Category: Bakery & Baked Foods

WEST DES MOINES, IA — Midwest Growth Partners, a private equity firm specializing in succession planning and growth capital investments in food and agriculture, announced the merger of Sparks, NV-based French Gourmet and Garner, IA-based ShellsbyDesign.

French Gourmet manufactures artisanal croissants, Danish pastries, dough shells and puff pastries, serving an assortment of foodservice businesses, including hotels, cafes, and independent and in-store bakeries.

What started as a basic salted treat in the early 20th Century has grown into a diverse array of flavors, reflecting global influences, cultural trends and the ever-changing tastes of consumers.

From simply salted to exotic creations like Kimchi, Truffle and even sweet versions – like the first-to-market chocolate-covered chips​​ by Minnesota-based Old Dutch Foods in 1985 – potato chips now offer an array of tastes that cater to adventurous palates. This evolution highlights not only changing consumer preferences but also the endless possibilities for creativity in the snack industry.

From the 19^th​ to early 20^th​ Century

The story of potato chips begins with simplicity. The original potato chips were simply salted, a tradition that has actually dominated the market for decades.

The original potato chips were produced by George Crum, a chef at Moon’s Lake House in Saratoga Springs, New York. While the exact date is debated, the widely accepted story is that Crum created the first potato chips in 1853, in response to a customer’s complaint that his fried potatoes were too thick and soggy. Crum sliced the potatoes extra thin, fried them to a crisp​​ and added salt. ‘Saratoga Chips’ became a popular item.

By the early 20^th​ Century, potato chips were mass-produced and packaged, with companies like Lay’s in the US and Smith’s in the UK playing key roles in the snack’s commercialization.

It wasn’t until the mid-20^th​ Century that flavor innovation began to emerge.

The 1950s

This marked the beginning of the flavored chip revolution, with the UK leading the charge.

In 1954, the Smith’s Company introduced Salt & Vinegar chips, quickly followed by Cheese & Onion, another classic flavor that would become a staple around the globe.

These flavors were among the first to move beyond the basic salt seasoning, offering consumers a new way to enjoy their favorite snack and laying the groundwork for further experimentation.

1960-1970

Lay’s introduced BBQ chips in 1967,​​ which became a significant milestone as one of the first widely popular flavored chips in the US. This was followed by the introduction of Sour Cream & Onion in the 1970s: flavors that became entrenched in the snack aisle, providing consumers with more variety and setting the stage for even bolder flavors.

The 1980s

This decade was characterized by a willingness to push the boundaries of what a potato chip could taste like, appealing to a more adventurous consumer base.

With the rising popularity of snacks, companies began experimenting with more intense tastes. Flavors like Nacho Cheese and Ranch – already popular in corn chips – made their way into the potato chip market.

In Canada, Ketchup became a sensation, reflecting regional tastes and the growing trend of sweet and savory combinations.

The 1990s

As globalization increased, so did the influence of international cuisines on potato chip flavors.

In 1992, Chili began to emerge, tapping into the global trend for hotter flavors. Two years later, Dill Pickle chips made their debut in North America, offering a unique and tangy option that has remained popular ever since.

The 2000s

The new millennium brought with it a wave of experimentation and regional influences. In 2003, Lay’s introduced Lime & Chili chips inspired by Latin American cuisine. This period also saw the introduction of Curry, Wasabi, Buffalo Wing, Maple Bacon and Sour Cream & Onion, the latter the most popular flavor that has gained even more popularity in recent times.

These experimental flavors were often targeted at specific markets, catering to regional tastes while also introducing new flavors to broader audiences.

The 2010s

This era was marked by a surge in creativity and consumer-driven innovation.

In 2012, Sriracha capitalized on the hot sauce’s popularity, while Lay’s ‘Do Us a Flavor’ campaign, launched in 2013, took customization to a new level. This initiative resulted in unique creations like Chicken & Waffles and Wasabi Ginger, showcasing the power of crowdsourcing to drive product development.

