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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