Eat Your Garden: Gourmet Flowers & Savory Herbs in Sweets! After falling out of favor for a long time, flowers are back in the kitchen! While edible flowers have been used for years in cooking or as decorations for various dishes, incorporating herbs to create sweet and savory recipes is a top trend in 2015…. 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 »
At a time when the nation’s economy is unpredictable, many companies and organizations are trying to find immediate cost-saving strategies. With widespread strikes for higher minimum wage, companies are spurring towards innovation to reduce rising costs. Unfortunately, layoffs in the Hospitality Industry are far too real an occurrence due to the high labor costs associated… 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 »
Innovative Dessert Buffet with Chef Jérôme Landrieu 6.1.2015-6.3.2015 In his fifth year of presenting at PreGel’s 5-Star Pastry Series® Seminar on June 1-3, 2015 at PreGel America’s International Training Center in Charlotte, NC, Jérôme Landrieu, Corporate Pastry Chef for the Chicago Chocolate Academy, showcased many modern twists on traditional flavors as well as innovative techniques… Read more »
Sit back, relax and maybe put two slices of cucumbers on your eyes (just for a few minutes though, because you will want to read this article). Cucumbers belong to the same family as melons and squashes called Curcubitaceae, and there are three main varieties: slicing, the ones you will usually find in the grocery… 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 »
Behind the polished glass of a doughnut shop’s pastry display case lies a stunning collection of pure culinary allurement. Fresh pastries of varying shapes and sizes are dressed up with colorful and sweet glazes, toppings and garnishes canvassing the surface of every impeccably prepared treat. The sight of this edible eye-candy is enough to overcome… Read more »
Remember hearing the music from the ice cream truck as it drove through your neighborhood? That memory instantly evokes nostalgia from your childhood. Maybe it was a hot summer day and you needed to cool off, or maybe you just needed a special treat. Either way, I bet you can taste that memory. In today’s… 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 »
Gelato with a New Silhouette We’re All About That Base … our new Always Fresco bases, that is! These new ground-breaking soft serve bases recreate the thick, creamy texture of artisanal gelato and sorbetto right in your soft serve machine. You’ve never seen anything like it! These bases are a great way to kick it… Read more »
PreGel America is pleased to announce the addition of Fruit Lounge® Syrups to its innovative line of Specialty Beverage Solutions. The gluten-free line of concentrated fruit syrups is available in nine flavors, ranging from coconut to passion fruit. The company’s latest ingredient solutions represent varying facets of taste and creativity in the beverage world, providing… Read more »
In the premier issue of P Magazine, I shared the age-old philosophy of “no pain, no gain” through the story of my family’s perseverance to build their businesses. I’d like to expand on this timeless ideal with the exploration of yet another hurdle we’ve all faced – sacrifice. Through many experiences, I’ve come to realize… Read more »
PreGel America successfully revealed its latest collection of specialty dessert ingredient solutions at booth #7113 during the 2015 National Restaurant Association Show. The show-stopping dessert ingredients unveiled included: Super Sprints (Instant Mixes for Frozen Desserts) Cucumber Yogurt Super Sprint – 36421 Arabeschi® (Sauces and Toppings) Tiramisù Arabeschi® – 35922 Ginger Arabeschi® – 94302 Coriandolina® Coating… Read more »