MACADAMIA MILK TEA BY MILKADAMIA
Milkadamia debuts its multi-serve Milk Tea. Milkadamia’s new ready-to-drink, lightly sweetened Milk Tea features black tea and the brand’s smooth macadamia milk.
The tea is richly layered and complex yet refreshing.
The Milk Tea is packaged in 32oz cartons rather than unsustainable, more costly single-serve packaging.
milkadamia.com
SO DELICIOUS DAIRY FREE BY DANONE COCONUT MILK YOGURTS
So Delicious Dairy Free unveils coconut milk yogurts with botanical extracts, available in three flavors: strawberry with elderberry extract; mango with ginger and turmeric extracts; and mixed berry with chamomile extract.
The range contains 7-8g of sugar and no artificial sweeteners or preservatives.
sodeliciousdairyfree.com
ESPRESS0% MARTINI BY MOCKTAILS
The company uses a unique cold brew espresso recipe and blend with ingredients, spices and botanicals from around the world to create its own take on the Espresso Martini. It is subtle and sophisticated, but not too sweet.
drinkmocktails.co.uk
BOLD CULTR CREAM CHEESE BY GENERAL MILLS
General Mills is launching Bold Cultr Cream Cheese, a lactose-free, next-gen cream cheese alternative. The cream cheese is available in a plain variety for now, with plans to release additional flavors, such as onion & chive, and strawberry.
boldcultrfoods.com
AUTUMN HARVEST’
Autumn Harvest is a collection of intricate, earthy coloured ceramic pieces jointly made to preserve time-honored artistic traditions.
It reflects the desire to unite makers and artisans to create art together.
81designsme.com
WHIPT BY ALAMANCE FOODS
Alamance Foods has launched Whipt – a dairy-free whipped cream, available in three varieties: coconut, almond and oat.
Whether you want the perfect puff of oat, almond’s hint of marzipan, or the creaminess of coconut, each variety has the texture you’ve come to expect from a satisfying dessert.
whiptdream.com
RISE GREEN JUICE AND CHERISH CACAO M*LK BY PLENISH
Plant-based pioneer Plenish has expanded into plant-based milks and immunity-boosting juices shots. Their latest launches are a green juice, named Rise, and Cherish, a cacao m*lk substitute. Rise combines pineapple and pear with spinach, cucumber and a zing of lime. Cherish cacao m*lk is made with cacao and vanilla beans, blended with dates and Himalayan salt.
plenishdrinks.com
NURISHH INCREDIBLE DAIRY BY BEL BRANDS
Nurishh’s animal-free cream cheese alternative tastes just as good as traditional cream cheese because it contains real dairy proteins. Created in partnership with Perfect Day, Nurishh Incredible Dairy is made with precision fermentation and is lactose-free. Consumers are now able to try greener animal-free cream cheese and make a delicious choice for the future of the planet.
nurishh.co.uk
VIOLIFE DAIRY-FREE SOUR CREAM
Violife Just Like Sour Cream offers a dairy-free creamy, rich and tangy taste. The product can be used in all recipes that require sour cream – from creamy stuffed potatoes to pound cakes – and can also be used to top dishes such as nachos, tacos and chili.
violifefoods.com
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
