Donuts are to America what macarons are to France – timeless. With not much in common, the two popular sweet icons share one characteristic: they are not affected by trends. The classic confections will always be a go-to for all generations, and have been for hundreds of years. In recent years, donuts have been on… Read more »
A Bit of Sour for Your Sweet
Praised for their abilities to aid with digestion, decrease bloating, and offer an abundance of probiotics, the highly popular ingredients kefir, miso, and kombucha have appropriately earned their reputations as “gut-friendly” foods. Kefir, which is similar to yogurt but with a thinner consistency and slightly more sour and acidic taste, is made from kefir grains… Read more »
Ice cream or Ice nondairy FROZEN DESSERT?
It’s no doubt that the term ice cream or gelato is used when referencing vegan desserts, even though, as www.consumerreports.org reports, vegan ice cream is a misnomer. The consumer-focused website published that the Food and Drug Administration defines ice cream as a frozen, pasteurized product made from dairy that contains at least 10 percent milkfat…. Read more »
Making Noise & Driving Traffic: The Rise of Short-Term LTO’s
Thinking product development, new menu offering, or seasonal LTOs? Making noise and driving traffic with a new offering can be challenging. Marketing strategies change so fast, sometimes observing what big brands are doing can be a true inspiration to help you market your new products or limited-time offers. Some Marketing Takeaways on the Unicorn Frappuccino… Read more »
Got UHT? What’s the deal with shelf stable milk
What American doesn’t recognize the tagline “Got Milk?”, a popular advertising campaign launched over 20 years ago in America that, according to research by Jeff Goodby in Adweek, “has become the most remembered tagline in beverage history.” He continues, “It is so ubiquitous, in fact, that people don’t think of it as a tagline anymore…. Read more »
Nutritional Label Changes: What You Need to Know
The Nutrition Facts label was introduced more than twenty years ago to help consumers make informed decisions with their food choices and health practices. But based on recent dietary recommendations from expert groups, new nutrition and public health research, as well as input from the public, the iconic label had to undergo some important changes… Read more »
Continuous Freezers: Just Keep on Churning Along
“How to Become a Gelatopreneur with PreGel” is the title of the three-minute edutainment short hosted on www.pregelamerica.com, PreGel America’s website, explaining that the upfront cost of a starter business can range from anywhere between $100K-$200K due to everything from building costs to equipment essentials such as immersion blenders, batch freezers, display case(s), refrigerators, and… Read more »
FASHIONABLE EATS : WHEN FOOD TRENDS ARE IN STYLE
Generally speaking, past and present music powerhouses such as The Beatles, Elvis Presley, Michael Jackson or Beyoncé Knowles Carter may elicit words such as frenzy, exhilaration, craze or mania among their fans similar to how pumpkin, Cronuts®, ramen burgers and gluten-free products have evoked the same for foodies. Much like entertainment, food trends create excitement,… Read more »
CHOCOLATE BISCOTTI FLATBREAD
Chocolate Biscotti Flatbread Ingredients As needed Flatbread As needed PreGel Biscotto Arabeschi (Chocolate & Cookie) DIRECTIONS: Heat an oven to 350°F/176°C. Lightly brush the flatbread with olive oil. Toast in… Read more »
THE BRAND DEBATE: INVEST IN LTOS OR STAY TRUE TO CORE PRODUCTS
There are brands that have proved staying power time and time again. One of the best examples is Kleenex®. Most of you reading this would agree you have more than often uttered the phrase “ I need a Kleenex®,” which of course is the brand. You should be saying, “I need a tissue.” These types… Read more »
THE FUSION REVOLUTION: THE EVOLUTION OF FUSION CUISINE
The Cronut®. The waffle taco. Pad Thai pizza. These are just a few of the items that have emerged from the fusion cuisine trend that has become integrated into American dishes. From incorporating more ethnic flavors into our meals, to merging two seemingly disparate foods into one, fusion has helped shape the way we look… Read more »
LOBSTER & GELATO … THE NEW STANDARDS IN ON-CAMPUS DINING
When it comes to making the important decision of where to spend four years in college, prospective students have a lot to consider. Historically, the deciding factors include academics, student life, campus housing and location, but today on-campus food and beverage offerings are a big recruiting factor for colleges and universities. College students today are… Read more »
THE LATEST UPDATES ON WHAT IS MAKING WAVES IN FOOD
Just like any other business dealing with competition and demanding customers, cruise lines need to constantly rethink their approach to please vacationers. Following the trends and innovations of the food industry on land, they must also come up with new concepts to remain competitive and attract a broader audience – especially after enduring bad press… Read more »
PUMPKIN SPICED CHEESECAKE SOFT SERVE
Pumpkin Spice Soft Serve Ingredients 1000g (35.3oz) PreGel Pumpkin Spice Super Sprint3000g (105.8oz) whole milk 3000g (105.8oz) Whole Milk DIRECTIONS: In a plastic container, combine the PreGel Pumpkin Spice Super Sprint with the milk and blend with an immersion blender until homogeneous Pour the base into the desired… Read more »
WHERE DO FUTURE PROFITS LIE?