The decade also saw the rise of premium options like Truffle, appealing to gourmet snackers and reflecting a trend towards more luxurious snacks.

The 2020s

As we move further into the 2020s, health-conscious and fusion flavors have taken centerstage.

Chips made with avo oil and ‘better-for-you’ bases – sweet potatoes, veggie blends, lentils, whole grains,​​ among others – along with reduced sodium levels, baked instead of fried, natural flavors and organic ingredients free of pesticides and synthetic additives – are rapidly becoming a consumer first.

Flavors inspired by global cuisine – such as Szechuan cuisine; Indian tandoori dishes, Japanese-inspired miso; or African peri-peri pepper, popularized in Portuguese and South African cuisine – are catering to adventurous eaters. This decade is characterized by a blending of health and indulgence, with consumers seeking out snacks that are both flavorful and aligned with their dietary preferences.

In recent years, sweet flavors have also found their way into the world of potato chips. These surprising flavors bank on the blend of the crispy texture with hints of sweetness to create a memorable snacking experience.

Popular sweet varieties include Maple Bacon, combining smoky bacon with a touch of maple syrup; and Cinnamon Sugar, reminiscent of warm, sugary pastries. Other intriguing options like Sweet Chili provide a balance of spicy and sweet, while Honey BBQ infuses a smoky BBQ with a subtle honeyed sweetness.

This trend reflects a growing appetite for diverse and adventurous flavor profiles, showing that potato chips are no longer confined to savory tastes. Several producers have been at the forefront of these flavor innovations, constantly pushing the boundaries of what a potato chip can be. Walkers, a leading brand in the UK, recently added Smokin’ BBQ Sauce to its core range, responding to popular demand and expanding its lineup of classic flavors like Cheese & Onion and Salt & Vinegar.

In Japan, Calbee has introduced a Norishio flavor​​ for its thick-cut potato chips, which combines seaweed with a hint of chili pepper and black pepper. This flavor exemplifies the Japanese approach to snack innovation, where classic flavors are often enhanced with unexpected ingredients to create a unique taste experience.

In the US, Lay’s continues to lead the way with its Do Us a Flavor campaign,​​ which has produced some of the most unusual chip flavors in recent years. From Bacon Mac & Cheese to Cappuccino, Lay’s has shown that there are virtually no limits to what can be turned into a chip flavor.

Flavors of the future

The evolution of potato chip flavors reflects broader trends in consumer tastes, cultural influences and food innovation.

As global cuisine continues to influence food trends and consumers become more health-conscious, we can expect to see even more exciting and unusual flavors in the future. Producers like Walkers, Calbee, Lay’s and so many others will undoubtedly continue to lead the way, offering new and creative options that cater to the ever-changing preferences of snack lovers around the world.

Functional ingredients and solutions leader Corbion is further elevating two of its leaders to accelerate growth in its North American bakery division. Todd Oelschlager has been promoted to vice president of bakery sales, North America, while Jeff Stephens has been appointed senior director of bakery sales, North America.

Oelschlager has been a Corbion team member for ten years, consistently driving customer successes and playing a pivotal role in the company’s expansion within the bakery market. In his new role, he will oversee bakery sales and technical service teams, bringing strategic acumen, experience and extensive market insight to the role.

“Todd’s strategic vision and ability to cultivate and sustain client relationships have been instrumental in our success,” says Mark Hotze, vice president of Corbion North America. “I am confident his leadership will continue to drive our growth and strengthen our presence in the bakery industry.”

Stephens, with more than 25 years of industry experience (including three years at Corbion), has contributed significantly to the strength of the company’s bakery and milling teams, providing both leadership and a deeply sophisticated understanding of industry challenges. In his new role, he will focus these abilities toward further enhancing Corbion’s standing and future growth in the segment.

