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Home » Topics » Columns

Columns
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Our industry columnists discuss news, issues and industry observations that bakers and snack manufacturers need and provide details and observations from the production floor or news on industry happenings.

Topics

Artisan

Industry expert perspectives on handcrafted, handmade, artisanal, long fermentation, high hydration, open crumb, Old World, traditional, sourdough, craft, small batch and other subjects related to artisan bread and baking.

Better-for-you

Industry expert perspectives on grain nutrition, nutrients, vitamins, enriched flour, whole grain, ancient grains and other strategies for improving nutrition in grain-based snack and bakery products.

Clean Label

Industry expert perspectives on developing snack and bakery products with clean, clear, simplified labels and ingredients, including preservative-free, using natural colors and flavors, non-GMO, natural, and organic.

Culinary

Chef perspectives on improving the culinary, flavor, texture and eating quality of snack and bakery products for retail, foodservice and restaurant markets.

Editor's Note

Snack and bakery industry insights, analysis and updates from Douglas J. Peckenpaugh, group editorial director of Snack Food & Wholesale Bakery.

Efficiency

Industry expert perspectives on improving energy efficiency, reducing downtime, increasing throughput and streamlining operations at snack and bakery facilities.

Food Safety

Industry expert advice and guidance on preventing food recalls, preventing allergen cross-contamination, preventing pathogens, developing HACCP plans, improving worker safety, meeting FDA regulations, passing FDA inspections and other measures to improve food safety at snack and bakery facilities.

Regulatory

Industry expert perspectives on FDA guidance and other regulatory issues facing the snack and bakery industry.

Sustainability

Industry expert perspectives and advice on improving the environmental sustainability of snack and bakery companies, including topics related to consumer perspectives on sustainability.

Workforce Development

Industry expert perspectives and strategies for improving workforce education, advancement and development at snack and bakery companies, including worker training and careers in snack and bakery production.

ARTICLES

editors note

Snack and bakery strategies for a better 2021

Snack and bakery industry lessons from 2020 and strategies for an improved 2021.
My photo2016200
Douglas J. Peckenpaugh
January 18, 2021
No Comments
This past year was unlike any other throughout our history as a nation, and the snack and bakery industry saw significant impact.
Read More
aba

Industry engagement crucial in post-election landscape

December 16, 2020
No Comments
The 2020 election is over, but efforts to understand the impacts are just beginning.
Read More
editors note

Healthy indulgences

My photo2016200
Douglas J. Peckenpaugh
December 15, 2020
No Comments
Over the past few months, as I went through the process of developing SF&WB's annual "Top 50 Snack & Bakery Companies" list, I felt a renewed sense of admiration for the inherent power of merging true nutrition with indulgence.
Read More
editors note

Innovating into the future

My photo2016200
Douglas J. Peckenpaugh
November 25, 2020
No Comments
The history of the food industry offers many great examples of notable pioneers who innovated in the face of adversity.
Read More
Understanding the multiple facets of sustainability in the food industry

Understanding the multiple facets of sustainability in the food industry

Diane K. Ray
September 17, 2020
No Comments
The term "sustainability" embodies a number of different meanings. According to the Oxford English dictionary, one definition refers to the "avoidance of the depletion of natural resources in order to maintain an ecological balance."
Read More
editors note

Joyful and permissible

My photo2016200
Douglas J. Peckenpaugh
September 15, 2020
No Comments
During the interview for our September issue cover story profile on fast-growing entrepreneurial brand Ka-Pop! Snacks, a company founded and led by Dustin Finkel, he talked about the need to keep the joy in better-for-you snacking.
Read More
ABA

The fundamental chemistry of baking cookies, part 2

Rich McFeaters
August 21, 2020
No Comments
A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.
Read More
editors note

At the heart of the community

My photo2016200
Douglas J. Peckenpaugh
August 13, 2020
No Comments
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.
Read More
publishers note sfwb

State of the Industry 2020: Sustaining the snack boom

Chris Luke
July 21, 2020
No Comments
When the COVID-19 pandemic hit U.S. shores in early 2020, it caused major disruption across the snack and baking industry, and the country as a whole. Many industries have endured significant economic fallout from the pandemic.
Read More
publishers note sfwb

Baking industry strategies for the post-COVID-19 era

Chris Luke
July 14, 2020
No Comments
As we approach the beginning of summer, we stand at the threshold of a new era of American life. The COVID-19 pandemic has upended our society's long-established rhythms.
Read More
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