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.

The post Vendor Spotlight: Kerry Foodservice 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.

The post Immunity & Wellness for the New Year appeared first on Houston's Blog.

The frappé is one of the most popular café offerings among customers due to the wide variety of flavor options, rich texture, indulgent toppings like whipped cream or caramel, and the opportunity for a kick of caffeine at the right time of day.

Frappé aficionados know that the beverage typically consists of coffee mixed with milk and sugar to taste, blended or shaken over ice until a rich, foamy texture is achieved. Alternative milks, such as almond milk or oat milk may be subbed in for non-dairy friendliness, and sugar may be swapped out for flavored syrups of choice (i.e. vanilla, hazelnut, mocha – the possibilities are virtually limitless).

A frappé is often topped with whipped cream for an additional decadent boost of sweetness and picture-perfect presentation.

While many frappés do include coffee as a basic ingredient, coffee-free varieties are also available on menus across the country. Offerings made with spiced chai and other types of tea are gaining popularity, and it is common to see caffeine-free fruit-based frappés which contain no coffee or tea, as well.

Frappés vs. Smoothies vs. Shakes

Is a fruit-based frappé the same thing as a smoothie?

While the differences between frappés, smoothies, and even milkshakes may be nebulous, there are some key factors that distinguish these types of beverages.

While the most common indicator of a frappé is the inclusion of coffee, even coffee-free frappés can be identified by their prominent foam. Frappés are often blended for a longer duration than smoothies or shakes, and the result is the rich froth so many customers enjoy.

Smoothies are typically made by blending fresh or frozen fruits & vegetables and a liquid component (i.e. fruit juice or smoothie concentrate) with ice, or often yogurt, for a thick and – smooth – consistency. It’s not as common to find smoothies that incorporate coffee or whipped toppings.

A milkshake’s most identifiable characteristic is the use of ice cream. A shake is usually made by mixing milk, ice cream, and flavoring ingredients of choice (chocolate, vanilla, strawberry, etc.) into a very thick texture – so thick that a spoon typically accompanies the straw. As with frappés, a whipped cream topping is a common finishing touch for milkshakes.

Ever Heard of a Cabinet?

The definitions of frappé and milkshake get even muddier in the New England region.

Ask a person from Massachusetts for a milkshake, and you’ll get just that. Milk literally shaken over ice, vigorously, with your chosen flavor. No ice cream. If ice cream is added to the mix, that concoction is called a frappe. Note there’s no accent mark over the “e,” in this case, and the pronunciation is definitively “frap,” not “frap-pay.”

Furthermore, in southeastern Massachusetts and Rhode Island, if coffee or coffee-flavored syrup is blended in, the resulting beverage is known as a “cabinet.” As the story goes, when this creation was first developed, the blender was kept in the cabinet, thus the name.

Trademark Branding 

The wide variety of frappé recipes lends itself to opportunities for cafés and franchises to brand their own signature beverages. For example, “Frappuccino” is a registered trademark of Starbucks for a sweetened, blended coffee drink. Dunkin’ Donuts has their line of “Frozen Coffees” and Black Rock markets their frappé offerings as “Chillers,” including a chai tea option. The Human Bean refers to their blended espresso drinks as “Granitas” and Oregon-based Dutch Bros markets a line of coffee frappés called “Dutch Freeze,” as well as a selection of milkshakes called “Dutch Frost.”

Something for Every Customer

Though there are regional recipe differences and murky nuances between frappés and other beverages, it seems the popularity of the beverage won’t be dying down any time soon. With limitless flavor options, and flexibility for any type of specialized diet and tastes, the world of frappés is sure to contain something for every customer.

The post The Fantastic Frappé appeared first on Houston's Blog.

OCO’s primarily goal is to “relieve hunger and assist low-income families with children both locally and out of state.”
Houston’s is proud to contribute to OCO’s mission. We recently donated cases of Monbana Chocolaterie products enabling the children to indulge in a sweet treat – whether it be a cup of hot cocoa on these cold, rainy days, or a tasty fruit smoothie.

Not to fret, we’re not just loading children up on sugar! Monbana Chocolaterie products are made with real milk, cocoa, and yogurt powders as well as chunks of real dried fruit.

The post Donating Sweet Treats to OCO appeared first on Houston's Blog.

The Monbana & Houston’s teams at Coffee Fest Dallas (2016). Photo Credit: Franck Foulloy

Houston’s is proud to not only welcome Monbana to the U.S., but also to our vendor line-up. We have spent the last several months training with and supporting the Monbana team at various industry shows, including SCAA and Coffee Fest. All of our Regional Managers participated in a Monbana training seminar while in Dallas for Coffee Fest, in which they learned how to create tasty drinking chocolate, chocolate sauce, and various frappes under the tootlage of famed International Barista, Geoffroy Maubon.

