Mondelez recently released Apple Pie OREO cookies, a graham-flavored cookie with apple pie-flavored cream, bringing two classic tastes together to make the perfect dessert.
GeeFree Foods is really cooking as the company launches a line of gluten-free, all-natural, frozen, microwavable sandwich pockets in three varieties: Sausage, Egg and Cheese; Buffalo Chicken; and Cheese Pizza.
Over four centuries ago, the brilliant Italian astronomer, physicist, engineer, philosopher and mathematician Galileo Galilei insightfully proposed that “passion is the genesis of genius.” Passion tied to a good idea motivates action. And good ideas like to grow.
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.
After centuries of bread baking it is difficult to find or uncover a “new” ingredient or technique. However, American innovation and the local grain movement have provided a revived opportunity to explore the baker’s staple, grain, in the sprouted version.
Dunkin’ Donuts is doubling down on fall flavors, announcing that the brand’s classic pumpkin baked goods will be back before the end of August, along with a new maple-flavored menu as a sweet addition to its autumn array.
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