cakes | Prepared Foods

Items Tagged with 'cakes'

ARTICLES

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

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.

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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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.