Both lines are broad enough to provide ample flavor profile opportunities, but not so wide that they become cumbersome and overwhelming to deal with. The Gourmet Chocolate Beverage line includes Tresor (milk) Chocolate, Organic & Fair Trade (milk) Chocolate, Supreme (dark) Chocolate, and White Tresor Chocolate powders. The Premium Frappe line is a little more expansive, containing some unique and exotic flavors as well as the traditional: Strawberry, Vanilla, Chocolate, Mocha, Caramel, Lychee, Mango Passion Fruit, Lemon, and Yogurt – an exceptional base mix for any custom frappe.

While the frappes and hot chocolates are perfectly delicious and oh-so-simple to prepare following the directions on the canisters, Maubon has concocted several flavorful and indulgent recipes, morphing each product into superior beverages and dessert cocktails that one would be accustomed to finding at a high-end restaurant. How about a Saint Petersbourg that combines milk, Supreme (dark) Chocolate powder, rum, and caramels? What about a green Matcha’ Nilla shake made using Monbana Vanilla Frappe powder, Matcha Tea, milk, and ice? Or perhaps you would prefer adding an Indian-inspired flare to your beverage menu with a flavored lassi. According to Maubon, “This cocktail is inspired from the famous Indian beverage made with yogurt and fruits,” that originated in the Punjab region. We’ve included a Fruity Lemon Lassi recipe below for you to try out.

Geoffroy Maubon’s Fruity Lemon Lassi
Makes approx. 10 oz beverage

Ingredients:

• 1.5 scoops Monbana Yogurt Frappe powder
• 1.5 scoops Monbana Lemon Frappe powder
• 5 oz of milk
• 5 oz of ice

Directions:

1. Combine all ingredients in a blender, and blend for 20 to 45 seconds depending on the desired texture.
2. Pour into a highball or cocktail glass. Garnish with color sugar rimmer, and exotic flower, and a brightly colored straw.

Beverages made using Monbana products do not require a lot of added ingredients as the powders already include flavorful, high quality, natural ingredients including visible chunks of real fruit, caramel, etc.

As the exclusive U.S. importer and re-distributor of Monbana products, Houston’s is your go-to source for these versatile and premium frappe and hot chocolate powders. Log on to our website for additional information on all Monbana products, or visit our facebook page to see more pictures from Coffee Fest Dallas and other events.

 Ask your Houston’s Regional Manager for a copy of Geoffroy Maubon’s Monbana recipes to begin mixing flavors, textures, and ingredients that are sure to make you say, “Mmm…”

The post Vendor Spotlight: Help Us Welcome Monbana Chocolaterie! appeared first on Houston's Blog.

DR. SMOOTHIE – Frappes & ADDins

Leafy Greens ADDins

As summer quickly approaches and temperatures begin to rise, frappes and smoothies are becoming more popular with customers. Dr. Smoothie has introduced four new frappe flavors to the Cafe Essentials line: Chocolate Mint Chip, Horchata, Java Chip, and Kona Mocha. Touting less sugar and truer flavors, these four new “gourmet specialty frappe” flavors offer added dimension to any menu, and are sure to please your customers with their authentic taste.

With healthy veggie trends continuing to grow, Dr. Smoothie has also introduced an easy way to get your “5 [servings] a day” with their new beverage blend-ins; Dr. Smoothie ADDins are available in Leafy Green and Veggie blends, as well as the per-existing customer-favorite, Yogurt Lover’s Plus concentrate blend. Add a single scoop of these nutrient-packed supplements to any smoothie concentrate for that daily dose of fruits and veggies that your customers are looking for.

TORANI® – Chai Concentrates

Torani Tradition Chai (left) vs. current category leader (right). Credit: C. Graiff

Keeping up with current trends, Torani® has introduced Chai concentrates to their product line-up, available now in both Traditional and Spicy flavor profiles. Made with all-natural spices including cardamom, cinnamon, ginger, nutmeg, black pepper, cloves and allspice, these concentrates provide an ideal upgrade from traditional mainstream chai concentrates and offer a “well-rounded and balanced combination of sweetness, tea, and spice.” Chai has year-round appeal as it can be served hot, over ice, blended, and even “dirty” with an espresso shot. Compare Torani® Chai to your current brand and you’ll be sure to taste and see the difference!

