State of the Industry: Churning up the Competition
Today’s foodservice dairy items slice through in-store delis and serve up nicely on restaurant menus.
This slice is for you. When it comes to taking the heat in the kitchen, Green Valley Organics’ new crème fraîche does just that. This is the first product from the Sebastopol, Calif., company to be developed specifically for the foodservice industry. The crème fraîche stands up to the high heat from industrial stove tops, and is organic, certified humanely raised and handled and made in a 100% solar-powered creamery. And, because of its higher fat content, crème fraîche can be heated to higher temperatures without fear of it curdling or separating. It’s a versatile kitchen ingredient that lends a creamy, richness to savory soups, sauces and simmers as well as to oven-made desserts such as crème brulée or mousse.
In addition, Best Cheese Corp., a Purchase, N.Y.-based importer of specialty Dutch cheeses, launched Parrano cheese, available in loaves for deli slicing, grating and sandwich making.
Popcorn turned frozen yogurt. Popcorn lovers can rejoice, as America’s beloved popcorn flavor has morphed into a sweet frozen yogurt flavor. Menchie’s Group, Inc., Encino, Calif., introduced Poparazzi Popcorn, what is said to be the perfect balance of sweet and salty with a lightly buttery taste.
Bite-sized delights. Ice cream chain Baskin-Robbins, Canton, Mass., introduced Ice Cream Cake Bites, available in Chocolate Mint, Double Chocolate, Oreo, Praline Caramel, Red Velvet and Vanilla Blondie.
Put away those crime-fighting swords. Today’s foodservice dairy products only need intricate flavors to fend off the competition.
To learn more about these and other new dairy products, go to http://bit.ly/19VCNBi.