Douglas J. Peckenpaugh

Better-for-you bread superstar Dave’s Killer Bread talks about consumer perceptions of bread and growth of the brand.

Snack Food & Wholesale Bakery is proud to announce that it has named La Brea Bakery its 2016 “Bakery of the Year.” 

Frozen pizza, as well as frozen pizza crusts and dough, had an improved year from a sales perspective over the past 52 weeks in the wake of strong—and continued—product and category innovation. And this innovation is resonating with shoppers at a key time in the evolution of pizza across both retail and foodservice, with encouraging growth of fast-casual pizza and intensified cross-market competition.

The fresh bread category remains the most important segment in bakery today. It’s highly competitive, and the playing field continues to grow more crowded as more product dynamics like artisan and better-for-you come into consideration with increased frequency.

Tradition is the foundation that grounds much of the bakery industry’s continued success. We see this immutable fact across nearly every category, with leading companies selling billions of dollars of traditional baked goods that have long stood the test of time. These are core products beloved by millions of shoppers.

A new study provides insight into how people prefer to snack throughout the course of their day pointing to multiple opportunities.

My adoration of the venerable doughnut is such that it almost inspires me to cast sonnets in its name.

Grain diversity has grown into a topic of great interest in the wake of significant gluten-free and other snack and baked goods innovation of late.

Quinn Snacks has made some bold moves in the popcorn category, including clean-label microwave popcorn and ‘farm-to-bag’ products.

Otis Spunkmeyer is in the process of launching a new range of clean-label muffins, cookies and snack cakes.