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Home » Keywords » cakes

Items Tagged with 'cakes'

ARTICLES

InnovaMarketInsights_19_900

Bakery Consumers are Split in Attitudes Towards Bread and Cakes

A total of 44% of consumers say that they would experiment with flavor choices in cake versus 33% in bread
April 14, 2021
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When assessing consumer response to bakery, it is impossible to put bread and cakes in the same basket. The former is seen as an everyday staple with health and nutritional benefits, while the latter are pleasurable indulgences for more occasional use. It is very much a tale of two concepts.
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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.


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SaraLee_QA0719_900

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
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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.


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Black Raspberry Ombre Cake

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.


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Vanilla Cake

New Strategies Help Bakers Build Better, On-Trend Cakes

Marisa churchill
Marisa Churchill
October 30, 2018
No Comments
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.
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Palsgaard1018_1_900

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. 
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Greek Yogurt Cakes feat

Greek Yogurt Cupcakes

Rich Products Corporation has fashioned a new dessert category with the launch of Greek frozen yogurt bar cakes and cupcakes.
October 28, 2013
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Rich's is first to the marketplace with the portfolio of three offerings in the new Greek frozen yogurt cakes and cupcakes category.
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Cake Boss Mixes feat

Who's the Boss

The cake boss, himself, has teamed with Dawn Foods to launch cake mixes and frostings.
October 10, 2013
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Cake Boss cake mixes and frostings are crafted in partnership with Dawn Foods.
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Twinkies

Twinkies on the Way Back

Twinkies along with other snacks will be returning to store shelves.
March 21, 2013
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A judge has approved the sale of a number of former Hostess brands.
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More Articles Tagged with 'cakes'
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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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