Culinary and New Product Solutions
Franklin Foods Launches Culinary and New Product Solutions Team
Franklin Foods understands the challenges that corporate chefs and bakers, new product development teams, and culinary research and development professionals are facing as they try to to meet new health and wellness initiatives across products, channels and menu formats. Whether your business is quick-service, fast casual, fine dining, industrial baking, food service, packaged goods, supermarket or club store, our team can help you achieve the best of both world's— delicious taste and lower fat, calories, and cholesterol.
Our award-winning and patented real dairy ingredients can help you with a variety of menu and product challenges, for example:
- Reducing the fat in a decadent dessert
- Cutting the calories in a savory sauce
- Lowering the cholesterol in a flavorful condiment
- Fine-tuning packaged food items that are on-trend with today's health and wellness minded consumer
Be sure to scroll down and read about our teams first successful recipe challenge—Re-Inventing Cheesecake™.
Co-Branding Success at RCA Conference for Hahn's Yogurt & Cream Cheese
Checkout our latest Blog posting and read Mark Hughes' comments on the Hahn's Yogurt & Cream Cheese co-branding hit!
Invitation to Join Franklin Foods During Research Chefs Associtation Conference - March 19 & 20, Hyatt Regency Hotel
Please join us during the Research Chefs Association Conference in Phoenix, Arizona at our Hospitality Suite sponsored by Carla's Pasta. Again this year, Executive Chef Jason Gronlund is hosting this function to bring together friends, colleagues and conference participants to relax and enjoy light refreshments with your favorite beverage. Co-sponsoring this event are Franklin Foods, Gum Technology and CRYOVAC. We hope you can find time in your schedule to attend this enjoyable function. Franklin Foods will be showing our products that can assist your company develop Better for You menu selections that address the expectations of today's health-conscious consumer. Click here for the event details. See you in Phoenix!
RCA Attendees Don't Miss Breakout Session - Healthy Product Development: Perceptions and Claims
Thursday, March 18, Breakout Session B, 12:30 p.m. - 2:00 p.m.
This session will look into 'healthy' product development and what consumers are really looking for in healthful food products and menu options. Are they looking for food choices that are perceived to be healthy, or for health claims? These issues will be addressed by a Mintel Menu Insights trends expert who will provide valuable menu trend information. A lively discussion will follow with a distinguished panel of product development chefs whose companies have been directly impacted by the demands of today's evolving health-conscious consumer. Each panelist will be asked to share with the audience the information on a new product that is consistent with the Better for You Trend by health-conscious consumers. Chef Tim Rosendahl will be using Hahn's Yogurt & Cream Cheese his example.
Panelists
Ryan Baxter, Cargill
Maria Caranfa, RD, Director, Mintel Menu Insights
Neville Craw, Executive Chef, Arby’s Restaurant Group
Thomas Haefer, CRC®, Project Leader/Research Chef, Tyson Foods
Melissa Haupt, CRC®, Executive Chef, Applebee's Services
Kit Kiefer, CEC, CCE, AAC, FMP, Director of Culinary Services and Corporate Executive Chef, Schwan’s Food Company
Catherine Proper, CCS®, Corporate Executive Chef, Target
Tim Rosendahl, President/Executive Chef, Dakota Food Group
Franklin Foods is building upon its Re-Inventing Cream Cheese® mission and has expanded its Food Service capabilities with the launch of a Culinary and New Product Solutions team. The goal of this team is simple, to work closely with customers and creatively meet their individual menu or product needs.
Get Started Solving Your Menu and Product Challenges
If you are a corporate chef, baker, or new product development professional, our team is ready to help you with your menu or product challenge. Please contact us to learn more about our innovative dairy ingredients and capabilities. Solution services and samples are available to qualified customers.
- For more information call Michelle Tatro in Customer Service: 1-800-933-6114
- Or, send us an email with questions or describing your needs: mailto:culinarysolutionsREMOVETHISBEFORESENDING@franklinfoods.com
Challenge #1 - Re-Inventing Cheesecake™
Franklin Foods' Culinary and New Product Solutions Team Successfully Re-Invents Cheesecake™
Our teams first challenge was to re-invent one of the most time-honored desserts in the United States—Cheesecake—a staple on restaurant menus for generations.
The solution is a guilt-free Cheesecake made with our patented Hahn's Yogurt & Cream Cheese.
Hahn's Yogurt & Cream Cheese delivers the decadent taste and texture of full-fat cream cheese with dramatic reductions in calories, fat calories, total fat, saturated fat, and cholesterol. Perfect for today's consumer.
Check out the results when comparing Hahn's Cheesecake vs. Gold Standard Cheesecake*
- Hahn's Difference -22% Less Calories
- Hahn's Difference -47% Less Fat Calories
- Hahn's Difference -50% Less Total Fat
- Hahn's Difference -50% Less Saturated Fat
- Hahn's Difference -40% Less Cholesterol
* Based on 100g serving size/slice of cheesecake.
Subscribe to our new Blog and stay tuned for the results of our next Re-Inventing Challenge!
