Food and Beverage Magazine - July Issue 2025 Brand Cover

MUSIC MATTERS TO YOUR CUSTOMERS NEW STUDY CONFIRMS MUSIC CAN INCREASE REVENUE AND BUILD CUSTOMER LOYALTY

89%

OF MILLENNIALS SAID THAT GOOD MUSIC MAKES A MORE MEMORABLE EXPERIENCE

NEARLY

86%

70%

WOULD RECOMMEND THE ESTABLISHMENT IF THEY ENJOY THE MUSIC

86%

WOULD RETURN TO AN ESTABLISHMENT IF THEY LIKED THE FEATURED LIVE MUSIC

80%

OF MILLENNIALS SAID THAT HAVING NO MUSIC NEGATIVELY IMPACTS THEIR EXPERIENCE

SAY THAT MOST OF THE RESTAURANTS AND BARS THEY FREQUENT HAVE MUSIC PLAYING

IF GOOD MUSIC IS PLAYING FOR MORE INFORMATION ON HOW TO OBTAIN A BMI MUSIC LICENSE, PLEASE VISIT WWW.BMI.COM/EDE

NEARLY 80% WILL STAY LONGER

NEARLY 60% WILL BUY MORE FOOD OR DRINKS

70% MILLENNIALS 63% GEN X 56% GEN Z

BAR AND RESTAURANT OWNERS WEIGH IN

“

CHECK AVERAGE TENDS TO GO UP 5 TO 10% JUST BECAUSE PEOPLE ARE GETTING THAT 2ND OR 3RD DRINK. REVENUES HAVE JUMPED ALMOST 25% ON THE NIGHTS THAT WE HAVE LIVE MUSIC. -BRIAN BREWERY OWNER, COLORADO AND UTAH

”

“

WITH LIVE MUSIC (…)

THERE WERE MORE LIQUOR SALES, AND THAT’S A 75% PROFIT MARGIN. -THOMAS OWNER, FAMILY ITALIAN RESTAURANT ATLANTA, GA

”

“

THE MORE UPBEAT, THE BETTER CHANCE FOR AN UPSELL, THE BETTER CHANCE THEY WANT TO STAY A LITTLE LONGER.

-CHRISTOPHER VINEYARD OWNER AND TASTING ROOM OPERATOR LOS ANGELES, CA

”

TO VIEW THE COMPLETE SURVEY, VISIT https://www.bmi.com/pdfs/publications/2023/bmi-value-music--research-analysis.pdf * A QUANTITATIVE ONLINE STUDY BY BMI AND NATIONAL RESEARCH GROUP (NRG) WAS ANSWERED BY 1,000 NATIONALLY REPRESENTATIVE PEOPLE AGE 21+ WHO REGULARLY VISIT EDES (AT LEAST 3X PER MONTH). TO REPRESENT THE B2B PERSPECTIVE, NRG CONDUCTED SIX IN-DEPTH-INTERVIEWS WITH OWNERS, OPERATORS AND MANAGERS OF BARS AND RESTAURANTS.

JULY ISSUE 2025 COVER IMAGE Josh Greenstein, Executive VP of IWPA Image credit: Hudson Street Photography

PUBLISHER MICHAEL POLITZ Michael@fbmagazine.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com ACCOUNT MANAGERS AMY MONTANO Amy.Montano@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com TRADESHOW EDITOR MICHELE TELL Michele@proofawards.com CONTRIBUTING EDITORS MICHAEL POLITZ STEPHANIE BLITZ CONTRIBUTING WRITERS LAUREN MCINDOO AMY MONTANO SUSAN GOLD SHELBY POLITZ ETHAN BALSAMO

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

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Uncorking the Wines of Israel: Introducing the Israeli Wine Producers Association From the vineyard to the table, countless factors influence how

As IWPA Executive Vice President Joshua Greenstein notes,

a bottle of wine will taste. The types of grapes used, the year

“I like to joke that Israel is a country that’s been making wine

they were harvested, and the fermentation style can each have

for 5,000 years, and now the world is beginning to realize that

a profound effect on how the wine will hit one’s palate. But

Israel is one of the fastest growing wine regions,” said Josh. “A

perhaps the most important piece of the puzzle is the terroir, or

lot of prepping, practicing, and refining was necessary to get

the environment in which the grapes are grown. While countries

Israeli wine to the caliber it’s achieved today.”

like France, Italy, and Spain have long been praised as excellent winemaking regions, Israel is quickly gaining a reputation in the global wine industry as a vibrant, innovative supplier of highclass wine.

Part of the secret to Israel’s sudden growth in winemaking popularity is its use of innovative irrigation techniques combined with indigenous grapes from Israel’s unique climate. At the ʔɤǸͅʹ‫̇ڑ‬ʅ‫ڑ‬ʧʹ‫ڑ‬Ǹ˓˓‫ڑ‬ʧͣ‫ʹڑ‬ʔɤ‫ڑ‬ÅͣͅǸɤ˓ʧ‫ڑ‬Ljʧ˷ɤ‫ڑ‬Ŷ̇ͅɒ΃Ɇɤͣͅ‫̇ͣ​ͣ ڑ‬ɆʧǸʹʧ̇˷‫ڑ‬ՄÅLjŶ Յջ‫ڑ‬ which unites 40 wineries across every major wine-growing region of Israel and is successfully elevating the country’s wines to the world stage. Blending 5,000 years of heritage with cutting-edge innovation, the IWPA has helped Israel become one of the fastest-growing wine regions on earth.

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Building Brand Israel In the wine industry, reputation is everything. While connoisseurs may pride themselves on dabbling in a wide variety of wines, most casual wine drinkers stick to brands and regions they already know they like. The IWPA’s mission is to reshape how Israeli wine is viewed in the U.S. and beyond. Historically, Israeli wines were often misunderstood or overlooked, frequently lumped into the category of overly sweet ceremonial wines.

Today, more consumers are discovering that Israel offers high-quality wines across a wide range of styles and price points.

July Issue 2025 v Food & Beverage Magazine | Page 6

“Despite the challenges Israel has faced, the

the country’s largest producers, unifying their

unique terrain and climate have enabled the

voice to promote, educate, and introduce U.S.

production of exceptional wines,” says Greenstein.

customers to Israel’s world-class wines.

“Our mission is to inspire people to discover the wines of Israel—offering an unmatched journey for wine lovers everywhere.”

By

pairing

ancient

tradition

Each member estate brings its own story and terroir, producing reds, whites, rosés, and sparklers now appearing in restaurants and bottle

with

modern

shops nationwide.

technology, Israeli vintners are bringing the winemaking process into the 21st century and producing wines that rival the best from globally recognized regions. Although Israel may not be a geographically vast country, it boasts numerous wineries that capitalize on the country’s unique landscape in various ways. The IWPA represents wineries ranging from boutique estates to

Page 7 | Food & Beverage Magazine v July Issue 2025

“Our mission is to inspire people to discover the wines of Israel—offering an unmatched journey for wine lovers everywhere.”

July Issue 2025 v Food & Beverage Magazine | Page 8

Meet the IWPA Wineries: 1848 Winery

Château Golan

Alexander Winery

Netofa Winery

Barkan Winery

Odem Mountain Winery

Ben Ami Winery

Or Haganuz Winery

BNNUN Winery

Psagot Winery

Binyamina Winery

Raziel Winery

Carmel Winery

Segal Winery

The Cave Winery

Shamay Galilee Winery

Covenant Israel

Shiloh Winery

Domaine du Castel

Stoudemire Wines

Ephod Winery

Tabor Winery

Feldstein Winery

Teperberg Winery

Flam Winery

Tulip Winery

Pinto Winery

Tura Winery

Gros Winery

Tzuba Winery

Gush Etzion Winery

Vitkin Winery

Jezreel Valley Winery

Weiss Winery

Matar by Pelter

Yayin Winery

Morad Winery

Yali Winery

Nadiv Winery

Zion Winery

Innovation in the Vineyard Israel may have a history that stretches back thousands of years, but it’s that storied, resilient history that’s enabled it to become a beacon of agricultural ingenuity. The country has been a pioneer in drip irrigation, allowing growers to fine-tune water delivery and elevate grape quality even in arid zones. Not only has drip irrigation elevated Israel’s winemaking capabilities, but it’s now become standard in vineyards worldwide.

Drip irrigation is what makes it possible for Israel to produce such high-quality wines in so many different varieties. Precision control allows the grower to adjust the flow per vine, giving winemakers the ability to tailor irrigation for specific grape varieties and soil types. Many systems rely on innovative technology, such as sensors, IoT, and AI, that use data to enhance irrigation even further. And as a country that has lovingly tended the land for thousands of years, Israel’s use of drip irrigation supports organic and sustainable practices by limiting weeds and disease pressure from over-watering.

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From boutique vineyards to large-scale producers, winemakers

top restaurants, retail shops, and online outlets across the

often hone their craft in Australia, Italy, California, and elsewhere

U.S., solidifying Israel’s reputation as a dynamic winemaking

before applying global techniques to Israel’s diverse soils

nation. Wine tourism is also booming, with estates adding

and elevations. Indigenous grapes such as Argaman further

visitor centers, guided tastings, and immersive vineyard tours

underscore the nation’s distinct wine identity. This curious blend

to celebrate Israel’s historic vineyards.

of global influence and native varietals gives Israeli winemakers a distinct edge in the international wine scene.

“The quality and rich tradition of the wines created in Israel is finally starting to get the praise and recognition it deserves,”

While all IWPA wines happen to be certified kosher, their

said Josh. “And there is an open invitation for all of us in America

sophisticated aromas and layered flavor profiles appeal far

to come along for the journey.”

beyond religious observance. Both religious and non-religious wine drinkers alike can enjoy the unique taste of Israeli wine without restriction.

Ask your local retailer about Israeli wines or visit www.iwpa.com ʅ̇ͅ‫˓˷̇ ڑ‬ʧ˷ɤ‫ʹ̻̇ ڑ‬ʧ̇˷ͣռ‫̇˓˓̇ ڑ‬Ψ‫ ڑ‬ՊÅͣͅǸɤ˓ʧLjʧ˷ɤ‫ ڑ˷̇ ڑ‬Å˷ͣʹǸʊͅǸ˰‫ ڑ‬ʅ̇ͅ‫ʹ ڑ‬ʔɤ‫ڑ‬ latest releases and events.

Growing Beyond Its Roots Just as Israel is quickly becoming one of the fastest-growing winemaking regions in the world, so is the IWPA growing in size and reach. Since its inception, the IWPA has grown from 18 wineries to more than 40. These wines are now found in

July Issue 2025 v Food & Beverage Magazine | Page 10

The Next Chapter in American Wine

Click to Explore With 40+ wineries across two peninsulas, Northern Michigan’s Traverse Wine Coast is writing a bold new story.

