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Why an ancient Japanese powdered green tea will be 2016's biggest superfood!

  • Gwyneth Paltrow and Kylie Jenner are said to be fans of the ancient drink
  • Boost metabolic rate. burns calories and lower cholesterol and blood sugar
  • Drink is touted as a healthy alternative to coffee on the hip health scene

Read more: http://www.dailymail.co.uk/femail/food/article-3385679/Why-ancient-Japanese-powered-green-tea-2016-s-biggest-superfood-Kylie-Jenner-Gwyneth-Paltrow-fans.html#ixzz42TOHLt86

Red Espresso - Answer to a Healthy Lfestyle by Peter Church

Imagine a lifestyle where all the drinks a health-conscious person needs are derived from one delicious caffeine-free product. From your first kickstart in the morning, those smoothies during the day to cocktails in the evening.


Caffeine is so dangerous and is being consumed as part of the modern lifestyle at such high quantities that it should be regulated, the editor in chief of the Journal of Caffeine Research, Dr Jack James, says in a recent article. To exacerbate this problem, there are a growing trend to add caffeine to products such as energy and alcoholic drinks.



The reality is that many people have become accustomed to overdo it with caffeine to get through their busy days. But what if you had a healthy substitute that gave you that same kick in various forms without the caffeine? Step up Red Espresso®, made from South Africa’s 100% naturally caffeine-free Rooibos.

It is no surprise then that more and more executive movers and shakers have converting to Red Espresso®. Not only for making a strong espresso to go with breakfast, chai latte mid morning, Americano with lunch or a smoothy in the afternoon, but even the Red Dragon cocktails later in the evening.

It’s not only the smooth and earthy flavour of the the world’s first Rooibos tea espresso that are turning people into Red Espresso® devotees. It is also the health benefits. Made from pure Rooibos leaves, Red Espresso© has five times more anti-antioxidants than green tea, which is known to boost the immune system, relaxes the central nervous system, relieves headaches, combats insomnia and irritability, aids digestion, relieves stomach cramps, ulcers, nausea, heartburn and constipation. If that’s not enough, consider the anti-allergic and anti-asthmatic properties, which means this product can safely be enjoyed by pregnant women and children.

Often described as combining the style of our coffee culture with the health benefits of tea, Red Espresso© is strictly not a tea. It is a herbal infusion made from a shrubby legume that grows only on the Cederberg mountains of the Western Cape Province of South Africa (see picture below).


Frozen Iced Beverages - CoffeeTalk Magazine by Libby Smith

Welcome to Connecting the Dots - CT’s new column connecting our retailer and roaster readers to products, services, and ideas to grow their profits. With estimates of more than $9 billion dollars spent on this category in 2015, it was an easy decision where to start this new feature: Frozen/Iced Beverages.


CT surveyed 500 coffee-focused retailers about their current Frozen/Iced Beverages program and the results were enlightening: 80% of the retailers have some form of program in place and 69% have seen their sales and profits rise in this category! Even those with a program were also seeking help and ideas on how to improve their sales by adding new products and improving their marketing methods. We all know everyone likes to cool down on sweltering days with a refreshing smoothie, cold-brew, or other frosty quencher, but it’s not just the hot days of summer that call for ice-cold drinks. Frozen beverages and cold drinks are a hot trend that is only getting hotter. In fact Frozen Beverages is one of the most profitable and fastest growing drink categories and helps to build slow time clientele.

The key to increasing sales for both smoothies and other frozen beverages is offering a product that the consumer perceives as too difficult or not as good if prepared at home. Frozen Beverage Programs need not be a daunting or cost prohibitive endeavor. Many vendors offer complete set up and staff training with the product and equipment you need to get started. Some even provide point of sales materials and marketing suggestions. Frankly the more successful you are selling your product, the more product they sell. It is a win-win! You can choose to make it personal to your own establishment by creating signature drinks and rotating the menu to incorporate local and in season products, and you can’t go wrong with jumping on the heath craze bandwagon where smoothies and blended drinks are concerned. There are delicious and nutritious pre-made boosts and supplements in a wide variety of health benefits from enhancing vitamins and protein intake to increasing your energy or curing a hangover.

Do your research and ask your vendor what they offer, and also do your research and find out what your customers desire. Offer samplings and take note of which were the most popular. Ask questions of your customers to see what their favorite flavors are and what health benefits they are looking for in a supplemented drink. Below are a few of the vendors who responded to our survey on their offerings.

