Just in time for the Royal Wedding, Harry & David has entered into an exclusive licensing agreement with The Royal Touch to create a new collection of gourmet baked goods from Carolyn Robb, former personal chef to the British Royal Family.

Wholly Wholesome recently announced that its ready-made Vegan Cherry Pie and Vegan Blueberry Pie have undergone the process for non-GMO verification.

Wewalka is introducing their newest refrigerated dough product to the U.S. market – a thicker, home-style pie crust dough that is lard-free. 

Tastykake recently released its new limited edition Spring offerings, available now through June 2.

Edwards desserts has launched a brand new flavor, S’mores Crème pie, available in multi-serve and 2-pack slices, to help retailers do dessert right this summer.

Katz Gluten Free recently launched its Real Fruit Mini Pies, filled with real fruit goodness without the chemical preservatives and junk that some manufacturers use.

If there’s one place consumers are willing to indulge in something decadent, it might be at their favorite restaurant. And when it comes to the end of the meal and the prized desserts that await, research from Datassential, Chicago, shows that consumers are still choosing sweets.

Like much of my life, my Thanksgiving table is always one part tried-and-true tradition and one part experimental.

Despite Americans’ growing interest in healthier diets and better-for-you foods made with real ingredients, people still enjoy treating themselves to dessert, be it a piece of frosted layer cake, a slice of silky crème pie or a sliver of decadent cheesecake.

Grain diversity has grown into a topic of great interest in the wake of significant gluten-free and other snack and baked goods innovation of late.