TraverseWineCoast.com @TraverseWineCoast

JULY ISSUE 2025 COVER IMAGE Devin Booker Co-Owner of Coco5 PUBLISHER MICHAEL POLITZ Michael@fbmagazine.com DIRECTOR & EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com SOCIAL MEDIA CONTENT MANAGER SHELBY POLITZ Shelby.Politz@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com ACCOUNT MANAGERS AMY MONTANO Amy.Montano@fbmagazine.co SUSAN GOLD Susan.Gold@fbmagazine.com MARCUS FOXWORTH Marcus.Foxworth@fbmagazine.com TRADESHOW EDITOR MICHELE TELL Michele@proofawards.com CONTRIBUTING EDITORS MICHAEL POLITZ STEPHANIE BLITZ CONTRIBUTING WRITERS LAUREN MCINDOO AMY MONTANO SUSAN GOLD SHELBY POLITZ ETHAN BALSAMO

We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

PAGE 5

COVER FEATURE

Contents July 2025 Inside this issue Page 5

Celeb Cover

Devin Booker, Coco5

Page 15

Chef Highlight

Chef Kelvin Chia

Page 21

Chef Awards

Culinary Game Changer, Chef Dorian Southall

Page 22

Tech

Dorian Dedica Duo

Page 25

Industry Leaders

Duff Goldman

Page 29

Editor’s Top Pick

Best Packaging Design

Page 37

Franchise Awards

Frios Gourmet Pops

Page 39

Recipes

Health-Ade Recipe

Page 40

Event Highlight

James Beard Awards 2025

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Page 43

Spirits

Lolita’s

Page 45

Recipes

Miami Vegan Recipes

Page 49

Industry Tips

Macro-Mindset

Page 51

Food News

Pre Brands

Page 53

Beverage News

Staria

Page 55

Ingredients

SunnyGem Almond Oil

Page 57

Spirits

Tequila Corrido

Page 58

Wine

Traverse Wine Chateau

Page 63

Event Highlight

UNLVino

Page 75

Brand Cover

IWPA

PAGE 45

55 PAGE

40 PAGE

PAGE 22

PAGE 3 9

July Issue 2025 v Food & Beverage Magazine | Page 4

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FROM NHL LOCKER ROOM SECRET TO NATIONAL SENSATION:

THE RISE OF COCO5

What started as a simple quest by a professional sports trainer to keep his players hydrated has transformed into one of the most exciting health beverage stories in recent years. Coco5, a coconut water-based hydration drink, is now making waves in over 5,000 retail locations across the country—but its journey began in the locker room of the NHL’s Chicago Blackhawks.

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The Origins: Mike Gapski’s Search for Better Hydration In the high-speed, high-stakes world of professional hockey, performance and recovery are everything. And for Mike Gapski, longtime trainer for the NHL’s Chicago Blackhawks, maintaining his players’ hydration in the later periods of intense games became a mission. He noticed players were hitting a wall, despite using the top hydration products on the market. The conventional sports drinks available—filled with artificial colors, sweeteners, and high-fructose corn syrup—just weren’t cutting it. So, he decided to make something better. Something real.

Coconut water, known for its rich profile of electrolytes, vitamins, and minerals, became the foundation. What emerged was a beverage that combined hydration, performance support, and most importantly—exceptional taste. Coco5 was born. Gapski’s team took to it instantly. So much so, that despite Gatorade being the Blackhawk’s official sponsor, players were pouring it out and replacing it with Coco5 instead. A 2011 Crain’s Chicago Business article titled “What’s Really in the Gatorade Bottle?” helped expose the secret. Suddenly, Coco5 was on the radar beyond the NHL.

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“It was never meant to be marketed,” said Jim Reynolds, Coco5 Majority Owner. “It was authentic. Just something created to help elite athletes achieve optimal performance.” Since its inception, this innovative, higher-quality drink has quietly and steadily shaken up the hydration game across the country.

A Natural Business Partnership Once Gapski felt the formula was dialed in, he shared it with Scott Sandler, who would eventually become the Co-Founder of Coco5. Sandler was blown away by the drink’s taste and efficacy, and they began testing the product in the local Chicago market around 2011.

That’s when it caught the attention of Jim, a self-proclaimed health nut and investor. He had been drinking coconut water for years, but didn’t enjoy the way any of them tasted. “I put up with the less than appealing flavor for the health benefits,” said Jim. “When I tried Coco5, I couldn’t believe it was coconut water. I knew I wanted to be part of building this brand.”

Jim and Miles Reynolds, Coco5 Managing Partner, began spreading the word. Miles, a standout college athlete, shared this exceptional coconut beverage discovery with his

connections in the sports world, including Devin Booker, D’Angelo Russell, Derrick Rose, and Jahlil Okafor. These young stars knew how to identify a winner—and Coco5 had all the right stuff. Soon, even Charles Barkley was jumping on the Coco5 bandwagon.

The response was unanimously positive. With a core team of passionate believers, they bought a majority share of the brand, relocated the business headquarters to Arizona to be closer to Devin Booker—now one of the company’s lead investors and brand ambassadors—and prepared for a major relaunch.

Devin Booker, NBA All-Star and Olympic gold medalist, is an undeniable driving force behind Coco5. Involved in everything from marketing campaigns to packaging redesigns, Booker is committed to being hands-on. “For Booker, it’s not a brand deal. It’s a lifestyle,” Jim said. “His friends and family know how much he believes in it.”

He regularly promotes Coco5 on social media. Instagram videos show Booker and fellow NBA player D’Angelo Russell working out and hydrating with Coco5. In a world where elite athletes are meticulous about what they consume, this endorsement speaks volumes. “Having the ability to endorse your own products, that’s sweat equity,” said Devin. “It’s a passion project for us, and for people to see it on the big stage is important.”

In April 2022, Coco5 made its official debut at 120 Fry’s grocery stores across Arizona. The response was immediate and overwhelmingly positive. Soon after, Sprouts to the retail mix and expansion accelerated from there. Today, Coco5 is found in thousands of major retailers including Walmart, CVS, Target, and Jewel Osco. But the growth remains intentional. “We choose our partnerships wisely,” stated Miles. “Every relationship we have is strategic, setting the foundation for long-term success.”

The name Coco5 reflects the five key electrolytes the drink delivers: magnesium, potassium, sodium, calcium, and phosphorus. But what it doesn’t have is what sets Coco5 apart—no GMOs, no artificial dyes, no highfructose corn syrup, no gluten, and no animal products.

Combining coconut water with real fruit juice and a proprietary vitamin blend, each delicious flavor contains just seven ingredients. “At the end of the day, it’s what coconut water wishes it tasted like,” said Tyler Farnsworth, a Coco5 partner.

July Issue 2025 v Food & Beverage Magazine | Page 10

“IT’S SUPER IMPORTANT FOR US TO SHED LIGHT ON THE IMPACT OF CANCER. I KNOW A LOT OF PEOPLE HAVE TO DEAL WITH IT AND IT’S A TOUGH THING TO HANDLE,” SAID DEVIN.

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A Brand That Reflects Its Drinkers Today’s consumer expects more from their products. The Coco5 team understood that even though water is great, there existed an opportunity to help people hydrate better. In a market saturated with red dye, artificial sugars, and fake health claims, Coco5 became an alternative that offered the simplicity and quality people desired.

While the beverage’s origin and endorsements are rooted in the world of elite sports, its consumer base reaches far beyond.

In fact, 70% of Coco5 customers are women—often moms buying healthier options for their families. “You don’t need to be an athlete to reap the benefits of Coco5,” said Jim. “Our target demographic includes anyone looking to make smart choices.

They don’t have to know every benefit of coconut water to know it’s better than the sugary, fake alternatives.”

This aligns with the brand’s overarching mantra of “real drinks real.” Coco5 is backed by a team of individuals who make a conscious effort to live right, treat people right, and nourish their bodies right. Those who have invested in and endorsed Coco5 are promoting a way of life as much as they are the product itself. Without a doubt, Devin Booker encapsulates what it means to be honest, authentic, and wellness-focused. It’s why he does such an incredible job of representing the brand.

In today’s world, a beverage isn’t just a beverage—it’s a statement. What you hold in your hand is like an extension of your wardrobe. It tells people who you are and what you care about. Coco5 tells people you value real ingredients, real impact, and real results. At the end of the day, it’s a better-foryou product that’s genuinely bettering society.

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Fueling the Fight Coco5 isn’t just about better hydration; it’s about making a difference. The brand’s charitable component began with an email from a cancer survivor in remission. This individual emailed the Coco5 team, thanking them for a product that helped him stay hydrated during chemotherapy and highlighting that electrolytes are essential for those going through treatments.

That message sparked something and ultimately inspired Jim to reach out to the American Cancer Society. Miles, who has ties to Coaches Versus Cancer through his time at Oklahoma under Coach Krueger, helped forge a deeper bond, allowing the initial connection to evolve into a full-blown partnership. Today, 5 cents of every Coco5 bottle sold goes directly to the American Cancer Society. The initiative supports cancer screenings, awareness campaigns, and programs for underserved communities.

“It’s super important for us to shed light on the impact of cancer. I know a lot of people have to deal with it and it’s a tough thing to handle,” said Devin. “the more money we can raise for awareness, the better.” Coco5 proudly dons the American Cancer Society logo on every bottle and their people show up at events nationwide.

“We’re not just cutting checks. We’re in it to make a real impact,” said Jim. “At the same time, I can’t believe it has become such a life changing collaboration.”

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“EVERY TIME SOMEONE SAYS, ‘I DON’T EVEN LIKE COCONUT WATER, BUT I LOVE THIS,’ I FEEL A SENSE OF FULFILLMENT IN WHAT WE’VE BEEN ABLE TO ACCOMPLISH,” SAID TYLER. A New Standard in Coconut Water Coco5 comes in six delicious flavors: orange, pineapple, cherry, coconut, passion fruit, and limón. Each one delivers superior hydration without artificial ingredients and with plenty of deliciousness. But it doesn’t stop at taste. Keeping convenience in mind is also a top priority.

A powder version of Coco5 is in the works, aimed initially at the military community for use in commissaries and the field.

The stick-pack format will also benefit everyday consumers on the go. “We looked at all the ways people might want to enjoy Coco5,” said Jim. “The current ready-to-drink version is loved, but the powder format gives us versatility.”

Meanwhile, new flavor innovations are already in development, based on direct consumer feedback. Coco5 is a brand that refuses to rest on its laurels and is always paving the way for hydration improvement.

