Culinology - June 2019 - 7

E M E RGI NG trends

Brew blends
Tea is also being incorporated into sparkling beverages, energy
drinks and juices. The blends impart tea's health benefits with energy
ingredients, carbonation and flavors that may have a wider appeal to
younger adults, Packaged Facts said.
New sparkling tea crossovers are serving as
soda alternatives, such as Sound Sparkling Tea,
which comes in five varieties. From Starbucks'
brand Teavana comes Sparkling Craft Iced Tea
in blackberry lime green tea and peach nectarine green tea. Unilever PLC's Lipton brand also
offers sparkling iced tea in several flavors.
Tea enters the energy drink space with
added stimulants such as guayusa, green
tea, matcha and yerba mate. For example,
Guayki organic iced tea is infused with yerba mate and comes in an array of flavors,
including elderberry and ginger-sage.
Danone's STOK brand has added a new
range of cold-brewed teas, STOK Yerba
Mate Cold Brew Teas, which contain 75%
more caffeine than typical ready-to-drink
iced teas, according to the company.

New tea blends include (from left) Danone's
STOK brand Yerba Mate Cold Brew Teas, to
complement its cold brew coffees; Teavana
(Starbucks) Sparkling Craft Iced Tea in two
flavors combining fruit and green tea; Unilever
PLC Lipton Sparkling Iced Tea in five flavors
including peach and raspberry; and Guayaki
iced tea, which is infused with an
added stimulant, yerba mate.

Clean caffeine
Energy and sports drinks formulated with natural
caffeine sources also are on the rise.
"Coffee and tea are naturally energizing,"
Packaged Facts said. "And indeed, most Americans
would consider these beverages their original energy
drink...More recently, entrepreneurs have launched
coffee- and tea-based beverages that more clearly
play upon their energy functionality."
Energy drink brand Runa derives what it calls
its "clean energy" from the guayusa leaf. In the
energy shot category, 5-Hour Energy has introduced shots made with green tea to appeal to the
health-conscious.
Phocus sparkling waters contain 75 milligrams
of caffeine from green tea in each can, along with
L-theanine, an amino acid. Phocus promotes "clean
energy," which is trending, Packaged Facts said,
and sets itself apart from traditional energy drinks by
claiming the boost of caffeine, "without the crash."

Energy functionality is highlighted by beverages such as
(from left) Phocus sparkling waters, which contain green
tea as well as L-theanine; 5-Hour Energy's 5-Hour Tea
Shots made with green tea to appeal to more healthconscious users; and Runa Clean Energy drinks, which
offer a natural source of caffeine from the guayasa leaf.
JUNE 2019 | Culinolog y |

7



Culinology - June 2019

Table of Contents for the Digital Edition of Culinology - June 2019

Culinology - June 2019
TABLE of contents
PRESIDENT’S letter - Keep sharpening your skills
EMERGING trends - Mashup beverage trends on the rise
Feel-good foods trending in the functional cat
BUSINESS trends - Investing in innovation
INGREDIENT trends - Alternative fats
MEMBER profile - The emperor has more cloves
EXPERT voices - Menu development at Shake Shack
INDUSTRY NEWS - RCA2019 The three most exciting days in food
RCA in Louisville
RCA awards 2019
Highlights from RCA Culinology Expo
PETITS fours - Gut feelings flourishing in new product development
Innovators capitalizing on consumer interest in keto
NEWS bites
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - 2
Culinology - June 2019 - TABLE of contents
Culinology - June 2019 - PRESIDENT’S letter - Keep sharpening your skills
Culinology - June 2019 - 5
Culinology - June 2019 - EMERGING trends - Mashup beverage trends on the rise
Culinology - June 2019 - 7
Culinology - June 2019 - Feel-good foods trending in the functional cat
Culinology - June 2019 - 9
Culinology - June 2019 - 10
Culinology - June 2019 - 11
Culinology - June 2019 - BUSINESS trends - Investing in innovation
Culinology - June 2019 - 13
Culinology - June 2019 - 14
Culinology - June 2019 - 15
Culinology - June 2019 - 16
Culinology - June 2019 - 17
Culinology - June 2019 - INGREDIENT trends - Alternative fats
Culinology - June 2019 - 19
Culinology - June 2019 - 20
Culinology - June 2019 - 21
Culinology - June 2019 - 22
Culinology - June 2019 - 23
Culinology - June 2019 - MEMBER profile - The emperor has more cloves
Culinology - June 2019 - 25
Culinology - June 2019 - 26
Culinology - June 2019 - 27
Culinology - June 2019 - 28
Culinology - June 2019 - 29
Culinology - June 2019 - 30
Culinology - June 2019 - EXPERT voices - Menu development at Shake Shack
Culinology - June 2019 - 32
Culinology - June 2019 - 33
Culinology - June 2019 - 34
Culinology - June 2019 - 35
Culinology - June 2019 - INDUSTRY NEWS - RCA2019 The three most exciting days in food
Culinology - June 2019 - 37
Culinology - June 2019 - RCA in Louisville
Culinology - June 2019 - 39
Culinology - June 2019 - RCA awards 2019
Culinology - June 2019 - 41
Culinology - June 2019 - 42
Culinology - June 2019 - PETITS fours - Gut feelings flourishing in new product development
Culinology - June 2019 - 44
Culinology - June 2019 - 45
Culinology - June 2019 - Innovators capitalizing on consumer interest in keto
Culinology - June 2019 - 47
Culinology - June 2019 - NEWS bites
Culinology - June 2019 - 49
Culinology - June 2019 - 50
Culinology - June 2019 - 51
Culinology - June 2019 - 52
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