Food Processing - November 2007 - (Page 24)

met ingredients. They follow the great varieties: Chicken, Bacon & Spinach on success of last year’s Panini introduction. a Basil and Garlic Seasoned Flatbread, Tempting even the most discerning Steak Fajita on a Smoked Chipotle Searestaurant-lover’s palate, they take only soned Flatbread, Shrimp and Roasted minutes to prepare in the microwave, or Garlic on an Herb Seasoned Flatbread unlike Panini, one has the option to cook and Romano cheeses over roasted garlic them in the oven for a crispier crust. sauce); and Margherita on a Basil Parmechemical processing are available in four san Seasoned Flatbread.1 Bistro Flatbreads 4_07.qxd 4/13/2007 11:56 AM Page “The increasing popularity of Corner Bistro Entrees and Panini compelled us to offer even more casual-eating options for consumers,” says Christine Dahm, director of marketing. “Like the rest of our line, the new Flatbreads are inspired by dishes offered in today’s most popular restaurants.” – Diane Toops, News & Trends Editor Sanitary Hygienic Dust-Free The best solution for moving bulk materials in packaging is with PIAB Vacuum Conveying. Whether you're feeding material to a form, fill, seal machine or a volumetric feeder or feeding material to a mixer or a blender, PIAB's C-Series vacuum conveying systems make it all happen. Sanitary - 3-A & USDA accepted. Hygienic - quick-change filters prevent cross-contamination of ingredients. Dust-Free - vacuum technology by compressed air prevents product blow-by or leakage. For more information, call (800) 321-7422/(781) 337-7309 or e-mail us at info@piab.com www.piab.com 24 • FOOD PROCESSING NOVEMBER 2007 that’S right – chocolate in a tea The high antioxidant levels in dark chocolate have raised interest in and sales of dark chocolate. Yet against all the trends for healthier foods, consumers maintain a healthy interest in measured indulgence. Against these backdrops, Mighty Leaf Tea, San Rafael, Calif., maker of artisancrafted tea blends, introduced its new Chocolate Truffle Teas in May. The new products are a collection of whole leaf loose teas infused with chocolate chips and cacao nibs. The teas consist of two premium black teas, large-leaf pu-erh (an exotic tea) and three herbal infusions. Chocolate Chip Truffle is a confection of deep black tea leaves with cacao nibs and chocolate chips offering an indulgent rich body with moderate sweetness. Chocolate Orange Truffle blends fullbodied black tea leaves with vanilla, citrus peel and cacao nibs. Smooth and savory combine in the Mocha Pu-Erh Truffle, a blend of rare golden buds of earthy PuErh tea leaves with cacao nibs and the notes of citrus designed to stimulate the palate and aid digestion. Chocolate Mint Truffle soothes with mineral-rich rooibos leaves, mint leaves and chocolate. “The rich history of the commodities of tea and chocolate intertwine like a mosaic with the wonderful compatibility of flavors that fuse together,” says CEO Gary Shinner. But the question has always been whether or not the flavors can fuse. I’ve tasted chocolate-infused tea products before. They tasted like chocolate tea. Mighty Leaf, however, hit the target dead center. - David Feder, Managing Editor & Editor-Wellness Foods WWW.FOODPROCESSING.COM http://www.piab.com http://www.piab.com http://WWW.FOODPROCESSING.COM

Table of Contents Feed for the Digital Edition of Food Processing - November 2007

Food Processing - November 2007 Contents Editor's Page NewsBites Regulatory Rollout Food Biz Kids Our Favorite Products of 2007 Ingredients Product Development Plant Operations Packaging New Product Profiles Toops Scoops

Food Processing - November 2007

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