Mylk Labs is also a woman-owned and Asian American & Pacific Islander-owned company started in California with the goal of sharing healthy and convenient meals for all. Founder Grace Cheng drew upon her background as a world-traveling fashion model and saw an opportunity in the market to share her go-to everyday nutritious and energy-sustaining breakfast.

The lineup of Mylk Labs offerings currently encompasses five varieties:

• Cultivated Blueberry & Vermont Maple
• Granny Smith Apple & Sunflower Cinnamon
• Roasted Almond & Himalayan Pink Salt
• Sun-Ripe Strawberry & Madagascar Vanilla
• Toasted Coconut & Cassia Cinnamon

Each variety is Non-GMO project verified, certified gluten free, and vegan – all of which are dietary and ingredient factors that continue to see increased popularity and impact within the market in recent years.

In alignment with their stated company focus on responsible ingredient sourcing and dietary consciousness, Mylk Labs highlights their “reverse formulation” approach to product creation: nutrition first, then taste. Each variety is made using only 4-6 ingredients per cup.

Grace Cheng, Founder of Mylk Labs

Mylk Labs oatmeal begins with a foundation of whole, simple, nutritious ingredients, and is then fine-tuned with additional ingredients for taste and texture, rather than fortifying a processed product with nutrients in later steps.

Houston’s is the source for premium oatmeal offerings including Mylk Labs, which synergizes well into our portfolio of offerings for the café, restaurant, and specialty beverage industries. The easy storage and transportation of premium oatmeal cups are beneficial factors for distributors, and carrying an easy order add-on or grab-and-go breakfast option can be advantageous for café and restaurant operators.

Visit our web catalog to view the offerings and learn more.

Read about our other valued vendor partners on the Houston’s Blog.

Catch other Houston’s Highlights in recognition of International Women’s Day.

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Reàl Infused launched back in 2006 with a single product: Coco Reàl. Coco Reàl was the first cream of coconut product on the market which was shelf stable and dispensed through a convenient and comfortable plastic squeeze bottle.

Through the course of research and development for their other brands, American Beverage saw an opportunity within the industry. Prior to Coco Reàl’s entry into the market, most cream of coconut was packaged in aluminum cans – similar to condensed milk or canned soup.

In speaking with professional mixologists and bartenders, the team at ABM heard the familiar tale of opening a fresh can of cream of coconut to mix a piña colada for a single guest order. Because it is an inconsistently requested cocktail, by the time the next piña colada was ordered sometimes days later, the remainder of the coconut can had expired in the fridge.

By coupling a shelf stable product with a bartender friendly squeeze bottle, Coco Reàl was a hit – easy portioning and the potential for reducing wasted product.

On the heels of Coco Reàl’s success, ABM expanded the lineup of Reàl flavor offerings. Today, the roster includes more than 20 varieties: Strawberry, Mango, Peach, Guava, Raspberry, Ginger, Agave Nectar, Banana, Pumpkin, and more.

Creatively flavored margaritas, daiquiris, craft sodas, customized lemonades, iced teas, and more are only a squeeze away – and all products are shelf stable, with no refrigeration required even after opening.

While Reàl Infused Syrups were born out of ingenuity and opportunity, they are not a gimmick. Central to ABM’s values are the principles of integrity and quality. As such, Reàl Infused Syrups are touted as offering the most “true to fruit” authentic taste, aroma, and texture – and that’s because they’re made of real fruit. Most varieties use 48-49% real fruit in each bottle.

All of these factors combined spell a win-win through all touch points within the specialty beverage industry. Authentic taste is a favorite among customers. Easy usage and product waste reduction are important factors to bartenders and bar owners. Long shelf life, and easy storage and transportation are attributes that make a positive impact for distributors.

Reàl Infused Syrups aren’t strictly for the bar industry either. Many of the offered flavors have potential beyond cocktails and mixology. The Pumpkin Puree, Hazelnut, and Vanilla varieties have myriad applications in the specialty coffee industry. The window for Pumpkin Spice Lattes grows wider and wider each year, and Hazelnut and Vanilla infused coffee drinks are all-season favorites nationwide.

Houston’s is the source for the lineup of Reàl Infused Syrups and ABM’s other well-respected brands, as well as glassware, garnishes, cleaning supplies, and everything else for the specialty beverage, foodservice, and coffee industries.

ABM offers a wide variety of recipes and inspiration on their website.

Read about other industry news on the Houston’s Blog.

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Nena works within the CHEF’STORE location in The Dalles, OR, and in the words of Merchandising Project Manager Bob Baldwin, she has been a standout team member this past quarter.

