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It was an innovation that won first prize in a competition for new, innovative product ideas from South Africa – an event sponsored jointly by Symrise South Africa and “Food Review” magazine.
Roiboos tea has now made its way to the espresso machine. Because it can be used in traditional espresso machines – it even produces the crema associated with espresso. “red espresso™” represents a gentle, caffeine-free alternative to the standard espresso made from coffee beans. Roughly one year after its development, “red espresso™” is available in some 600 stores in South Africa.
Jurors at the competition look for product innovations that, besides tasting great, offer functional extras – precisely the spirit of the “always inspiring more...” philosophy at Symrise. “red espresso™” for instance opens up an entirely new niche in the hot-beverage sector. When Carl Pretorius spoke with “Food Review” magazine at the awards presentation, he put it this way: “By bringing together two global trends – health and coffee-shop culture – we’ve created a unique beverage category that meets consumer needs.”