bake - July/August 2023 - 40

sweet goods
Grab-and-Go
options
Snacking and eating on-the-go have become a huge area of
opportunity as consumers' schedules continue to be flexible.
" We've seen an increase in the selection of grab-and-go
options in the industry, including better-for-you and higher
quality offerings, " explains Alyssa Barrett, customer marketing
manager - convenience, Rich Products, Buffalo, N.Y. " We
continue to innovate and introduce new grab-and-go options
for consumers focusing on on-trend options like globally inspired
options, new twists on old favorites and fully finished,
ready-to-serve classics. "
In other trends, the popularity of Hispanic flavors is growing.
Rich's offers a vast Hispanic Portfolio, so retailers, restaurants,
and foodservice operations can offer a wide variety.
The company's Hispanic offerings span everything from tres
leches and portioned desserts, to bakery items and traditional
Rosca ring breads.
Rich's offers a wide variety of individually packaged sweet
snacks. They're easy to eat on-the-go.
" We offer grab-and-go packaging that make it easier for
consumers, such as items available in cups that fit into their
vehicle's cupholder, like our Tres Leches Style Cake Cups and
Parfaits, and individually wrapped cookies or brownies that
ensure long lasting great taste, safe consumption, and simplified
display, " Barrett explains.
WHAT'S NEW
Rich's innovative new products include the following:
New OUR SPECIALTY TREAT SHOP™ Tres Leches Style
Cake Cups. Authentic, soaked sponge cake is topped
with whipped icing and cake crumbs and features classic
flavors like chocolate and strawberry in addition to
the traditional tres leches flavor. These portioned perfections
are fully finished and ready to serve-an easy solution
for appealing to customers interested in grab-andgo
treats with global yet approachable flavors.
In December 2022, Rich's added an indulgent new
flavor to its popular lineup of OUR SPECIALTY TREAT
SHOP™ Mousse Parfait Cups: Strawberry Cheesecake.
This melt-in-your-mouth indulgence includes layers of
graham cracker crust, sweet strawberry filling, creamy
cheesecake mousse, and a light dusting of graham
crackers. Mousse Parfait Cups are perfectly portioned
and offer a grabbable, irresistible treat for sweet pickme-ups.
The 5.5-ounce parfait cups arrive frozen, with a
refrigerated shelf life of 10 days, so it's easy for c-stores
to thaw and serve. It's a perfect summertime berry addition
to any menu.
This joins the OUR SPECIALTY TREAT SHOP™ Parfait
portfolio. The Chocolate Parfait combines irresistible
tiers of chocolate cake, vanilla icing, and rich chocolate
icing layered together as a decadent dessert in a 4-ounce
cup. The Strawberry Parfait is a decadent layering of
vanilla cake, vanilla icing, and naturally flavored strawberry
filling in a 5.5-ounce dessert cup.
In November 2022, Rich's added three new flavors to
the lineup of Individually Wrapped OUR SPECIALTY
TREAT SHOP™ Cookies in classic, loved flavors of oatmeal
raisin, peanut butter, and sugar cookie.
40 < JUL-AUG 2023 | bakemag.com
RICH'S
https://www.richsusa.com/wp-content/uploads/2022/05/Hispanic-Portfolio-Brochure.pdf https://www.richsusa.com/products/hispanic-desserts/fully-finished-tres-leches-style-cakes/22081/ https://www.richsusa.com/products/hispanic-desserts/fully-finished-tres-leches-style-cakes/22080/ https://www.richsusa.com/products/hispanic-desserts/fully-finished-tres-leches-style-cakes/22082/ https://www.richsusa.com/products/other-desserts/other-desserts/21605/ https://www.richsusa.com/products/other-desserts/other-desserts/20697/ https://www.richsusa.com/products/other-desserts/other-desserts/20698/ https://www.richsusa.com/wp-content/uploads/2022/09/OSTS-IW-Cookies-Sell-Sheet-.pdf https://www.richsusa.com/wp-content/uploads/2022/09/OSTS-IW-Cookies-Sell-Sheet-.pdf http://www.bakemag.com

bake - July/August 2023

Table of Contents for the Digital Edition of bake - July/August 2023

bake - July/August 2023 - Intro
bake - July/August 2023 - 1
bake - July/August 2023 - 2
bake - July/August 2023 - 3
bake - July/August 2023 - 4
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https://digital.bakemag.com/sosland/bake/bake-november-december-2024
https://digital.bakemag.com/sosland/bake/bake-september-october-2024
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
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
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https://digital.bakemag.com/sosland/bake/2020_11_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
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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
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http://digital.bakemag.com/sosland/bake/2018_07_01
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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
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