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.

Read the full article on Food Business News.