“Every time someone says, ‘I don’t even like coconut water, but I love this,’ I feel a sense of fulfillment in what we’ve been able to accomplish,” said Tyler. In a crowded market of ready-todrink beverages, Coco5 stands out not just for what it

contains, but for what it represents. And as Miles pointed, getting on shelves is hard. Staying there is even harder. Coco5 has proven it has staying power. “I want to continue to grow in all aspects, personally and professionally, beyond the court,” said Devin. “I believe in Coco5 and it’s just one way I’m working to set myself up for life after basketball.”

From its humble beginnings to national retail shelves, Coco5 is more than just another sports drink. It’s a movement that offers better ingredients, better hydration, and better outcomes— for athletes, families, cancer fighters, and anyone seeking something real.

Coco5 is what coconut water wishes it tasted like. And it’s only just getting started.

To learn more about Coco5, click here. And to find where you can purchase one - or all - of the delicious flavors, click here.

Want some refreshingly feel-good news? Fuel the Fight initiative details can be found here.

July Issue 2025 v Food & Beverage Magazine | Page 14

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By Lauren Kane In the culinary world, cuisine is often divided by region. Diners flock to restaurants that champion French pastries, authentic Ethiopian food, and classic American staples. Chefs train all over the world, bringing world-class techniques and fresh insight to small-town restaurants. For pastry chef Kelvin Chia, the best ingredients aren’t the ones imported from halfway across the world, but those found closest to home.

With a culinary journey that winds from Malaysia to Cape Cod to Singapore, Chia has turned French patisserie into a celebration of the flavors of Southeast Asia with his embrace of hyper-local ingredients. Chia’s one-of-a-kind approach to pastry has helped him make a name for himself as one of the most creative and boundary-pushing pastry chefs of his generation. Chia will soon return to the States with an upcoming venture as the Pastry Chef at Revell Hall, an ambitious new restaurant opening in the Burlington City Historic District in late June.

Highlands. It meant sweet Malaysian coconut, Thai basil, pandan, and hibiscus. Why use vanilla or caramel when Gula Melaka (palm sugar) is both distinctive and flavorful? Why not switch up the classic apples in a Tarte Tatin in favor of Malaysiangrown pineapples?

“I adore ingredients that best embody a culture, like peach gum, makrut lime, lemongrass, spices, etc.,” says Chia. “I enjoy transforming these unique components into sophisticated dessert recipes… It makes people feel warm, surprised, and occasionally moved to tears!”

The use of regional ingredients not only introduces people to ingredients that are integral to Malaysian culture but also encourages smaller carbon footprints. Both sustainable and delicious, Chia’s signature methods of grounding high-end pastries in local flavors are a delight to both the palate and the soul.

A Taste of Home

A Winding Road, Mentorship, and Meaning

Chia’s philosophy is both groundbreaking and extraordinarily simple: luxury should taste like home. Every dish tells a story, and in Chia’s opinion, the best way to tell that story is with local ingredients. Growing up in Malaysia and experiencing the rich diversity of local flavors, this meant foregoing imported European berries in favor of Chitose strawberries from the Cameron

As a native Malaysian, the local dishes of his childhood have left a profound mark on Chia’s culinary style, but his career has taken him across the globe, giving him a worldly experience under a number of master pastry chefs. In 2012, Chia was selected to travel overseas for a year-long culinary apprenticeship in Cape Cod, Massachusetts,

“I enjoy transforming these unique components into sophisticated dessert recipes… It makes people feel warm, surprised, and occasionally moved to tears!” says Chia

July Issue 2025 v Food & Beverage Magazine | Page 16

working under the tutelage of Executive Pastry Chef Stephen Jones. This marked Chia’s introduction to new pastry ingredients and methods that he’d never encountered in Asia.

After returning home the next year, he worked with local Malaysian chefs Johnny Fua and Sherson Lian at their restaurant, Elegantology

by Martell. Chia also made a guest appearance on their cooking show “Reality Bites,” which aired on the Asian Food Channel. He continued his foray into cooking television by assisting Chef Sherson with cooking shows such as “Family Kitchen” and “5 Rencah 5 Rasa.” In 2015, he assisted in the opening of the casual dining restaurant “Hello!”, working with them on food styling projects for companies such as McDonald’s and Wall’s Ice Cream.

Eager to deepen his craft, Chia moved to Singapore in 2016, where he held pastry positions at Cé La Vi Restaurant & Bar before becoming Head Pastry Chef at 67 Pall Mall Singapore, a private wine club founded in London. There, he not only crafted signature desserts but also worked closely with Master of Wine Richard Hemming on the wine pairing series cookbook, “Wine & The Food of Asia,” which was released in October 2024.

Over the years, Chia has received expert training and invaluable mentorship from several renowned chefs, the chief among whom is Chef Joseph Sergentakis. It was he who served as the greatest influence on Chia’s unique patisserie style, sharing his comprehensive knowledge of ingredients and diverse flavor profiles. Above all, however, it was Chef Sergentakis’ appreciation for mistakes as a normal part of the job that helped Chia grow into the renowned pastry chef he is today.

New Ventures at Revell Hall 2025 marks an exciting year in Chia’s professional career as he spends more time collaborating with well-known industrial brands like Elle & Vire and Norohy Vanilla. Perhaps his most notable new venture is his role as Pastry Chef at the Upcoming Revell Hall in Historic Burlington, New Jersey. A cross-cultural, chef-driven dining destination set against the breathtaking backdrop of the Delaware River, Revell Hall will serve as the bridgepoint connecting culture to people, present to past.

It’s a perfect fit for a pastry chef who has made a name for himself blending local flavor with international technique. As they walk through the doors of Revell Hall, diners will be sure to expect a dessert menu full of offerings that showcase Chia’s signature blend of French technique and Southeast Asian soul. Whether he’s crafting dishes for wine pairings, food styling for global brands, or redefining dessert for a new audience, Kelvin Chia is certain to keep pushing the envelope every step of the way.

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About Chef Chia Kelvin Chia is a pastry chef redefining modern desserts by celebrating Southeast Asia’s terroir through French patisserie.

His approach is simple: luxury should taste like home. By sourcing hyper-local ingredients—Came ron Highlands Chitose strawberries instead of imported berries, Malaysia coconut, and herbs like pandan, Thai basil, and hibiscus—he crafts desserts that are both nostalgic and groundbreaking. Picture a Choux au Craquelin with Thai Basil cremeux, date puddings soaked with Gula Melaka sauce, or a Tarte Tatin made with Malaysian-grown pineapples.

For Kelvin, sustainability is non-negotiable; every bite proves that world-class desserts can—and should— honor their origins. He will soon be the Pastry Chef at the upcoming restaurant Revell Hall in Historic Burlington, NJ, which will open late July. For more information, go to www.revellhall.com

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Chef Dorian Southall

founder of Scratch Test Kitchen Chef Dorian Southall, founder of Scratch Test Kitchen, is a culinary disruptor redefining the private dining experience. A self-taught Marine Corps veteran and Food Network standout, he fuses Southern soul, global technique, and fearless creativity to craft dishes that challenge convention and ignite conversation. His menus are more than meals, they’re immersive narratives built on seasonal ingredients, cultural homage, and bold innovation. From Okonomiyaki Hushpuppy to Kombu Tagliatelle, Chef Dorian dismantles fine dining norms with flavor combinations that surprise and storytelling that sticks. He’s not just changing the game. He’s rewriting the playbook.

Page 21 | Food & Beverage Magazine v July Issue 2025

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The Dedica Duo Doug Parkinson Category Director at De’Longhi North America

In today’s fast-paced world, enjoying a highquality cup of coffee at home has become more important than ever. However, limited kitchen space can often stand in the way of bringing a premium, authentic café experience to the home.

Enter De’Longhi’s latest innovation, the Dedica Duo — a dual brew espresso machine that delivers both hot espresso and cold brew coffee in a sleek, ultra-compact design inspired by classic Italian gelato flavors.

Measuring just 5.9 inches wide, the Dedica Duo is designed to fit comfortably in even the smallest kitchens, apartments, or dorm rooms. But don’t let its compact size fool you — it’s equipped with serious brewing power. Featuring a Thermoblock heating system for rapid heat-up and precise temperature control, the Dedica Duo ensures stable, café-quality results every time. And with a professional-grade 15-bar pump delivering a consistent 9 bars of pressure during extraction, it delivers rich, full-bodied espresso with ease.

Whether you’re in the mood for a bold shot of espresso or a smooth, refreshing cold brew, the Dedica Duo’s dual brewing capability makes it all possible — no complicated setup required.

The Dedica Duo isn’t just about function — it’s also a statement piece for your countertop. Building on De’Longhi’s iconic Dedica platform, this latest innovation enhances the user experience with a new digital display featuring vibrant color icons, allowing users to easily select from three drink recipes — espresso, double espresso, and cold brew — and activate the steam wand with a tap.

Recognized with an iF Design Award, the machine blends proven performance with thoughtful updates, all wrapped in a playful-yet-elegant

July Issue 2025 v Food & Beverage Magazine | Page 22

design inspired by Italy’s beloved gelato. Available in Rose, Pistachio, Vanilla, and Stainless Steel, the Dedica Duo brings both personality and precision to your daily coffee ritual.

One of the Dedica Duo’s standout features is its innovative Cold Extraction Technology. Unlike traditional cold brew methods that can take 12 to 24 hours of steeping, this machine can deliver a full-bodied cold brew in under five minutes. This fast cold brew process doesn’t compromise flavor, providing a crisp, smooth coffee that’s perfect for those warm summer days or whenever you’re craving a chilled caffeine boost.

For espresso enthusiasts, the machine doesn’t disappoint either. It includes the My LatteArt steam wand, designed to create the perfect microfoam milk for cappuccinos, lattes, and flat whites - with a cooltouch design for added comfort and safety. The Dedica Duo’s built-in volumetric control ensures consistent results across its drink presets, automatically stopping the brew cycle at just the right moment. And with manual frothing capabilities, both beginners and experienced baristas can craft café-quality drinks exactly to their taste.

Beyond its size and style, the machine features practical elements, including a large drip tray that can accommodate various cup sizes,

Doug Parkinson / Category Director at De’Longhi North America Doug Parkinson is the Category Director at De’Longhi North America, where he leads the coffee and espresso portfolio across the U.S. and Canada. With a focus on consumer insights and long-term innovation, Doug has played a key role in shaping De’Longhi’s product strategy, including the development of space-saving, design-forward machines like the Dedica Duo. His work helps ensure De’Longhi continues to meet the needs of modern coffee drinkers—combining performance, convenience, and style in every cup.

Page 23 | Food & Beverage Magazine v July Issue 2025

easy-to-clean parts, and intuitive one-touch controls that make operation straightforward. It’s an ideal choice for coffee lovers who want an efficient, versatile machine without the hassle of complicated setups or a large footprint.

