Top Ten: Up-and-Budding Fruits

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Are you ready to try the latest and greatest fruits making their debut in the American market and fighting to be the new staple on dessert menus everywhere? 10. Mangosteen, Originating in Southeast Asia, Mangosteen has become the truffle of the fruit family, being a luxury for those who can afford it. Mangosteen has a deep… Read more »

Top Ten: Photography Tips

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It’s true, consumers eat with their eyes. That’s why it’s extremely helpful to have good photographs to showcase your products. It’s like adding curb appeal to your menu; the more delicious and mouthwatering an entrée appears, the more likely it is that people will order it. Fortunately, with the advancement in camera technology you don’t… Read more »

Top Ten: Industry Terms

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We’ve all heard these key industry words buzzing in magazines, legislation, conversations and online, but do we truly know what they mean? Let’s take a closer look at the Top 10 Specialty Dessert Industry terms we’ve been hearing a lot of and see what the experts are saying they really stand for. 10. “Artisanal” Hand-made… Read more »

Top Ten: Official State Desserts

Whoopie Pies

10. Key Lime Pie – As its name implies, Key Lime Pie was invented in the late 19th century in the Florida Keys, which is also where Key limes are grown. One of America’s most-loved regional desserts, Florida’s famed Key Lime Pie was designated as the official state dessert in 2006. Named after the southernmost… Read more »

Top Ten: 10 Ways to Put Leftover Gelato to Work

Togo Gelato

1. Coffee Can Solve Anything – Affogato Anyone? Coffee and gelato are as traditionally Italian as pasta and sauce. Considering coffee’s popularity in America (about 50 percent of Americans drink coffee every day1), blending an American essential with an Italian classic will capture the interest of frequent and new customers alike. Affogato is gelato topped… Read more »