Company’s new flavors are mouthwatering stars of engaging marketing campaign PreGel America is excited to broadcast a series of short videos promoting the company’s newest specialty dessert ingredient solutions. New product videos feature Super Sprint instant powder mixes, PreGel 5-Star Chef Pastry Select™ Instant Bases, and PreGel frozen pop molds, coatings, and frappé mixes with… Read more »
A look at the hottest products at PreGel right now Find Warmth on the Chilly Side PreGel’s new Toasted Marshmallow Super Sprint has our mouths watering for all the nostalgic recipes that can be replicated with this classic flavor. From a Toasted Marshmallow Sweet Potato Casserole, to S’mores Gelato and Hot Chocolate Marshmallow Affogato, there… Read more »
Ligia Pearson It is a twelve-year-old company, heads six subsidiaries, hosts countless meetings, welcomes a myriad of VIP guests, receives multitudes of students in its International Training Center, operates five
One Product. Endless Possibilities. PreGel Coffee Super Sprint An instant powdered mix that creates the decadent, rich taste of revitalizing coffee
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 his sixth consecutive year, Chef Laurent Branlard showcased inspiring sugar showpiece techniques in his 5-Star Pastry Series® seminar at PreGel’s International Training Center – Charlotte, on September 14-16, 2015. Chef Branlard started the seminar with an in-depth look at various components used in creating sugar showpieces. He explained the importance of structure and how… Read more »
BLEND UP SOMETHING NEW
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 »
As more businesses open and continue to grow, it is imperative to understand the function of Human Resources, as this department is much more than employment recruiting and management. Originally, many companies began with Personnel Departments that later evolved into Human Resources (HR) Departments, and ultimately became the heart of a company. Depending on the… Read more »
When it comes to college dining, food is not just nourishment but a fundamental part of the student’s college experience. The dining halls, food courts, and coffee shops are more than just brick and mortar buildings where students obtain nourishment. Rather, they are places for studying, socializing, and building communities. As a result, dining programs… 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 »
There are certain smells, flavors, and most importantly desserts (for those with a sweet tooth) that take us back to childhood memories of indulgence, messiness, and overall happiness. For some of us, it could be the simple aroma of our grandmother’s signature chocolate cake recipe, or the s’mores we’ve enjoyed with friends and loved ones… Read more »
A Breakdown of PreGel’s Vellutina® (Sorbitol Paste) We’ve all heard the old adage that “oil and water don’t mix.” Although the phrase is one that most people perceive to be true, the fact is, the basis behind the saying isn’t completely accurate. When it comes to frozen desserts, perhaps the most important quality that many… Read more »