General Mills Cooking Demo and Tour of US Foods

Enhancing Retail Sales and Creating Snacking Solutions….
AHF-NY Joins General Mills in Cooking Demo and Tours US Foods


On April 30th, a group of 30 AHF-NY members participated in the General Mills Cooking Demo and tour of the US Foods Facilities in Perth Amboy NJ.  After brief introductions, the group was treated to a continental breakfast of items that were later included in the demo.

This was followed by a brief overview of the evolution of General Mills; from the original Minneapolis Milling Company in 1856, to the company as we know it today. The group was then taken on a tour of US Foods’ enormous and impressive warehouse. In the test kitchen, Chef Gilles Stassart, of General Mills took us on a culinary adventure exploring the following topics:
  • Breakfast breads under 300 calories - The Marbled Citrus Loaf, made from Pillsbury™ Cranberry Orange Muffin Batter and Pillsbury™ Blueberry Muffin Batter, with course sugar as the topping, was only 150 calories per serving.
  • Desserts under 200 calories - The Gluten-free Chocolate Mousse made from Yoplait® Parfait Pro Low Fat Vanilla Yogurt, non-dairy whipped topping and semi-sweet chocolate chips, was only only150 calories per serving.  The Scone Biscotti made from Pillsbury™ Place and Bake™ White Chunk Raspberry Scones mix, was only 160 calories per serving, and was a huge hit with attendees.
  • Better for You Impulse Station - This featured a blend Rice Chex™ cereal, shredded coconut, sunflower nuts, semi-sweet chocolate chips, walnuts, cranberries, sesame seeds, and sweetened condensed milk.
  • Patient Friendly Cereals – These cereals meet a wide range of nutritional needs. In fact, all of the General Mills cereals contain whole grain as the first ingredient. Reduced sugar and Gluten- free Chex were also other options mentioned.
  • NYC Healthy Hospital Food Initiative - 12 out of 20 General Mills cereals meet the standards for the Healthy Hospital Food Initiative (<215 gms. sodium, < 10 gms. sugar, >2 gms. fiber.
  • Sneak Peak at The Future - Coming this, Fall 5 flavors of Cheerios will be gluten- free.
The attendees who wished to participate in the hands-on demo experience, were given the opportunity to create and bake off their own versions of breakfast breads, using ingredients provided. The best part was….they got to take their breads home.

Enhancing Retail Sales and Creating Snacking Solutions….AHF-NY Joins General Mills in Cooking Demo and Tours US Foods...

Posted by AHF New York on Monday, May 11, 2015
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General Mills Cooking Demo and Tour of US Foods

Enhancing Retail Sales and Creating Snacking Solutions….
AHF-NY Joins General Mills in Cooking Demo and Tours US Foods


On April 30th, a group of 30 AHF-NY members participated in the General Mills Cooking Demo and tour of the US Foods Facilities in Perth Amboy NJ.  After brief introductions, the group was treated to a continental breakfast of items that were later included in the demo.

This was followed by a brief overview of the evolution of General Mills; from the original Minneapolis Milling Company in 1856, to the company as we know it today. The group was then taken on a tour of US Foods’ enormous and impressive warehouse. In the test kitchen, Chef Gilles Stassart, of General Mills took us on a culinary adventure exploring the following topics:
  • Breakfast breads under 300 calories - The Marbled Citrus Loaf, made from Pillsbury™ Cranberry Orange Muffin Batter and Pillsbury™ Blueberry Muffin Batter, with course sugar as the topping, was only 150 calories per serving.
  • Desserts under 200 calories - The Gluten-free Chocolate Mousse made from Yoplait® Parfait Pro Low Fat Vanilla Yogurt, non-dairy whipped topping and semi-sweet chocolate chips, was only only150 calories per serving.  The Scone Biscotti made from Pillsbury™ Place and Bake™ White Chunk Raspberry Scones mix, was only 160 calories per serving, and was a huge hit with attendees.
  • Better for You Impulse Station - This featured a blend Rice Chex™ cereal, shredded coconut, sunflower nuts, semi-sweet chocolate chips, walnuts, cranberries, sesame seeds, and sweetened condensed milk.
  • Patient Friendly Cereals – These cereals meet a wide range of nutritional needs. In fact, all of the General Mills cereals contain whole grain as the first ingredient. Reduced sugar and Gluten- free Chex were also other options mentioned.
  • NYC Healthy Hospital Food Initiative - 12 out of 20 General Mills cereals meet the standards for the Healthy Hospital Food Initiative (<215 gms. sodium, < 10 gms. sugar, >2 gms. fiber.
  • Sneak Peak at The Future - Coming this, Fall 5 flavors of Cheerios will be gluten- free.
The attendees who wished to participate in the hands-on demo experience, were given the opportunity to create and bake off their own versions of breakfast breads, using ingredients provided. The best part was….they got to take their breads home.

Enhancing Retail Sales and Creating Snacking Solutions….AHF-NY Joins General Mills in Cooking Demo and Tours US Foods...

Posted by AHF New York on Monday, May 11, 2015
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