. Apple pie. Chocolate chip cookies. Cinnamon streusel coffee cake.

Exclusive Q&A: One year after Hurricane Maria—an update from Pan Pepín

Douglas J. Peckenpaugh

August 9, 2018

Mario Somoza, president and CEO of Pan Pepín, provides some perspective on the ongoing situation in Puerto Rico one year after Hurricanes Irma and Maria.

State of the Industry 2018 Overview: The snackification of America

As U.S. snacking culture continues to redefine itself, the industry seeks new avenues for growth

Douglas J. Peckenpaugh

July 24, 2018

Snacking is a way of life in America. As Mintel notes in its May 2017 "Snacking Motivations and Attitudes-U.S." report, nearly everyone in America snacks every day. Of the 94 percent of people who snack during the day, half snack two to three times per day.

2018 BEMA Convention review

Douglas J. Peckenpaugh

July 10, 2018

During the annual BEMA Convention, held in Cabo San Lucas, Mexico from June 19–23, attendees sat in on several panel discussions covering industry trends and gave back to the local community.

State of the Industry 2018: Building a diversified buns and rolls portfolio

Bakers of buns and rolls can find new avenues for market penetration through cultivation of a strategically diverse product portfolio.

Douglas J. Peckenpaugh

June 21, 2018

While the core market for buns and rolls across retail and foodservice remains steadily anchored in tradition, specialized niches continue to grow, building incremental category interest, and revenue.

State of the Industry 2018: Innovation strategies for new bread product success

Bakers continue to build interest with innovative breads—and they have myriad resources at hand to fuel the next generation of successful products.

Douglas J. Peckenpaugh

June 20, 2018

At first glance, it might not seem that the bread aisle has changed all that much of late. Many of the same traditional products are performing as expected. But look closer, and you'll see sliced bread products that look remarkably like their artisan cousins. Dig deeper, and clearly organic is starting to surface with more regularity.

Exclusive interview: Q&A with Dawn Foods on indulgence and clean label trends

Douglas J. Peckenpaugh

June 6, 2018

Across much of today’s bakery industry, two “big picture” megatrends continue to influence purchase patterns and product development: indulgence and clean label.

Exclusive interview: Q&A with Cargill on palm oil sustainability

Douglas J. Peckenpaugh

June 5, 2018

We were recently able to interview Marie Lavialle-Piot, sustainability program manager, Cargill, about why sustainability is important in today's global palm oil market.

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

2018 Bakery of the Year: Sheila G's Brownie Brittle

Exclusive Q&A—mixer multitasking with Rapidojet

Getting the edge on brownies

Exclusive Q&A: One year after Hurricane Maria—an update from Pan Pepín

State of the Industry 2018 Overview: The snackification of America

2018 BEMA Convention review

State of the Industry 2018: Building a diversified buns and rolls portfolio

State of the Industry 2018: Innovation strategies for new bread product success

Exclusive interview: Q&A with Dawn Foods on indulgence and clean label trends

Exclusive interview: Q&A with Cargill on palm oil sustainability

Snack on the latest trends, news, and developments!

Stay in the know with Snack Food & Wholesale Bakery, the premier source of information for snack, bakery, and confectionery professionals.