Ancient Grains and Desserts

A Beneficial Union As recently as May of 2016, The Plate, a blog published by www.nationalgeographic.com, reported about a national survey which found that 84 percent of Americans throw away food based on the sell by date stamped on packages. Yet, ancient — a word partly defined as having the qualities of age or long… Read more »

Dynamic Concepts

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Upgrading The Norm To Make The Unusual The New Usual    Every year the National Restaurant Association surveys hundreds of professional chefs from the American Culinary Federation to collect data for its annual What’s Hot Culinary Forecast. This report predicts what the hottest trends in culinary art and menu options will be for the upcoming… Read more »

Making Healthier Dessert Options

Utilizing Lighter Ingredients for Appetizing Dessert Options With the summer season in full blossom, many people make the decision to eat healthier after thawing out from the winter freeze, which is normally filled with high-calorie comfort foods. But making the full dietary transition can be difficult, seeing as eating healthy can be more costly, require… Read more »

Product Brands Take the Leap

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IN-STORE GROCERY BRANDS DEVELOP THEIR OWN CAFÉS AND RESTAURANTS You have probably noticed P.F. Changs’ frozen egg rolls or beef with broccoli in the frozen food aisles of your grocery stores. However, the Asian chain isn’t the only restaurant that has brought its specialties to your microwave. Names like T.G.I. Fridays®, California Pizza Kitchen, and… Read more »

Liquid Nitrogen

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The Vapor of Frozen Dessert Innovation When most people think of liquid nitrogen, they probably imagine a chemistry lab or a high school science classroom. However, these days, chefs and entrepreneurs around the world are imagining a new setting for liquid nitrogen—the kitchen. Liquid nitrogen is becoming increasingly popular among top chefs who are using… Read more »

The Explosion of Food Delivery

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Food delivery is the new trend in the American foodservice industry. You might be wondering how food delivery could be a new trend with so many of this kind of service, including pizza delivery, having been around for decades. Actually, the scope of food delivery service has broadened as the evolution of technology, and customization… Read more »

Specialty Bakeries: The Rise of Sweet and Successful Niche Concepts

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Niche markets are thriving in the world of sweets. Specialty bakeries are popping up and prospering thanks to their unique and creative concepts, and the evolving demand of the industry. Modern customers and dessert lovers are seeking interesting treats with personality and are also on the lookout for local and better-for-you options at the same… Read more »

Meet PreGel’s Creative Design Team: Masters of Visual Communication

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“Art is pattern informed by sensibility.” – Herbert Read, poet, and art critic This quote couldn’t better describe the work produced by PreGel’s Creative Design Team – a super talented group of visual artists whose unique conceptions spawn from sensibility. Utilizing their knowledge of PreGel products, the specific goals they set for each artistic initiative… Read more »

Marketing to Children

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The Makings of Brand Loyalty The experience of shopping with a child, who let’s face it, has all the power of purchase at their fingertips, is interesting at best. The scenario goes as follows: wondrous eyes navigate the bounty of tempting goodies surrounding them. Small, excited faces gleam with excitement in anticipation of filling their… Read more »

The Art of Playing With Food

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From the walls to the plates, restaurant owners have always recognized the relationship between art and food. Restaurants often utilize art to create unique atmospheres that complement the artistic dishes prepared by their chefs. However, each year chefs with a passion for innovation and a love for the culinary arts push the basic concept of… Read more »

Ever Thought About Going Wholesale? The Reasons Why It’s Worth It.

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All gelato businesses have a common dream: to be successful and make the world’s best gelato. Most independent businesses start with a small gelato shop pouring their passion and knowledge into it. Once they accomplish opening a brick and mortar store, then comes the decision on how to extend their businesses beyond the walls of… Read more »

QSRs Entering The Retail Market

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Have you noticed that products from your favorite restaurants, coffee shops and donut shops are invading supermarket shelves? More and more restaurants are realizing the profit potential of selling their products in retail stores and extending their brands further into the marketplace. A win-win for brands, it’s expected this shift will only continue to gain… Read more »

Customer Q&A: International Delight Café – A Jewel of the Isle

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Long Island, NY, is home to numerous major tourist attractions including the Montauk Point Lighthouse, Long Island Sound, the chic Hamptons, Nassau Coliseum, Jones Beach and some of the finest vineyards in the northeast. But located in the quaint Nassau County metropolis of Bellmore is a cozy eatery that houses one of the biggest selections… Read more »

Featured Article: Taste of Inspiration from the Kitchen: Turning Ideas into Novelties

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From seasons to trends and latest innovations, dining options are being revamped as fast as consumer tastes and demands are changing. Finding inspiration to launch successful flavors, products or recipes can be a real challenge for chefs and companies that have to deal with the rapid replacement of products on the market and the logistics… Read more »

Featured Article: Florals: Edible Flowers, Edible Tradition

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Flowers captivate with their vibrant colors and beautiful shapes. It is usually forgotten that besides appealing to the senses of smell and vision, they also have the potential to delight the palate. Flowers as a garnish or decorative element for baking and cooking have been around for centuries in different cultures around the world, and… Read more »

Feature Article: Playing Dress Up With your Desserts: It Really Is All In The Accessories A Global View of Garnishes

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Newsflash! Accessorizing is not only for fashionistas. Everything needs a little glitz and glamour, even in the form of dessert. After all, we do eat with our eyes. A wise person once said every dessert deserves a garnish. A garnish is widely known as anything that adds visual appeal to a plate in the form… Read more »

Feature Article: Gourmet Dining: Pairing World Cuisine with Desserts

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The entire world has gone gourmet. The “foodie” movement is growing and reaching new heights in all corners of the world. More and more people are embracing the idea of making food and experience – taking note of flavors, textures, aromas, and ingredients in everyday foods and beverages. Beer microbreweries have blossomed because consumers were… Read more »

Feature Article: Demographics: Incomes, Genders, Buying Habits, Ethnicities, etc.

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Imagine practicing archery blindfolded, or hunting with your eyes closed. Not that easy, if not impossible without seeing your target. The same concept can be applied to your business. Whether you are a business owner or thinking about opening a store, your business plan must include the following objectives: research and learn as much as… Read more »

Feature Article: Customer Q&A: Hotel Gelato & Fiasco Gelato: Canadian Flavor to Savor

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Gelato’s undeniable popularity is international. It’s Europe’s crowned artisanal frozen delicacy, and North America is becoming more and more saturated in the sweet waves of authentic gelato and delightful swirls of soft serve. The magnitude of the dessert’s notoriety has gained a solid presence inside the borders of our northern neighbor, Canada, thanks to flourishing… Read more »

Part 4: PreGel America: A Culture of Excellence. A Resume of Success

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To Provide exceptional Resources that Encourage unique and inspirinG experiences, Enriching the Lives of our customers and their communities. This is the mission statement of PreGel AMERICA, the U.S. branch of PreGel’s specialty dessert ingredients global empire headquartered in Reggio Emilia, Italy. In 1967, Dr. Luciano Rabboni was moved by the struggles of gelato makers… Read more »