“Jeff’s expertise and leadership have played a big part in what we’ve been able to achieve,” Hotze says. “He knows how to build strong, engaged teams and lasting relationships, and that will be vital as we continue growing our footprint in the North American market.”

QUEENSBURY, NY. — Bucks County Biscotti Co. has added a pumpkin pecan flavor to its biscottini line. The seasonal product arrives just in time for fall and is available for a limited time only.

“This will be our first year offering pumpkin pecan in the biscottini format,” said Riley Silbert, a 2nd generation owner of Bucks County Biscotti. “It’s always been a fan favorite and these resealable pouches are the perfect option as a teacher gift or on-the-go snacking.”

The new flavor is available at select retailers in the Mid-Atlantic and Northeast regions as well as on the company’s website.

In celebration of Universal Pictures’ upcoming film adaptation of Wicked, the beloved musical that has thrilled and delighted audiences for two decades, Betty Crocker is debuting two new Wicked-inspired treats – its first-ever “mix-to-reveal” kits for cookie dough pops and cupcakes.

Fans will get to experience the magic of Wicked with these mixes. Since pink goes good with green, the vanilla-flavored mixes change colors as the ingredients are stirred, revealing if bakers will be conjuring up a green treat like Elphaba or a pink treat like Glinda.

“For more than 100 years, fans have trusted Betty Crocker to bring joy into the world through homemade love, and baking with Betty Crocker is the perfect way for families to build up excitement for the new Wicked film,” says Jenny Jonker, Betty Crocker brand experience manager. “The opportunities for baking are truly ‘unlimited’ with Betty Crocker’s very first color-revealing innovation and new magical baking mashups. We can’t wait to see everyone’s enchanting and delicious creations.”

Additionally, fans can find six classic Betty Crocker products now featuring Wickedly Better Together recipe combinations. Each Betty Crocker brownie, cake, and cookie mix, as well as frosting, is packaged in special Wicked-themed boxes and features fun recipes that combine two baking mixes for one treat, including:

• Fantabulous Brookie – Betty Crocker Chocolate Chip Cookie Mix and Delights Supreme Triple Chunk Brownie Mix
• Thrillifying Cupcake – Betty Crocker Super Moist Yellow Cake Mix and Fudge Brownie Mix
• Outstandiful Cookie Pie – Betty Crocker Delights Super Moist Triple Chocolate Fudge Cake Mix and Rich & Creamy Vanilla Frosting

Betty Crocker Wicked-themed “mix-to-reveal” kits for cookie dough pops and cupcakes are available at retailers nationwide for a suggested retail price of $5.98.

MANDAN, ND. — The 2024 US spring wheat harvest in the Northern Plains looks to be back on track after a few weeks of disruptive rains. With just more than half the crop in the bin, reports are of good yields and quality overall despite some pockets of higher vomitoxin (DON) and lower falling numbers in the eastern production region where rainfall was heaviest.  

The US Department of Agriculture said 51% of the spring wheat crop had been harvested by Aug. 25, roughly on par with 50% a year earlier and 53% as the 2019-23 average for the date. Completion was 43% in North Dakota (44% as the average), 83% in South Dakota (83%), 54% in Minnesota (59%) and 56% in Montana (61%).

While forecasts for North Dakota still contained chances of thunderstorms, the overall harvest weather picture has improved for Northern Plains producers hoping for a good stretch of dry weather to overcome the effects of recent humidity on fields with thick stands of wheat, said Jim Peterson, policy and marketing director with the North Dakota Wheat Commission.

“What we dealt with in mid-August was an extended period of heavy rain and humidity, but we’re getting beyond that and should be able to get some longer runs of harvest,” Peterson said. “Up this way and in Canada producers like to get as much of it off before you get too far into September because the days get shorter and Old Mother Nature can turn cooler. If they’re taking wheat off with 16% moisture and putting it in an on-farm air bin, to preserve quality they’d like a few longer, warmer days to make sure their bins can help bring the moisture out of the crop. It’s looking a little more promising from that perspective.”

