Desserts

RSS

Puratos recently opened its newest innovation center, dedicated to bakery, pâtisserie and chocolate, in Norwood, MA, just outside of Boston.

In private label today, as we see elsewhere across the snack and bakery industry, clean label is still the current buzz phrase, and consumers continue to seek foods that fall into the larger better-for-you category.

For the upcoming holiday season, La Brea Bakery is introducing seasonal loves and cakes.

Harry & David makes its specialty cakes in its own bakery, starting with the freshest ingredients, like pumpkin and butter.

Edwards desserts has launched a brand new flavor, S’mores Crème pie, available in multi-serve and 2-pack slices, to help retailers do dessert right this summer.

Katz Gluten Free recently launched its Real Fruit Mini Pies, filled with real fruit goodness without the chemical preservatives and junk that some manufacturers use.

If there’s one place consumers are willing to indulge in something decadent, it might be at their favorite restaurant. And when it comes to the end of the meal and the prized desserts that await, research from Datassential, Chicago, shows that consumers are still choosing sweets.

In a move that will delight breakfast lovers and day-long snackers alike, Hostess Brands announced the introduction of two new products: Hostess Cinnamon Sugar Crunch Donettes and Hostess Apple Streusel Coffee Cakes.

Café Valley Bakery is partnering with a legendary soda brand to expand its existing soda cake lineup with a Dr Pepper Cake.

A slice of ZEST Vanilla Hazelnut Coffee Cake is 2.9 ounces (whole cakes are 14 oz).