MONIN®- Hawaiian Island & Cookie Butter Syrups

Monin® released two new innovative flavors this spring made with pure cane sugar and natural flavors: Hawaiian Island and Cookie Butter. Blending the fresh tropical fruit flavors of passion fruit, guava, and orange, Monin® Hawaiian Island syrup is an on-trend flavor that provides an “authentic, multidimensional flavor for crafting memorable specialty beverages.” Perfect for specialty coffees, milkshakes, and cocktails Monin® Cookie Butter syrup provides an indulgent coupling of spices and speculoos cookie flavoring. This versatile syrup is ideal for hot or frozen coffee beverages or specialty cocoas, milkshakes and cocktails. Both syrups are Kosher, Halal, Vegan, GMO free, dairy free, and gluten free and are now available through Houston’s!

DAVID RIO – Cub Chai Super Concentrate

Jodet, of David Rio, discussing product with a show attendee at SCAA 2016. Credit: C. Graiff

Described as the “audacious extensions of the original Cub Chai line”, David Rio recently released their Cub Chai Super Concentrate. The new 5:1 concentrate utilizes the same high-quality organic spices (cardamom, cinnamon, cloves, black pepper, and ginger) combined with organic Indian black tea for a super tasty, all natural, and vegan chai beverage. Already being served at the organization’s Chai Bar in San Francisco, Cub Chai Super Concentrate can be served hot or cold and “offers your customers a creamy, less sweet, and distinctively spicy chai latte that will have them raving.” Continuing their commitment to supporting animal welfare, David Rio has designed the packaging so that both the bottle and full shrink label are 100% recyclable. Contact us today to request a sample of this “chai perfection.”

SCAA 2016: You may have seen it…

As a redistributor in the foodservice industry, we at Houston’s like to utilize our time at industry shows not only catching up with vendors and customers alike, but also perusing the show as attendees – to see what’s new, what’s trending, and what the “next best thing” might be. At SCAA in Atlanta this past month we had the opportunity to taste new products launched by various vendors.

Add A Scoop (C. Graiff)

Crafted for those with an active lifestyle, Add a Scoop by Smoothie Essentials provides an alternative source of dailynutrients. Eighteen tasteless blends including Antioxidant, Probiotics, Energy, Protein and even a Matcha premix provide a wide variety of options that won’t affect the flavor of your smoothies, frappes, and oatmeals. All Add a Scoop supplements are tasteless as well non-GMO, gluten-free, and certified Kosher, Halal and Vegan.

Powdered frappe, gelato and specialty beverage manufacturer Frozen Bean debuted their latest project, Cocktail Lab, at SCAA. “At Cocktail Lab, we source the finest, all-natural ingredients from around the world to create rimmers that pair beautifully with your favorite beverages.” From coffees to teas, beers to cocktails, and even frappes – Cocktail Lab now allows your customers to experience their favorite beverages in new and exciting ways.

Not to miss out on the dairy-free trend, Frozen Bean also debuted a dairy-free version of their Belgian Hot Chocolate mix that substitutes coconut milk as the dairy alternative. The light coconut notes accent the sweet chocolate flavor without detracting from the creamy quality.

Industry leader in the non-dairy beverages segment, Pacific Foods, continues to promote their new Barista Series line of dairy-alternatives. Created to withstand the high heat involved with foaming, the Barista Series delivers a consistent and smooth micro-foam while complimenting the flavor of your coffee or espresso making the line “perfect for latte art.”

Making their U.S. debut, France-based Chocolaterie Monbana® (Monbana®) created a stir with their indulgent beverages in the gourmet powdered frappe and powdered chocolate segments. Started in 1934, Mobana® is now on its third generation of family owners, all of whom have had a deep passion for premium-quality chocolate. Their continued success has been attributed to respect for European traditions, the use of high-quality ingredients, and continuous innovation.

International Barista, Geoffroy Maubon, discussing Monbana with an SCAA Show attendee (C. Graiff)

Mobana® offers a wide range of extremely versatile products and flavors, providing for the needs of all establishment types in every season. From lucious frappe, to indulgent drinking chocolates and delightful dark chocolate accompaniments, Monbana® has a product to please any demographic. “This isn’t you mother’s Swiss Miss,” one attendee stated after tasting the decadent Trésor Hot Chocolate served up by famed International Barista Geoffroy Maubon. Maubon has been crucial in the development of Monbana®’s product line, developing unique recipes (both alcoholic and non-alcoholic) that highlight the versatility of these premium products, showing that frappe mixes and hot chocolates are not just for coffee shops anymore.

