Issue link: https://read.dmtmag.com/i/491365
STiR tea & coffee industry international 63 Savory teas, recommended as an af- ternoon snack and with lunch, serve a small niche Boehmer observes, but he is keeping an eye on their success and pos- sible development of vegetable flavorings for commercial use in large-scale tea pro- duction. Boehmer noted that the base tea in blends is changing with rooibos and honeybush gaining favor and green los- ing ground to white tea. Infusions with blackberry leaves are now the third most popular base, he said. "White is in," said Boehmer, "with white teas you get a clean flavor. It's a very easy going tea that takes all kinds of flavors. It started with tangerine and mandarin and then peach, and now all kinds of flavors are emerging." Inclusions such as fruit rinds, seeds and flower petals play an important role, but mainly for eye appeal, he explained. FDI produces water soluble natural fla- vorings that invite customers to taste the fruit and spices visible in the popular pyramid tea bags. Appearance is not as critical on the restaurant side as few cus- tomers see it, he said. Coffee remains a staple and is espe- cially important to consumers aged 35 and up. Lattes, cappuccinos and espres- so-based options remain popular, espe- cially among the young. As this trend continues to grow, so will increased de- mand for flavor options. Millennials travel in packs and when finding a bar or restaurant that provides unique-flavored beverages and food, word spreads until they move on to the next "in" spot. As a result, popular hang- outs for this demographic will be able to maintain popularity by innovating new, branded options that appeal to tastes that range from flavors of fruit flavored mint to huckleberry syrup with a hint of car- damom. Shake in a hint of spice or hot chili pepper for those who prefer bolder tastes. The key to staying ahead of the curve is to study popular food trends. The chal- lenge is that data from researchers dif- fers; one says Indian cuisine is the trend to follow while another promotes South America. One solution is to develop a line of flavorings for specific countries and brand them. Develop recipes for cocktails, mocktails and small plates and offer country-specific "flavor collection" exclusive to targeted customers. Booth #325