De’Longhi has long been recognized as a leader in home coffee appliances, and the Dedica Duo continues this tradition by addressing the evolving needs of modern consumers. As more people seek convenient, high-quality coffee solutions that fit their lifestyles and spaces, the Dedica Duo emerges as a perfect blend of innovation, style, and functionality.

Available now through DeLonghi.com, Amazon, Target, and other major retailers, the Dedica Duo is priced at $299.95 in the U.S. and $349 in Canada — offering great value for a machine that combines two brewing methods into one compact design.

For anyone looking to elevate their home coffee experience without sacrificing counter space or style, the Dedica Duo delivers an impressive range of features packed into a beautiful, gelato-inspired package.

®

NATURAL SWEET, SAVORY HOT HONEY with Chili & Garlic Ol’ Stiles Blazin’ Honey starts with all-American wildflower honey. Hand selected garlic and fresh chilis takes your taste buds on a journey of flavor and spice that hits just right on your favorite foods. Our mission is simple…high quality ingredients make a better product.

Grant Stiles, Owner & Operator

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DUFF GOLDMAN ON SUPER-SIZED CAKES AND DELI SANDWICHES The cake creator discusses his new show and abl Ûklm k^lmZnkZgm bg ma^ :meZgmZ Zbkihkm'

Duff Goldman was done. Tired and worn out after building six Super Mega Cakes for his new Food Network television series, he needed an escape. He found it in California’s redwoods.

“It’s such a special part of the world,” Goldman says of his redwoods reboot after filming the six-part series. “You just kind of turn off.”

America will now be able to see what exactly drove the cake maker into retreat, with the show hitting the airwaves this past June 16th on the Food Network. The premise for Super Mega Cakes pits Goldman and his team of 12 bakers against six teams with four participants each.

While the competitors have four days to make a single cake, Goldman has the same amount of time to construct six cakes. And these aren’t normal cakes.

They’re monster life-sized creations with intricate details and interactive elements that include holograms, cameras, and more surprises.

Judges Sherry Yard and Amaury Guichon will determine each week’s top cake.

Page 25 | Food & Beverage Magazine v July Issue 2025

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“It really showcases the best cake artists in the world, making the craziest cakes in the world,” Goldman explains. “We’ve been putting cakes on TV for a long time, but there’s never been anything like this before. I’m not just saying that because they were bigger or more extreme, but it’s just the quality of the work and the imagination people put into it. Viewers are going to get their minds blown.”

Every episode, six in total, pushes the creative limits of the cake competitors in a way unlike Goldman has ever seen or been challenged himself. The premiere features a Superman-themed challenge that includes an animation element. There are also episodes devoted to classic cartoons–Goldman built a life-size, Looney Tunes-inspired bull that pooped chocolate cupcakes–and alien invasion which had his team constructing a UFO cake with hundreds of lights.

“We made some amazing stuff that everybody was super proud of. It was intense to manage six cakes at once. I have a feeling I’m going to get bleeped a lot,” Goldman laughs.

And after his trip to the redwoods, he was back to work. This time planning for the fall opening of his first restaurant, Duff’s Deli + Market.

July Issue 2025 v Food & Beverage Magazine | Page 26

The Jewish-style deli will open at Hartsfield-Jackson Atlanta International Airport serving hot and cold sandwiches like pastrami with tater tots, a Reuben on rye, and a turkey club, as well as matzo ball soup and an Egg McDuffin–which harkens back to the start of his food career as a teenager working at McDonald’s. There’s also a quality black and white cookie, he’s quite fond of.

Fans of Goldman can catch the star in late September at the Roots, Rants and Roars festival in Newfoundland.

He’ll man an outdoor kitchen on an oceanside cliff during The Hike–an event where diners walk a 2.5-kilometer trail, stopping along the way for beer and wine and to enjoy bites chefs craft from locally harvested ingredients. Goldman once made carnitas with moose instead of pork shoulder.

“It’s one of my favorite things to do,” Goldman says. “I’ve been doing it every year for the past 10 years or so. It’s such a cool event. Just huge cliffs overlooking the Atlantic [Ocean] in the Easternmost point of North America. It doesn’t get much better.”

Just another way Goldman winds down in nature.

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Super Mega Cakes premiered on June 16 at 9pm on the Food Network and began streaming the next day on MAX. Page 27 | Food & Beverage Magazine v July Issue 2025

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Editor’s Top Pick

Amy’s Back in 1989, Amy’s set out to create the perfect organic veggie burger—testing countless recipes until we found the one that was just right. Amy’s Organic California Veggie Burger features a flavorful blend of real vegetables—including savory mushrooms, carrots, and onions—paired with hearty whole grains and walnuts.

It’s soy-free, vegan, and delivers 6g of protein plus 1/3 cup of vegetables per serving.

Bolthouse Fresh™ Bolthouse Fresh™ is redefining the produce aisle with bold, consumer-friendly packaging that celebrates both form and function. With a clean, modern look and vibrant visuals, the new design system brings clarity to the carrot category while reflecting the brand’s commitment to freshness and accessibility. Each package is crafted to highlight usage occasions—from snacking to cooking—helping consumers navigate with ease. The refreshed branding extends across all formats, including new value-added offerings like Carrot Shakers and Side Dish Carrots. By combining vibrant design with purposeful innovation, Bolthouse Fresh™ is setting a new standard for how fresh produce shows up at retail.

July Issue 2025 v Food & Beverage Magazine | Page 30

Editor’s Top Pick

Dubai Cones A luxurious twist on tradition, packed into a perfectly crunchy cone. The Dubai Cones combine rich milk chocolate, velvety pistachio cream, and golden roasted kadaifi — all inside a crispy mini waffle cone. It’s a bold, irresistible blend of textures and flavors: smooth, crunchy, buttery, and nutty in every bite. Crafted to capture the spirit of Middle Eastern desserts in a bite-sized form, this cone is perfect for treating yourself or impressing your guests. No ice cream, no melting — just the most indulgent part of dessert, ready to enjoy anytime.

Fresh-Lock® Compostable packaging is a viable option to reduce the use of petrochemicals in a packaging portfolio. When composting is done at home, the decomposition timeline can vary from two weeks to two years, depending on key factors including climate and materials. The Fresh-Lock® home compostable closure—Style 8035, a versatile single lock zipper—is certified to biodegrade under compost conditions within 180 days*. This closure was developed in collaboration with TIPA, a global leader in compostable packaging solutions, to produce a fully-home compostable pouch.

Page 31 | Food & Beverage Magazine v July Issue 2025

Editor’s Top Pick

Horse Soldier Bourbon Horse Soldier Bourbon, an authentic, award-winning, and American owned bourbon, released a limited-edition bottle commemorating the U.S. Army’s 250th anniversary in June.

The limited-edition bottle’s packaging features Horse Soldier Bourbon’s iconic metal label, adorned with a rendering of The America’s Response Monument, set against a weather cobalthued, patinaed background, with a gold soldier on horseback.

The contrast of the metals symbolizes the Army’s storied history of resilience in the face of adversity. Adding to the distinctive design, the necker of the bottle proudly displays a five-pointed star, emblematic of the Army’s courage, strength, and unwavering commitment to freedom. The bourbon inside the bottle is made from a carefully selected mash bill of 75% corn, 15% rye, and 10% barley; this exceptional bourbon has been aged for 10 years to achieve a rich and complex flavor profile. Bottled at 100 Proof, it embodies the perfect balance of strength and refinement.

I LOVE NY Coffee With its bold, minimalist layout and refined matte finish accented with tonal pops of glossy hearts, I LOVE NY® Coffee packaging stands out as premium. Crafted for locals and out-of-towners, the zippered block-bottom bag elevates this giftable coffee to a high-end specialty coffee and gourmet food experience. It brings together locally roasted, 100% Arabica beans with one of the most iconic designs in American history. The packaging proudly features Milton Glaser’s legendary I LOVE NY® logo, a symbol not only of New York pride but of graphic design excellence. Its placement is intentional and artful—set against clean lines, it’s powerfully simplistic and feels as fresh as the roast inside. Roasted in small batches, this coffee is as much about quality as it is about identity. The result is a product that bridges culture and craft— eye-catching, memorable, and an enduring reminder that great design and great coffee both start with heart.

July Issue 2025 v Food & Beverage Magazine | Page 32

Editor’s Top Pick

Jack Daniel’s Few products marry iconic branding and premium presentation like Jack Daniel’s® Tennessee Whiskey Coffee. This 8.8oz coffee tin is a standout in shelf appeal and design, capturing the rugged sophistication of the Jack Daniel’s legacy with a textured-black finish, embossed lid, and signature typography straight from the distillery’s Tennessee roots. Bold yet refined, the packaging evokes the unmistakable graphics from the globally recognized brand—making it instantly recognizable to loyal fans while drawing in coffee enthusiasts looking for something special.

Inside the collectable can is a 100% Arabica medium roast coffee, infused with authentic Jack Daniel’s Tennessee Whiskey — full of character with a smooth finish. Whether gifted or enjoyed everyday, the product strikes the perfect balance of indulgence and heritage. It’s a masterclass in branding where design does more than just look good—it tells a story.

Rodeo de las Aguas Rodeo de las Aguas Extra Añejo is a multi–Double Gold-winning tequila that exemplifies patience and precision. Twice distilled and aged five years in American oak whiskey and French oak barrels, it matures under ideal temperature and humidity to achieve perfect balance and depth. Its aroma is rich with caramel, almonds, vanilla, cherries, tobacco, and cocoa. On the palate, it delivers a refined blend of agave, orange peel, and toffee, evolving into complex layers of oak, roasted nuts, dark chocolate, and a hint of cinnamon. Full-bodied and velvety, this Extra Añejo glows with a deep amber hue. The finish is exceptional—long, warm, and satisfying. A whisper of black pepper and smokiness leads to lingering aged oak and vanilla, evoking the luxurious profile of fine cognac or aged whiskey.

Page 33 | Food & Beverage Magazine v July Issue 2025

Editor’s Top Pick

Ryl Tea Ryl Tea, the zero-sugar iced tea brand rooted in real ingredients and functional benefits, is turning up the nostalgia with its newest limited-edition flavor: Rocket Pop, a summer classic reimagined as a better-for-you tea. Available now through the end of 2025, Rocket Pop blends iconic taste with purpose, proudly supporting Wounded Warrior Project® with a $100,000 donation. As the first-ever red, white, and blue popsicle-flavored non-alcoholic iced tea, Ryl Tea is shaking up the tea aisle. This refreshing blend of cherry, citrus, and blue raspberry is layered over a crisp real brewed tea base. Naturally sweetened and backed by Ryl’s Antioxidant Superblend, each can offers an excellent source of vitamin C and tea polyphenols – with zero sugar, no artificial ingredients, and just 5 calories. It’s childhood nostalgia with guilt-free benefits. Ryl Tea is on a mission to Rethink Your Liquids (RYL) by delivering clean, functional drinks for everyday life.

