NEWS ROUNDUP 1994-02-14 (1)

Van den Bergh Has Hot Cross Buns

Foods here is offering what it bills as premium-quality hot cross buns for the Lenten season. The buns are made with raisins and citron. They can be iced with glaze or icing. They are being offered for a limited time, the company said.

EDDA Slates Two 1-Day Seminars

HASBROUCK HEIGHTS, N.J. -- The Eastern Dairy-Deli-Bakery Association here is sponsoring two one-day seminars focusing on merchandising and space management of the dairy case.

The first seminar will be held on March 15 at The Landmark in East Rutherford, N.J., and the second on April 13 in the Woodbridge, N.J., area. An exact location has not yet been announced.

Topics will include: dairy department trends, merchandising, sales promotion, product knowledge, product and case care, and marketing programs for Kosher items, Hispanic items and other ethnic products.

Participation for the East Rutherford meeting is limited to 70. There is a $25 registration fee to cover lunch and the cost of educational materials. For more information about the seminars, call EDDA at (201) 288-5454.

Dawn Adds Muffin Batter Pouches

JACKSON, Mich. -- Dawn Food Products has introduced frozen muffin batters packaged in 3-pound "labor-saving" pouch packs.

The batters are offered in 18 flavors including blueberry, carrot-raisin, apple spice and cranberry-nut. The company also will continue to offer muffin batters in 18-pound pails.

Dawn, a manufacturer of bakery mixes and bases, also provides a line of icings and fillings.

Bake 'n Joy Expands Fat-Free Line

NORTH ANDOVER, Mass. -- Bake 'n Joy Foods here, a manufacturer of bakery mixes, frozen batters, fillings and bakeoff products, has added two new flavors to its line of fat-free frozen batters -- chocolate and very berry.

The scoop-and-bake chocolate batter is also available as a dry mix and can be used for muffins, cakes, cupcakes and other dessert items, the company said. The very berry flavor is a sweet base with blueberries, raspberries and cranberries.

In-Store Croissant Drive Debuts

MINNEAPOLIS -- Grand Metropolitan Food Service here said it has a new in-store program for its line of croissants called Just Say Oui.

The program includes flags, buttons, display items, recipe brochures for customers and cross-merchandising tips. The croissants are available frozen and baked, or frozen and unbaked. Croissants come in all-butter and honey-wheat varieties, and with various fillings.

Grand Metropolitan markets its frozen dough and frozen baked products under the Pillsbury label.

AIB Schedules Seminars in March

MANHATTAN, Kan. -- The American Institute of Baking here has scheduled a seminar on critical factors in producing quality bread and roll products. The seminar will be offered twice: March 21 to 22 at the Holiday Inn DFW Airport North, Irving, Texas, and March 24 to 25 at the Holiday Inn-Orlando International Airport, Orlando, Fla.

The seminar is designed for supervisors and managers in production and quality assurance, research and development staff, and those in related areas.

Topics will include ingredient functionality, processing, trouble-shooting and product evaluation. Production methods covered will include sponge and straight doughs, liquid ferment-brew, and no-time dough systems. Specialty products that have an emphasis on health will be given particular attention. Tuition is $375 per participant. For further information, call AIB at (913) 537-4750.