Under Nena’s watch, the store’s Houston’s sections are kept in impeccable order and condition. “Frank, the store manager, always has high praise for Nena every time I visit,” Bob said. “It’s like I didn’t even need to stop by because Nena takes such good care of us.”

In addition to maintaining eye-catching and well-organized sections, Nena also demonstrates the character of going above and beyond the normal call of duty. She opted to work on a scheduled day off in order to help hang tags for the CHEF’STORE system conversion with Merchandising Supervisor Kevin Wunneburger.

Her positive and helpful attitude has led to establishing a good rapport with CHEF’STORE management and employees. Perhaps there is no better illustration than CHEF’STORE including Nena is their recent holiday party.

“That says a lot to me about how valued Nena is to both Houston’s and CHEF’STORE,” Bob said.

It’s evident that Nena brings a level of focus and attention to detail in her work. “Nena always makes sure she keeps extra product on hand for those weekly espresso customers who buy cases of certain products,” Bob said.

She also displayed flexibility over the course of the quarter in adapting to a new ordering system and being willing to adjust her work schedule to serve the needs of the customers and the company. As many team members know, winter weather and the holidays may change or disrupt normal delivery schedules.

“Integrity is at the forefront as Nena always strives to do the right thing,” Bob said. “Her willingness to be flexible while maintaining a positive attitude makes her a pleasure to be around.”

Congratulations, Nena! This recognition is well-deserved.

Runners up for the quarter include Mel Meyer (First Runner Up) and Marley Wright (Second Runner Up).

Read about our other recently recognized team members on the Houston’s Blog.

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Masala chai, typically shortened to “chai” in the US, is a fragrant spicy tea beverage, traditionally made by brewing black tea infused with a mixture of aromatic herbs in milk and water.

The drink originated in India an estimated 5,000 years ago, and a variety of spices have been used in various combinations throughout the centuries. Cinnamon, star anise, fennel seeds, peppercorns, nutmeg, cloves, cardamom, ginger, honey, and vanilla are elements common to an authentic chai experience.

In the US, chai first gained popularity in 1994, appearing on café and coffee house menus. With overall steady growth through the past three decades, chai consumption spikes between October and January each year – with customers opting for hot chai beverages during the fall and early winter months.

Chai has also become a favorite offering among café industry distributors and operators. With innovations in shelf-stable packaging, as well as easy-to-store concentrates and powders that yield an authentic cup, chai looks to be a regular menu feature for the foreseeable future.

With the hot chai latte being one of the most popular preparations, the comfort of a warm mug of spiced tea has appeal for fall and winter seasonal menus. Many of the traditional spices used in chai are familiar to American consumers through classic winter holiday recipes and seasonal pies, cookies, and other comforting treats: cinnamon, nutmeg, cloves, ginger, honey, vanilla, etc.

Creative baristas may also customize chai lattes with a variety of flavored syrups, sauces, and garnishes for a premium experience.

Another advantage chai offers is its versatility. In addition to a traditional warm preparation, or creative custom chai latte, chai is a popular choice to be served over ice, as well.

In addition to its seasonal tie and versatility, chai may also serve as an alternative to coffee for consumers looking to regulate caffeine consumption. Black tea contains less caffeine per serving compared to a cup of joe.

Statistics show that chai beverages have a high growth rate among vegan consumers, as well, with the healthful perception and plant-based ingredients of black tea, spices, and a dairy alternative, such as oat or almond milk.

Chai may also offer something just outside the ordinary for many. The idea of “culinary tourism” has gained popularity the past few years. With a global pandemic disrupting the travel industry, individuals shifted focus toward seeking micro-adventures within the home or through to-go orders from a neighborhood cafe, even though physical travel was limited. Chai proved to be a way to experience a mini “vacation in a mug” to another culture in an easily accessible manner.

It is certain that chai has broad appeal and versatility. And while consumption peaks during fall and winter, the iced beverage trend ensures that chai will remain a favorite among customers, operators, and distributors in all seasons, for a long time.

Perhaps it will be a menu mainstay for another 5,000 years.

Houston’s carries chai offerings ranging from powders, concentrates, and sachets to steep from trusted vendors like David Rio, Maya Tea, Smith Teamaker, Numi, Kerry Foodservice, Mocafe, Cappuccine, Two Leaves and a Bud, and others.

Read more about industry trends on the Houston’s Blog.

The post Chai – Delicious Spice, Hot or Iced appeared first on Houston's Blog.

The name Kerry is well known within the beverage and foodservice industries as an innovator, delivering a wide variety of operator-friendly offerings, while maintaining a high quality experience for the end customer.