SANTAT SANTAT is a premium brand of non-alcoholic mocktails that encapsulates the essence of Mediterranean sophistication and its renowned “art de vivre.” Inspired by the famous Aperol Spritz cocktail, Santat takes its name (meaning Cheers!) from the Occitan language. A bold bitter orange flavor, lower calorie count, and convenient resealable twist cap make for a new favorite to enjoy during summer and beyond. Crafted by expert winemakers in France, SANTAT Spritz features a vibrant orange hue and complex aroma of bitter orange zest and spices. The label design with its bright colors and elegant lines helps convey the sense of refinement and conviviality embodied by the brand.

The brand uses defining elements of the alcoholic beverage world (champagne bottle, label format, colors) and other meticulously crafted elements to ensure SANTAT stands out as a top-quality, of-the-moment alternative for those who appreciate the finer things in life without the need for alcohol.

July Issue 2025 v Food & Beverage Magazine | Page 34

Editor’s Top Pick

Temecula Coffee Roasters Temecula Coffee Roasters’ Blonde Blend – Light Roast: Sweet Espresso Blend perfectly captures the essence of artisanal craftsmanship with its thoughtfully designed packaging. The label features a clean, warm color palette, a sleek matte finish, and a minimalist design that not only highlights the premium nature of the coffee but also reflects Temecula Coffee Roasters’ long-term sustainability mission. Crafted from a sweet blend of beans sourced from Central America and Africa, this coffee offers subtle hints of caramel and a smooth, balanced finish. It’s a standout in both design and taste. Temecula Coffee Roasters uses Epson ColorWorks ondemand color label printers, allowing for fast, flexible and highquality production that delivers a consistently striking presentation, making its packaging as outstanding as the coffee inside.

Tequila Don Julio 1942 Tequila Don Julio 1942 collaborated with world-renowned DJ, producer and cultural powerhouse Peggy Gou to introduce the limited edition Don Julio 194 (pronounced “Gou”). This striking take on the iconic Don Julio 1942 bottle masterfully fuses heritage with modern touches like its lush mint-green and deep purple colorways. The contrasting holographic “194 ” label melds Peggy’s signature branding with Don Julio’s recognizable iconography. With its sleek reflective finish, the elevated chrome cap adds a refined touch that’s befitting of a creative par tnership between two titanic tastemakers. In a nod to Peggy’s eclectic sense of street style, there is a hand-drawn illustration inset on the car ton of each box, incorporating an alluring “shimmer” effect on her jewelry and nails to add a welcome touch of glamour and mystery. The inside of the box is emblazoned with a personal message from Peggy, sharing her passion for this one-of-a-kind collaboration.

Page 35 | Food & Beverage Magazine v July Issue 2025

Editor’s Top Pick

Tharra Every sip of b is a journey–one that lifts your spirit and brings you into that happy, effortless Zen state where laughter flows and ideas spark. That feeling inspired the meditating figure at the heart of their logo — a serene human finding joy in the moment. Look closer, and you’ll notice his folded legs form an infinity symbol —a tribute to the endless possibilities that unfold when friends come together over a drink. Great ideas, collaborations, and memories are made when we let the moment take us. Framing it all are delicate patterns, drawn from the heart of Indian artistry and symbolism — a reminder this brand is rooted in tradition but made for today.

July Issue 2025 v Food & Beverage Magazine | Page 36

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FRIOS GOURMET POPS CRUISING INTO 2025 WITH REFRESHED, STREAMLINED FRANCHISE OPPORTUNITY Hand-Poured Ice Pop Franchise Unveils New Product Line, Boasts Multiple Pathways to Franchise Ownership Frios Gourmet Pops, the hand-poured ice pop brand on a mission to deliver happiness, is entering a new chapter of growth with fresh franchising opportunities available across the country. With 108 locations already open—including 10 new Sweet Rides hitting the streets so far in 2025—the brand is aiming to add 25 more this year. Frios is calling on bold, community-minded entrepreneurs—aka Happiness Hustlers—to join the movement and bring our colorful, gourmet pops to cities nationwide, with special focus on sunny spots like Houston, Austin, and New Orleans.

As a mobile brand with no brick-and-mortar storefronts, Frios offers a unique and flexible path to business ownership. With a low upfront investment, multiple entry points, and a quick-start model, new franchisees can begin selling pops immediately after completing the brand’s monthly training program—often just a few short weeks after signing on. It’s a fast, fun way for entrepreneurs to break into the growing frozen novelty space, backed by a community-focused support system that’s all about spreading joy.

Page 37 | Food & Beverage Magazine v July Issue 2025

Frios franchisees can choose from three fleet options based on their goals and initial investment budget—the Sweet Ride van, the Happiness Hauler trailer, or a classic Nelson Cart. This tiered entry model lowers the barrier to ownership, making it easier for more people to start their own business without a prohibitive upfront investment. As their business grows, franchisees can upgrade or expand their fleet, creating a scalable path to success that fits their unique market and pace.

“Cliff Kennedy calls it the most expensive popsicle of his life—he bought a Frios pop while stuck in traffic and ended up buying the whole company,” said Jen Rogers, Brand President of Frios Gourmet Pops. “That one moment sparked our culture of fun, hustle, and thinking outside the box.

We want our Happiness Hustlers to feel heard, supported, and part of something bigger.”

Community and collaboration remain central to the brand. The latest flavor launch—Chocolate Peanut Butter—was inspired by franchisee feedback,

developed by the Frios team, and voted into the lineup by the entire franchise network. It’s a clear reflection of Frios’ commitment to family-friendly fun, franchisee empowerment, and meaningful community engagement.

Frios offers a variety of pops for people with dietary restrictions, including options that are no sugar added, dye-free, allergen-free, and glutenfree— made with a focus on real fruit and fresh ingredients. The brand’s commitment to spreading happiness to everyone has expanded with the launch of the Frios Plus line.

years later, but creating a legacy from day one. To learn more about Frios Gourmet Pops, please visit https://friospops.com/.

About Frios Gourmet Pops Founded in 2013 and franchising since 2017, Frios Gourmet Pops is delivering moments of happiness through fresh, hand-poured pops and are looking for a diverse range of ‘happiness hustlers’ to bring more sunshine and smiles to their local community. With 108 locations operating within 25 states, the brand is looking to reach 1001 locations by 2032.

The average investment in Frios Gourmet Pops ranges from $62,900 to $93,000. For more information, please visit https://friosfranchise.com.

The Frios Plus Protein pops were designed with hospital patients, nursing home residents, and others in mind who may need help meeting their daily protein needs. They’re also a great option for anyone looking to add a little extra nutrition to their day—without giving up the fun of a frozen treat.

Frios is proud to have a diverse crew of Happiness Hustlers—from military veterans and families to first-time business owners and seasoned entrepreneurs. Whether it’s a Gen Z go-getter diving into their first venture or a retiree looking to stay active and make meaningful connections, there’s room for everyone in the Frios family. As a simple, family-friendly business, Frios makes it easy for parents and kids to work side by side, building something special together—not just passing down a business

PASTA DI GUY IS REDEFINING FAST-CASUAL ITALIAN DINING Pasta di Guy is redefining fast-casual Italian dining with a franchise model that blends fresh, made-from-scratch recipes with family-friendly prices, and no food experience required. Founded by celebrity chef and restaurateur Guy Carmeli, the brand delivers authentic Italian dishes made daily using high-quality ingredients, crafted to order, and served in minutes. With a menu that’s both simple and delicious, Pasta di Guy offers an exciting opportunity for entrepreneurs who dream of running their own restaurant without food experience. The concept is designed for scalability and ease of operation, making it ideal for first-time business owners or experienced investors looking to expand their portfolio.

Franchisees receive full support, training, and a proven system tailored for success. For those ready to bring crave-worthy Italian food to their community, Pasta di Guy serves up the perfect recipe for ownership, with no chef’s hat required. Learn more at www.pastadiguy.com.

July Issue 2025 v Food & Beverage Magazine | Page 38

Yield: 1 serving

>$2.;$

They’re the perfect nostalgic (and gut-healthy!) twist to beat the heat this summer.

Take your shot at recreating the dreamy

Orange Creamsicle Popsicles VANILLA CREAM SIDE: 1 pint of vanilla bean ice cream ½ cup of fresh or store-bought orange juice without pulp ½ cup of Health-Ade Kombucha Orange Creamsicle flavor

ORANGE SIDE: ½ cup of fresh or store-bought orange juice without pulp ½ cup of Health-Ade Kombucha Orange Creamsicle flavor

Method: 1. Leave your ice cream out on the counter to thaw, or in a bowl with an electric mixer, whip the ice cream until it starts to melt.

2. Add the orange juice and kombucha to the ice cream and combine until it forms a slurry like soft serve or looser texture.

3. In another bowl, gently stir the other ½ cups of kombucha and orange juice together.

4. Grab your popsicle molds and insert popsicle sticks with about 2” of the stick coming out of the mold for the handle.

5. Pour the ice cream mixture into the molds just until the stick is covered, and place in the freezer for 30 minutes to 1 hour.

6. When the layer of ice cream is fully frozen, top the ice cream layer with the orange juice and kombucha mixture and place back in the freezer for 4 hours to overnight.

7. Once they are fully set, gently pop them out of the molds and enjoy!

Page 39 | Food & Beverage Magazine v July Issue 2025

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Credit: Rick Bayless Getty Images

THE 2025 JAMES BEARD AWARDS:

WHERE AMAZING FOOD MEETS TALENT

BY SUSAN GOLD

The 2025 James Beard Awards didn’t just mark 35 years of honoring America’s most talented chefs and restaurateurs—it was a homecoming, a reunion of old friends and fresh faces all chasing the same dream: to feed, to inspire, and to bring people together.

Food, politics, and social advocacy took center stage at the 2025 James Beard Awards, weaving a powerful thread through the evening’s celebrations. Many honorees used their time on stage to spotlight the essential role of immigrants in shaping America’s culinary landscape, sharing personal stories of resilience and calling for reform in the face of restrictive policies and national uncertainty.

With heartfelt speeches, unfurled flags, and candid calls for justice, the night became more than a celebration of culinary excellence— it was a rallying cry for hope, inclusion, and the enduring power of food to unite communities and drive positive change.

A Night of Heart and Purpose Nyesha Arrington and Andrew Zimmern took the stage, their easy banter setting the tone for an evening that was as much about heart as it was about accolades. This year, the awards doubled as a platform for real talk. Winners and presenters spoke candidly

about the issues that matter—immigration, diversity, and the need for every voice to be heard at the table. The room listened, nodded, and sometimes wiped away a tear as chefs shared stories of struggle, resilience, and the communities that shaped them.

