bake - January/February 2024 - 44

pastries
DESSERT
ADDITIONS
Vandemoortele USA has introduced two new desserts, Maple
Pecan Cake and Cookies 'N Cream Pie, to their robust line of
cakes and pies. While delicious, these products are also timesaving,
responsibly sourced and sustainably packaged.
The luxuriously soft traybake Maple Pecan Cake features a
creamy maple-filled center complemented by rich, buttery pecans
and a hint of maple syrup. With its delightful combination
of flavors and textures, this Maple Pecan Cake is versatile as an
accompaniment to morning coffee or dinner's grand finale.
The Cookies N' Cream layered pie begins with a cocoa shortbread
foundation that is topped with smooth chocolate and vanilla
cream to make a rich, dense filling. Sprinkled with cookie
crumbles, this upgrade to a classic pie is a must-have addition to
dessert menu offerings.
Vandemoortele's innovative, resealable cardboard packaging
allows cakes to be served and preserved efficiently. Desired portions
can be thawed while the rest of the dessert can be stored
in the freezer until needed. In short, these desserts provide such
benefits as:
* Ready to serve; simply defrost
* Pre-cut into individual portions-defrost only what you
need
* Resealable packaging
* Serve all day long
Additionally, Vandemoortele's commitment to sourcing topquality
ingredients leads to better tasting products. The two
new desserts are made with:
* No artificial flavors or colors
* No preservatives
* Sustainably-sourced cocoa
* Barn eggs
* Sustainable palm oil
These two new desserts are deceptively easy to store and
serve, making the high quality from all-natural ingredients and
excellent taste that much more surprising and rewarding.
Flavor of the Year
One of the world's top 10 food and beverage flavor manufacturers
has identified the official 2024 Flavor of the Year: Ube.
44 < JAN-FEB 2024 | bakemag.com
A bright purple tuberous root hailing from the Philippines,
Ube has gained international recognition for its exquisite purple
hue and distinctive earthy, nutty and sweet flavor profile.
Fast becoming a mainstream ingredient in the U.S. thanks to its
trademark violet or lavender color, Ube offers a multitude of applications
ranging from savory dishes such as purple mashed
potatoes, gnocchi and sauces to infusing a twist into desserts,
baked goods and even beverages. Due to its growing popularity
among foodies and culinary influencers on social media for providing
a splash of natural color in Instagram- and TikTok-worthy
dishes, experts agree that Ube is poised to take center stage as
a flavor ingredient next year.
Ube's new title as Flavor of the Year is just one of many findings
in the 2024 Food and Beverage Flavor Trends Report, an
annual summary by California-based T. Hasegawa USA.
T. Hasegawa has developed custom flavors for the world's top
food and beverage brands for more than a century and is globally
recognized for its innovation and expertise in flavor development
and proprietary flavor enhancing technologies.
VANDEMORTELE
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
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bake - January/February 2024 - 12
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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 - 33
bake - January/February 2024 - 34
bake - January/February 2024 - 35
bake - January/February 2024 - 36
bake - January/February 2024 - 37
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bake - January/February 2024 - 40
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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
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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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