Originating as a dairy operation in southwestern Ireland in 1972, Kerry has grown over the past 50 years to serve a global market. Kerry Foodservice U.S. operations encompasses a slate of well-known café-focused specialty beverage brands such as DaVinci Gourmet, Big Train, Oregon Chai, and Island Oasis, which are present throughout cafés and specialty coffee shops nationwide.

DaVinci Gourmet

The DaVinci Gourmet brand originated in Seattle, WA, a city often cited as the epicenter of the U.S. craft coffee movement. DaVinci is perhaps best known for its line of flavored syrups – from barista staples such as vanilla and hazelnut, to unique offerings like cheesecake and cookie dough syrups, for something just outside the ordinary.

The DaVinci family also features sauces, like caramel and chocolate, for decadent flavor and eye-popping visual presentation.

A wide range of smoothie and frappé mixes also fall under the DaVinci Gourmet name. And in alignment with the Kerry spirit of innovation, the emerging category of fruit refreshers is also represented, with Mango Dragonfruit and Watermelon Lime among the flavor offerings.

Big Train

Big Train comprises a line of frozen beverage mixes with a focus on ease of use – the “blend and pour” convenience is a favorite feature among busy café and coffee shop operators.

Iced and blended coffee beverages have surged in recent years, with some nationwide chains reporting over 50% of sales are now from cold beverages. Frappés are big business, and Big Train offers an extremely wide variety to cater to any taste. As a partner to the specialty coffee industry, Houston’s carries over 50 Big Train blends, including mochas, lattes, blended espresso, frozen hot chocolate, horchata, protein drinks, and chai.

Oregon Chai

Chai is another coffee shop category that has been trending in recent years. Under the Kerry family of brands, Oregon Chai features a roster of chai concentrates and powders which offer a great taste experience for the end customer, and, importantly, easy preparation and storage for the operator.

A number of different flavors are offered, including vanilla, extra spicy, salted caramel, and sugar free.

Island Oasis

Kerry’s Island Oasis brand may be strongly associated with the bar industry, with margarita and pina colada mixes as featured offerings. However, there is certainly room in the café industry for Island Oasis shelf-stable fruit purees, especially as summer approaches with rising demand for smoothies, craft lemonades, and other fruit-based drinks.

The hallmarks of Island Oasis include the use of only premium natural ingredients, and no high-fructose corn syrup.

Enduring Partnership

It is evident that Kerry aims to be an all-encompassing partner to the beverage industry, with a focus on operator-friendly features such as ease-of-use, shelf-stable packaging, and a wide range of brands and varieties.

By valuing innovation, Kerry sets a foundation of seeking to align with industry trends and the evolving needs of operators moving into the future.

Read about our other vendor partners on the Houston’s Blog.

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With high retail brand-recognition, Lactaid is well known to consumers as being a lactose-free milk option, which may be more digestion-friendly compared to traditional dairy milk. For Houston’s position as a nationwide distributor to café and restaurant suppliers, the primary advantage is that Lactaid is now available in shelf-stable packaging.

Lactaid packed in aseptic containers does not require refrigeration until opened, and has a shelf life of 9 months. While plant-based alternative milks have been sealed in aseptic packages for years, it’s only recently that real dairy milk has been given the same treatment. Packaging technology has progressed enough to ensure safe unrefrigerated storage of dairy milk.

It is estimated that the aseptic packaged segment of the dairy industry will reach sales near $25 billion by the year 2024. It’s no surprise that the category is surging. While the demand for non-dairy alternative milks has skyrocketed over the past few years, there remains a large segment of consumers who do want their lattes, frappes, and chai made with real dairy milk.

Aseptic packaging is the distributor and operator’s dream come true in meeting that demand. Aseptic containers ensure a safe product, reduce waste due to spoilage, and save money on the bottom line as refrigeration (and its associated expenses) is not required.

Lactaid is produced by HP Hood, a family-owned dairy company that can trace its roots all the way back to 1846, when Harvey Perley Hood set up shop in Charlestown, Massachusetts. True to their roots, Hood remains a family-owned operation today.

Hood produces offerings in the non-dairy alternative milk category as well. Almond Breeze almond milk and Plant Oat oatmilk are two trusted brands which align with the proven growth trend of plant-based product demand within the café industry.

In 2019, sales of almond milk grew to $1.3 billion, representing 250% growth since 2010, per Nielsen. Oatmilk had a banner year in 2020, with sales exploding by 317% over its prior year.

Houston’s carries specially formulated “barista” editions of Almond Breeze and Plant Oat, which stand up well to the steaming process for eye-catching latte art and microfoam production on par with real dairy milk. These varieties are also packaged in aseptic containers for long shelf life and no refrigeration required.