Though the crop’s condition ratings have declined more than analysts expected, the majority remained good or excellent and far better than the drought-affected 2023 crop. The USDA rated the crop yet to be harvested as of Aug. 25 at 69% good-to-excellent, down from 73% a week earlier (the trade expected 72%) but well above 37% a year ago. Good-to-excellent ratings were 77% in North Dakota, 83% in Minnesota and 57% in Montana.

“The crop had a very beneficial June period with a lot of cooler temps, good moisture, good plant establishment, but as it got hotter and drier toward the end of July, there were probably too many plants out there to fully fill to their potential,” Peterson said. “We are hearing reports of some areas with some lighter test weights and yields that are still good. But they obviously fell short of what we’re hearing in some of the eastern parts of the region. We have not totally defined this crop yet. We know there’s obviously areas that did get impacted by the heavy rains, and the trade knows it because they’re seeing it at the front end. I don’t mean to isolate regions, but those issues seem to be more predominant in the eastern part of the region, maybe some in the central part. In general, in the West, and then as you get into Montana and up into southern Canada, there’s even some tougher stories there of yields not reaching expectations.”

While yields in western areas may be disappointing to growers, average protein content was higher, and reports of falling number and DON issues were nil, Peterson said. However, even in areas where falling number hasn’t been affected, vitreous kernel content is lower. Vitreous kernels are important for spring wheat from a marketing perspective, especially for export into parts of Asia. 

“To try to define the crop is a bit challenging, because there’s a lot of good wheat in the reports before the rains where proteins were a little lower, in some areas really low, but in general, for the type of yields that we’re coming off, they were, in perspective, still decent protein levels,” he said. “Producers did apply a lot of fungicides this year, but in some cases, they may not have been able to get out in the fields just because it was wet, so DON levels are a little higher with some differences across varieties.”

Higher yields and lower protein content will be prominent among factors for mills to consider as they transition to new crop. 

“We are hearing some concerns from a few domestic mills that protein levels, at least what’s coming into the market now, are lower than recent years and a little bit lower than expected,” Peterson said. “That tends to happen until the protein premiums get strong enough to encourage producers with the higher protein to move it. Then there is the very low futures price. Producers aren’t moving wheat unless they have to either for storage issues or if they’ve got some pre-sold contracts. Otherwise, I think growers are trying to hold it and certainly if they got higher protein, they’re going to trying to hold that with the trends they’re hearing in the market.”

Recent price movement on the Minneapolis spot wheat basis indicates a protein premium could already be building. The high side of the 15% protein premium jumped 75¢ a bu in the week ended Aug. 23.

“That would be anticipated because of where the crop has been taken off and positionally where the lower and higher protein is,” Peterson said. “The early harvest South Dakota parts, Minnesota, flows into the domestic mills first and obviously they’re being a little bit challenged on average protein levels. Looking for the fifteens for blending from that perspective. The irony in all this is we had a lot of old crop moved prior to harvest to make bin space. A lot of good protein, high-grading wheat. I think that’s going to help the market rationalize any problem-area shortfalls over time. It’s out there, it’s a matter of where the position is and getting the numbers to work. Eventually, those premiums do flow back to the country. 

“We’re starting to see some spreads in protein, and I know people are a little bit bullish on the milling-quality specs or basis. That’s obviously different for everybody. But it’s probably generally Nos. 1 or 2 grade, probably a 14% protein or higher, less than 2 parts per million DON, 300-seconds falling number, although some years the domestic mills can get by a little bit lower falling number if there are no other issues. Top-end milling quality basis will probably see a little bit of bullishness. How far it goes depends on how much the industry adjusts to fit the crop average and that kind of happens over time. The Canadian rail strike added another level of uncertainty. That’s been put on hold for now, but who’s to say that there couldn’t be issues down the road. I’m bullish on it. It’s hard to say where we’ll go because on the export end of the Pacific Northwest, the Montana crop does have some protein. Some vitreousness, so, maybe not quite as acute out there yet. But over time, that protein could get a little short that way as well.”

