Special Report | April 2011 | By Lori Zanteson

2011 Chef’s Survey

Page 8

Beverages: What flavors will 2011 consumers be sipping?

“Many new available tropical fruits and berries like yumberry, maqui berry and cupuaçu. Coconut water is also becoming popular for its mineral and hydration benefits.” Nola Krieg, Director of R&D, CRC

“I think fruit flavor blends will be hot in 2011, specifically pairing mainstream ingredients, such as berries and vanilla, with emerging flavors, such as elderflower and cucumber.” Melanie Auxer, Director of Food Science
and Technology, Auntie Anne’s

“I think there will be more interest in agua frescas – drinks made with fresh fruits and water that are healthier and not as sweet.” Ted Stoner, Director of Strategic Product Development, Qdoba Mexican Grill

“We see big potential in tea. From a culinary perspective, tea is a great vessel to transport different flavor profiles.” Chef Chris Kline, Sara Lee Foodservice

“Healthier, less sugar, more fruit related drinks with 'cool' ingredients like ginger, lemongrass, antioxidant producing ingredients.” Dave Danhi, President & Chef, The Grilled Cheese Truck



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