Uncle Mike’s Bake Shoppe in DePere, Wisconsin was named the winner of the North American Kringle Competition on Sunday, September 14, 2014 at HotelRED in Madison, Wisconsin. …
The technical experts at BENEO, a leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf-life and quality of glazed and iced, freshly and frozen packed donuts. The results show that with the partial replacement of sucrose with BENEO’s functional carbohydrate Palatinose™ in glazings or icings, shelf-life and overall product quality can be significantly improved. …
Peaches, cannoli, and crab meat—oh my! Arnold®, Brownberry® and Oroweat® Breads have revealed the top 12 Finalists in the first-ever "America's Better Sandwich" Contest, hailing from communities across the country. …
It may be the most important meal of the day, yet less than half of students who eat school lunch eat school breakfast. That’s why National Dairy Council and the Innovation Center for U.S. Dairy, with industry partners, collaborated to close this gap by creating kid-focused, low-fat dairy-based breakfast concepts and recipes. …
The gap between high- and low-income groups is the widest it has been in 100 years, and the share of U.S. consumers who identify with the middle class has never been lower. Like other retail sectors, the restaurant industry is feeling the effects of this cultural and economic phenomenon, reports The NPD Group, a leading global information company. One of the effects of income bifurcation is that visits to quick service restaurants, which have an average check size of about $5, were flat in the year ending June 2014 compared to same period last year, and visits to fine dining restaurants, which have an average check size of $40, were up 3 percent. Total restaurant industry traffic was flat for the period. …
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