Excerpts from "Trends for Frozen Beverages — Time to get Creative!" by Asley Prentice


Many restau­rants and Cafés have focused on adding dif­fer­ent foods to expand their menu hop­ing to draw more patrons. Beverages have become the lat­est medium for oper­a­tors look­ing to drive sales and increase prof­its. Many fast food chains have seized this oppor­tu­nity, and are exper­i­ment­ing by enlarg­ing their bev­er­age menu and offer­ing fun and cre­ative drinks. “McDonald’s touts its new frozen straw­berry lemon­ade while Steak’n’Shake and Sonic shout about their “happy hour” deals on milk­shakes and frozen drinks, avail­able dur­ing the mid-afternoon snack period.”  For this rea­son, we will be look­ing into some of the trends for 2012 and what peo­ple are demand­ing this year, specif­i­cally in the cold and frozen bev­er­ages market.

As the cof­fee lovers that we are, the first thing that I should point out is that Iced cof­fee is on the top of the list; and this topic could be an entire arti­cle by itself. “Consumption of this cold caf­feinated bev­er­age in restau­rants has heated up 20% per­cent in the last five years.”1 According to an inde­pen­dent sur­vey con­ducted by Dunkin’ Donuts, “an over­whelm­ing major­ity (84%) of iced cof­fee drinkers claim they are drink­ing more iced cof­fee this win­ter com­pared to last win­ter.” 2 Not only the inter­est in pre­mium and spe­cialty beans, but also all the advances in the cold brew tech­nol­ogy, has influ­enced the grow­ing demand. Everywhere, from McDonald’s to the local Café’s, oper­a­tors are offer­ing iced and frozen java drinks; even Starbucks with its new Via Iced Coffee is giv­ing cus­tomers the means to make their own at home. As a café, it is impor­tant to focus on the qual­ity of your brew­ing method, and make sure you dif­fer­en­ti­ate your iced or frozen cof­fee from those of the big chains.

Get Creative!

Creativity is crit­i­cal to dif­fer­en­ti­ate your café; and of course fla­vor. People are now demand­ing not only unique and excit­ing bev­er­ages, but cus­tomiz­able. Consumers want the do-it-yourself expe­ri­ence by being able to pick and choose from an array options. Syrups and fla­vor­ings will allow you to offer vari­ety, while main­tain­ing a high-profit mar­gin.  While fresh and local is cur­rently a big trend; using only fresh prod­ucts can be expen­sive, and can limit your cre­ativ­ity. Combining syrups and fla­vor­ings with a few sea­sonal fruits and botan­i­cals will allow you to mix fla­vors while keep­ing costs low, and also dis­tin­guish your Café with inven­tive drinks.


When a cus­tomer is pur­chas­ing a frozen or cold bev­er­age they will expect it to be tasty; that it is well blended; and that the fla­vor lasts until the end. The type of blender you use will play an impor­tant role in the out­come of these fac­tors. According to Tony Ciepiel, COO of Vitamix, “Our cus­tomers’ rep­u­ta­tions are built on qual­ity. Whether our prod­ucts are being used in a cof­fee house, smoothie bar, or one of the finest restau­rants in the world, we’ll con­tinue to cre­ate value and ver­sa­til­ity to help ensure suc­cess… Vitamix offers oper­a­tors the abil­ity to deliver a wide vari­ety of supe­rior blended bev­er­ages to their cus­tomers through a vari­ety of fea­tures and ben­e­fits, includ­ing its pro­gram but­tons with 34 opti­mized pro­grams found on The Quiet One.”

Something that is iron­i­cally often neglected, con­sid­er­ing it is the most promi­nent ingre­di­ent, is ice. According to Michael Rice, Senior Product Marketing Manager at Follett Corporation, “Studies have shown that peo­ple pre­fer Chewblet ice, gener­i­cally known as nugget or extruded ice, by over 2:1 com­pared to con­ven­tional cube-type ice.” He con­tin­ues by adding, “All Follett ice machines pro­duce Chewblet ice. More than 50% of the pop­u­la­tion likes to chew ice and con­sumers pre­fer the tex­ture, size, shape, and appear­ance of Chewblet ice. They often think Chewblet ice makes their drinks taste bet­ter and will go out of their way to get drinks with this type of ice.”

Frozen bev­er­ages are not just a sum­mer trend. People enjoy frozen drinks as a snack drink; some as a meal replace­ment, or sim­ply as a func­tional drink that allows them to get their daily fruit intake and other sup­ple­ments (which helps jus­tify the calo­ries); oth­ers drink them because of the tex­ture and because they are just plain fun! Regardless of the motive, the demand is present. Frozen Beverages are high-margin menu items that sell well, and they are easy to add to the menu with min­i­mal invest­ment and inven­tory. Do not miss an oppor­tu­nity to diver­sify your menu and increase rev­enue; fol­low the indus­try trends.