Daniel E. Walker, PhD’s Post

Kudos to Baldor Specialty Foods, Inc. for staging an A+ trade event in New York City this week, Baldor Bite 2024, complete with a tuna cutting demo of a 100 lb. Bigeye Tuna, a bustling exhibit area stuffed with produce vendors, cheese purveyors, plenty of meats, charcuterie, EVOOs and more. The piece de resistance: free tattoos, real ones, inked by members of a women’s tattoo collective in a lounge with huge windows that looked out on New York’s East River. Chefs lined up for the food-themed tattoos, offered on forearms only from a menu of options. The most popular: A knife and the phrase “Yes chef.” I’ve seen plenty of fake tattoos offered at trade shows. Never real. There was plenty of complimentary coffee, bottled water fizzy and flat, free lunch from companies whose food Baldor represents, ice cream and drinks. Lots to keep the buyers attending in the house for longer. The panel lineup was strong. Restaurateur Danny Meyer was the keynoter. Chef Dan Barber of Blue Hill at Stone Barns talked about seeds. I attended one called “Sweet Talk” hosted by pastry chef and TV personality Zac Young with pastry stars and food entrepreneurs including Elisa Marshall, founder of the rapidly growing pastry-café chain Maman NYC —now with 34 locations-- Camari Mick Executive Pastry Chef at The Musket Room and Raf’s in New York, pastry chef Kelly Nam and Tyler Malek, co-founder of Salt + Straw, the innovative ice cream company based in Portland, Ore., with 40 scoop shops and two opening in New York City. Pear and blue cheese ice cream anyone? Tidbits from the panel: Desserts are a drain on restaurant profits. This may be old news, but new to me. Just think: when patrons are disappointed in the food or service, the manager often makes up for it by offering a free dessert, or two. How to boost sales? “It’s all about grabbing people’s attention,” says Kelly Nam. Think uni on ice cream.  Camari Mick turned her pastry know-how to cocktails and created a mezcal milk punch that sells for $24. Maman creates intrigue with flavor combos on classics, such as lime cilantro sugar cookies. Dessert menus may be at risk at small restaurants. Patrons are enjoying going elsewhere for an after-dinner drink or an ice-cream cone versus lingering at the same spot, panelists said. This is good news for the bars and scoop shops, not so much for restaurant pastry departments. Zac Young offered advice to pastry teams: “Make yourself as useful as possible.” He suggested making pasta, pizza doughs, bread service garnishes for the bar, drink mixers, bitters, etc. Separately: Great bites consumed by yours truly: giant blueberries, focaccia topped with ricotta cheese and balsamic vinegar pearls from De Nigris and a delicious drinking chocolate from TCHO Chocolate. I did not get a tattoo. #tradeshows #specialtyfood #foodindustry #pastry #produce #restaurants

Cookie Dough: From Ingredient to Dessert Star Cookie dough holds a special place in the hearts of dessert enthusiasts worldwide. It is also my own favourite product out of the 11 product technologies we have here in Leeds! Whether sneaking a spoonful straight from the mixing bowl or enjoying it in various baked goods, cookie dough's irresistible appeal has endured through generations. For me, being allowed to lick the remaining residue from inside the mixing bowl is one of my most enduring memories of my childhood when my grandma used to bake cookies for me and my siblings. It was a reward for helping wash up after the bake.   In the United States, the popularity of cookie dough surged during the 20th century with the rise of home baking. Recipes for various types of cookie dough became staples in cookbooks and household kitchens, providing families with a delicious treat that could be easily prepared and enjoyed. While cookie dough is undoubtedly delightful on its own, its versatility in desserts is what truly sets it apart. One of the most common uses of cookie dough is, of course, in cookies themselves. Our raw dough is designed to eat unbaked but importantly it is also authentic as a really tasty baked cookie. Beyond cookies, cookie dough serves as a versatile ingredient in a wide array of desserts. It can be incorporated into brownies, cheesecakes, ice creams, and now onto donuts, adding a rich, indulgent flavour and texture to each creation. The possibilities are nearly endless, limited only by your imagination. In the last few years PDC have been working on making our edible doughs available in as many different formats as possible including packaging formats suitable for supply direct to consumers and small businesses throughout the UK. Our Bling Ingredients e – commerce site allows consumers to buy small quantities in formats that suit the needs of their business. This is typically where the product is now being used as a standalone dessert with its own place on restaurant menus or combining with soft serve ice cream as a mix in. Here at Pecan Deluxe Candy we have been manufacturing an extensive range of edible doughs for decades and our know how and quality is unparalleled. The range of sizes shapes flavours and textures is the largest available in Europe. If customers want a tailor made Cookie Dough then that is also where we excel. We have also found solutions for applications who need an ambient shelf-life post defrost to allow the product to be used on short shelf life desserts and baked items but also allowing the product to be used effectively within a QSR operational platform. Its versatility, nostalgic appeal, and sheer deliciousness have cemented Cookie Doughs place in the pantheon of classic desserts. If you are interested in how you can use our doughs as a menu item or as inclusion enhancement please DM me and I’d be glad to help. https://lnkd.in/eHYswMK6 #cookiedough #desserts #icecreaminclusions #blingingredients

