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Tetley offers food pairing advice with Mood Infusions range

By Helen Gilbert

- Last updated on GMT

The Mood Infusions range can be paired with food says Tetley
The Mood Infusions range can be paired with food says Tetley

Related tags: Spice, Ginger, Nutrition

Tetley has launched a new caffeine-free Mood Infusions range of teabags, a selection of blends inspired by popular fruit and herbal flavours but with a unique twist, for foodservice operators. 

Product details:

The teabags come in four blends: Tetley Serenity - an ‘uplifting’ fusion of lemon balm, honey, red clover, elderflower and sarasaparilla root; Tetley Warmth – a ‘comforting’ combination of rooibos, orange blossom, peel and spices, Tetley Calm; a ‘sweet and soothing’ mix of camomile, lemon and liquorice and Tetley Pick Me Up, an ‘energy boosting’ blend of strawberries, cherries, raspberries, apples, hibiscus and poppy flowers.

USP:

The range can be upsold with food. Tetley Tea Academy has teamed up with nutritionist Jackie Lynch to create a selection of mood inspired food pairings. She advises selling:

  • Serenity with a Turkey club sandwich made from wholemeal bread. Turkey contains tryptophan, which is converted by the body into a ‘good mood’ neurotransmitter.
  • Tetley Warmth  with Ginger cake; ginger root is commonly used to stimulate the circulation and aid digestion.
  • Tetley Calm with a salmon, spinach and avocado salad. Salmon is rich in omega 3 fatty acids, which studies suggest can help manage stress, while avocado and spinach contain good levels of magnesium to help relax the muscles and calm the nervous system. 
  • Tetley Pick Me Up with an oat and almond flapjack, a source of complex carbohydrate which provides sustained energy.

Why you should buy it:

The new range allows caterers to serve the right tea for the right moment. According to Tetley, there is growing demand for fruit and herbal blends – annual sales increased 19 per cent and 15 per cent respectively between September 2012 and September 2013 [Kantar World Panel].

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