Cargill Introduces New Griddle Bakes Premium Breakfast and Snack Product

“Griddle Bakes products not only meets the nutritional standards for the national school menu initiatives, but they also offer a unique and light taste that I know will make them a popular breakfast or snack food,” said Mary Thompson, president, Cargill Kitchen Solutions.

7/12/2011 --- Cargill launched Griddle Bakes cakes, an innovative and new breakfast and snack food, at the School Nutrition Association 2011 Conference in Nashville beginning July 11th. Made by Cargill Kitchen Solutions under the Sunny Fresh brand of premium breakfast products, Griddle Bakes pre-cooked quick bread breakfast or snack cakes have excellent nutritional value, delivering 6 grams of protein, a full serving of whole grain and zero trans-fats while using no preservatives.

Flavored with a combination of vanilla, cinnamon and caramel, frozen Griddle Bakes products can be served warm, or at room temperature. They are individually wrapped and can be warmed in their wrapper in oven or microwave to serve the varying needs of customers.

Griddle Bakes cakes were designed for the unique challenges of today’s school nutrition marketplace. High in protein when compared to pancakes and other similar items, they are a nutritious part of a balanced diet and address concerns relating to salt, fat and sugar intake.

“Griddle Bakes products not only meets the nutritional standards for the national school menu initiatives, but they also offer a unique and light taste that I know will make them a popular breakfast or snack food,” said Mary Thompson, president, Cargill Kitchen Solutions.

Griddle Bakes cakes use a unique (patent pending) process to incorporate a significant amount of egg into the batter. This process, developed in conjunction with the Cargill Bake Lab, results in a moist and light cake. The product also was formulated without preservatives, in response to increasing market preferences to reduce preservatives when at all possible.