Specialty Food Magazine

Spring 2020

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.

Issue link: https://www.e-digitaleditions.com/i/1220124

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Page 55 of 75

SPRING SPRING Sparkling and Global Teas From antioxidant-rich and digestive- friendly varieties, to products based on indigenous tea leaves, new teas and tisanes are prevalent. • BOS sparkling unsweetened rooibos red tea made with antioxidant-rich organic rooibos from South Africa • HopLark Hoptea, sparkling RTD tea made with hops • Nuba Tisane, a ready-to- drink hibiscus tea based on a traditional Egyptian beverage • Shaka Teas, sustainably grown herbal teas brewed with mamaki, a superleaf from the Hawaiian islands Regional Cuisines of Asia Sauces, seasonings, instant noodles, and snacks reflecting the foods and ingredients of Asia's varied regions were in the spotlight at the Winter Show. Examples include: • Angkor Cambodian Food Tuk Meric and Kroeung Prawlak, a tangy peppery sauce and a marinade, respectively • Burma Superstar Fermented Tea Leaf Dressing, a traditional dressing made from tea leaves imported from Burma • Eastland Food Corp. Indomie, instant noodles Indonesian-style • KPOP Foods Kimchi Mayo Sauce, a flavorful aioli • Niloofar Persian Trail Mix, or ajil, and roasted Persian-style almonds 5 6

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