Latest News

December 17, 2025

Winter Issue: Protein Gets a Glow Up

General Mills Foodservice worked with Campus Dining Today to provide an article exploring the evolving role of protein among students and its impact on campus menus. In addition to insights about Gen Z eating preferences, the article shares ideas and inspiration for protein-forward breakfasts and snacks. Shared with permission by the National Association of College & University Food Services (NACUFS). For more information, visit https://www.nacufs.org.

LEARN MORE(Opens in a new tab)

March 19, 2025

Bread and Beyond: In-Store Bakery Trends

Progressive Grocer tapped Nicole Nelsen, director of retail foodservice, and Betsy Kelly, Consumer Insights Associate for the bakery channel story, for its story about in-store bakery trends.

LEARN MORE

Loading component...

February 10, 2025

Re (Formulating) for Success

Josh Kraft, National Sales Manager for Retail Foodservice, spoke to Commercial Baking for its category insights feature on breads, buns and rolls. He discussed some of the challenges facing in-store bakeries today and how General Mills Foodservice aims to simplify baking with solutions that help retail bakeries to produce fresh-baked bread without skilled labor. The article appears in the February 2025 issue on pages 85-90.

LEARN MORE

Loading component...

February 07, 2025

General Mills Foodservice Spotlights Croissants

Bake magazine recaps the January trend report from the Chefs of the Mills that highlights the versatility of croissants and how the popular pastry can serve as the foundation for everything from a main dish to dessert.

LEARN MORE

Loading component...

January 21, 2025

Any Way You Slice It

Catersource spoke to Chef Kevin Relf and Doughminator Tom Santos for its in-depth feature story all about pizza and how it is a cost-effecitive and convenient crowd-pleaser at events. The article, which appears in the Winter issue, discusses the importance of a good crust and cites the nationwide poll conducted by The Harris Poll and commissioned by General Mills Foodservice that reports 91 percent of Americans agree that a bad crust can ruin a pizza.

LEARN MORE

Loading component...

January 21, 2025

A Tale of Two Corporate Chefs

Chef Gilles Stassart spoke to National Culinary Review, the official publication for the American Culinary Federation, about his unique role at General Mills Foodservice where he leads the Chef of the Mills team. The article, which gives glimpse into a day in the life of a corporate chef, appeared in the Nov/Dec issue and appears on pages 44-46.

LEARN MORE

Loading component...

January 21, 2025

Evidence Based Nutrition for Heart-Healthy Menus

The July/August issue of Nutrition & Foodservice shared an article about heart-healthy menus, authored by Jenny Kinter, Associate Marketing Manager for General Mills Foodservice and featuring information attributed to Lesley Shiery, MS, RD, who is an Associate Nutrition Manager with the General Mills Bell Institute of Health & Nutrition. The article is shared with permission from the Association of Nutrition & Foodservice Professionals. For more information, visit www.anfponline.org.

LEARN MORE

Loading component...

January 21, 2025

From Policy to Tray

Lesley Shiery, MS, RD, who is an Associate Nutrition Manager with the General Mills Bell Institute of Health & Nutrition, shared an informative article to help K-12 foodservice professionals implement the USDA’s latest nutrition standards into school meals.

The article in the Nov/Dec 2024 issue of Nutrition & Foodservice Edge is shared with permission from the Association of Nutrition & Foodservice Professionals. For more information, visit www.anfponline.org.

LEARN MORE

Loading component...

January 20, 2025

How to Win Over the “New Year, New You” Customer

Posh Revelry, a hospitality consultancy, spoke to Chef Kevin Relf about consumers’ focus on health and wellness in the new year and how this can create new and everlasting opportunities for hotels and restaurants when it comes to menu planning.

LEARN MORE

Loading component...

Subscribe to our newsletter

To receive email updates with menu ideas, trends, promotions and more!

Loading component...

Latest News

Loading component...

Loading component...

Loading component...

Loading component...

Loading component...

Loading component...

Loading component...

Loading component...

Subscribe to our newsletter

Let’s be social