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Progressive Grocer tapped Nicole Nelsen, director of retail foodservice, and Betsy Kelly, Consumer Insights Associate for the bakery channel story, for its story about in-store bakery trends.
Josh Kraft, National Sales Manager for Retail Foodservice, spoke to Commercial Baking for its category insights feature on breads, buns and rolls. He discussed some of the challenges facing in-store bakeries today and how General Mills Foodservice aims to simplify baking with solutions that help retail bakeries to produce fresh-baked bread without skilled labor. The article appears in the February 2025 issue on pages 85-90.
Bake magazine recaps the January trend report from the Chefs of the Mills that highlights the versatility of croissants and how the popular pastry can serve as the foundation for everything from a main dish to dessert.
Catersource spoke to Chef Kevin Relf and Doughminator Tom Santos for its in-depth feature story all about pizza and how it is a cost-effecitive and convenient crowd-pleaser at events. The article, which appears in the Winter issue, discusses the importance of a good crust and cites the nationwide poll conducted by The Harris Poll and commissioned by General Mills Foodservice that reports 91 percent of Americans agree that a bad crust can ruin a pizza.
Chef Gilles Stassart spoke to National Culinary Review, the official publication for the American Culinary Federation, about his unique role at General Mills Foodservice where he leads the Chef of the Mills team. The article, which gives glimpse into a day in the life of a corporate chef, appeared in the Nov/Dec issue and appears on pages 44-46.
The July/August issue of Nutrition & Foodservice shared an article about heart-healthy menus, authored by Jenny Kinter, Associate Marketing Manager for General Mills Foodservice and featuring information attributed to Lesley Shiery, MS, RD, who is an Associate Nutrition Manager with the General Mills Bell Institute of Health & Nutrition. The article is shared with permission from the Association of Nutrition & Foodservice Professionals. For more information, visit www.anfponline.org.
Lesley Shiery, MS, RD, who is an Associate Nutrition Manager with the General Mills Bell Institute of Health & Nutrition, shared an informative article to help K-12 foodservice professionals implement the USDA’s latest nutrition standards into school meals. The article in the Nov/Dec 2024 issue of Nutrition & Foodservice Edge is shared with permission from the Association of Nutrition & Foodservice Professionals. For more information, visit www.anfponline.org.
Posh Revelry, a hospitality consultancy, spoke to Chef Kevin Relf about consumers’ focus on health and wellness in the new year and how this can create new and everlasting opportunities for hotels and restaurants when it comes to menu planning.
Master the art of baking with exclusive tips from the Chef of the Mills in this article that appeared in the November/December issue of Nutrition & Foodservice Edge magazine. The article is shared with permission from the Association of Nutrition & Foodservice Professionals. For more information, visit www.anfponline.org.
Chef Monica Coulter recently discussed her approach to creating recipes for K-12 schools and offered tips for success in an article that appears in the March/April 2023 issue of School Nutrition. The complete article is shared here with permission from the School Nutrition Association.
With rising food costs and continued labor issues, foodservice professionals are already doing more with less everyday - making the most of their people and products with constant eye on waste reduction.
Sonja Kerr, a member of the Chefs of the Mills, recently penned an article for Nutrition & Foodservice Edge magazine about the benefits of plant-forward menus. “Planting for the Future” discusses consumers’ evolving dietary preferences and the plethora of new products available to foodservice operators to help them integrate more plant-based options on menus. The article is shared with permission from the Association of Nutrition & Foodservice Professionals. For more information, visit www.anfponline.org.Find More Plant-Based Recipes >>
Bake magazine's Flour Functionality Special Report features a variety of helpful articles to help foodservice operations better understand the role of flour in their baked goods, types of flour for different applications, troubleshooting tips and more. Tom Santos and Chef Curt Wagner, who serve on General Mills' team of dedicated flour experts referred to as Doughminators, shared background and insights featured through the special issue. You can access the complete issue below.
Ted Osorio, a member of the Chefs of the Mills, contributed an article titled “Boost Appetites with a World of Taste” for the Jan/Feb issue of Nutrition & Foodservice Edge magazine. Chef Ted discusses the importance of building flavors into menus and shares ways to spark appetites and connection among residents with food and fun from faraway places. The article is shared here with permission from the Association of Nutrition & Foodservice Professionals. For more information, visit www.anfponline.org.
Chelsey Marshall, marketing manager at General Mills Foodservice, wrote an article for Campus Dining Today showcasing how the dining program at the University of Michigan has learned to serve its guests in new ways during the pandemic. This includes stocking self-serve areas with bulk items to free up staff so they can focus on other back-of-house needs and all-important guest interactions. The article is shared here with permission from NACUFS. For more information, visit www.nafucs.org
Chef Monica Coulter was recently tapped by CSI Food Pro, a key industry resource for K-12 school foodservice professionals, to share her expertise on blenderless smoothies. Check out the article for Monica's ideas and tips to make smoothies that kids will love, that work across different feeding formats and dayparts and can be made in mass quantities in a short period of time.
Check out the Fall issue of Catersource magazine for an informative and inspirational article about the unique role that chefs play in reducing food waste. Chef Jessie Kordosky, who is part of the Chefs of the Mills team at General Mills Foodservice, shares some insights around reinvigorating stale baked goods into fabulous menu items, such as using leftover croissants to make a decadent bread pudding.
Check out the latest issue of Convenience Distribution, the official publication for the Convenience Distribution Association, discussing how c-store retailers can seize the opportunity with salty snacks. Stefanie Nobly, consumer & market intelligence manager at General Mills Convenience, shares how increased demand for salty snacks is expected to remain at similar levels post-pandemic and the article highlights several General Mills snacks that help retailers stock the right assortment to meet consumer cravings. The article is shared here with permission from the CDA.
Gilles Stassart, a member of the Chefs of the Mills, contributed an article titled Reimagining Breakfast for the July/August issue of Nutrition & Foodservice Edge magazine. In addition to tips and recipe inspiration to bring excitement breakfast menus, the article discusses the role of breakfast foods in offering important nutrients to residents in retirement and senior living operations with insights from Lesley Shiery, RDN with the Bell Institute of Health & Nutrition at General Mills. The article is shared here with permission from the Association of Nutrition & Foodservice Professionals. For more information, visit www.afnp.org.
Becca Picha, marketing manager with General Mills Foodservice's non-commercial team, recently penned an article. Getting Back to Business for the November/December issue of Nutrition & Foodservice Edge magazine. She shares tips to help foodservice operations serve patrons safely in a COVID environment, including guidance from Ecolab, a global leader in water, hygiene and infection-prevention solutions. The article is shared here with permission from the Association of Nutrition & Foodservice Professionals. For more information, visit www.afnp.org.
Kristen Vande Glind, Registered Dietitian and Senior ITQ Coordinator with the General Mills Bell Institute of Health and Nutrition recently contributed an article, Demystifying Dysphagia, that appears in the March/April issue of Nutrition & Foodservice Edge magazine.
Check out the latest issue of Convenience Store Products magazine which recognizes GoodBelly Probiotic Bars as one of the the most-clicked products of 2019.
Gushers and its new flavor, Super Sour Berry, were included in a round-up of “new and notable” products in the December issue of CSP magazine.