TITLE

BREWED OR BOTTLED: SPECIAL-TEAS GROWING

AUTHOR(S)
Weisberg, Karen
PUB. DATE
May 2001
SOURCE
FoodService Director;05/15/2001, Vol. 14 Issue 5, p86
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses the different types of iced tea being served at various food service facilities in the United States. Whole leaf tea concept; Reason for the increase in the sale of green and black teas; Information on brewed iced tea.
ACCESSION #
4499836

 

Related Articles

  • WHAT'S NEW IS EXCITING.  // Beverage Industry;Jul2010, Vol. 101 Issue 7, p28 

    The article highlights some of the popular beverage trends in food service which include iced tea, smoothie sensation, and passport cocktails.

  • No whitewash in this bottle.  // Food Engineering;Oct2009, Vol. 81 Issue 10, p22 

    The article reports that the Republic of Tea created the first product with a pink ribbon and introduced it to foodservice in 2009 in the U.S. The company promoted tin-filled premium tea and bottles filled with iced teas. Part of the proceeds from the company's Sip for the Cure program goes to...

  • Small bites.  // India Today Travel Plus;Jun2010, p18 

    This section offers news briefs related to food and drinks as of June 2010. The Tea Council of Great Britain awarded the Park Room and Library at London's iconic Grosvenor House for excellence in tea service. The first diet iced tea introduced by India has natural tea extract without added...

  • CONNECTIONS.  // FoodService Director;7/15/2003, Vol. 16 Issue 7, p65 

    Provides information on food services in the U.S. as of July 15, 2003. Dishes recommended by Pacific Northwest Canned Pear Service; Recipes and food concepts created by Wisconsin Milk Marketing Board and Hormel Foods; Features of the Oregon Chai Iced Tea dispenser from Oregon Chai.

  • Intriguing beverage innovations. JACOBSEN, JESSICA // Beverage Industry;Sep2015, Vol. 106 Issue 9, p6 

    The article examines the beverage innovations developed by foodservice operators in the U.S. to entice consumers. Topics include the strong beverage programs and product development of many types of operators, the craft options and cocktail programs in the beverage menu options, and menu options...

  • MYSTERY OF THE PRESWEETENED TEA. Laborde, Errol // New Orleans Magazine;Oct2002, Vol. 37 Issue 1, p160 

    Compares the culture between Louisiana and South America. Proof that Louisiana is a subset within the South; Difference of serving iced tea in Louisiana from that in South America; Locations where the tea is presweetened.

  • ISTEA--boost to mass transit.  // Public Roads;Mar93, Vol. 56 Issue 4, p164 

    Presents an excerpt from an article `Unsweetened ISTEA,' by Jean Dimeo which was published in the December 1992 issue of American City and Country.

  • MarketBasketfM.  // Food Management;Feb2013, Vol. 48 Issue 2, p42 

    The article evaluates several food items and food related equipments which include J100 Ultra Juicer from Robot Coupe, preparation refrigerators from Hoshizaki America Inc. and the development of a vendor service regarding iced tea at the U.S-based Smuker foodservice.

  • It's Time for Iced Tea: Refreshing, Healthful, But Oh, So Sweet. Platzman, Andrea D. // Environmental Nutrition;Jul2000, Vol. 23 Issue 7, p5 

    Compares various brands of ready-to-drink iced teas and chai in terms of nutritional value.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics