Specialty Food Magazine

JUL-AUG 2012

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/68592

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Page 102 of 207

PRODUCT ROUNDUP dioxide. In the chai category, Masala Chai blends malty Assam tea from India's Brahmaputra River Valley with five spices, while Rooibos Chai is naturally caffeine-free. choiceorganicteas.com Oregon Chai Tea Bags. Several years after introducing chai latte concentrates and mixes to much acclaim, Oregon Chai has added chai tea bags to its product lineup. Three unsweetened offerings, featuring blends of cloves, cardamom, cinnamon, ginger and anise, include: The Original, starring hand-pro- cessed Assam black tea; Energía, with natural energy boosters yerba mate and guayusa; and caffeine-free Dreamscape, which builds its chai on a base of organic, hand-harvested rooibos. oregonchai.com Tea Forté Coconut Teas. Inspired by consumers' thirst for coconut beverages, Tea Forte has infused the tropical star into three new tea blends, made with organic black or green tea, that sound like cocktails or even dessert: Coconut Mango Colada Green Tea (with Madagascar vanilla and lime), Coconut Chai Latte Black Tea (with cinnamon, cardamom and cloves) and Coconut Chocolate Truffle Black Tea (with cacao nibs and hazelnut). All are packed in fair trade–certified, eco- friendly filter bags and the company's distinctive pyramid infusers. teaforte.com Two Leaves and a Bud Paisley Tea Co. Two Leaves and a Bud launched Paisley Tea Co. with the elegant tagline, "More than one might expect." Each box of this new line of organic, fair trade, non-GMO traditional English tea contains 24 tea bags—with 10 percent more tea than a standard bag. The four rich and robust varieties include: Organic English Breakfast, Organic Double Earl Grey, Organic Decaf English Breakfast and Organic Ginger Green. paisleytea.com |SFM| Dina Cheney is the author of Tasting Club and Williams-Sonoma's New Flavors for Salads and a freelance writer whose work has appeared in Everyday with Rachael Ray, Cooking Light, Fine Cooking and Bon Appétit. Any Season, Any Reason. Visit us at booth #5123 sales@stickyfingersbakeries.com www.stickyfingersbakeries.com 1.800.458.5826 Summer Fancy Food Show Booth 5123 80 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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