EVERETT, WA — Formost Fuji, a packaging equipment manufacturer, bolstered its sales team with the addition of Patrick Harp as regional sales manager and major accounts coordinator.

“With a focus on enhancing customer relationships and supporting our regional sales managers, Patrick will play a key role in driving synergy and success across all levels of our sales process,” said Dennis Gunnell, president of Formost Fuji. “We welcome Patrick and his experience to Formost Fuji and look forward to him working shoulder to shoulder with our team.”

Harp started his sales career in custom machinery automation and integration before joining the industrial baking industry. Most recently, Harp addressed industry downtime challenges through an AI service software startup where he improved the remote support process for machine suppliers and end users.

In his new roles, Harp will promote seamless communication between corporate and regional customers and handle sales for the South-Central region, including Texas, New Mexico, Oklahoma, Kansas, Nebraska and Missouri.

“I came to know Formost Fuji while I was promoting our new video collaboration software to the industry,” Harp said. “The way Dennis and his team interacted with me was very genuine and sincere, the best a salesman could hope for! Little did I know that years later, this opportunity would present itself. I had heard about Formost Fuji’s excellent reputation, but I had also experienced it first-hand and so for me; I am very appreciative to be a part of the team and to help amplify what they already have going.”

Pringles

What comes after the ‘pop’ of a Pringles Mexican Street Corn can? A hit-the-spot taste of potato seasoned with zesty elote flavor.

That’s how Kellanova describes the introduction of its new Pringles flavor that’s rolling out to the C-Store channel.

Pringles Mexican Street Corn will be exclusively available in 7-Eleven from August 28, but only while supplies last.

The ingeniously shaped chips are light and obviously crispy, but pack a punch with roasted spices, citrus zest and a little kick of cayenne pepper. It’s also touted as ‘a tantalizing taste experience that keeps you coming back, stack after stack’.

Pringles Mexican Street Corn will also be available at select grocery retailers throughout the US.

Warburtons

Britain’s largest bakery brand has added two new products to its category-leading Protein range. Protein Soft Pittas and Protein Flatbreads are made with a blend of pulse flours and linseed to provide 8g of protein per product. They’re also high in fiber and vegan.

Consumer interest in protein-rich products continues to grow, evident in the demand for Warburton’s Protein range. According to the company, its Protein Thin Bagels and Protein Power Loaf have seen volume sales growing by 33% and 124% respectively (latest 12 weeks vs last year).

Warburtons has become the number one pitta brand in the UK following the success of its Soft Pittas range. Like the white, wholemeal and gluten-free variants, Protein Soft Pittas have a soft, fluffy texture and is perfect for filling, dipping or enjoyed toasted on its own as a snack. The four pack of Protein Soft Pittas come in at just 151 calories each.

The Protein Flatbreads, similarly, can be enjoyed cold or toasted and come pre-sliced for convenience, packing just 147 calories each.

“Bakery is an essential part of a healthy balanced diet, and providing consumers with new, exciting products with additional nutritional benefits is really important to us,” said chairman Jonathan Warburton.

“We have seen our existing Protein range grow in popularity over the past 12 months and our new products, which taste great (if I do say so myself), will offer consumers even more choice, great quality and 8g of protein in each one.”

“Introducing Protein Soft Pittas and Protein Flatbreads to our Protein range further illustrates our commitment to innovation and our desire to exceed consumers expectations in the quality, taste and offering of our products.“

The Protein Soft Pittas and Flatbreads will be on shelves in Tesco and Iceland from September 2, with an RRP of £1.50 and £1.75 respectively, and in Co-op, Asda, Morrisons and Sainsbury’s later in September.