You could feel the James Beard Foundation’s commitment to change in the air. Stricter ethics, a more inclusive nomination process, and a clear stance against workplace misconduct all signaled a new chapter—one where respect and integrity are just as important as a perfectly plated dish.

Raising a Glass to Innovation This year, the awards raised a toast to the unsung heroes behind the bar. Three new categories—Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service—put the spotlight on the folks who make every meal a little more memorable. It was a reminder that hospitality isn’t just about what’s on the plate, but how you’re made to feel from the first sip to the last.

July Issue 2025 v Food & Beverage Magazine | Page 40

Credit: Top Left: Toni Tipton recipient of Lifetime Achievement Award (Elise Johnson), Left Bottom: Fariyal Abdul Claudia Sandoval (Caludia Sandoval), Middle: Edrick Colon winner of the Best New Bar (Getty Images), Right Top: Phila Lorn winner of the Emerging Chef (Getty Images), Right Bottom: Ignacio “Nacho” Jimenez winner of the Outstanding Professional in Cocktail Service award (Getty Images), Bottom: Frasca Food and Wine winners of Outstanding Restaurant -Boulder, CO (Huge Galdones Photography)

And speaking of fresh faces, the Emerging Chef award (goodbye, žʧͣʧ˷ʊ‫ڑ‬ƋʹǸͅԱՅ‫̇˷ڑ‬Ψ‫ڑ‬Ɇɤ˓ɤȿͅǸʹɤͣ‫ʹڑ‬Ǹ˓ɤ˷ʹ‫ڑ‬Ǹ˷ɒ‫˓ڑ‬ɤǸɒɤͣͅʔʧ̻ջ‫˰ڑ̇˷ڑ‬Ǹʹʹɤͅ‫ڑ‬ζ̇΃ͅ‫ڑ‬Ǹʊɤռ‫ڑ‬ It’s a nod to the next generation of culinary stars, the ones who are reimagining what it means to lead in the kitchen.

Chad Houser, founder of Café Momentum, was named Humanitarian of the Year for his work empowering at-risk youth through culinary training.

His story is proof that a kitchen can be a classroom, a sanctuary, and a launchpad for new beginnings.

A Tapestry of Flavors and Stories

Chicago’s Culinary Spirit

From Boulder’s Frasca Food and Wine to Chicago’s Kumiko and Philadelphia’s Mawn, the winners painted a picture of America’s rich culinary tapestry. California may have taken a backseat this year, but the buzz in the room was all about the new voices rising up across the country.

Hosting the awards for the tenth year, Chicago showed off its big heart and even bigger appetite. The city’s chefs, restaurateurs, and food lovers turned the week into a festival of flavors, resilience, and community. It was a reminder that, even in tough times, the hospitality industry knows how to rally, support, and celebrate each other.

Nando Chang of Itamae AO in Miami, Phila Lorn of Mawn in Philadelphia, and Ignacio “Nacho” Jimenez of Superbueno in New York didn’t just accept their awards—they used the moment to honor their roots and call for a more inclusive industry. Their stories weren’t just inspiring; they were a reminder that food is about connection, heritage, and the power of a shared meal.

Looking Ahead with Hope

Honoring Legends and Changemakers There were moments that brought the room to its feet. Toni TiptonMartin, a trailblazer in culinary journalism and an advocate for Black culinary history, received the Lifetime Achievement Award. Her work has given voice to stories too often left untold, and her presence was a reminder of how far we’ve come—and how much further we have to go.

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As the night wound down and guests spilled out onto the Chicago streets, the message was clear: the American culinary landscape is changing—not just in what we eat, but in who we are. The 2025 James Beard Awards celebrated excellence, yes, but they also championed progress, inclusivity, and the simple, enduring power of a good meal shared among friends.

So here’s to the chefs, the bartenders, the dreamers, and the doers.

Here’s to the stories yet to be told, the flavors yet to be discovered, and the tables yet to be set. And, most of all, here’s to the magic that happens when good food meets good people.

THE 2025 JAMES BEARD AWARDS: WINNERS Award

Winner(s)

Location

Outstanding Restaurateur

Lee Hanson & Riad Nasr, Frenchette,

New York, NY

Le Veau d’Or, Le Rock Outstanding Chef

Jungsik Yim, Jungsik

New York, NY

Outstanding Restaurant

Frasca Food and Wine

Boulder, CO

Emerging Chef

Phila Lorn, Mawn

Philadelphia, PA

Best New Restaurant

Bûcheron

Minneapolis, MN

Outstanding Bakery

JinJu Patisserie

Portland, OR

Outstanding Pastry Chef or Baker

Cat Cox, Country Bird Bakery

Tulsa, OK

Outstanding Hospitality

Atomix

New York, NY

Outstanding Wine & Other

Charleston

Baltimore, MD

Outstanding Bar

Kumiko

Chicago, IL

Best New Bar

Identidad Cocktail Bar

San Juan, PR

Outstanding Professional in

Arjav Ezekiel,

Austin, TX

Beverage Service

Birdie’s

Outstanding Professional

Ignacio “Nacho”

in Cocktail Service

Jimenez, Superbueno

Best Chef: California

Jon Yao, Kato

Los Angeles, CA

Best Chef: Great Lakes

Noah Sandoval, Oriole

Chicago, IL

Best Chef: Mid-Atlantic

Carlos Delgado, Causa and Amazonia

Washington, D.C.

Best Chef: Midwest

Karyn Tomlinson, Myriel

St. Paul, MN

Best Chef: Mountain

Salvador Alamilla, Amano

Caldwell, ID

Best Chef: New York State

Vijay Kumar, Semma

New York, NY

Best Chef: Northeast

Sky Haneul Kim, Gift Horse

Providence, RI

Best Chef: Northwest & Pacific

Timothy Wastell, Antica Terra

Amity, OR

Best Chef: South

Nando Chang, Itamae AO

Miami, FL

Best Chef: Southeast

Jake Howell, Peninsula

Nashville, TN

Best Chef: Southwest

Yotaka Martin, Lom Wong

Phoenix, AZ

Best Chef: Texas

Thomas Bille, Belly of the Beast

Spring, TX

Lifetime Achievement Award

Toni Tipton-Martin

American food and nutrition journalist

Humanitarian of the Year

IʔǸɒ‫ͣ΃̇¡ڑ‬ɤͅջ‫ڑ‬IǸʅ‫ڑְ׆‬ģ̇˰ɤ˷ʹ΃˰

Dallas, TX

Named as America’s

Ęɤ˰ժͣ‫ڑ‬AǸͅՑA՞Žւ‫ڑ‬ƙʔɤ‫ڑ‬Ŷʧ̇˷ɤɤͅ‫ڑ‬ƋǸ˓̇​̇˷ւ‫ڑ‬Ƌ΃˓˓ʧΤǸ˷ժͣ‫ڑ‬IǸͣʹ˓ɤ‫ڑ‬

Chicago, IL; Ketchum, ID; Boston, MA;

Classics

Island; Lucky Wishbone; Dooky Chase; Gaido’s

Anchorage, AK; New Orleans, LA;

Beverages Program

New York, NY

Galveston, TX

July Issue 2025 v Food & Beverage Magazine | Page 42

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Page 43 | Food & Beverage Magazine v July Issue 2025

Lolita’s Guiltless® Margaritas is the brand turning heads—and menus—across the hospitality industry. Founded by seasoned F&B veteran Ellen, whose two-decade career spans icons like The Wynn, Javier’s, Mastro’s, and Joe’s Stone Crab, the brand delivers a modern take on everyone’s favorite cocktail: the margarita.

Crafted with premium ingredients and no nonsense, Lolita’s blends aren’t just mixers—they’re ready-to-pour flavor experiences. Just add spirits, sparkling water, or sip straight over ice.

The buzz? It’s real. Lolita’s recently partnered with all Javier’s Restaurants, launching the first new margarita on their menu in over seven years—“Jamaica”—and it’s already trending as a top seller.

For casinos, bars, and operators ready to elevate their beverage programs and drive sales with something fresh, flavorful, and fast-moving, the opportunity is here.

Lolita’s isn’t just on the rise—it’s already arrived.

July Issue 2025 v Food & Beverage Magazine | Page 44

>$2.;$6

MIAMI VEGAN RECIPES

Page 45 | Food & Beverage Magazine v July Issue 2025

MIAMI FLAVORS

ANGEL HAIR WITH PUMPKIN, ANNATTO, AND LIME My friend raves about her abuela’s chicken noodle soup, a savory broth golden with annatto, turmeric, and cumin, strands of fideos—skinny noodles like angel hair pasta— accessorized with calabaza and other vegetables and finished with lime. The problem is the chicken. I’ve kept the mellowness, the comfort, and the tropical spice and citrus zings, but lost the chicken. And the soup. The result is a pleasing pasta dish that saves you time and saves a chicken, too.

How to serve: Have a bowl of lime quarters and a bottle of good extra virgin olive oil on the table for extra zip.

INGREDIENTS 2 tablespoons olive oil 1 onion, diced (about 1-1/2 cups) 2 garlic cloves, minced 1 pound calabaza or other winter pumpkin, peeled and diced (about 2 cups) 1 red pepper, diced (about 1 cup) 1 celery stalk, diced (about 1/2 cup) 1/2 teaspoon turmeric 1 teaspoon annatto or pinch saffron 1 teaspoon cumin 1 teaspoon coriander 1 tomato, diced or 1/2 pint grape tomatoes, halved 1 cup vegetable broth 8 ounces fideos,* angel hair pasta, or thin spaghetti, preferably whole wheat 1 cup reserved pasta water 1/2 cup cilantro chopped 2 tablespoons fresh lime juice Sea salt and fresh ground pepper

INSTRUCTIONS 1. In a large skillet, heat olive oil over medium-high heat. Add diced onion and cook, stirring, just until it starts to soften, about 4 minutes.

2. Add minced garlic and diced pumpkin, and sauté. Add the pepper and celery and stir so the vegetables glisten.

3. Add the tomato and broth. When everything comes to a gentle boil, sprinkle in the spices and stir to combine.

3. Reduce heat and simmer, stirring occasionally, until the vegetables are softened, and the broth is slightly reduced, about 10 minutes.

4. Set aside. May be done an hour or two ahead, and kept covered until you’re ready to make the pasta.

* Fideos are available in many grocery stores in the pasta section, at specialty markets, and online. Angel hair pasta makes a fine substitute.

5. For the pasta, bring a large pot of water to boil. When it reaches a vigorous boil, add fideos or angel hair, and cook for 4–5 minutes, or just until al dente. Skinny pasta is quick-cooking pasta.

