Get Egg-Cited With Eggland's Best

June 28, 2011 Eggland's Best Eggs

"Children model their parents' behavior, so you can't expect your children to eat a healthy breakfast if you don't," said Elizabeth Ward, a registered dietitian and expert on family nutrition. "As a mom of three daughters, I personally love serving Eggland's Best eggs on my breakfast table. Not only do they taste great, but they contain less saturated fat, double the vitamin D and omega-3 fatty acids, as well as 10 times more vitamin E as ordinary eggs. I even keep some hard-cooked Eggland's Best eggs on hand for a quick and healthy snack."

Sarah's Cake Stands Unveils New Website

June 28, 2011 Sarah’s Stands

Sarah’s Stands – a Cake Stand Company launches its own website, http://www.SarahsStands.com, as a result of growing demand after a brief period on Etsy. The company sells a variety of colored cake stands in larger sizes that are designed to support the weight of tiered cakes. The website is geared towards couples planning their wedding and fulfills a need in the market for wedding cake stands.

The Creators Of Debbie-Jo's Sugar Cookies Showing No Signs Of Crumbling

For the past three decades, Debbie-Jo's sugar cookies have been holding their own against these major corporations on the shelves of local grocery and convenience stores.

IDDBA's Show Of Shows, A Record-Breaking Event

IDDBA’s Dairy-Deli-Bake 2011 was a record-breaking event and clearly, “The Show of Shows”. The 47th annual seminar and expo was held June 5-7 at the Anaheim Convention Center in Anaheim, CA. Both attendance and exhibits hit all-time high numbers at 8,554 and 1,576, respectively. The conference was attended by top-ranked retail buyers, merchandisers, executives, food manufacturers, brokers, distributors, and other top industry professionals.

Celebrity Chefs Redzepi, Arzak, Dufresne Predict The Future Of Food

In food, as in fashion, mass-market trends take their cues from the top. From haute cuisine or haute couture come the original, outlandish ideas that filter down to the high street. We've seen what happened with molecular gastronomy: you can't poke a fork at a plate these days without hitting foam or soil or gel.