SupplySide
Doug's Domain
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Douglas J. Peckenpaugh is community director of content and culinary editor of Food Product Design. His career has centered on food and agricultural publishing, working as a writer, editor and publisher of magazines, books and websites. He also worked as a cook and restaurant manager while earning his B.A. in Professional and Creative Writing from Purdue University. |
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02/02/2012
All Eyes on CharcuterieAs Chicago superstar chef Paul Kahan opens a butcher shop to complement his restaurant pursuits, now's the time to keep an eye on the mainstreaming of charcuterie, which could be a fantastic way to capture an emerging market hungering for something new. |
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01/13/2012
Apparently Sustainable GranolaA simple purchase of granola this week neatly illustrated the considerable value sustainability issues like corporate social responsibility, among other messages, can lend to product packaging. |
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01/05/2012
Going Allergen-FreeProducts and menu items with FDA-approved allergen-free labeling would serve the needs of important niche consumers, a group that continues to grow in size, as well as greater segments of society, like school foodservice. |
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12/16/2011
Foodservice TrendsIt's 2012 trend prediction time. When it comes to foodservice, the big picture is a health push with various regulatory and governmental folks, among others, all lending a hand—but consumers tend to push back. Particularly when it comes to eating out. |
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12/02/2011
The Deconstructed Childhood of Grant AchatzRegardless of how you feel about the deconstructive work of Grant Achatz, it's worth keeping tabs on this wildly original culinary artist—and particularly his newest menu at Next, "Childhood." ... |
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11/22/2011
McDonald's Egg Swap & Sensivores RisingMcDonald's—along with Cargill, Target and others—has dropped Sparboe Farms as a supplier in the wake of regulatory and activist measures. Can such moves catalyze more humane industry practices? ... |
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11/21/2011
Antioxidant UpticksWhile understanding of the health need for antioxidants is resonating with consumers, the next step is to disseminate information related to which foods/ingredients are antioxidant-rich. |
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11/17/2011
Introducing 'Super Broccoli'"Super Broccoli" is a new superfood naturally bred to contain more glucoraphanin than standard varieties. It's just the latest in what will likely be a long line of "supers" to hit the market. |
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11/02/2011
Butchery and Charcuterie RisingIn tandem with the growing foodservice charcuterie trend, I expect to see more butcher shops hit major metropolitan and surrounding areas. |
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10/26/2011
Superfood Science on the BrainEver since that funky, little Amazonian wonderberry, açaí, burst onto the scene, the concept of “supers” has continued to carve itself an ever-widening categorical niche—but science needs to take the lead. |
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