6. Drain pasta, reserving one cup of pasta cooking water. Return the drained pasta to the empty pot, then add the vegetables and broth.

7. Give it all a good toss.

8. Add the lime juice and chopped cilantro. Season lavishly with sea salt and pepper.

9. If pasta needs a little more sauciness, add 1/4 cup of the pasta water, toss again, and serve at once.

10. Serves 3 to 4. Doubles easily.

July Issue 2025 v Food & Beverage Magazine | Page 46

MIAMI FLAVORS

COWBOY CAVIAR Cowboys started in Florida. So did cows. It’s a fact. The country’s first cows came to the New World from the Old World. Some credit Columbus, some credit Ponce de Leon, but either way, cows sailed over here from Spain. That must have been a tough trip for a bovine.

Cowboy caviar, however, comes from Texas, created, according to legend, by the director of Neiman Marcus restaurants. Cowboy caviar contains no cow, no caviar. It’s vegan and always has been, with beans, corn, and peppers, traditionally dressed with a little vinegar and sugar, for a sweet-sour kind of deal. It’s sorta salad, sorta salsa, with a gentle joke of a name—not too many cows or cowboys shop at Neiman Marcus. Dialing up the lime juice and adding pigeon peas and allspice makes it Miami.

How to serve: Make cowboy caviar ahead and keep it covered and refrigerated letting the dressing infuse the ingredients. Cowboy caviar is a happy addition to a picnic, potluck, buffet, or tailgate. It won’t wilt or turn soggy. Serve with flatbread.

For a fun party presentation, just before serving, split a Florida avocado and remove the pit. Stuff the well with cowboy caviar. Sprinkle a little lime juice on the exposed avocado halves to keep them looking fresh.

INGREDIENTS For the dressing: 3 tablespoons olive oil 1 tablespoon red wine vinegar 3 tablespoons fresh lime juice 1 teaspoon cane sugar 1 teaspoon cumin 1/2 teaspoon allspice For the caviar: 2 cups black-eyed peas, cooked and cooled 2 cups pigeon peas or black beans, cooked and cooled 2 ears corn (about 1-1/2 cups) 1 red pepper, diced (about 1 cup) 1 jalapeño, minced 1 ripe tomato or 1/2 pint grape tomatoes, diced 1/2 cup mild onion, like Vidalia, sliced, or 1/2 cup thinly sliced scallions Sea salt and fresh ground pepper 1 handful cilantro leaves, chopped

Page 47 | Food & Beverage Magazine v July Issue 2025

MIAMI FLAVORS

MAGIC MANGO MOUSSE Eating a fresh mango can be a deliciously messy affair. I’ve stained more than one shirt with vibrant orange mango juice. Magic mango mousse gives you all the mango flavor and fun in a tidier, fluffier format, with puréed mango suspended in a cloud of aquafaba meringue.

Refrigerate for a few hours before serving, and you and the mousse will be all set—magic!

How to serve: Serve in pretty dessert cups, garnishing with a little diced mango and a few mint leaves.

INGREDIENTS 1/2 cup aquafaba 1/2 teaspoon cream of tartar 1 cup sweetened condensed coconut milk 2 cups mango purée, from about 2 ripe mangos, or use frozen, thawed mango 1 teaspoon rum or vanilla 1 teaspoon lime juice Optional garnish: a little extra diced mango a few mint leaves

INSTRUCTIONS 1. Whip aquafaba and cream of tartar in a standing mixer. I mean whip the dickens out of it, until the aquafaba stands in stiff peaks like meringue. This may take up to 10 minutes.

2. Spoon the whipped aquafaba into a sepa- rate bowl and pop in the fridge to keep it cool and light.

3. Now whip together the mango, sweetened condensed coconut milk, rum and lime juice for a minute or two, just until smooth.

4. Gently fold the aquafaba into the mango mixture and voila, you have magic mango mousse. Spoon into dessert cups and let chill for at least an hour.

5. Serves 4 to 6.

July Issue 2025 v Food & Beverage Magazine | Page 48

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Feeding the Macro-Mindset: Meeting Demand Without Losing Your Brand AǕր‫ڑ‬ĉ_ ‫ڑ‬ƥƋƙÅīջ‫ڑ‬DžŶ‫ڑ‬ŀ ‫ڑ‬WESTERN BAGEL

For generations, we’ve found simple and satisfying pleasure in some of our most beloved foods. Often, these are the products built on texture, taste, and tradition. In today’s market, a fundamental shift in consumer behavior is reshaping the food landscape. And, for established brands, the challenge is to evolve without erasing the very qualities that built a loyal following.

A new approach to eating that emphasizes protein has gained mainstream popularity. This trend, known as the “macro-mindset,” is now forcing the entire food industry to adapt. The macro-mindset now focuses on tracking protein, carbs, and fats to make more intentional, health-focused food choices. Businesses, from grocery stores to restaurants, now must adjust their menus and products or they risk becoming irrelevant.

The New Center of the Plate

What was once the domain of bodybuilders and elite athletes is now a primary purchase driver for the everyday shopper. The search for highprotein options has broken free from specialty stores and now dictates decisions in most food categories. This shift is apparent throughout the

Page 49 | Food & Beverage Magazine v July Issue 2025

supermarket, where high-protein dairy like Greek yogurt and cottage cheese are now staples, and even snack foods are being reformulated with added protein.

This wave of change is also crashing into categories traditionally built on carbohydrates. Bakeries, pizzerias, and pasta-focused eateries, for example, are also re-evaluating their menus. Brands that trade extra carbs for extra protein grab shoppers’ attention and bring them back for repeat buys. Companies that operate across restaurants, grocery shelves, and packaged goods (CPG) see the trend first, tweak recipes faster, and hit the market a step ahead of everyone else.

Decoding the Demands of the Macro-Mindset

The modern consumer is more educated and intentional about their food choices than ever before. Thanks to the mainstreaming of fitness culture and the increasing popularity of macro-tracking apps, shoppers are scrutinizing labels with a new level of attention. They are making calculated decisions about what fuels their bodies, and they are quick to reject products that don’t align with their goals.

This “macro-mindset” is not limited to the fitness-obsessed. We see it in busy professionals looking for a breakfast that will keep them full until lunch, in families trying to find healthier on-the-go options, and in casual healthseekers who have come to expect higher-protein choices as a default. This new standard challenges brands to rethink everything from portion sizes to ingredient panels. It’s no longer enough to simply offer a “healthy” option.

Brands must now be transparent about the nutritional makeup of their products and be able to communicate that value to a health-conscious consumer.

While the pressure to chase the latest trend is huge, brands don’t have to sacrifice their product’s soul to appeal to the modern, macro-conscious consumer says Jeff Ustin

Transforming Trends into Brand Strength

While the pressure to chase the latest trend is huge, brands don’t have to sacrifice their product’s soul to appeal to the modern, macro-conscious consumer. Any forward-thinking brand would add nutritional benefits while protecting the craveable customer experience that made them a favorite in the first place.

When developing a new product or reformulating a classic, a brand’s commitment to quality must be non-negotiable. Consumers should not have to choose between a product that meets their nutritional goals and one that they genuinely enjoy eating. Finding that balance often requires significant investment in research and development, with countless trials to perfect a recipe.

Ultimately, this strategy transforms a market trend into a moment of brand strengthening, proving to consumers that a product can meet the demands of their modern life without compromising the main reason they keep coming back. For brands of the future, nutrition and desire won’t be a trade-off.

There’ll be a fusion, where the healthiest elements are also the most craveable.

About Jeff Ustin Jeff Ustin is the Vice President of Western Bagel, Los Angeles’ original bagel shop, founded in 1947. A third-generation leader in the family business, Jeff has helped expand the brand’s reach across retail, wholesale, and direct-to-consumer channels while maintaining its deep roots in the local community. Under his leadership, Western Bagel continues to evolve as a beloved staple in Southern California and beyond.

July Issue 2025 v Food & Beverage Magazine | Page 50

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This summer across the US, we’re seeing a changing of the guard when it Ɇ̇˰ɤͣ‫ڑ̇ʹڑ‬ʊͅʧ˓˓ʧ˷ʊռ‫΃ ڑ‬ɤ˓ɤɒ‫ڑ‬ȿζ‫ڑ‬ζ̇΃˷ʊɤͅ‫ڑ‬Ɇ̇˷ͣ΃˰ɤͣͅ‫ڑ‬Իɤ̻ͣɤɆʧǸ˓˓ζ‫ ڑ‬ɤ˷‫ڑ‬ǭՅ‫ڑ‬Ǹ˷ɒ‫ʹڑ‬ʔɤʧͅ‫ڑ‬ Ψɤ˓˓˷ɤͣ​ͣՑʅ̇ͅΨǸͅɒ‫ ڑ‬ɤǸʹʧ˷ʊ‫ ڑ‬ʔǸȿʧʹͣջ‫ʹ ڑ‬ʔʧͣ‫˰˰΃ͣ ڑ‬ɤͅժͣ‫ ڑ‬ȿǸɆˋζǸͅɒ‫ ڑ‬AAŽͣ‫ ڑ‬ʔǸΤɤ‫ ڑ‬ɤΤ̇˓Τɤɒ‫ڑ‬ from the past’s indulgent meals to an intentional way to provide nourishment without abandoning health goals.

At the center of this transformation is high-quality, lean red meat. A recent study shows that 78% of consumers say they expect to grill steak as much or more this summer when compared to last year, with more than 75% saying high protein content is the most important factor when deciding what to grill a clear signal that flavor and function now go hand-and-hand.

Page 51 | Food & Beverage Magazine v July Issue 2025

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While it’s easy to see how grilling can support overall health and wellness goals, what’s even more noteworthy is that consumers are bringing the same values they apply to their daily diets - portion control, clean ingredients and nutritional intention to their summer cookouts. Whether it’s a ribeye to celebrate a special occasion, sirloin for Taco Tuesday or homemade ground beef burgers with all the fixings, consumers are skipping the meat counter and gravitating towards high-quality, lean red meat options found in the refrigerated section to meet the growing need for nutrition and convenience.

Our study showed that 57% of grillers saying they regularly seek out lean red meat for nutrition purposes with 42% of consumers saying they select prepackaged portions sending a clear message - we’re grilling smarter, not bigger.

These are no longer fringe preferences; they’re mainstream behaviors shaping retail and e-commerce trends. Pre Brands — the nation’s top better-for-you steak brand — has seen a 50% year-over-year increase in sales across our brick and mortar and ecommerce channels and continues to expand its portfolio to meet the growing appetite for highquality protein. More interesting, we’ve seen this number tick up to 60% as summer approaches.

