The Beauty of Brown
In Beverages
Color is a big deal. We eat and drink with our eyes. But have you ever stopped and thought about the brown color in beverages? There are flavors and beverages that are associated with brown including cola, coffee, tea, and chocolate milk. And the science behind it is important, considering color is linked to quality in consumers’ minds. Since the 19th century, the carbonated soft drink industry has used caramel color, which not only adds a reddish-brown hue to the beverage, but also enhances the foaming, mouthfeel, and flavor of soft drinks. However, in recent years, some consumers have been concerned with the chemicals that form during the caramelizing process to create brown colors. Luckily there are now an array of fruit-based and veggie-based browns available for beverage manufacturers. And with that, I’ll never look at brown the same way again.
We Shall Rescue and Reimagine
By Using All Of It
Waste not, want not. I’ve chatted a bit about food waste, and how folks are looking to tackle this subject. Mondelez International, in partnership with Barry Callebaut AG, have launched CaPao, a plant-based snack which uses the often wasted parts of the cacaofruit. CaPao snacks are made with juice from cacaofruit pulp and have nuts, seeds, spices and herbs added. The snacks come in both a smoothie ball and fruit jerky strip format, and are vegan, gluten-free, and non-G.M.O. This new snack is not only good for people (known as a superfood), but it’s also good for the planet (reduces the waste of nutritious food that would otherwise be thrown away). Currently, CaPao is piloting in a few retailers in southern California, so distribution is very limited. So why do I bring this up? I’m no food analyst, but something tells me this is the next generation of the food and drink category, one where people and planet are top of mind.
Yours Truly,
Tracie T.