In honor of the upcoming #NationalCheesePizzaDay (9/5), for #TrendinciteTuesday, this week’s trend is #pizza. According to Circana, frozen pizza reached $7 billion for the 52-week period ending April 21, 2024. Pizza flavor innovation continues. Cincinnati-based Dewey's Pizza launched a one-week trial of the Peach Street seasonal pizza, which blended olive oil, mozzarella, fontina, fresh basil, Vidalia onions, prosciutto, and white wine-infused peaches. Pizza Hut introduced a Chicago Tavern-Style Pizza, which is a thin-crust pie usually sliced into squares. PizzaForno has expanded its presence in the U.S. by launching 39 pizza vending machines nationwide since the beginning of the year. DiGiorno and Marvel Studios teamed up on limited “Deadpool and Wolverine” pizza varieties. The Wade Special features pineapple and black olives, while Gimme Chimi is a chimichanga-inspired pizza with spicy cumin sauce, beef topping, jalapeno, and cheddar and mozzarella cheeses. Spicy Wolvie Pie is made with pepperoni, chorizo, and bacon while Maximum Pep has sliced and diced pepperoni. UK supermarket Waitrose introduced an Urban Pizza line in four pizza varieties: Carbonara, Margherita, Pepperoni, and The Big Cheeseburger as well as four sides and two dips. Mochiko Mochi Pizza in California offers a variety of Asian-style pizza with a crust made of Mochiko flour and interesting flavor combinations. For example, the chicken curry pizza has Japanese-style fried chicken karaage with mozzarella, corn, jalapeño peppers, a Japanese-style curry sauce, and cilantro. Another pizza features soy sauce-braised beef with corn, mozzarella, and roasted garlic kimchi. Domino's Pizza in Australia released the Pizza Dog, a sausage wrapped in dough served with mozzarella cheese and tomato sauce. What’s your favorite type of pizza? Need a #marketing hand? From crafting custom #flavor and #ingredient content, to #ghostwriting to #trendreports to #marketresearch, Trendincite LLC is here. Follow me on LinkedIn or email [email protected].

Cup Noodles Debuts S’mores Flavored Dessert Ramen Cup Noodles As of the writing of this article, it is right in the middle of Summer. It sets the mood for beach vacations, campfires, and — of course — warm, gooey s’mores. And that is exactly what Cup Noodle is banking on with their new dessert flavor. But, is this a marketing gimmick or legit? Last week, the ramen company announced its latest seasonal offering, “Cup Noodles Campfire S’mores.” While this is not the brand’s first foray into nontraditional flavors, it is its first dessert offering. Inside this microwavable treat will be: Chocolate sauce base Marshmallows Graham cracker pieces MORE mini marshmallows And sprinkle topping The limited-time flavor will only be available directly from Nissin Foods online and in Walmart stores. Although a sweet soup mix sounds like the ultimate marketing stunt, Cup Noodles has another objective in mind… They want to change their reputation. Cup Noodles is Trying to Break Its “Budget-Only” Image The average cost for a Cup Noodles is $1.18 which, though a bargain, is a double-edged sword… The low price makes it accessible to a large audience… But, consumers feel they are consuming something not-so-special at the same time… GlobalData retail analyst, Neil Saunders, made a comment to CNN about Nissin’s attempt at rebranding: “IT’S POSITIONED AS BEING SOMETHING THAT’S QUITE INTERESTING AND NOVEL, NOT JUST A BORING THING YOU’D BUY BECAUSE YOU’RE ON A BUDGET.” There is no problem with revamping your image or updating your offerings to remain competitive. But ultimately, Cup Noodles has to keep the most important thing in mind… You have to give consumers a high-quality product to win. And as it stands, the jury is still out on chocolate ramen

State Fair Mini Donut Shareable dessert solutions -That sounds like an absolutely delightful dessert creation! The combination of Injectable Mini Donut Poppers with the rich flavor of white chocolate, complemented by the freshness of blackberries and raspberries, the unique texture of biscoff-like cookie crumble, all enhanced by a drizzle of white chocolate sauce and a dusting of powdered sugar, is sure to be a hit. It’s a perfect blend of taste and interactive fun that can make any dining experience memorable. If you’re looking to promote this dessert or include it in a menu, here’s a short description you might use: Injectable Donut Poppers with White Chocolate & Berry Medley Indulge in a playful twist on dessert with our Injectable Donut Poppers. Each bite-sized treat is a canvas for your culinary creativity, filled with luscious white chocolate, ready to be injected with extra sweetness. Adorned with a vibrant medley of fresh blackberries and raspberries, crumbled biscoff-like cookies, and a generous drizzle of heavenly white chocolate sauce. Finished with a delicate dusting of powdered sugar, this dessert is not just a treat for the palate but an interactive experience that invites you to play with your food. Perfect for sharing, these poppers promise to bring smiles and satisfaction to any table. Enjoy serving this innovative treat! 🍩 GoodSource Solutions, Inc. State Fair Mini Donuts #catering #businessopportunity #restaurantconcepts #decadentdesserts #shareable #newconcept #bakery #donuts #dessert

