Melt Organic Light Spreads – A Blend Of Fruit & Plant Oils

September 4, 2013 Prosperity Organic Foods, Inc.

Made from the perfect blend of the healthiest fruit- and plant-based organic oils, Melt Organic light spreads is a luscious butter improvement that is truly good for you. Melt's buttery richness and creaminess enhance the foods you love.

Kontos Foods Showcases Fillo Doughs & Cocktail Flatbread At Asian Seafood Show

September 4, 2013 Kontos Foods

Kontos Foods, Inc., a manufacturer and distributor of traditional Greek and Mediterranean foods will be exhibiting at the Asian Seafood Expo in Wanchai, Hong Kong, this Sept. 3 through 5. The company will be showcasing how its fillo and kataifi doughs can be used in popular Asian-style recipes, such as wrapped and coated shrimp and scallops and salmon turnovers.

Publix' Atlanta Bakery Plant Delivers More Than Just Desserts

September 4, 2013 Publix

What do you get when you add 60,000 pies and 192,000 rolls? An average day at Publix’s Atlanta bakery plant.

Pastry Live 2013 – National Showpiece Championship Winners

September 4, 2013 Pastry Live

Pastry Live is proud to announce Team Maura Metheny and Dan Forgey of Norman Love Confections as this year’s National Showpiece Champions. Along with earning the title and a cash prize of $5,000, the team was also awarded Best Chocolate Showpiece for their innovative design portraying this year’s theme of “The Art of Illusion.”

Foodservice Experts Tell How To Avoid Serving Customers Unsanitary Ice

September 4, 2013 FCSI-The Americas

FCSI-The Americas, the only consulting society dedicated to serving independent foodservice design and hospitality management professionals, has announced the results of the latest FCSI Consultant’s Crystal Ball Survey, which offers insight to good health and safety practices for maintaining and servicing ice machines.Who: FCSI-TA members were asked about what practices they suggest their clients follow when cleaning and servicing ice machines. The survey, conducted in late July and early August, and includes responses from 42 hospitality industry design and management consultants.