Parenting Mental Health’s cupcake

Former Great British Bake Off contestant Dan Hunter has created an exclusive cupcake recipe for Parenting Mental Health. PMH is one of the few charities in the UK that specifically helps parents who are supporting a child with mental health challenges and whose needs and impact for positive change are all too often overlooked.

The recipe for raspberry and almond cupcakes is part of a fundraising pack that encourages supporters, families and workplaces to host their own Big Picnic on Thursday, August 29 – to raise awareness the charity.

“I really enjoyed coming up with this recipe for such a fantastic cause, and I hope families, friends and colleagues will have just as much fun making it for themselves,” said Hunter.

Added charity founder Suzanne Alderson, “We are incredibly grateful to Dan for coming up with this delicious recipe, which we are sure will be a huge hit with families, friends and colleagues choosing to come together to host their own Big Picnic this summer. Whether people choose to serve the cupcakes at their picnics, plan a family baking session or host a bake sale and donate the proceeds to Parenting Mental Health, we are sure the cupcakes will go down a treat.”

Raspberry and almond cupcakes

Makes 12 cupcakes

• 115g unsalted butter softened
• 200g caster sugar
• 2 large eggs
• 1 tsp almond extract
• 100g flaked almonds
• 1½ tsp baking powder
• ½ tsp salt
• 120g whole milk

Frosting​

• 115g unsalted butter softened
• 60g raspberry jam
• 250g icing sugar
• 2 tbsp whole milk
• 12 raspberries to decorate

Preheat the oven to 170 degrees, line a muffin tin with cupcake cases. In a large bowl or a stand mixer with the beater attachment, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs in one at time.

In a separate bowl sift in the flour, baking powder and stir through the salt. Add the almond extract and the dry ingredients into the butter and sugar mix, alternating with the milk. Fold through the almonds. Fill the cupcake cases two-thirds full and bake for 20-25 min. Allow to cool.

Beat the butter until light and creamy then add in the jam. Gradually add in the icing sugar, then add enough milk to make it a spreadable consistency. Once the cupcakes are completely cooled, pipe on the icing and add the raspberry.

Cheeky Cocktails

Cheeky’s syrups provide a simple way to add creativity to daily routines, turning ordinary moments into memorable experiences. Its alcohol-free Marcona Almond Orgeat and Habanero Hot Honey Syrup are not just for adult cocktails, they’re also great for making kids’ drinks and snacks both fun and flavorful.

The syrups were designed with versatility in mind, whether it’s for after-school snacks, weekend treats or even special occasions.

Mix with fruit juices and sparkling water to create fun mocktails that are perfect for special occasions or weekend gatherings.

Use as an ingredient in baking or to enhance milkshakes, smoothies and ice cream toppings.

Pack a punch with a light drizzle of Habanero Hot Honey over pizza or popcorn or try the Marcona Almond Orgeat over sliced apples or pears.

Cheeky’s natural syrups are made with 100% real ingredients, without any artificial flavors, colors or preservatives.

Both are available online for an RRP of $15 (Marcona Almond Orgeat) and $10 (Habanero Hot Honey) per 4oz bottle.

Dole Packaged Foods

The fruit specialist is celebrating its 25^th​ anniversary of its iconic Fruit Bowls line with three new, tropical flavors: Pineapple Tidbits, Pineapple Tidbits in Coconut Water and Diced Mango.

Perfect for on-the-go snacking, breakfast or as a healthy dessert option, Dole Fruit Bowls are designed for consumers of all ages. All three are non-GMO and offer a range of nutritional benefits.

Made with the best fruit nature has to offer, Pineapple Tidbits are packed in water and sweetened naturally with stevia extract. Pineapple Tidbits in Coconut Water combines juicy pineapple with hydrating coconut water for a naturally sweet treat that’s an excellent source of vitamin C. Diced Mango provides a burst of tropical sweetness with every bite, made with 100% juice and no added sugar.

Available online and in selected retail stores.