With important innovations in product packaging, dairy milk can now join plant-based alternative milk in our customers’ warehouses. It’s certainly a dream come true for distributors, suppliers, and those consumers who are looking for real milk in their café beverages.

For more foodservice industry trends, visit the Houston’s Blog.

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In general, cocktail garnishes come in a wide array of incarnations and can serve one or more of three important purposes. First, the right garnish can elevate the sensory experience for the customer, adding additional aroma and taste elements to a drink. Second, cocktail garnishes can provide striking visual appeal; and third, garnishes may also serve to anchor the theme and style of a bar or restaurant.

Maraschino cherries are a favorite among bartenders and mixologists because they fulfill all three purposes. The sweet, syrupy flavor can highlight or balance the other ingredients of the drink, the bright red color is an eye-catching visual pop, and because they’ve been in use for over a century, maraschino cherries deliver timeless character and classic iconography.

An authentic pre-Prohibition Manhattan cocktail would not be complete without a cherry garnish. A colorful Tiki-themed drink may use maraschinos along with citrus and pineapple slices for a photo-worthy rainbow aspect – and an opportunity to enhance the customer experience and draw additional business through social-media shareability.

Even non-alcoholic offerings make use of maraschino cherries – the Shirley Temple and other mocktails, made-to-order cherry colas, and ice cream sundaes among the notable examples.

Maraschino cherries are such a ubiquitous delightful addition, that the phrase “the cherry on top” is synonymous with delivering that extra something that makes the good great, and the great even better.

From their origins in 19th Century Europe up until the onset of Prohibition in the United States, maraschino cherries were commonly preserved in alcohol. With the sale and production of alcohol prohibited by law, maraschino cherries in this form were also illegal.

Though maraschino cherries wouldn’t get as widespread use as cocktail garnishes throughout this era, they were still in popular demand as toppers for malts, milkshakes, and ice cream sundaes. Soda jerks and malt shop operators needed a solution.

In 1925, Ernest Wiegand – a professor at Oregon State University – developed a method of preserving maraschino cherries in a brine solution, eliminating the alcohol content. His development allowed the continued sale of maraschino cherries during Prohibition, and continues to be the most common method for preserving the garnish to this day.

Coincidentally, Houston’s was founded at the end of the era of Prohibition – in Oregon – and we’ve been serving the bar and restaurant industry ever since.

Whether your customers are looking to add flavorful sensory elements, synergize with the theme of their menu, or create a visually enticing and photo-worthy presentation, Houston’s can be your partner in putting the “cherry on top” of your cocktail garnish needs.

To review our cherry offerings, visit our web catalog.

Read more about the history of cocktails on the Houston’s Blog.

The post The Cherry on Top appeared first on Houston's Blog.

This year, prevalent trends include drinks with functional ingredients, non-dairy alternatives, and immunity-boosting offerings as the nation continues to navigate the COVID landscape.

Functional Ingredients

Functional ingredients are typically defined as ingredients that offer some potential positive health benefits beyond their base nutritional value, for example, those that aid digestion, increase mental alertness, reduce fatigue, or relieve stress. Within the café industry, popular examples include matcha and other green tea-based beverages, drinks with added turmeric, and herbal offerings that contain ingredients like ginger, lemon, ginseng, and mint.

As a supplier, Houston’s carries a wide range of products that align with this trend, including hot & iced teas, frappes, and smoothies from trusted partners like David Rio, Cappuccine, Monin, Smith Teamaker, Two Leaves and a Bud, Numi, and Mocafe.

Alternatives to Dairy

It’s no secret that non-dairy milk alternatives have exploded in popularity over the past few years. For some consumers, digestive sensitivity is the primary reason they reach for a dairy-free option; others may be looking to cut back on the amount of animal products they consume. Whatever the underlying motivation, non-dairy plant-based options are now essentials in every café.

Houston’s carries a plethora of plant-based milks in alignment with the diversity of demand within the industry: oat, almond, macadamia, coconut, and soy milks from well-respected brands like Oatly, Almond Breeze, Pacific Foods, milkadamia, Planet Oat, and others.

Immunity Boost

In years past, products that bolster immunity were a common seasonal trend, with customers ramping up their Vitamin C intake over the winter months. Now, with the impacts of COVID continuing into another year, immunity boosting consumables look to be a trend for all seasons.

