Page 26 - MENU May June 2017

LAST CALL
How to make and sell
nutritious beverages for
guests on the go
BY CHEF EMMA HOUSE
With consumers’ shifting attitudes towards healthy, sustainable and convenient eating, Canadians are embracing juicing, blending, pureeing, and drinking their meals with gourmet gusto. Fresh fruit purees as beverages have been part of Mediterranean and Eastern cultures for many centuries, however, it wasn’t until the modern refrigerator and blender came to North America that the smoothie was created.
Necessity is the mother of invention. In 1926, Orange Julius was founded as a juice stand by Julius Freed because he couldn’t stom- ach the acidity of freshly-squeezed orange juice. He added select ingredients to create a less acidic and slightly frothy beverage. Thus, creating a suitable substitute for himself from which he built a small empire of stores. From the 1930s onward, the reasons for continued consumer interest in blended beverages are varied: the availability of refrigeration technology, growing public awareness around health issues, newfound health fads, and an increase in food literacy and public demand for products that provide individualized nutrition. The demand for convenient and portable food and drinks is driving today’s operations.
JUICES
Cold-pressed juices with added ingredients like spices, leafy greens and bases like coconut water are popular and pro table. Sold at higher
price points than regular juice, paying close attention to building your brand and its o erings is extra-important. Juices have an inherent following as part of our traditional eating habits, but there is more waste due to the brous content being removed in the juicing process.
Owner/operator of The Farm Juice Co., Alex O’Shea upcycles bre and pulp to make carrot pulp mu ns, green crackers, and almond gra- nola from the by-products of her juicing. A food scientist and nutrition- ist, O’Shea was partly inspired while working with the Food Network Canada, and also when her husband opened a martial arts academy and wanted to supply his students with a high-quality product rather than a sugary sports drink to replenish. Alex believes that the main reason people are drawn to juices over other beverages today is because of the “momentum towards plant-based diets. People are looking to make impactful changes for their own health [and] the sustainability of the planet.” Cold-pressed juice meets these criteria. The Farm Juice Co., uses organic produce and supports local farmers whenever possible. While juices aren’t a quick x for a missed meal the way that a sub- stantial smoothie can be, juices can be a vibrant and creative bottom line and brand enhancer. The Farm Juice Co., uses the cold-pressing method of juicing because it “allows the nutrients to be easily absorbed into the body without taxing the digestive system.” This makes juice a great option as a quick energy booster or thirst quencher.
26 MENU MAY / JUNE 2017