Macaroni and cheese made with white Vermont Cheddar cheese; sweet potatoes topped with a buttery cinnamon spread; and chili cheese fries smothered in a sauce made with Cheddar cheese and real milk are on the menu of Wendy's restaurants. The three dishes are known as Signature Sides.
As Bill Weigel navigates his Toyota Avalon down Tennessee State Highway 131 through Powell, Tenn., he points out landmarks from his boyhood. There is the house where his grandmother lived. Over there is the orchard where he went for an apple to mask the tobacco on his breath from smoking (at age 9) his homemade corncob pipe. And that’s where he boarded the bus and rode to the big city (Knoxville) all by himself before he was even 10 years old.
Fort Walton Beach, Fla.-based G.S. Gelato introduces Caramel Sea Salt, the ninth flavor in the G.S. Pint Collection. A pint retails for $4.29 to $4.99.
Every year Andy’s Frozen Custard Shops, Springfield, Mo., purchases hundreds of cases of Thin Mint cookies at full price to help local Girl Scouts meet their goals.
The Apollo Food Group LLC, Boston, has launched an all-natural frozen Greek yogurt smoothie product in three varieties: mango pineapple, mixed berry and strawberry banana.
Honors for the most innovative ice cream flavor went to Carrot Cake Ice Cream entered by Perry’s Ice Cream, Akron, N.Y. Sensient Flavors, an ingredients company serving the ice cream industry, won most innovative prototype flavor for its Pistachio Brittle – Bourbon Caramel Ice Cream. Perry’s Ice Cream also took home the most innovative novelty award for its Pink Grapefruit Sorbet Bars.
A line of premium yogurt-based salad dressings from Bakersfield, Calif.-based Wm. Bolthouse Farms contains at least 55% fewer calories and 75% less fat than the leading brand.
RSS
