Cargill launches Griddle Bakes cakes
July 11, 2011
by Eric Schroeder
MINNEAPOLIS — Cargill, through its Cargill Kitchen Solutions business unit, has launched Griddle Bakes cakes. Made under the Sunny Fresh brand of premium breakfast products, Griddle Bakes pre-cooked quick bread breakfast or snack cakes deliver 6 grams of protein, a full serving of whole grain and zero grams of trans fats per serving while using no preservatives.
Frozen Griddle Bakes are flavored with a combination of vanilla, cinnamon and caramel, and may be served warm or at room temperature. They are individually wrapped.
“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 of Cargill Kitchen Solutions.
Cargill said Griddle Bakes cakes use a patent pending process to incorporate a significant amount of egg into the batter. The process, developed in conjunction with the Cargill Bake Lab, results in a moist and light cake, the company said. The product also was formulated without preservatives, in response to increasing market preferences to reduce preservatives when at all possible.