PorkRinds.com

The ‘hub’ for pork rind lovers – and home to brands like Southern Recipe pork rinds – has announced its second annual collegiate sports celebration, dubbed the ‘Crunch Time Hero of the Week’ award, a sponsorship program designed to highlight outstanding football players during the regular college football season.

Until November 30, a collegiate player who has a phenomenal play or a significant tackle during the regular season will be eligible for the award. Each week, one football player will be chosen, based on his previous weeks’ plays and tackles. At the end of the season, each of the 13 weekly winners will be eligible for the award, which will be determined by a fan vote on PorkRinds.com. The package includes notoriety and promotion as the pork rind ‘hero’, as well as a celebratory trophy and a generous supply of pork rinds to share with friends and family. The Crunch Time Hero of the Year will be invited to attend bigger professional football media events as the collegiate season closes and the NFL season begins culminating in biggest game of 2025 in New Orleans.

“Just like our crunch time players make game-winning plays on the field, pork rinds are the best crunch time decision in the snack aisle,” said VP of Sales and Marketing Mark Singleton.

“The annual ‘Crunch Time Hero of the Week’ program is our celebration of the unsung heroes on the football field who get the job done.”

A division of Rudolph Foods, PorkRinds.com offers a variety of pork rind brands that are naturally high in protein, low in carbohydrates and gluten free.

GLEN MILLS, PA.– After 87 years some of the country’s biggest distributors of waffle irons as well as waffle blends is actually going far adjustment: coming from Golden Malted to Golden Waffles. The adjustment “a lot better affiliates the brand name along with offerings clients actually understand as well as adore,” the provider said

” Our team are actually modifying our label to Golden Waffles since that’s what our company perform– our company help make gold, fresh-baked waffles,” claimed Michael DiBeneditto, who joined the company in October 2023 as chief executive officer. “As a service-oriented company, our clients are actually regularly leading of thoughts. Everyday, Golden Waffles’ solution stands apart through working as an expansion of our clients’ working staff. Our devotion to servicing our clients, while supplying scrumptious, artistic answers continues to be sturdy as our company undergo this rebrand.”

As component of the rebrand, Golden Waffles has actually presented a brand new company logo as well as site. The upgraded advertising is actually anticipated to start turning up on devices as well as packing over the following handful of months, the provider claimed.

” Through streamlining our label as well as renewing our appearance, our company are actually creating it very clear that our atypical emphasis is actually to take delight to clients through offering the very best fresh-baked waffles in the food items solution field,” claimed Alissa Davis, that signed up with the provider in July as bad habit head of state of advertising for Golden Waffles. “Our comprehensive plan– coming from straight door-to-door waffle mix shipping to onsite solution as well as routine maintenance– permits drivers pay attention to the pleasant things, like creating attendees grin.”

Prior to participating in Golden Waffles, Davis was actually scalp of advertising as well as service progression at Advanced Meals Products LLC. Previously, she devoted almost 16 years at J&J Treat Foods Corp. in an assortment of advertising roles. She likewise has actually done work in classification progression at The Hershey Co.

Golden Waffles is actually the biggest vendor of waffle irons as well as waffle mix to the friendliness as well as foodservice business. The provider’s blends, garnishes as well as flavors are actually dispersed to greater than 50,000 client sites around The United States as well as greater than 60 nations worldwide. The rebranding happens a little bit of over a year after the provider was acquired by Arbor Investments coming from Roch Funding.

Aside from the rebranding, Golden Waffles claimed it has actually called Roxana Oxtoby as primary development police officer. Oxtoby recently was actually supervisor of purchases at Leprino Foods. Previously, she was actually bad habit head of state of purchases as well as item progression at Fresh & & Ready Foods. Previously in her job she was actually a local purchases supervisor at Schwan’s Co. as well as likewise devoted almost 4 years at Hormel Foods in an assortment of purchases as well as monitoring functions.