Posts Tagged ‘Hahn’s Yogurt & Cream Cheese’

QSR Magazine Article – Restaurants Should Offer Healthy Dessert Options

July 19th, 2010 (franklin)

Low Calorie, High Profits 

Author Barney Wolf

Some people may consider the term healthful dessert as a bit of an oxymoron.

Desserts are typically recognized as being indulgent—rich and flavorful—and not necessarily a part of the dining experience that would be considered good for you.

But perception is not always reality, and it’s not necessarily difficult for quick-service restaurants to feature desserts that are nutritious, low in calories, and, yes, even healthy.

“There are actually many good options available at restaurants right now, and new products are being added all the time,” says Kerry Neville, spokeswoman for the American Dietetic Association and a Seattle-based registered dietician.

Click here to visit the QSR website  and read the entire article.

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Posted in Culinary and New Product Solutions, Foodservice, Hahn’s Bakers Cheese, Hahn’s Yogurt & Cream Cheese | 2 Comments »

Author Mark Hughes from the RCA Tradeshow- “MOOSE BALLS” SAMPLES WERE A CO-BRANDING HIT

April 27th, 2010 (franklin)

RCA Show: Samples and Giveaways

March 31, 2010 – Author Mark Hughes

Moose BallsMOOSE BALLS” SAMPLES WERE A CO-BRANDING HIT
A wide range of ingredient companies captured the attention of the corporate chefs and culinary execs at the 2010 Research Chefs Association (RCA) conference in Phoenix. As usual, the chefs ate up nearly all of the food samples offered at the Expo booths and at an array of on- and off-site events.

The food sample that got the most attention and buzz were Moose Ballsat the Gum Technology booth. The company promoted its Moose Balls prior to the show through press releases, postcards and its Web site. The show sample was a delicious chocolate mousse, created by Executive Chef Jason R. Gronlund, senior director of culinary at Carla’s Pasta, featuring Gum’s stabilizing ingredient. In a great co-branding collaboration, the mousse also contained yogurt cream cheese by Franklin Foods and flavorings by Kerry.

http://www.apfoodingredients.com/blog/post/rca-show-samples-and-giveaways

 

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Franklin Foods is Getting Ready for Research Chefs Association Conference

February 23rd, 2010 (franklin)

As we prepare for the upcoming Research Chefs Association Annual Conference and Culinology Expo, March 17-20 in Arizona, an article written last month in the Wall Street Journal on large chain restaurants efforts to offer lower calorie menu items seems pretty timely to share and fits into our Re-Inventing Cream Cheese mission.  Article link: http://bit.ly/8KZuhA.  Hope to see you in Arizona.

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The “Student Approved” Hahn’s Yogurt & Cream Cheese is headed to the California School Nutrition Conference!

January 20th, 2010 (franklin)

Franklin Foods is teaming up with Food4Kids and will be sampling the award-winning Hahn’s Yogurt & Cream Cheese at the California School Nutrition Association Conference, January 29-30, Santa Clara Convention Center. According to the CSNA, school representatives from over 700 districts will be in attendance.

Stop by booth #303 and sample the “Student Approved” Hahn’s Yogurt & Cream Cheese!

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U.S. News and World Report Article: Schools Provide Less Junk Food

October 9th, 2009 (franklin)

Good article in the U.S. News and World Report  detailing that schools are making positive strides in providing healthier food choices to students.  Article link http://bit.ly/29VKUA. This is great news for Franklin Foods and our patented Hahn’s Yogurt & Cream Cheese.  As part of Franklin Foods mission to Re-Invent Cream Cheese our Hahn’s Yogurt & Cream Cheese offers school food directors and chefs a healthy and kid-approved alternative to full-fat cream cheese.  Hahn’s is currently the cream cheese of choice of the New York City School System.

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Susan G. Komen Race for the Cure Event in South Carolina

October 2nd, 2009 (franklin)

Susan G. Komen Race for the Cure Event in South Carolina.  Lowcountry Bagel, a Bruegger’s Bagel franchisee and multi-year supporter of the “Race for the Cure”, will be rewarding race participants with their delicious bagels and Hahn’s Yogurt & Cream Cheese spread.  Special thanks to Lowcountry Bagels for including Franklin Foods in this great event.  The 16th Annual Lowcountry Race for the Cure takes place on October 17, 2009. Click here for more details.

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