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Iconic US bakery brand Sara Lee is setting renewed emphasis on new product improvement with the opening of a modern innovation center.
The 10,000 square-foot facility – positioned at the business enterprise’s currently launched Oakbrook Terrace headquarters in Chicago, Illinois – houses a check kitchen, laboratory, storage, and patron presentation space.
It will particularly focus on the growth of latest product traces and flavors for Sara Lee Frozen Bakery manufacturers.
The US frozen bakery marketplace is forecast to exceed $9.3bn with the aid of 2024, particularly fuelled by way of the swiftly growing food service area in the US, in step with Global Market Insights.
The prepared-to-bake segment is one of the quickest-growing segments within the frozen bakery market, due to the drifting customer choice towards convenience products.


Frozen items also are recognized for their preserved flavor and longer shelf existence.
Ready-to-bake merchandise also permits stores the freedom to offer a variety of great ‘just-baked’ merchandise with minimal labor requirements.

The Kitchens of Sara Lee
“The Kitchens of Sara Lee is a milestone in our adventure to becoming the world’s maximum beloved bakery,” said Craig Bahner, CEO, Sara Lee Frozen Bakery.
“This new collaborative area brings our culinary professionals collectively with our income and advertising group to boost up our product innovation, anticipate new developments and create many extra impossible to resist foods for our clients for future years.”
The company has appointed Judy Lindsey as its R&D director to steer the organization’s team of product innovators and culinary specialists, which has doubled in length considering that Sara Lee Frozen Bakery became an impartial employer in July 2018.
Last year, non-public fairness firm Kohlberg & Co. Received Sara Lee Frozen Bakery from Tyson Foods for an undisclosed quantity. The acquisition additionally blanketed the Van’s, Chef Pierre and Bistro Collection manufacturers that had been part of Tyson’s frozen bakery business portfolio.
Singular recognition
“Our group has unique attention on frozen baked items,” stated Lindsey.
“We now have a remarkable kitchen and lab where we are able to transform sparkling thoughts into new products and packaging faster and better than ever before .
“With an area designed for near collaboration with our customers, we are able to continue to grow and innovate our organization’s optimum manufacturers.”
Morgan Harbour Construction handled the five-month build of the brand new kitchen, even as Oakbrook-based EWP Architects turned into retained to optimize the distance.
Sara Lee Frozen Bakery also operates two manufacturing plant life in Traverse City, Michigan, and Tarboro, North Carolina.

So, it is time now that you to present this bad product a thumbs down and transfer to a natural and organic sugar alternative- honey.
2. Margarine- better than butter, however not first-rate
Margarine is prepared the usage of vegetable oil, and for that reason, it has been considered a wholesome substitute for butter. The myth buster right here is, that although margarine has comparably less cholesterol and saturated fat than butter, the excessive salt content and trans fats in margarine reasons intense clogging of arteries inside the human body. The saturated fat found in margarine will increase blood ldl cholesterol degree, finally leading us to heart sicknesses- dietary professionals say. If you are seeking out a softer and more healthy unfold, taking reference from nutritionists, we advocate you to head for sources that include monounsaturated fat (olive oil is the satisfactory wager).

- A word from our sposor -

Sara Lee bolsters frozen baked items innovation