Beverage trends highlighted at N.R.A. Show

 In Food Business News, Press

Tamarind, kumquat, caraway seeds and star anise may be featured in new beverage formulations. These are among trending food and drink ingredients cited by Ilana Orlofsky, marketing manager at Imbibe, a Chicago-based beverage development company.

Unusual flavors, textures and preparations are elevating coffee, tea and cocktail menus across the country, offering hydration with a splash of inspiration.

“Use your platform to bring fringe ingredients to the forefront,” Ms. Orlofsky said during a presentation at the National Restaurant Association Restaurant, Hotel-Motel Show, held May 18-21 in Chicago. “Fringe is in.”

An emerging ingredient is butterfly pea flower tea, which has a midnight-blue hue that transforms into a vibrant magenta when citrus is added. The acidity in a squeeze of lemon alters the pH, Ms. Orlofsky explained.

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