For years, the more options a restaurant had the better. Many chains figured if they offered more on their menus then there was less of a chance that diners would want to go elsewhere. Fortunately, Americans are growing tired of clunky and confusing menus. The over-complicated items that span countries and cuisines are now being… Read more »
Raisins are a popular ingredient in traditional desserts, and a cherished staple in one of Europe’s most authentic flavors, Málaga, known in the U.S. as “Rum Raisin.” The Sicilians were the first ones to create Málaga gelato, which was originally made with wine instead of rum. The raisins were soaked overnight and mixed into vanilla… Read more »
When a consumer chooses to dine out, it is important to not only provide a delicious dish, but also to ensure the visit is unique and memorable. This can be achieved in many different ways, but an original and tasty dessert to conclude the meal is imperative to leave a lasting impression. Recent trends point… Read more »
In the culinary world, wine and cheese share a special connection to the palate and the plate. This connection can be attributed to their harmonious varieties from complementary regions or simply the feng shui between taste and texture. But the lines are blurring as cheeses are now appearing in desserts. Choosing cheeses and wines can… Read more »
Convenient, inexpensive, good for you and delicious: they have it all! Peanuts are the most popular and consumed nuts in the United States and can be found nearly everywhere. Perfect for a quick snack to cut a craving before grocery shopping or to boost your energy before a workout, a large selection of peanuts can… Read more »
PreGel’s in-house celeb stalker, Kristen Payne, brings you the latest celeb sightings! Check out who enjoyed a glamorous cup of froyo or gelato this summer! Celebrities Who Chill With Frozen Yogurt: The new BuddhaBerry frozen yogurt shop in the Hamptons has been a magnet for celebrities this summer including the Kardashians, Julianne Moore, Paul McCartney… Read more »
From rich purple hues to radiant yellows, this year’s trending dessert colors fuse rich tones and nature into edible masterpieces. With the increasing popularity of desserts, consumers have pushed for more colorful and innovative options in food. Consumers want to have a sensory experience with their food, and that typically begins with sight. The color… Read more »
With global tea production far outpacing that of coffee, coffee has a foe in tea. For the first decade of the new millennium, tea saw a worldwide increase of 40 percent, while coffee production rose a mere 7 percent, according to the International Tea Committee and the International Coffee Organization. Euromonitor International states that global… Read more »
Subscriptions are as old as the Wall Street Journal, but subscriptions today have taken on a whole new meaning. Monthly subscription boxes are delivering products to consumers’ doorsteps once a month that are tailored directly to their interests. Boxes for your dog, boxes for your skin, boxes for your husband, boxes for your knitting hobby… Read more »
The name speaks for itself: convenience stores are all about quick and easy accessibility. Frequented by time-pressured consumers looking to multitask, they are the best destination to park, pump and pick something up to eat at the same time. As a preferred stop for on-the-go refreshments and meals, the trend of gourmet food being sold… Read more »
Drinks and desserts, two of the hottest categories in the Foodservice Industry, are crossing over – inspiring and influencing each other and perhaps creating a new category altogether with dessert drinks. As we continue to see dessert-inspired drinks and drink-inspired desserts, the industry has a world of possibilities to innovate and surprise consumers reinventing what… Read more »
Celebrities are the most watched humans on the planet. Consumers take to US Weekly magazine and the E! television channel to keep up with college paper writing service what’s “in” in the celebrity world. Here’s the scoop on some of the stars that set their sights on frozen desserts. Celebrities… Read more »
Native to Lombardy, Italy, mascarpone is an intensely rich triple cream cheese that is said to have been created around the 16th century. Made from blending curdling milk with citric acid or acetic acid, the result produces a soft, sweet, creamy, spreadable fare. Mascarpone’s soft texture ranges from smooth and creamy to buttery, and it… Read more »
Ingredients: Method of Preparation: Combine the whole milk, heavy cream, condensed milk and the PreGel Coffee Costa d’Oro Traditional Paste (Espresso) with an immersion blender until well combined. Mix the sucrose, PreGel Nonfat Dry Milk (Grade A, Low Heat)PreGel Fruttosa® (Water & Milk Base – Hot/ Cold Process) and the ground caradmom together until smooth…
