Numi Tea Latte Concentrates
Numi Organic Tea introduced its Tea Latte Concentrates at Natural Products Expo West 2019. The new Tea Latte Concentrates are available in Matcha Green Tea Latte and Turmeric Chai Golden Latte™.
With just 6 grams of sugar per serving, these tasty blends contain up to 50 percent less sugar than competing products and are made with only organic, ethically-sourced, non-GMO plants and spices. Matcha Green Tea Latte is a smooth blend of premium matcha with a touch of cinnamon and ginger. Turmeric Chai Golden Latte contains organic, Fair Trade-certified turmeric from Madagascar and is blended with warming chai spices: cinnamon, ginger and cardamom along with black pepper.
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Numi’s Tea Latte Concentrates launched Feb. 14, and have a suggested retail price of $8.99 per 32-ounce recyclable bottle.
Oregon Coast Wasabi Expands To Offer Seasoning Salts
By Greg Gonzales
Most wasabi in the West isn’t wasabi at all, but instead a mix of horseradish and mustard with green dye. A farm in the Pacific Northwest, Oregon Coast Wasabi, grows real wasabi right here in the United States, giving everyone a chance to try the real stuff, fresh. It’s expanding this year to meet increased demand and get going on a line of versatile seasoning salts.
“The fake stuff, what people are really used to, you have this immediate nose rush,” said Jennifer Bloeser, co-Founder of Oregon Coast Wasabi. “That’s what people remember, and they don’t think wasabi tastes really good. Fresh, real wasabi actually tastes good ― it has some sweetness to it, some floral components to it, vegetal flavor.” The real stuff is still spicy, she explained, but the complexity makes it stand out from the fakes.
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Oregon Coast’s wasabi is grown in Tillamook County on the largest wasabi farm in North America. Bloeser and her husband, Markus Mead, started the company back in 2010 as Frog Eyes Wasabi, but the name changed when the company rebranded last year. Bloeser said she liked the fun name, but people had a hard time remembering it. “Oregon is getting really known for food, so we wanted to place ourselves for people,” she said. “And we had a few people over the years think we were doing some really bad things to frogs.”
At the same time, the re-branded Oregon Coast Wasabi introduced a new product: seasoning salt. Bloeser said it’s not difficult to grate wasabi and enjoy it fresh, but some customers wanted something even easier to use, something that was a little more versatile in a pinch. “We have people putting it on all kinds of things, like popcorn, eggs, proteins like fish and chicken, not just raw products,” she said. “We have people who’ve made homemade truffles with the salt sprinkled on top. It’s just really easy and accessible for folks.” She also said it mixes well into some cocktails, and works great as a rim salt with a kick.
In addition to the wasabi and seasoning salts, the company sells flowers, leaves and stems. The leaves are large, great for a garnish, and chefs she sells to commonly use it to replace spinach or kale, whether it’s in a salad or steamed and stuffed with smoked salmon and crème fraîche. The stems have a similar consistency to celery and flavor like asparagus, making them great for stews. The flowers make a good garnish or tea. Shelf life for wasabi is similar to carrots, according to Bloeser – as long as it’s kept moist and cool, it should be fine. However, the hot item at Oregon Coast this year is the seasoning salt. “It’s a new product, and people who like wasabi ― they really like wasabi,” Bloeser said. “They’re really excited for a new product with wasabi in it.”
Elements Truffles Brings Balance To Indulgent Chocolate
By Greg Gonzales
Stopping to take a breath now and then can help us pay attention to our inner voices. That’s how Alak Vasa, co-Founder of Elements Truffles, says she found her way to making chocolate. She left a career on Wall Street to follow her passion, and now she and her team make truffles and chocolate bars with a mission in mind.
Vasa spent more than a decade on Wall Street before she quit to train at Financier Patisserie in Manhattan. A friend had introduced her to meditation, which enabled her to understand herself better, she said. While she appreciated the chance to learn a new craft, she still didn’t feel at home. That inner voice kept getting louder, she said, telling her she had to create something of her own. In 2015, she got to work finding the right product.
“I never thought I would be making chocolate,” said Vasa. “When I quit my job I didn’t know what I wanted to do, but I did know I wanted to do something with food and with good food ― food that you can trust, food that you can give to your child and not worry about what they’re eating ― and to build a company with values, in terms of the partnerships, the sourcing of ingredients, the packaging, the people. When we decided we wanted to build the company, we wanted to be mindful, to make it a human-centric company.”
The brand makes chocolates in small batches that are raw, organic, dairy-free, with no refined sugars, preservatives or emulsifiers. Each of its products is made in its New Jersey facility, where they’re sweetened with local honey that makes each bite melt slowly. Elements Truffles mixes in essential oils, ginger, black pepper, beet root, turmeric and lavender into its products. The result is a new kind of flavor experience, and a bar that’s less likely to end in a sugar crash.
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Beyond providing nutrient-dense, delicious chocolate to customers, Elements Truffles also donates 25 percent of its profits to the Care for Children project by the Art of Living Foundation, a non-profit. The project helps educate underprivileged kids in India.
And it’s not just chocolate bars at Elements Truffles. The company also sells Turmeric-Infused Drinking Chocolate, truffles infused with flavors like turmeric or cardamom or lavender, and gift boxes that contain an assortment of all the company’s products as well as smaller bars in the Pantry Edition line.
All the bars come in a cardboard box, with a fabric label hand-stitched onto the box, colored with vegetable ink. On the back, consumers can read about Ayurveda and Ayurvedic doshas, right above the nutrition facts.
Suggested retail prices are $6.99 for the bars, $4 for Pantry Edition bars, $12 for drinking chocolate, $12 for a small box of truffles and $35 for a large box of truffles.