Coffee and smoothie shop operators can elevate their offerings with flavorless “immunity boost” syrups, like those offered by Monin and DaVinci Gourmet. One or two pumps added to a smoothie, lemonade, or iced tea can add essential vitamins and minerals without altering the flavor profile of the beverage. Some smoothie bases and mixes even contain antioxidant ingredients or superfood blends which incorporate carrot, beet, ginger, cucumber, acai, and other halo-effect fruits and veggies.

Whichever wellness and immunity trends customers look for to fulfill their resolutions, Houston’s has the products and service to help owners and operators find the right alignment with their menus. Review our portfolio of wellness and immunity offerings.

More about matcha.

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Aside from water, tea is the most widely consumed drink on Earth. In 2020, an estimated 6.3 billion kilograms were consumed worldwide; which means people around the globe sipped more than 2 trillion cups of tea on the year.

Tea has been an important part of human history for more than 2,000 years. The first recorded example of tea consumption dates back to the year 59 B.C.E. in China, though it’s likely humans had been drinking tea even earlier.

It’s no surprise that tea has anchored itself as a favorite among cafe owners and operators. Tea service doesn’t require a large up-front investment, can be consumed at key day parts from morning through evening, and offers good margin potential. Successful tea service usually requires just a few important elements: hot water, the right mugs & teapots (for enticing presentation), and a good tea supply partner, like Houston’s.

Because of the wide array of varieties, tea is sought by customers at crucial stages throughout the day. The caffeine content in many varieties makes tea a favorite way to begin the morning – and it can also be an energizing afternoon pick-me-up. Herbal teas or infusions may be a soothing way to unwind in the evenings, as many caffeine-free offerings contain ingredients associated with promoting relaxation and stress relief.

Per serving, black tea typically contains around half the amount of caffeine as coffee; green tea about a quarter the caffeine of a cup of joe. However, since tea contains a chemical called L-theanine, which causes the caffeine to metabolize more slowly, customers tend to experience a more stabilized, sustained energy, in contrast to a quick burst.

Like coffee, tea also contains antioxidants and anti-inflammatory properties, which have been correlated to healthy living and even protection against certain diseases. Some teas have been shown to aid digestion as well, and may lead to improved gut health. Many herbal and “wellness tea” offerings contain additional halo-effect ingredients such as turmeric or ginger, which appeal to health-conscious customers.

With seemingly unlimited varieties, strong customer draw, and the potential for high return on investment, it’s no wonder that tea has remained such a popular beverage in cafes the world over.

Whether customers are seeking an energizing morning cup, a comforting herbal option, or interesting flavors to sip simply for the joy of it, Houston’s carries a wide range of offerings. To view our portfolio of hot tea offerings here at Houston’s, visit our website.

The post The Wide World of Hot Tea appeared first on Houston's Blog.

1933 is also the year of Houston’s company origins.

Houston’s storefront in 1945 (Portland, OR)

When the 18th Amendment was enacted in 1920 prohibiting production and distribution of alcohol, hundreds of stores, breweries, distilleries, and bars had to shut down. It has been estimated that the restrictions of Prohibition resulted in around $220 million in lost tax revenues per year on liquor sales alone. Over the course of the nearly 15-year period of Prohibition, that’s over $3 billion in estimated losses.

It’s important to note that Prohibition was not a complete and total ban on alcohol nationwide. Exceptions were made for sacramental wine for religious purposes, as well as doctor-prescribed alcohol for medical use.

There is speculation that Charles R. Walgreen (of Walgreens Pharmacy note) expanded from 20 stores to 525 stores throughout the 1920s thanks to being able to fill “medicinal” alcohol prescriptions.

In 1933, once Prohibition was overturned, Esther and Jack Houston saw the opportunity in the market and went into business. They established the House of Vintages wine and spirits store in downtown Portland, OR.

Esther Houston and John Houston

After serving in the United States Air Force, Esther and Jack’s son, John, joined the business. A three-person operation soon evolved into a company with a 64,000 sq. ft. warehouse and over 35 trucks and drivers distributing to the Western United States.

Through the ensuing years, Houston’s transitioned to incorporate a broad range of restaurant and café supplies, and John’s leadership was instrumental to the company’s growth and success. Houston’s now supports the foodservice industry nationwide, with two distribution centers totaling more than 240,000 sq. ft.

2021 Houston’s Bar Supplies catalog

To this day, as we approach 90 years in business, Houston’s remains a partner to the bar industry, holding steady our connection to our roots in post-Prohibition America.

Throughout the warehouse aisles, catalog pages, and website product listings, a proliferation of cocktail ingredients, garnishes, glassware, and mixing tools can be found. When it comes to bar supplies, since 1933, Houston’s has it.

Curious about the history of the cocktail? Read more on the Houston’s Blog.

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