Articles Tagged with ''restaurant trends''

In this edition, Food for Thought talks with David Landers, senior chef for Campbell Soup’s Culinary & Baking Institute.

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.

Vie de France Yamazaki, Vienna, Va., says its new individual Tartelette desserts bring a “touch of Paris” to a dessert plate and will prompt restaurant patrons to exclaim, “Delicieuse!”

Bake’n Joy Foods’ FreshBakes Preportioned Cookie Doughs come in two new varieties, appealing to health and tasty-treat decadence.

Sara Lee Foodservice, a division of The Hillshire Brands Company, introduces Chef Pierre Luxe Layers perfect flavor pairings, a collection of four pies that combine two distinctive flavors separated by a “midcrust.”

Don’t scoff: Burgers and pizza may be the first things to come to mind when the topic of craveable foods is brought up, but salads can register on consumers’ “crave-worthy” radar, too.

Growth has been elusive in packaged soups in recent years, but 2013 saw soup makers willing to embrace unconventional approaches to jump-start sales.

A Noodles & Company survey, its “2013 National Noodles Poll,” found some 59% of U.S. adults eat noodles or a pasta dish at least once a week.

This month sees the latest edition of Prepared Foods’ New Products Annual, a chance to revisit some of the products released over the past year.

Sandy Solmon, founder, president, and CEO of Sweet Street Desserts, has been named the recipient of the 2014 Cornell Hospitality Innovator Award, an honor given annually by the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship at the Cornell University School of Hotel Administration (SHA).