General Mills Foodservice is helping bakeries, restaurants and foodservice operations meet consumer demand for baked items made with simpler ingredients.
As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.
A handful of prevailing trends are at work across today’s snack and baking industry to help drive sales forward for foodservice operators, ranging from grain and flavor diversity to an increased focus on health and wellness.
Unifiller Systems recently unveiled its new Pro Series Food Service depositors, designed specifically for the rigorous demands of the food service sector.
Providing restaurants and food service operations with both productivity and durability, Vulcan introduces the 35-pound, ENERGY STAR certified VEG Series. It’s a value-priced fryer that truly checks all the boxes.
While select brands showed stronger-than-average performances over the past year, the overall frozen pizza category—including frozen pizzas and frozen pizza crusts/dough—has leveled off in sales.
John Gorham, co-owner and executive chef of Tasty n Alder and Tasty n Sons in Portland, OR, makes these Chocolate Potato Doughnuts paired with Crème Anglaise for his dessert menu
Combining heavy duty performance and energy savings technology, Vulcan has announced the launch of the CEF Countertop Electric Fryers, including the industry’s first ENERGY STAR certified countertop electric fryer.
