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ON THE MENU

A Showcase of New Bakery Items for Foodservice

Surveying new innovations for foodservice operators offering baked goods

January 20, 2021

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Follow us as we survey new innovations for foodservice operators offering baked goods.

Nobody Doesn’t Like Sara Lee

An interview with Judy Lindsey, Research & Development Director at Sara Lee Frozen Bakery

July 9, 2019

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An interview with Judy Lindsey, Research & Development Director at Sara Lee Frozen Bakery

Vegan Chocolate and Vanilla Cakes and Cupcakes

Q&A with Andrew Stoloff, President of Rubicon Bakers

A bakery president's perspective on cake and dessert trends

November 12, 2018

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Prepared Foods talks cake and dessert trends with Andrew Stoloff, president of Rubicon Bakers, Richmond, Calif.

Q&A with Stacie Sopinka, US Foods

An innovation leader's views on cakes and desserts

November 8, 2018

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Prepared Foods talks culinary menu and dessert trends with Stacie Sopinka, senior vice president, innovation and quality, US Foods, a leading foodservice distributor based in Rosemont, Ill.

New Strategies Help Bakers Build Better, On-Trend Cakes

Marisa Churchill

October 30, 2018

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Cake creation is a many layered topic. There are snack cakes, cupcakes, cheesecakes, yeast cakes, fruitcakes, and even boozy Bundt-style cakes. For cake makers and bakers, as well as sellers and consumers, staying on top of cake trends is essential.

Palsgaard: Powerful Powder

Here are 10 ways powdered emulsifiers outperform cake gels

October 11, 2018

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While the latter are usually carried on shortening, powdered emulsifiers are activated on starch in a highly sophisticated extrusion process. As a result, they offer several benefits to industrial cake manufacturers, including optimized quality, moistness, mouth-feel, shelf-life and production performance.