If you didn’t attend SCAA, or didn’t get a chance to stop by the Monbana® booth, we heavily suggest you stop by their booth (#819) at Coffee Fest in Dallas, Texas. With the help of Brandenburger-FBG, Monbana® products will be available for U.S. distributors to purchase in late-May or early-June. For more information, contact Brandenburger-FBG.

SCAA 2016 provided attendees the opportunity to experience a wide variety of new products and flavors like those discussed above. Did you attend SCAA 2016 in Atlanta? Which vendors or products were of interest to you?

The post Kicking off the Foodservice Show Season appeared first on Houston's Blog.

Horchata Frappe, courtesy of Cafe Essentials

If you want a new flavor that is a little rich to start your morning, try Horchata, one of the four new Café Essentials’ frappe flavors by Dr. Smoothie. Horchata is a Latin flavor that has been permeating the major markets.  It has the rich flavor of simmered rice, cinnamon bark, and just a hint of vanilla.  The Horchata frappe is a new way to get your morning lift and out of that flavor rut.  If you would like chocolate or just aren’t into cinnamon, Café Essentials released the Horchata as part of four new frappe flavors including: Chocolate Chip Mint, Kona Mocha, and Java Chip.

Cookie Butter Latte, image courtesy of Monin

For those who just want to add a little flavor to your morning drink Monin has two new syrups: Hawaiian Island and Cookie Butter.  I’ll bet many of you are now drooling at the idea of a cookie flavored drink.  If it doesn’t strike you right away think of a latte flavored like a speculoos cookie.  The speculoos cookie is a spiced butter cookie from the Netherlands area, often made before Christmas.  You don’t have to wait until December to try this warm flavor; you can indulge in it now with a Cookie Butter Latte.

Yuzu Lemonade, image courtesy of Monin

Monin didn’t stop with new syrups, they also have a new fruit purée called Yuzu.  Unless you are in the know for flavor trends you probably did the same thing we did when it came in the office, “What is Yuzu?”  It is a fruit that looks remarkably like a small grapefruit, and tastes like a tart cross between a grapefruit, lemon, and mandarin.  Yuzu is often used in Japanese and Korean recipes as a replacement for lemon or lime.  Monin has a recipe to make a mean Yuzu Lemonade, which could be the answer to anyone who feels their lemonade is too sweet.  If you aren’t one for sour fruits then you can try the other new Monin fruit purées: Granny Smith Apple, Black Cherry, and Blackberry.

If you aren’t really the coffee type then checkout Sipp’s latest flavor, Organic Zesty Orange.  This sounds pretty normal but not when you get the kick of jalapeno at the end.  This isn’t your grandma’s orange soda! Organic Zesty Orange has bold flavors of blood orange and lime followed by that jalapeno extracts.  Sipp made a Zesty Orange Margarita just in time for Cinco de Mayo.

Image courtesy of Sipp

Spring is a great time to try new flavors and Houston’s has so many new options, what are you waiting for?  Contact your sales person today for more information or to place your order.

The post These Spring Flavors are No Joke! appeared first on Houston's Blog.

Chocolate Fudge Latte

1 ounce Monin® Chocolate Fudge Syrup
2 shots espresso
Steamed milk

• In a 16-ounce mug combine espresso and syrup. Stir and set aside.
• Steam milk in a pitcher.
• Pour the steamed milk into mug, stir gently,
  and garnish as desired.

Iced Chocolate Cherry Latte

1 oz Monin® Chocolate Cherry Syrup
2 shots espresso
5 oz milk
Ice

• Fill a 16-ounce glass with ice.
• Add remaining ingredients and stir vigorously.
• Garnish as desired.

Chocolate Fudge Frappe

1 oz Monin® Chocolate Fudge Syrup
4 oz milk
1 scoop vanilla frappe powder
1 shot espresso
Ice

• Combine ingredients, except ice, in blender. Fill a 16-ounce glass with ice and add to blender.
• Blend until smooth and pour into glass. Garnish as desired.

Chocolate Cherry Cocoa

1 oz Monin® Chocolate Cherry Syrup
½ oz Monin® Dark Chocolate Sauce
Steamed milk

• Combine syrup, sauce, and steamed milk in a 12-ounce mug.
• Stir and garnish as desired.

**All photos courtesy of Monin

The post The Ultimate Chocolate Beverages appeared first on Houston's Blog.

Enjoy a Monin Dulche de Leche Frappe on National Frappe Day!  Photo courtesy of Monin.

½ oz Monin® Dulce de Leche sauce
1 oz Monin® Iced Coffee Concentrate
2 oz vanilla frappe powder
3 oz milk
16 oz ice
Combine ingredients, except ice, in blender
Add ice
Blend until smooth
Pour into serving glass and garnish as desired.

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