You may order sauce on the side but it's still the main attraction. 🎡 Don't take it from me! Peep this Nation's Restaurant News article highlighting the QSR sauce BOOM 💥 → According to Innova Market Insights, 39% of consumers are most likely to try new flavors through sauces, seasonings + toppings. → Technomic, Inc. reports that 34% of consumers consider what sauces are available before deciding on a place to eat. → And Datassential shows that more than half of consumers have purchased a new sauce or condiment from a restaurant in the past 3 months. In a foodservice climate starving for new traffic, sauce-centric LTOs featuring new + exciting flavors on familiar menu items (e.g. 🍗 + 🍟 + 🍔 + 🌮) can be your most operationally friendly + craveworthy solution. Something I know for sure: There is one midwesterner who will *always* drive through for a new ranch flavor extension. 🙋♀️ -- What's your go-to, gotta-have-it, will-go-out-of-your-way-for-it sauce? 👀👇

In QSR, sauces start to command a bigger spotlight. Data shows that 34% of consumers now consider what sauces are available when deciding on a restaurant. Pretty interesting! https://bit.ly/4dfp6os #QSR #Restaurants #NewStrategies #CustomerExperience

Adventures In Doughology I never started with a big bakery shop. Never had to.   My baking adventure began with my family.    Since decorating cakes was my first encounter with the bakery life, I enjoyed the creativity that it allowed me to showcase my style.   Then I started frying donuts during my high school years, donuts are almost 1/3 of our business now.    This is where huge changes have happened through the years.   Now people prefer specialty, flavored and decorated donuts.    That gives me the opportunity to be creative and charge a premium price.    This is where I thank the online world for showcasing things from all over.   Sure helps our bottom line.    I focused on baking products that not only tasted great but was also different from anything else around, like our "Dream Donut." It quickly became everyone's favorite.   But growing bigger wasn't easy. I remember working through holidays, feeling totally worn out, just like the old times when I pushed myself too hard to bake 12-15 hours every day.   So, now I am changing my game. Instead of working harder, I started helping other bakeries and food businesses figure out how to do things better, like making their processes smoother and creating new, yummy products.   Now, I'm working on a new goal: to use my baking skills to help create a network of unique bakeries that focus on quality, creativity, and giving back to the community. I'll share more about how I plan to do this in 2024.   Some people only see a little bit of what I've shared about my journey and think they know the whole story. They wonder how someone who spends their days baking can also know how to run a successful business without posting every detail online.   I'm just starting this new path.   Even though I've spent a lot of time baking, I don't see myself as just a baker. Baking is my way of making a difference—by creating something special, sharing my knowledge, and bringing people together. You won't see me bragging about trendy desserts. For me, it's all about real skill and making a positive impact.   So, if you're someone who's just starting a bakery, or if you've been running one and want to make it even better, I'm here to help. We can tackle the tough stuff together, like figuring out how to keep making your food interesting and delicious, dealing with the challenge of finding the right ingredients, and staying up-to-date with what customers want.   We're in this journey together, making great food and great moments. Let's bake a difference.

In QSR, sauces start to command a bigger spotlight. Data shows that 34% of consumers now consider what sauces are available when deciding on a restaurant. Pretty interesting! https://bit.ly/4dfp6os #QSR #Restaurants #NewStrategies #CustomerExperience

A croissant is just a croissant, right?... wrong! You can get a croissant from the supermarket And it's fine, right? Still tastes ok, it’s a nice snack Even though it does have some resemblance to chewing on a piece of cardboard But then you can have a croissant from a French bakery Now that is a totally different ball game It’s fluffy and light With crispy edges So the layers of pastry crackle as you bite into it The baker’s croissant is like a completely different food to the supermarket one Given the choice, which would you pick? It’s a no-brainer you’re going for the bakery one… Now imagine your offer is a croissant There are probably many different offers out there in the market  that are similar to yours But you know the amazing product you have And the transformational results you get your clients In short, you know a lot of the other offers out there are the supermarket croissant (the lower-grade product) So the question is... How do you show your audience that your offer is the awesome bakery croissant that they just can’t resist? Well, that’s all in the framing of your offer Which is where you match each aspect of your offer directly with a problem your ideal client is facing And create content around each of these problems Explaining exactly how your offer will eliminate that problem from their lives forever Once you position your offer in this irresistible way to your audience They will immediately see the value in your offer And you will have people jumping to work with you Because your offer is the best out there So, show your audience why they should never look at another less appealing offer (or supermarket croissant) again And why instead they should make the smart choice to invest in your offer That's up there with the highest-quality products Just like the high quality of the best French bakery croissants PS: enjoy this pic of an amazing ham and cheese croissant I had at my local French bakery yesterday 😉