Reaching New Heights with Our Magazine When our Editor and Marketing Manager Jillian Hillard joined the company in 2007, it was a no brainer given her publishing background that we launch a custom magazine for PreGel AMERICA. Views from the Tree was launched in 2008 and I still can’t believe we will soon be embarking… Read more »
Below, you will find the tasty recipes featured in Issue 22. Click on the images to view them in our recipe database. Peach Tea Melba Soft Serve Create this recipe using: Peach Tea Super Sprint, Raspberry Super Sprint (With Pieces) Raspberry-Lemon Basil Mocktail Create this recipe using: PreGel Lemon Basil Sorbetto Salted Peanut… Read more »
Consumers everywhere are always trying to stay in tip-top shape. Between work hours, toting children around, social events and sleep, it’s easy to send exercise to the wayside. What many don’t realize is how easy it is to fit in a workout throughout the workday. This is especially important for those in the dessert industry… 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 »
Let’s admit it, having a food truck has never been cooler. Musician Kelis recently released a new album in which her very own food truck was an integral part of the marketing effort. Yes, you read it right, Kelis, whom you might recall from the hit “Milkshake” has her very own food truck. And yes,… Read more »
The frozen dessert category is growing and evolving every day with numerous additions to the category in all facets of business from grocery shelves to QSRs. Ice cream, gelato, sorbet, frozen yogurt and custard are only the cusp of what’s out there, but constitute the BIG 5 of what shops are outputting. However, consumers are… Read more »
When it comes to cocoa, the Medicine Hunter Chris Kilham, summed it up right saying, “Cocoa, the food of the gods and the electuary of lovers, has captivated humanity with its exotic flavor and sensuous mouth feel. The world would be a poorer place if not for heavenly cocoa!” Chocolate has and continues to mesmerize… Read more »
A Chocolate We Can Call Our Own PreGel Cacao Essenziale™ Azima 44% Milk Chocolate Couverture – say that five times fast. Better yet, just eat it. This is what I like to call the “sweet sister” in the company’s new line of chocolates that was created by our own Corporate Chef Frederic Monti. The couverture… Read more »
The food culture inside sports arenas has been visibly changing its course over the past few years, and it’s showing no signs of slowing down. The once- exclusive standards of hot dogs and chips are giving way to other varieties of food. Businesses have begun to realize that the public is willing to pay more… Read more »
A morning break, an after-lunch sweet, a midafternoon or late night occasion, the opportunities for snacking are as numerous as the treats available to satisfy any craving. While snacking used to be viewed as a weakness, it is now part of routine life and one that many nutritionists encourage for an active metabolism. This new… Read more »
Pastry Chef Ramon Morato of Aula Chocovic returned to PreGel AMERICA’s Professional Training Center on July 28-30, 2014 for his second PreGel 5-Star Pastry Series® seminar. Over 20 industry professionals attended the three-day seminar, including notable chefs such as Eric Kalaboke, executive pastry chef at St. Regis New York, Keegan Gerhard, owner of D Bar… Read more »
We all know a woman like “her” – intelligent, witty, stylish, talented and well-respected. This type of Renaissance woman is also commonly referred to as “the complete package,” and the women on PreGel AMERICA’s executive team are breathing examples of “her.” PreGel’s army of nine strong-willed females effortlessly exude femininity while firmly showcasing a woman’s… Read more »
I wonder how long it’s going to be before someone asks if I need help [as the server plays away on their smartphone],” is an aggravating thought that almost every consumer has experienced at one point or another. And, unfortunately, as a result the potential buyer is more than likely to refrain from revisiting that… Read more »
PreGel AMERICA is proud to announce the arrival of Cacao Essenziale™ fine chocolate couverture. Cacao Essenziale™ delivers the rich tastes of Tanzaka 72% (Fine Dark Chocolate Couverture) and Azima 44% (Fine Milk Chocolate Couverture) to the dessert industry. The addition of Cacao Essenziale™ adds diversity to PreGel’s product lines and appeals to a broader group… Read more »