This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Prepared Foods talks bakery flavor trends with Diana Moles, senior vice president of innovation at The Eli’s Cheesecake Company, Chicago. A graduate of Culinary Institute of America, Moles joined Eli’s in 1987 and also served as vice president of R&D before her current role.
Ten years ago, when a Lake Mary Cheesecake Company associate was diagnosed with a gluten intolerance, CEO Michel Lefebvre did extensive research into safe practices for creating products without gluten.
Eli’s Cheesecake of Chicago celebrated National Cheesecake Day (July 30) in tandem with its own 35 anniversary by showcasing one of its newest products, a birthday cake cheesecake called Eli’s Dippers.
Dianne’s Fine Desserts, Newburyport, Mass., greets spring with two new cheesecakes: Vanilla Bean and Chocolate Espresso; and two new individual bundt cakes: Upside Down Pineapple and Lemon Cream.
Kraft Foodservice says it developed new Philadelphia Cheesecake Batter as a quick and easy way for foodservice operators to create "innovative and authentic-tasting cheesecakes, specialty treats and more."