IN-STORE IMPULSE BUYS VS. ONLINE SHOPPING You’re waiting in line to make a quick, small purchase at a grocery store. Products are strategically placed in the immediate checkout area to specifically taunt you.You continue to wait in line tormented by the additional temptation of salacious magazine headlines, indulgent candy bars and bubble gum, chilled sodas… Read more »
BLURRED LINES BETWEEN STORE BRANDS & NATIONAL BRANDS
If America’s pantries were toured, it’s highly likely that a mix of brands would be found inside each cupboard’s doors. National brands would sit in harmony with lesser known store brands, sharing the space together. This mix and match of brands is a testament to the new normal in retail stores: store brands. And what… Read more »
WHAT’S COLD JUST KEEPS GETTING HOTTER!
You could say gelato is having the best year or decade ever, depending on which source you consult. While it’s an Italian frozen dessert that’s been around for thousands of years, to many Americans it’s the latest “IT” dessert to hit retail spaces and shelves, inching out traditional ice cream and trendy frozen yogurt. The Truth… Read more »
CHECK IN AND CHECK OUT HOTEL CUISINE
Avid travelers are all about travel perks. Many are members of various hotel reward websites and keep up-to-date with current promotions at each locale. As many frequent travelers can attest, accumulating points and rewards can be an addicting game as they become accustomed to the small luxuries such programs provide. More recently hotels are upping… Read more »
FOOD TREND: THE FLAVOR MAKEOVER
The world of food and beverage is bursting with flavorful innovation. From new flavor profiles to trends that continue to expand today’s standard foods are getting a real flavor makeover. Even if flavoring is nothing new, the growing trend of infusing flavor into everyday products such as water, milk, teas and other beverages is on… Read more »
THE ALLURE OF CHARGING MORE
In 2003, Ronald McDonald’s smile seemed a little sweeter when the restaurant officiallylaunched its Dollar Menu at the beginning of an economic downfall. As a response to decreased consumer spending and stock market downturn, the company sent customers diving for quarters under their couch cushions.While the craze for dollar-priced items evolved soon after, the idea… Read more »
YOGURT COVERED PRETZEL SOFT SERVE
Ingredients 1 bagPreGel White Base Super Sprint 2500g (88.2oz) Whole Milk 500g (17.6oz) For Free Yogurt 15g (0.5oz) … Read more »
LESSONS FROM CHICK-FIL-A’S SECOND MILE
For the Quick Service Restaurant (QSR) Industry, offering superior customer service seems to be a tricky equation to solve. The nature of the QSR business model makes it challenging, since patrons expect quality food in a prompt manner at a reasonable price. In the rush hours of the day, these basic tasks seem challenging enough,… Read more »
“SELFIES” IN THE CORNER BOOTH & AISLES
The emerging group of over 77 million Millennials in the U.S. is changing how food manufacturers and businesses are marketing their brands. With the power of digital marketing, the quest for obtaining brand loyalty has become a battle over who Millennials will talk about or mention in their social media posts. However, if you ask… Read more »
FRESH CONCEPTS AT FONTAINEBLEAU
A LOOK AT HOW FONTAINEBLEAU MIAMI BEACH IS TRANSFORMING DESSERTS FOR GUESTS AND PASSERSBY ALIKE Hotels and resorts continue to position themselves as a destination for eating, competing with fine dining and quick service restaurants locally. Hotel dining has been getting a makeover in the realm of upscale restaurants and healthy breakfast transformations, but a… Read more »
PLASTIC BAGS: THE DEBATE CONTINUES
Paper or plastic? Bring a reusable bag or buy one for every grocery shopping trip? How good are the reusable options? Customers and retailers around the world are asking these questions as retailers take a stance on bag preferences. Sustainability has become a major concern to many companies, not only out of a desire to… Read more »
SUPERMARKET OVERLOAD: THE EVOLUTION OF THE GROCERY INDUSTRY
Families across the U.S. continuously take inventory of the goods in their refrigerator, cupboards and pantries before sitting down to complete a grocery list that will suffice each week. This includes standard grocery items as well as necessary pharmaceutical needs which can be found in the aisles of the same establishment. Finding orange juice –… Read more »
AN AMERICAN FAVORITE, SHAKING UP THE FOOD INDUSTRY
Creamy, fruity and alcoholic milkshakes are making a comeback in the food industry this year. Following the cupcake and frozen pop craze, nostalgia is showing little sign of slowing down on the food scene with this year’s new craze, reinvented milkshakes. The long-time American favorite, commonly called “shakes,” are commemorated by two national holidays on… Read more »
VANILLA FROZEN POPS IN ORANGE SODA
Ingredients 2500g (88.02oz) Whole Milk 1 bag (35.2oz) PreGel Vanilla super sprint As needed … Read more »
GROCERY DISPLACEMENT AND LOYALTY
Grocery Displacement: the moment a consumer enters an unfamiliar grocery store, and anxiety and panic begin to set in as they assess how they will attempt to navigate the unknown aisles to find all the things on their shopping list. es, despite not yet being defined in Merriam-Webster’s dictionary, this is a real thing. In… Read more »
WHAT’S BEHIND A SUCCESSFUL LTO?
