Archive for the 'tea' Category

Reflections on the Roadshow

Wednesday, April 27th, 2011

2011 Innovations Roadshow room 267

It’s hard to believe that another Innovation Roadshow® has come and gone. With 18 months of planning, our annual event was over quicker than you can even say the word “Roadshow.”

Throughout 26 booths, our global technical staff showcased almost 100 new concepts, flavors and technologies that got our attendees’ creative juices flowing.

All that noshing built up energy for presentations on food & beverage trends, alternative natural sweeteners and new EU flavor legislation. And the day culminated with a keynote presentation from Mary Wagner, Ph.D., Senior Vice President, Global Research & Development/Quality for Starbucks Coffee Company. Her presentation educated our attendees on how to remain authentic to your brand, yet appeal to the local market to which you are selling.

But back to the food! When it comes to the products we show at our Innovation Showcase, the tabletop exhibit mentioned above, everyone has their favorites – based on personal preference, uniqueness and applicability – but let me share with you some of mine….

Varietal Mint Ice Creams - developed with David Michael’s Michtex® technology

  • Varietal Mint Ice Creams – Inspired by chewing gum, we explored the use of spearmint (paired with blackberry) and wintergreen (paired with vanilla) in ice cream, as well as a new texture. Utilizing David Michael’s Michtex® technology, we were able to replicate the “stretchy” texture of Turkish-style ice cream, also known as dondurma.

 Fortified Fruity Chicken Nuggets Varieties - Cherry Pir and Apple a la Mode

  • Fortified Fruity Chicken Nuggets – For the picky eater in need of a nutritional boost, these nuggets boast vitamins and minerals, or deliver a serving of fruit. Choose from Cherry Lime or Apple Pie a la Mode (coated with real pie crust and vanilla ice cream flavored icing!).

Aloe Beverages - Borojo Rooibos Tea, Old Fashioned Lemonade, and Spiced Peach

  • Aloe Beverages – Each year at the Fancy Foods Show, the number of vendors showing aloe beverages grows and grows. With their sweet taste and flavorful adaptability, why haven’t these taken off? One theory is the large pulp. Our beverage group addressed this with three flavors with varying degrees of pulp. And the flavors! The beverages were shown in Borojo Rooibos Tea, Old Fashioned Lemonade, and Spiced Peach (with cinnamon, vanilla and mastic).

Mood Truffles - Aphrodisiac Foods

  • Mood Truffles – As in get-in-the-mood truffles. We’ve spotted some trends lately pointing toward aphrodisiac foods gaining favor with baby boomers. Anti-aging foods that enhance energy and vitality, are going a step further. The flavors also test our level of comfort, another emerging trend, with oyster and uni (sea urchin roe).

Maghreb Fruit & Almond Smoothie

  • Maghreb Fruit & Almond Smoothie – Not only does this fruit and almond milk smoothie highlight dairy alternatives, and North African flavors (honey fig, and honey fig with orange blossom and cumin), but it’s also a multi-purpose beverage. The smoothies can also be used as sauces for meats.

But these are just a few of the amazing items showcased this year. Learn more about the Innovation Roadshow. To taste samples from this year’s show, or get copies of the presentations, please contact your account manager.

Bartender, can I have a brew?

Monday, June 22nd, 2009

From the evolution of molecular mixology to the rebirth of cocktail classics, bartenders are literally setting the bar a bit higher. Bartending has evolved into a culinary profession. At upscale establishments, bartenders are referred to as “mixologists,” creating bitters and tonics from scratch, and experimenting with infusions and tinctures (alcoholic extracts made from herbs).

Modern mixologists, or bar chefs as some are referred to, will source ingredients for their drink menus as they do the rest of the menu – focusing on seasonal and fresh ingredients, visiting farmer’s markets, locating exotic ingredients, handcrafting the above mentioned bitters, tinctures and infusions, squeezing fresh fruit juices on a daily basis, and stocking precious and obscure liquors.

Seeking to educate their patrons, and rid their glasses of the overly sweet appletinis and lemon drops, modern mixologists work with a combination of esoteric ingredients, science and creativity.

Modern Mixology Concoctions

But with a downturned economy, and an increase in at-home entertaining, how is the average consumer expected to keep up? Syrups and drink mixes are always helpful, but can sometimes lack the panache or versatility of a bartender’s arsenal. There are, of course, exceptions, and one of the most innovative products we’ve spotted recently is Tea Forté Cocktail Infusions.

With added visual appeal – it looks like a pyramid tea bag with a leaf for a string – Tea Forté literally brews a cocktail. And the flavors? Well, they’ve got us really excited. Lavender Citrus blends white tea with lavender, bergamot, grapefruit and violet. Lemongrass Mint combines lemon myrtle and spearmint. And Silkroad Chai merges black tea with cardamom, ginger and cinnamon.

And as for versatility, a great example is the Lemongrass Citrus, which is said to work well with Gin & Tonics and Mojitos, aside from custom recipes.

Of course, Tea Forté doesn’t just do cocktails – they’ve got a whole line of tea and iced tea bags, but this cocktail line truly shines. And now, I’m feeling inspired…and thirsty…

Winter Fancy Foods Show – Part 3…

Friday, February 6th, 2009

It’s Tea-licious!!!

Walking the floor of the Fancy Foods Show, it was obvious that tea has no intention of giving up its crown as the second most consumed beverage in the world (second only to water).

Zhena’s Gypsy Tea featured their Pink Tea for Women’s Health. This line of Super Berry teas combines green tea and hibiscus with acai, pomegranate, cherry and berry blends to satisfy the palate. My personal favorite, however, was the Cacao Berry – a blend of green tea and red tea with raspberries and dark cacao shells. Not too sweet, but not too bitter – and thoroughly enjoyable. This tea not only meets the needs of shoppers looking for superfoods, but it also contains that hard-to-miss hibiscus.

I “Got Lost” at the Republic of Tea booth tasting their line of Be Well Red Teas. With fun names like Get Clean, Get Gorgeous, Get Maternal, Get Happy and Get Smart, this line is an excellent example of the growing beauty and mood food trend. The teas offer a variety of claims from detox, uplifting mood, focus, weight control, clear skin and more.

Blue tea was also on the radar. What, never heard of blue tea? You probably know this nom de plume as oolong. A few years back, our Beverage Applications lab spotted “blue tea” as a potential trend, and we’ve been watching it ever since. With the extreme popularity of green tea, and the growing excitement for white and red teas, it’s only fitting that blue tea get a little love too. A favorite from the show? Ito En’s Oolong Shot was pretty tasty!

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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