Question: When was one of the companies that makes the glucose based peppermint cake founded?

Documents:
source: Quiggin's
text: Quiggin's Quiggin's is one of three companies that make Kendal Mint Cake. They were founded in 1880 by the Quiggin's family.

source: Kendal Mint Cake
text: Kendal Mint Cake Kendal Mint Cake is a glucose-based confection flavoured with peppermint. It originates from Kendal in Cumbria, England. Kendal Mint Cake is popular among climbers and mountaineers, especially those from the United Kingdom, as a source of energy.

source: Michel Montignac
text: Michel Montignac Michel Montignac (1944 – August 22, 2010) was a French diet developer who originally created the Montignac diet to help himself lose weight, which he based on research that focuses on the glycemic index of foods, which affects the amount of glucose delivered to the blood after eating. The diet, which distinguishes between good and bad carbohydrates, became the basis for best-selling books and a chain of restaurants and stores promoting his diet regimen and was one of the theoretical predecessors of the South Beach Diet.

source: Cupcone
text: Cupcone A cupcone (the common US term), is a small cake generally proportioned to serve one person, specifically baked in a flat bottomed ice cream cone. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcones. The consumable vessel design of a cupcone makes for a completely edible and self-contained snack food with no waste.

source: Kaysie Lackey
text: Kaysie Lackey Kaysie Lackey (born Brentwood, Tennessee, USA) is a food artist and cake decorating instructor based in Seattle, Washington. As owner of The People's Cake in Seattle, WA, she has been featured in wedding and cake magazines, including "Brides", Martha Stewart Weddings", "Modern Wedding Cakes", "Seattle Bride", "Seattle Metropolitan Bride and Groom" and "American Cake Decorating". In 2015 Kaysie was also profiled in The Wall Street Journal's "What's In Her Bag?" . She is a frequent competitor on Food Network Challenge cake decorating competitions, having been featured on four different episodes, and winning three as of 2012. She was also featured on Food Network's "Last Cake Standing". Kaysie teaches at cake decorating schools in the United Kingdom, United States, Mexico, Canada, Australia, Asia, Africa, South America, India,throughout Europe, and the Middle East. The People's Cake was named one of "Brides" magazine's Top 100 Cake Decorators in the United States in 2013. Kaysie was named one of "Martha Stewart Wedding's" Top 63 Pastry Professionals in 2014 and "Dessert Professionals" magazine's Top Ten Wedding Cake Decorators of North America in 2015.

source: Axona
text: Axona Axona was previously marketed as a medical food for the clinical dietary management of the impairment of metabolic processes associated with mild to moderate Alzheimer's disease. It is a proprietary formulation of fractionated coconut oil (caprylic triglyceride), a medium-chain triglyceride. Accera, Inc., the company that makes Axona, states that during digestion, caprylic triglyceride is broken down into ketones, which provide an alternative energy source for the brain. Its use is based on the idea that the brain's ability to use its normal energy source, glucose, is impaired in Alzheimer's disease. Axona was first sold in March 2009.

source: Drake's Cakes
text: Drake's Cakes Drake's Cakes is a brand of American baked goods. The company was founded by Newman E. Drake in 1896 in Harlem as The N.E. Drake Baking Company. Currently, the brand is owned by McKee Foods. The company makes snack cake products such as Devil Dogs, Funny Bones, Coffee Cakes, Ring Dings and Yodels. Drake's has traditionally been marketed primarily in the Northeastern U.S. but in 2016 re-expanded to the Mid-Atlantic and Southeastern U.S. regions. The products are produced under the Orthodox Union Kosher Certification guidelines.

source: Glycemic load
text: Glycemic load The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after eating it. One unit of glycemic load approximates the effect of consuming one gram of glucose. Glycemic load accounts for how much carbohydrate is in the food and how much each gram of carbohydrate in the food raises blood glucose levels. Glycemic load is based on the glycemic index (GI), and is calculated by multiplying the grams of available carbohydrate in the food times the food's GI and then dividing by 100.

source: Diabetic hypoglycemia
text: Diabetic hypoglycemia Diabetic hypoglycemia is a low blood glucose level occurring in a person with diabetes mellitus. It is one of the most common types of hypoglycemia seen in emergency departments and hospitals. According to the National Electronic Injury Surveillance System-All Injury Program (NEISS-AIP), and based on a sample examined between 2004 and 2005, an estimated 55,819 cases (8.0% of total admissions) involved insulin, and severe hypoglycemia is likely the single most common event.

source: Noninvasive glucose monitor
text: Noninvasive glucose monitor Noninvasive glucose monitoring refers to the measurement of blood glucose levels (required by people with diabetes to prevent both chronic and acute complications from the disease) without drawing blood, puncturing the skin, or causing pain or trauma. The search for a successful technique began about 1975 and has continued to the present without a clinically or commercially viable product. s of 1999 , only one such product had been approved for sale by the FDA, based on a technique for electrically pulling glucose through intact skin, and it was withdrawn after a short time owing to poor performance and occasional damage to the skin of users.

source: __pad__
text: __no_content__

source: __pad__
text: __no_content__

source: __pad__
text: __no_content__

source: __pad__
text: __no_content__

source: __pad__
text: __no_content__

Answer: 1880