bake - January/February 2024 - 43

sweet goods
Brownies & Sweets
The nation's brownie category is being fueled by new options including
gluten-free. The brownie sector is enjoying an upswing,
as snacking and eating on-the-go have become a huge area of
opportunity as consumers' schedules continue to be flexible.
Expectations of gluten-free options have become the norm,
according to Rich Products, which is why the company touts
that its fully finished gluten-free fudge brownies will become an
instant favorite for your consumers.
A wide number of innovators are bringing new brownie options
to the table.
Killer Brownies feature high-quality ingredients like hormonefree
butter, unbleached flour, and sustainably sourced cocoa.
New products include dessert options for special dietary needs.
For example, Killer Brownies now features the Plant Based Salted
Fudge, a rich and fudgy plant-based brownie, made with
creamy oat milk, that's finished with semi-sweet chocolate chips
and a hint of sea salt.
with Girl Scouts of the USA (GSUSA). This collaboration features
the iconic flavor of the beloved Thin Mints cookies in an on-thego
brownie format which began rolling out in early December at
Sam's Club stores nationwide.
This sweet treat captures the essence of the beloved Girl
Scout cookie flavor in a whole new way, with a combination of
rich, chocolatey brownie base with a burst of mint frosting and
chocolate mint crumble topping.
" Partnering with Girl Scouts of the USA and Member's Mark
on our Thin Mints brownies launch is a tremendous honor for
Golden Dough Foods, " says Wil Torres, founder and chief executive
officer of Golden Dough Foods. " We are thrilled to bring this
iconic Girl Scout cookie flavor to millions of people who shop
at Sam's Club. Our expertise in crafting delicious baked goods
combined with the popularity of Girl Scout cookies will surely be
a winning combination. "
The Girl Scout Thin Mints brownies, developed by Golden
Dough Foods, is the beginning of what will be a multi-product
lineup available at Sam's Club locations nationwide and other
retailers.
" We are excited to partner with Golden Dough Foods to create
another great twist on the chocolate and mint pairing - a
Thin Mints-inspired brownie, " says Wendy Lou, chief revenue officer
for Girl Scouts of the USA. " We hope that when people
enjoy this treat, they're reminded of the millions of girls who
earn entrepreneurship badges each year as part of our cookie
program that makes Thin Mints so popular. "
Killer Brownie best sellers include the following:
Cookie Dough Killer Brownie: Golden chocolate chip Killer
Cookie™ dough and rich chocolate brownie are baked together
with a layer of creamy caramel and extra chocolate chips.
Kitchen Sink: Rich blonde brownie-mixed with rainbow sprinkles
and topped with M&M's® and mini chocolate chips-is baked
atop a decadent fudge brownie.
Confetti Killer Brownie: Layers of rich vanilla blonde brownie,
mixed with a custom blend of rainbow sprinkles, are nestled with
creamy caramel and white chocolate chips in the center.
Girl Scouts special
Golden Dough Foods, a manufacturer of baked goods, has announced
a new licensing partnership and nationwide launch
Fudgy options
Snack and sweet lovers will be rejoicing before they even take
the first bite of a new, decadent, fudgy brownie, unveiled by Otis
Spunkmeyer. Melt-in-your-mouth chocolate chips, baked into
the dense brownies, ignite a craveable experience that will leave
consumers wanting more.
The three-ounce brownie joins the Otis Spunkmeyer Double
Fudge Chocolate Chip Brownie 1/4 Sheet in the long line of minimal
labor, decadent snacks and sweets that are available from
the company. The new brownies are individually wrapped, providing
" grab and go " treats and underlining safety reassurances
for customers, along with a zero-labor solution for in-store bakery,
foodservice, C-Store, and vending operators.
In more developments, General Mills Foodservice has introduced
Pillsbury™ Thaw & Serve Brownie Sheets.
bakemag.com | JAN-FEB 2024 > 43
JOHN UNREIN, GENERAL MILLS FOODSERVICE
http://www.bakemag.com

bake - January/February 2024

Table of Contents for the Digital Edition of bake - January/February 2024

bake - January/February 2024 - Intro
bake - January/February 2024 - 1
bake - January/February 2024 - 2
bake - January/February 2024 - 3
bake - January/February 2024 - 4
bake - January/February 2024 - 5
bake - January/February 2024 - 6
bake - January/February 2024 - 7
bake - January/February 2024 - 8
bake - January/February 2024 - 9
bake - January/February 2024 - 10
bake - January/February 2024 - 11
bake - January/February 2024 - 12
bake - January/February 2024 - 13
bake - January/February 2024 - 14
bake - January/February 2024 - 15
bake - January/February 2024 - 16
bake - January/February 2024 - 17
bake - January/February 2024 - 18
bake - January/February 2024 - 19
bake - January/February 2024 - 20
bake - January/February 2024 - 21
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bake - January/February 2024 - 24
bake - January/February 2024 - 25
bake - January/February 2024 - 26
bake - January/February 2024 - 27
bake - January/February 2024 - 28
bake - January/February 2024 - 29
bake - January/February 2024 - 30
bake - January/February 2024 - 31
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bake - January/February 2024 - 36
bake - January/February 2024 - 37
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https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
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https://digital.bakemag.com/sosland/bake/2019_12_01
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https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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