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America’s love affair with the graham cracker is alive and thriving. With its sweet hint of sugar and cinnamon throughout the wafer, it is the quintessential everyday treat pairing perfectly with peanut butter, chocolate and marshmallows, and so much more.The story of the graham cracker is a unique one where the taste didn’t start off… Read more » As the holiday season comes to an end, having indulged on every dessert from Grandma’s pumpkin pie to the neighborhood bakery’s decadent treats, take a moment to reflect on some of the world’s most celebrated sweets, both old and new. 2013 was a signature year for desser t comebacks, bringing back some of the world’s… Read more » Food trends are bountiful. Every day there is a new headline in food industry publications announcing innovative culinary hybrids, novel flavors, groundbreaking products or revived classics. Businesses and consumers are so bombarded with these different culinary developments that it often begs the question, where did these trends come from? Numbers Don’t Lie The saying goes,… Read more » Mascarpone Powdered Flavor A powdered flavoring that offers the classic taste of sweet, Italian cream cheese. Ingredients: Method of Preparation: 1. Combine all ingredients except PreGel Coriandolina® – Coffee in a large plastic bucket. 2. Mix well for 2-3 minutes using an immersion blender. 3. Place in hot process machine and process according to machine’s… Read more » With the holiday season fast approaching, the “12 Pains of Christmas” parody song comes to mind as well as the chaotic hustle and bustle at malls. For such a joyous time of the year it always seems to be paired with stress. Understanding consumers and their needs during this time will help boost your bottom… Read more » The story of the black currant in the U.S. is one of recent triumph, though its journey still continues. According to the United States Department of Agriculture (USDA) the cultivation of this wild berry was banned in the early twentieth century. A plant disease called white pine blister rust used the currant as a vicious… Read more » 5-Star Chef Pastry SelectTM Brut Compound A brut Brut flavor for adding a touch of sophistication to any pastry application. Method of Preparation Combine cream and PreGel 5-Star Chef Pastry SelectTM Brut Compound and bring to a boil. Pour over Cacao Barry Zephyr White Chocolate and mix well with an immersion blender. Fill truffle or…
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Once a cheap street treat, the ice cream sandwich is now considered a “novelty.” This is quite an accomplishment as the history of the ice cream sandwich paints a much humbler beginning. According to several food history sources, the popular sweet delight was introduced in the late 19th century and was sold to the “common… Read more » Whether you taste it as a revitalizing toothpaste and mouthwash upon waking or as refreshing gum or candy after a midday lunch, mint, botanically known as Menthe, is an alluring perennial herb that grows in temperate parts of the world. And, according to Greek legend, this tempting characteristic of allure is how the mint herb… Read more » Method of Preparation In a pot, heat the milk and the 5-Star Chef Pastry Select™ Coffee Compound to 40°C/104°F. Remove from heat; whisk in 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream) powder ; whisk in heavy cream. Assembly Pipe a small amount of 5-Star Chef Pastry Select™ Coffee Crisp Filling in the bottom of… Read more » With so many uses for every part of the coconut, there’s no wonder why the coconut palm tree is known as “the tree of life.”1 A widely used fruit, the coconut is a staple food that has sustained many generations around the world.2 The coconut’s meat, milk, water and oil contribute naturally toward health and… Read more » A quick inhale of the distinct citrus aroma of pink grapefruit and within seconds it invigorates the senses. Wafts of clean, refreshing sweetness with just the right amount of tangy tartness create an alluring scent that is only matched by the delicate blushed flesh the tropical fruit brings to the table time and time again…. Read more » An Arabeschi® that tastes as if a passion fruit was squeezed directly into the tin with its delicious and edible passion fruit seeds. METHOD OF PREPARATION 1. Bring water, sugar and glucose to a boil. 2. Pour into mixing bowl and add PreGel Albumissimo (Egg White Base); whip on high speed. 3. Combine PreGel Textura… Read more » Gastronomy is constantly evolving thanks to creativity, talented chefs and curiosity, but also technology and science, all of which allow for texture development, new ways of conservation, cooking styles and so forth. Even if traditional cuisine remains anchored in every culture, new trends continue to emerge around the word from Europe to Asia and America… Read more » Method of Preparation Slice and brown bread in the oven. Add milk to toasted bread and allow to rest overnight in the refrigerator. Strain out bread to get 3000g of infused milk. Add the cream, brown butter, PreGel Cinnamon Traditional Paste and PreGel Ovissimo® (Pasteurized Egg Yolk). Mix together the rest of the dry ingredients… Read more » Try as it might, the thin beige shell of a ripe pistachio nut is utterly plain compared