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 »

A Flavorful Marriage We All Love “Pumpkin Spice Is Dead, Long Live Salted Caramel.” You might have stumbled upon this article from the Washington Post while researching flavor trends for the fall season. While it is arguable that pumpkin spice is over when looking at the many flavor offerings in existence, there is no doubt… Read more »

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 »

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 »

How In-Store Cooking Classes Are Both Profitable and Fun Nowadays, going to the grocery store can mean many things. You may go there to have lunch, pick up a party dish or even take a cooking class. This is because companies have learned that today’s customers need more than just great prices to keep coming… Read more »

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 »

It’s common to see articles about what’s new in America and what the industry needs to do to innovate and stay ahead. Looking outside of the market is important too, as international trends are a crucial reality in every industry. The exchange of trends is truly global in nature: countries and cultures have been “trend… Read more »

“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 »

Is It In or Out, the Skinny on Frozen Yogurt Today Frozen yogurt is Dead! Froyo Is the Next Cupcake! Frozen Yogurt’s Future is Bleak! Endless Closings of Frozen Yogurt Shops, Who’s Next? Frozen Yogurt Is So Yesterday! Can FroYo Survive? Recent headlines on frozen yogurt are relentless and scary, but are they true? In… Read more »

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 »

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 »