Specialty Food Magazine

Summer 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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ingredients ½ Med. Watermelon approx. 4 cups 1 bottle JANSAL VALLEY ™ Organic Margarita Mix 12 oz Tequila 4 Cups Ice Agave / for rim Kosher Flake Sea Salt / for rim www.sidwainer.com | 800-423-8333 | a haccp certified company O rganic method In a blender, purée together watermelon, margarita mix, and tequila. Rim each glass with agave, then dip in salt. Fill each glass with ice. Distribute margarita evenly amongst all eight glasses. Enjoy! w a t e r m e l o n m a r g a r i t a s Serves: 8 Prep Time: 5 minutes Summer Fancy Food Show Booth 2858 Summer Fancy Food Show Booth 3831 category spotlight "While cold brewed coffee has a significant taste differentiation, it is much less noticeable in tea," says Angela Lantman, applications manager at Synergy Flavors, who notes that so far, Synergy has had "few requests" for cold brew tea. Bubbles. While it's all about creating selection, tea and coffee industry insiders are on the fence about some characteristics. Specifically, carbonation, one of the newer trends some producers are starting to implement in their brews. "Carbonating coffee is difficult—especially to maintain a good f lavor profile—because it lowers the pH," says Lantman, who notes coffee tastes better with a higher pH. But some coffee companies are taking the lead with carbonating their cold brews and not only bubbling it up, but also adding some interesting f lavors. "Stumptown is one of the companies really dialing into the category, creating selection and choice for the customer," notes Meinhardt. The company recently debuted a sparkling cold brew in a can in Original, Honey Lemon, and Ginger Citrus, that has about half the caffeine of its original cold brew and is made with natural cane sugar. Focusing on function. As more consumers, especially millennials, expand their search for good, clean, healthy options, many are seeking out other sources of energy. "Customers who don't want the crash-and-burn effect are gravitating toward yerba mate," says Wheatsville's Nash. "It's dominating the category for us—unlike sparkling coffees, which have not been very well received." Nash says customer favorites are Clean Cause Sparkling Yerba Mate, and Guayaki Sparkling Organic Yerba Mate. "Shoppers are also being drawn to yerba mate's powerful nutrient profile," says Carl Pennington, president and CEO of Impact Group, a sales and marketing agency that helps CPG brands understand the best path to market. "Unlike coffee, yerba mate improves your state of alertness without interfering with sleep or causing caffeine jitters," he adds. Pennington says of the six commonly used stimulants in the world—coffee, tea, yerba mate, kola nut, cocoa, and guarana—yerba mate is the most balanced, delivering both energy and nutrition. Stress-reducing ingredients like adaptogens (think medicinal The biggest consumer of functional teas/coffees are shoppers in their late teens to 20-somethings (millennials and Gen Zers), with CBD tea leading interest. 84 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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