Douglas J Peckenpaugh

The honor is named after the late packaging professional who left his mark on the field before his passing in 2024.

Home bakers and snack makers have one thing in common: they often display ingenuity in doing delicious things with simple ingredients.

Consumers crave budget-friendly treats.

Rudolph Foods speaks on what's currently driving growth in the pork rinds category.

ADM and tna solutions speak on prevailing R&D trends in the expanding chip market.

Thanks to early immigrants from Germany and the Netherlands, hard pretzels today continue as a quintessential American snack. In their most-basic forms, they are a study in beautiful simplicity. Adorned, they can carry a world of flavors. 

In order to gain some perspective on current market strategies, we reached out to several key companies supplying and working with bakeries in the bar category.

Cheez-It crackers are a testament to American snacking ingenuity. Introduced in 1921, the amazingly popular, one-inch-square, 100% real cheese snack crackers have maintained a steadfast ability to reach nearly every consumer demographic, with an inherent, near-universal appeal.

Every year poses its share of market challenges to companies operating in the snack and bakery market, a vital economic sector, which at retail alone accounts for over $100 billion in annual U.S. sales.

An interview with Frito-Lay on its new sustainable packaging alternatives.

Product purchase and consumption patterns in America point toward a desire for affordable simplicity in our foods. This has catalyzed ongoing product development efforts to meet increasing consumer demand for natural and organic snacks. And efforts to bring cleaner snacking options to more Americans find increased success when retailers can offer such simplified products at affordable price points.

Since 2016, Snack Food & Wholesale Bakery has annually recognized two highly innovative, newly launched products—one snack and one baked good—with all products published on SnackandBakery.com/Products during the year eligible for Best New Snack & Bakery Product honors.

Chef Laurie McNamara is Chicagoland’s very own scone queen. She worked as the pastry chef at Scone City, a bakery-café co-owned by Tim Canning in the Wicker Park neighborhood of Chicago that operated from 2015 to 2019.

In 2015, we launched the Best New Snack & Bakery Products of the year contest to honor outstanding new snack and bakery products entering the industry, with the online SF&WB audience voting for their favorites.

This Bar Saves Lives, led by actors Ryan Devlin, Todd Grinnell, Ravi Patel and Kristen Bell, has a mission of helping alleviate hunger in developing countries.

Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.

The Ardent Mills flour mill in Hastings, MN was the first facility of its kind in the U.S. and is still going strong today.

Equipment technology suited to bar production continues to grow in terms of streamlined efficiencies for greater throughput and hygienic design.

During 2017, iconic bakery brand Otis Spunkmeyer will celebrate its 40th anniversary milestone.

In his 1954 compendium of writings, “Ideas and Opinions,” Albert Einstein said that “all knowledge of reality starts from experience and ends in it.” He put forth this scientific “fundamental truth” in connection to his predecessors Johannes Kepler and Galileo Galilei, tying it to the origins of modern science.