Good ol’ limited time offers – most commonly referred to as LTOs – are probably one of the oldest tactics known to a marketer. When executed correctly, the perceived scarcity created by these offers can create urgency among customers, build a loyal following, boost brand excitement, attract foot traffic and most importantly, drive sales up…. Read more »
THE EVOLUTION OF PASTRY AND THE PASTRY CHEF
Desserts have always held a place in the world, but the carefully crafted and gourmet side that pastry falls under has managed to lead a rather unpredictable existence. Two years ago at a prominent industry event the moderator of a culinary panel made a bold statement claiming “the pastry chef is dead.” It sparked quite… Read more »
LICENSING & CO-BRANDING: INCREASING BRAND VISIBILITY
Most customers ordering the new Nacho Cheese Doritos® Locos Tacos, a taco with a shell made of the famous Nacho Cheese Doritos® Chips, from the chain Taco Bell won’t question the reason why or how their favorite chips brand made it to a quick service restaurant (QSR), they simply enjoy it. From its slogan, “Taco… Read more »
THE PROS AND CONS OF BOOKING THROUGH A THIRD-PARTY SITE
Raise your hand if as a consumer, you’ve ever reserved a hotel through a third-party booking site – sites such as Expedia, Orbitz and Hotels.com. Now keep your hand raised if as a hotel, you partner with such sites to bring in additional revenue. my guess is many of you have your hands in the… Read more »
GMOS: WHAT WE ALL NEED TO KNOW
What does “GMO” stand for? According to The encyclopedia Britannica, a genetically modified organism, or GMO, is an “organism whose genome has been engineered in the laboratory in order to favor the expression of desired physiological traits or the production of desired biological products.” In other words, the organism’s DNA is altered in a way… Read more »
MANUFACTURING FOR DIET DIVERSITY
Keeping Pace With Special Diet Needs And Science In The Food Industry With an increasing awareness and discovery of what’s healthy and what isn’t to the human body, consumers are becoming more attentive to their lifestyles – especially what they eat and drink. When it comes to adapting to what consumers want, food and science… Read more »
APPLE PIE BISCOTTI SOFT SERVE
Ingredients 2700g (96.0oz) Whole Milk 150g (5.3oz) Cream 280g (9.8oz) … Read more »
TOP 10: THINGS TO CONSIDER WHEN CHOOSING
A FOOD INGREDIENT MANUFACTURER Why Meeting The Highest Standard Is So Important Sourcing ingredients is one of the top priorities for any food businesses from stocking a kitchen to packaging products delivered direct to retail. In recent years, it’s become increasingly important with consumers sizing up where things are made and from what. First a… Read more »
THE IN-STORE BAKERY MAKEOVER: A PIECE OF CAKE!
Influencing The Image Of Supermarket Sweets Ever wonder why the in-store bakery is always near the front of grocery stores, enticing shoppers perusing the produce section? It’s not to fulfill a sweets void after stocking up on fruits and veggies. According to Progressive Grocer’s “State of The In-store Bakery” annual research study, 56.3 percent of… Read more »
EMPLOYEE CAFETERIAS PROVIDE MORE THAN SUSTENANCE
Staff Appreciation Boosts Business It’s another workday, and among all the other responsibilities that need to be addressed, one’s own nourishment is of major significance for planning the day. Whether it’s getting started with what is said to be the most important meal of the day (breakfast) or pondering what to eat at the crest… Read more »
BUILD-YOUR-WAY OR NO-WAY
Menu Item Customization In Response To Millennial Expectations For Qsr & Fast Casual “I would like the house special without tomatoes — can you put cucumber instead? Do you have plain bread instead of cereal? No mustard, please, I’ll have ranch on the side.” If you ever found yourself asking for exactly what you want… Read more »