to the goodness it surrounds. In fact, the pistachio itself at first glance could be considered modest; the nut’s crunch is unaggressive, the flavor is subtle and the texture is creamy; even its pale green color is a… Read more » Porcupine and produce may not seem like an appetizing blend to food lovers, but consider the exotic taste of sweet cubes from a “porcupine-style” cut mango which makes the odd combination an instant taste celebration. The amazing uniqueness of the mango offers an array of reasons why the produce is so beloved among fruit lovers… Read more » DIRECTIONS In a mixing bowl with a paddle attachment, add butter, egg yolks, eggs and 5-Star Chef Pastry Select Vanilla Compound. Mix until evenly incorporated. Add PreGel Frollis and almond flour; mix just until it comes together. Remove from mixing bowl and knead until smooth. Allow to rest for 10 minutes in refrigerator. Roll to… Read more » Understanding the versatility of products can help any business add to its existing offerings without adding expense. It just takes a little creativity and imagination. 5-Ways will feature one of PreGel’s premium products each issue and showcase a plethora of uses for it to capitalize on your investment. Here are some great ideas on how… Read more » Peanuts are the preferred nut of Americans and they are everywhere! Americans consume over 600 million pounds of peanuts annually, according to The National Peanut Board, but how much do they really know about them? Peanuts can be described in a plethora of ways. Legume is the most technical option, given that the pod usually… Read more » After two years of research, a few glimpses at industry shows and a lot of anticipation, PreGel is finally ready to reveal its newest product line this winter, and it is really “Twisting Traditional Up” in the dessert and beverage world. A New Brand to Know Branded as Caféttone™, Fruittone™ and Yogurttone™, PreGel is serving… Read more » It’s not hard to figure out why an introverted flower, which is commonly referred to as a fruit, has been revered by mankind since the beginning of civilized existence. Although July through September is the fresh market season for this succulent crop, there’s never a bad time to discuss the addictive fig. Figure These Facts… Read more » Once upon a time, during an era not too long ago known as the twentieth century, the blackberry was more synonymous with the delicious, edible fruit than the technological device used for the purpose of electronic communication. Today, the good news for zealous connoisseurs and cooks alike is that the blackberry fruit is still an… Read more » Drinkable desserts are a go-to favorite when it comes to choosing a lighter dessert fare in restaurants these days. This new twist on plated-desserts is making its presence known in the pastry world and is climbing the list of hot trends.1 With endless possibilities for beverage and flavor combinations, there is something to please every… Read more » This subtropical treat is a hot fruit these days, inspiring all walks of the culinary world including everything from tropical cake fillings to sorbets and even savory dishes. Vibrant colors and assorted textures from all kinds of domestic and exotic fruit are popping up more and more every time you scour the produce section of… Read more » For thousands of years, muses have inspired some of the world’s most creative works. Be it animal, plant or human, these muses have brought out the greatness in all fields of the arts including painting, sculpture, fashion and even culinary. For every fashion designer inspired by Gisele Bündchen’s Brazilian sexiness, there is a culinary chef… Read more »Whats Blooming: A Rich History of America’s Graham Cracker
Whats Blooming: Comebacks in the Dessert World
What’s In, What’s Out? The Origins of Food Trends
What’s Blooming: 5-Ways: Mascarpone Powdered Flavor
What’s Blooming: The Holiday Rush and How to Beat It
What’s Blooming: Triumph of the Black Currant
What’s Blooming: 5-Ways: 5-Star Chef Pastry SelectTM Brut Compound
What’s Blooming: A Not-So-New But Beloved Novelty: The Ice Cream Sandwich!
What’s Blooming: Mint: Nature’s Nurturing Herb
What’s Blooming: 5-Ways: 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream)
What’s Blooming: Coconut: The Fruit of Life
What’s Blooming: Pink Grapefruit: A Citrus Paradise
What’s Blooming: 5-Ways: Passion Fruit Arabeschi®
What’s Blooming: From Trends to Flavor and Concepts, What’s Blooming in International Kitchens
What’s Blooming: 5-Ways: Cinnamon Traditional Paste & Cinnamon Compound
What’s Blooming: The Uncontainable Goodness of Pistachios
What’s Blooming: Mango: How Sweet It Is!
What’s Blooming: 5-Ways: Wild Strawberry Light Arabeschi® & 5-Star Chef Pastry Select Strawberry Filling
5 Ways: Peach Mango
Peanuts: Small Capsules of Good Stuff
What’s Blooming: Twisting Traditional Up
What’s Blooming: Go Figure!
What’s Blooming: The Blackberry: A Small Cluster of Big Flavor
What’s Blooming: Drinkable Desserts
What’s Blooming: Passion Fruit: Deceptive but Delicious
What’s Blooming: Vanilla, the Muse of Today’s Top Culinary Trends
