Survey Says!

They say “ask and you shall receive,” and that’s exactly what we (PreGel America) did last year. As a business professional, you know that establishments of similar types look for ways to stand out from one another, but the common denominator between the fiercest competitors is the shared desire to truly know their audiences. To… Read more »

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Expand Your Business: Catering with Gelato

As we move toward the height of summer, now’s the time to consider showcasing your gelato and brand at local festivals and events. Catering with gelato is a great way to expand your business and customer reach, that’s why we’re revisiting this P Magazine article by Christiane Carter, marketing support, PreGel America, to inspire your… Read more »

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Let’s Take an Ice Cream Tour Around the World

It’s July. You know what that means? It’s National Ice Cream Month–31 days of celebrating Americans’ love for its classic frozen treat. In honor of this sweet occasion, we’re bringing back this P Magazine article by Maria Seaman, area marketing manager, Latin America, to revisit how ice cream is loved around the world. Every country, region,… Read more »

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Contemporary Patisserie: A Journey with Chef William Werner

In his first 5-Star Pastry Series® at PreGel America, Chef William Werner intrigued chef attendees from all over the U.S. with his unique style of pastries.  Chef Werner is the pastry chef and owner of the San Francisco-based contemporary style pastry shop Craftsman and Wolves. He showcased his infamous recipes using unique flavor combinations and… Read more »

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The Booming Industry of Gelato

Note: As the gelato industry continues to grow within the United States, we wanted to revisit an article published in our semi-annual publication, P Magazine, Issue #30. Here, we revisit why the gelato industry is a worthy investment for entrepreneurs looking to make a significant space in the foodservice industry. Guest blogger, Christiane Carter, marketing… Read more »

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The Sweet Route to Dessertpreneurship

What’s the first thing we do when there’s a professional interest we want to pursue—such as entrepreneurship for example—or a skill we want to elevate? We look for the best route to help us achieve that goal. For professional dessert artisans, the perfect route to “dessertpreneurship“—dessert-based entrepreneurship—lie in five different locations: Charlotte, North Carolina; Ft.… Read more »

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HR Corner: What’s Behind That Smile?

Written by guest blogger, Lynne Lee, human resources manager, PreGel America.  Published for Mental Health Awareness Month.    Most people are familiar with clowns – comical, mime-like performers who dress up in colorful, elaborate costumes and wigs, oftentimes with a huge smile painted on their made-up faces in effort to bring other people joy. How… Read more »

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Uncommon Herbs: Peppermint Is Out, Lemon Balm Is In

Written by guest blogger, Christiane Carter, Marketing Support Specialist, PreGel America,  just in time for spring!   It’s not unheard of for culinary artists to branch out and try new, adventurous ingredients when they create show-stopping recipes. Nowadays, the race to discover new herbs and their culinary uses is trending, and I’ve listed a few… Read more »

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What’s Your reMix?

I recently read an article by Elisabeth Sherman of www.thekitchn.com about “Food Sins,” inspired by a Reddit thread. The focus was on  strange food combinations that some people swear by, one being peanut butter on top of cold pizza. I was immediately intrigued and amused by some of the examples she listed. And the article sparked… Read more »

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Mother’s, Mothers’, Mothers Day!

There are three ways to spell it: Mother’s, Mothers’, or Mothers Day. Which do you prefer?     Currently, there’s an ongoing debate about the validity of each spelling, and, to me, they all make sense: When an apostrophe is used before the s, that makes the day possessive to one singular mother. When the… Read more »

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Boutique Style Petit Gateaux with Chef Amaury Guichon

In his return to the PreGel America 5-Star Pastry Series®, Chef Amaury Guichon, international pastry instructor, wowed chefs from all over the world with his out-of-the-box techniques and imaginative style. He demonstrated an array of boutique style petit gateaux, each inspired by day to day items such as mushrooms, coconuts, and much more.   The… Read more »

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Pistachios: What’s the Difference?

What’s the first thing you do when you want to know something? You ask! Whether it’s another person (or in many cases, Google), you seek the information necessary to quench your “curiosity thirst.” This includes information about pistachios … more specifically, PreGel Pistachio Traditional Pastes.   So, artisan chefs who enjoy creating pistachio-flavored specialty frozen… Read more »

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Trending is Always on Trend…

We ended 2018 highlighting the flavor trends that were set to take over dessert and drink menus in 2019. And though we’re only two months into the New Year, more trends keep showing up! From frozen dessert to beverages to pastry, below is a collection of the newest round of trending innovation and ingredients that… Read more »

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Each One, Teach One

They say that storytelling is the best form of teaching because the lessons resonate better with the listener. Some could argue that making the decision to go into business (or invest in one) is an instance that requires learning by way of gathering A LOT of knowledge. However, I would imagine that the more stories… Read more »

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Get Ready to See A Lot of Green!

Woot! Woot! Party over here (and there)!   In America, we tend to celebrate lots of different things. Among them are sports, music, cinema, food (there’s a different food holiday almost every day), and patron saints like Valentine and Patrick!   It was only a few weeks ago when we paid homage to St. Valentine,… Read more »

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Inspiration: Service

Service—not to be confused with ServIce®—is said to be the biggest act of kindness there is. Just last week I was watching a video of an internal company presentation featuring our Managing Director, Marco Casol. There in Italy, he was addressing an audience of more than 300 PreGel team members from around the world, and,… Read more »

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Save the Date…(s)!

