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.

The Cheesecake Factory At Home branded dessert line will be packaged in iconic Cheesecake Factory brand packaging with stand-out graphics.

Sara Lee developed the new product to meet growing consumer demand for single-serve treats.

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.

New products are just one way that Dianne’s Fine Desserts, Newburyport, Mass., celebrated its anniversary as a new, stand-alone company.

Chefs and ingredient suppliers have identified sweet-and-salty flavor combinations as a new trend.

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."