It’s time to get excited! Why? Because trade show season is in full swing. We want to ensure you have plenty of time to make plans and join us at some of the foodservice industry’s most important events, as well as our PreGel International Training Centers in-house events.   So why should you make time… Read more »

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The Trade Show Whirlwind

Written by guest blogger, Christiane Carter, Events & Marketing Specialist, PreGel America If you get the chance to attend an industry trade show, you’ll be given countless opportunities to learn new techniques, discover new technology, and encounter new trends in your industry… but watch out. If you go unprepared, trade shows that aim to create… Read more »

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5 Tips to Prepare for Valentine’s Day

Picture it: staggered military recruitment, banned marriages and engagements, secret nuptial ceremonies, imprisonment, and finally execution, all in the name of love and war. Sounds like components of a fantastic story line for a crowd-drawing cinematic showcase, or a series of events that legends are made of…would you agree?   Well, in regard to this… Read more »

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From Our Family to Yours

Happy New Year! It’s hard for me to believe, and I’m not sure how many of you are still in denial, but, yes folks, it is officially 2019! Now is typically when we start putting things into perspective and clearly defining what they mean to us.  With that being said, we have something we would… Read more »

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Now That’s Using Your Noggin!

Yep, your calendar is correct! We are indeed in mid-December and closer than ever to the height of the holiday season. And aside from holiday decor and what to check off of your likely hectic to-do list (especially around this time of year), in the midst of all the festive planning and activities, I’m almost… Read more »

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But First, Coffee!

It’s one of the most popular drinks in the world, whether hot or iced; black, flavored, or au lait; dark or light roast, etc. We know many facts about coffee (like the fact that it’s necessary at 3pm for many people), but what makes anything more appealing is learning fun new things about it that… Read more »

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Pumpkin Spice & Everything Nice!

I don’t know about you, but I knew it was fall back in July. Seems odd, or maybe not so much by now, because, apparently, consumers are beginning to look forward to the spice-laced scent (and taste) in relation to autumn’s favorite gourd earlier and earlier each year. Well, in honor of autumn and pumpkin… Read more »

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When it Comes to Food Choice, Food Rheology is Key!

There’s vanilla gelato, and there’s vanilla gelato with crunchy chocolate cookie pieces. There’s green mint ice cream, and there’s “melt-in-your-mouth” mint chocolate chip ice cream. There’s cheesecake, and there’s turtle cheesecake with gooey caramel sauce, crunchy chocolate morsels, pecan bits, and grainy graham cracker crust. Magic!     By now you’ve got the point: the… Read more »

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The Wonders of the Marsh Mallow

To some, it may sound somewhat unappetizing to eat from something that grows in a marsh—otherwise known as a swamp, bayou, or wetland—but these watery masses are home to the native European/Western Asian plant, Althaea officinalis, a member of the mallow plant family and source from which the long-beloved marshmallow confection is created. As we… Read more »

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Time for Tea!

For most U.S. states, June marks the transition to summertime temperatures, meaning it’s going to get hot! And for most of us, it already has. This is why June is the perfect 30-day span to celebrate one of summer’s most refreshing beverages: iced tea. With so many varieties of the wildly popular thirst quencher (and dessert flavoring… Read more »

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Say Cheeeese!

It’s National Grilled Cheese Month, and what better cheese to celebrate this April occasion than mascarpone? Otherwise known as Italian cream cheese, mascarpone is indeed a “rock star” amongst some of the most iconic dishes consumers have come to love, including tiramisu, whipped cream, cheesecake, and grilled cheese sandwiches. Though PreGel has innovated ways to… Read more »

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Green Mint: March to Flavor Envy

If every month had an assigned frozen dessert flavor to market, I would vote green mint for March. Why? My first reason is solely superficial – because it’s green, which correlates beautifully with St. Patrick’s Day. Second, because March is the month of the spring equinox, and the color green represents the season of spring… Read more »

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The Peanut: The Unshelled Facts

March is National Peanut Month, and seeing as peanuts account for two-thirds of all snacks consumed in the States, now is the perfect time to highlight the nutty treat. Being the preferred “nut” of Americans, the peanut offers many nutritional benefits; goes by several different names; and has a plethora of culinary applications that peanut… Read more »

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The Sweet Truth: Chocolate

It’s National Chocolate Lovers Month, and rightfully so. Chocolate is indeed worthy of a month’s (or more) worth of culinary praise. The decadence of its variant tastes from dark to white is unprecedented in many opinions. And the astronomical number of uses this bliss-inducing ingredient is capable of  creating automatically makes it a reliable ally… Read more »

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Corporate America Has Heart

Could it be true that in an environment of constant business deals; hard-sole shoes; business executives; quarterly margins; growing brand awareness; earning more customers; and the ongoing pursuit of professional excellence, that Corporate America is not immediately paralleled with showing genuine acts of kindness?   If this is the case, it’s important to point out… Read more »

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