One of the most fascinating elements of this trend for beef is its stronghold among Gen Z men, who are “reclaiming” red meat as a foundation of health-conscious eating. While 57% of Gen Z males say lean red meat is their preferred protein, they’re not just eating more beef — they’re eating it ȿɤʹʹɤͅռ‫ڑ‬ƙʔʧͣ‫ڑ‬ʊɤ˷ɤͅǸʹʧ̇˷‫ڑ‬ʧͣ‫̇ͅ˰ڑ‬ɤ‫˓ڑ‬ʧˋɤ˓ζ‫ڑ̇ʹڑ‬ȿ΃ζ‫̻ͅڑ‬ɤ˰ʧ΃˰‫ڑ‬Ɇ΃ʹͣ‫˓ڑ‬ʧˋɤ‫ͅڑ‬ʧȿɤζɤ‫ڑ‬ՄԓԒٜՅջ‫ڑ‬ ͣʧͅ˓̇ʧ˷‫ ڑ‬ՄԓԒٜՅջ‫ ڑ‬Ǹ˷ɒ‫ ڑ‬ɤΤɤ˷‫ ڑ‬ʅʧ˓ɤʹ‫˰ ڑ‬ʧʊ˷̇˷‫ ڑ‬ՄԐԘٜՅջ‫ͅ ڑ‬ɤʅ˓ɤɆʹʧ˷ʊ‫ ڑ‬Ǹ‫ ڑ‬Ɇ˓ɤǸͅ‫̇˰ ڑ‬Τɤ‫̇ʹ ڑ‬ΨǸͅɒ‫ڑ‬ personalized, elevated eating experiences.

As grilling season heats up, this protein-first, wellness-forward evolution shows no signs of slowing down. Half of grillers say they plan to eat beef weekly this summer, and 78% are grilling as much or more often than last year. More importantly, 72% say they’re willing to splurge on high-quality steak — investing not in excess, but in health, flavor, and sourcing standards that match their values.

The grill has officially become an extension of the wellness lifestyle — and lean red meat is its protein hero. Whether it’s a New York strip grilled to perfection, or a homemade burger seasoned with intention, today’s consumers are proving that clean eating and classic grilling aren’t just compatible — they’re better together.

Nicole Schumacher is Chief Marketing Officer at Pre® Brands.

Contact Nicole at NSchumacher@EatPre.com

July Issue 2025 v Food & Beverage Magazine | Page 52

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a first of its kind cocktailing liqueur launches in california Radically Simplifies Popular Cocktails to Just Two Ingredients Los Angeles-based Greenbar Distillery today launched Staria, a groundbreaking liqueur designed to help anyone make bartender-quality cocktails at home with just two ingredients, addressing the main reasons customers shy away from making good drinks at home: complicated recipes, extensive shopping lists and time-consuming preparations.

Bright, tart and citrusy with built-in foam, Staria reimagines cocktail making by combining four essential elements of a great drink — complex flavor, sweetness, acidity and foam — into one shelf-table bottle. Customers simply need to add their favorite spirit or tonic to create dozens of no-fail cocktails in under a minute. There’s no citrus to squeeze, simple syrup to cook, egg whites to separate or esoteric liqueurs and bitters to hunt down. And nothing to clean up.

“We created Staria to put real cocktails within everyone’s reach,” said Melkon Khosrovian, maker of Staria and cofounder of Greenbar Distillery. “As distillers, going out for drinks was our favorite part of the job. Then came Covid and the realization that making cocktails at home wasn’t as easy as our bartender friends made it seem. Soon, we were on a quest to make home cocktailing easy and fun.”

Meeting this challenge took five years of research, drawing on the company’s long history of creating complex liqueurs, bitters and amari, the accidental discovery of silky-smooth plant-based foam and, most importantly, the invention of a vibrant sour taste that didn’t spoil. That’s why the founders of Greenbar Distillery, a 21-yearold craft distillery, consider Staria their magnum opus.

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With just Staria and a bottle of tonic or spirits, home bartenders can create a host of cocktails, including: Staria Spritz — 1 part Staria and 2 parts tonic Staria Margarita — equal parts Staria and tequila Staria Whiskey Sour — equal parts Staria and whiskey Staria Daiquiri — equal parts Staria and rum Staria Gin Sour — equal parts Staria and gin Staria Cosmo — equal parts Staria and vodka Staria Sidecar — equal parts Staria and brandy “Unlike ready-to-drink cocktails, Staria lets you use your favorite spirit,” said Khosrovian. “Think of it as the cake mix of cocktails where you can make a dozen drinks simply by swapping out the base.”

The vegan and USDA-certified organic liqueur (15% ABV), Staria, is now available exclusively in California at StariaCocktails.com for $29.99 for a 750mL bottle. To learn more about Staria and for updates on their journey, follow @ StariaCocktails on Instagram.

About Staria Staria is a one-of-a-kind cocktailing liqueur designed to make bartender-quality cocktails at home with just two ingredients. Created by the seasoned team behind Greenbar Distillery, Los Angeles’ first distillery since Prohibition, Staria combines the essential elements of a perfect cocktail — flavor, sweetness, acidity, and foam — into a single, shelf-stable liqueur. It’s made with vegan and USDAcertified organic ingredients and bottled 15% ABV. For more information, StariaCocktails.com and follow @StariaCocktails on Instagram.

A COMPLETE HOW-TO GUIDE WITH ALL YOU NEED TO KNOW TO OPEN AND RUN A SUCCESSFUL RESTAURANT.

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ACH MONTH, COUNTLESS NEW RESTAURANTS OPEN THEIR DOORS as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open.

These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers!

Food and Beverage Magazine’s Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant.

This restaurant success guide provides vital information on how to protect the significant investment— sometimes ranging from $250,000 to $425,000— that’s required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you’re doing things right.

Get guidance from a restaurant owner’s handbook of what to do and not do Refer to handy tips and checklists that help you launch your business Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more Gain food industry knowledge with a comprehensive restaurant how-to guide Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You’ll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine’s Guide to Restaurant Success.

MICHAEL POLITZ is the founder and publisher of Food & Beverage Magazine, the leading online magazine and resource in the industry.

Michael has developed and branded multiple celebrity bar and nightlife concepts, and has consulted for Fortune 500 Companies such as Hallmark and Safeway Foods. Michael was recognized as one of Entrepreneur Magazine’s Top Forty Executives Under 40.

978-1-119-66896-1 | $30.00 | Hardcover

AVAILABLE WHEREVER BOOKS AND EBOOKS ARE SOLD

July Issue 2025 v Food & Beverage Magazine | Page 54

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ALMOND OIL’S BREAKTHROUGH MOMENT: Why Food Brands and Retailers Are Betting on This Versatile Ingredient

As innovation in the oils category continues to diversify, almond oil is emerging as a high-performing, value-added ingredient, gaining traction with manufacturers, retailers, and culinary professionals alike. Its mild flavor, low˰ɤɒʧ΃˰‫ˋ̇˰ͣڑ‬ɤ‫̻̇ڑ‬ʧ˷ʹ‫̇ڑ‬ʅ‫ڑ‬ԓԐԔ‫ڣ‬ջ‫ڑ‬Ǹ˷ɒ‫ڑ‬ʔɤǸͅʹՑʔɤǸ˓ʹʔζ‫ͅʹ΃˷ڑ‬ʧʹʧ̇˷Ǹ˓‫̻̇ͅڑ‬ʅʧ˓ɤ‫˰ڑ‬Ǹˋɤ‫ڑ‬ʧʹ‫ڑ‬Ǹ˷‫ڑ‬ attractive alternative to more established oils across a range of applications, including sautéing, roasting, baking, marinating, salad dressings, and drizzling.

Once considered a specialty product, almond oil is now poised for broader adoption as both a stand-alone SKU and a functional ingredient in consumerpackaged goods. According to the team at SunnyGem Almond Oil, a vertically integrated almond oil producer based in California, this growth trajectory reflects both evolving formulation preferences and a shift in retail and foodservice priorities toward healthier, multifunctional oils.

Page 55 | Food & Beverage Magazine v July Issue 2025

MEETING MARKET DEMAND FOR FUNCTIONAL AND FLEXIBLE OILS “Almond oil checks multiple boxes for R&D teams and buyers,” says Tina DiModica, Product Development Manager, at SunnyGem. “It delivers on taste neutrality, performance, and nutrient content – all while supporting a ‘better-for-you’ ingredient panel that today’s consumers increasingly expect.”

What makes SunnyGem Almond Oil stand out is that it is made from 100% California-grown almonds that are cold-pressed, an extraction method that uses as little processing as possible.

This means there is no need for any refinement, additives, or chemicals. The cold press also helps preserve the nutritional value and flavor of the almonds, so each bottle is packed with nutrients like vitamin E, B vitamins, and flavonoids. Almonds are also naturally rich in monounsaturated fats which are considered heart-healthy fats. SunnyGem Almond Oil is also gluten-free, non-gmo, vegan, and kosher.

THREE KEY ATTRIBUTES TO HIGHLIGHT ON SHELF AND SPEC SHEETS As the oils category continues to shift toward more premium and purpose-driven options, SunnyGem advises retailers and product developers to keep three key differentiators in mind when considering almond oil: Heart-Healthy Monounsaturated Fats: Supports healthforward positioning without sacrificing performance

Naturally High in Vitamin E: Offers built-in antioxidant benefits that appeal to wellness-minded consumers

Sourced from California Almonds: A reliable U.S.-based supply chain with a growing emphasis on sustainability and traceability

With these benefits, almond oil is positioned as both a functional ingredient and a brand-enhancing differentiator, particularly in categories where oil choice directly impacts mouthfeel, nutrient profile, and shelf stability.

WHAT’S AHEAD: STRATEGIC ADOPTION ACROSS RETAIL AND FOODSERVICE Looking ahead, DiModica anticipates continued growth for almond oil across the center store, perimeter, and foodservice channels, as its culinary adaptability and nutritional profile align with ongoing trends in plant-forward eating, dairy-free innovation, and minimally processed formulations.

That momentum will be underscored this August, when SunnyGem Almond Oil hits shelves at Whole Foods Market locations nationwide. The national rollout signals broader retail recognition of almond oil’s appeal; not only as a functional ingredient, but as a differentiated product that meets evolving consumer expectations.

“We’re not just talking about a niche trend,” DiModica notes. “This is a high-performance, high-versatility ingredient that works equally well in a wide array of culinary applications. It can be used the same way you would use olive oil.”

SunnyGem’s additional retail partners include Publix and Hy-Vee, Save Mart, HomeGoods, Lucky, and Nugget Markets.

About the Author This article was contributed by the team at SunnyGem Almond Oil, with insights from Tina DiModica, Product Development Manager at SunnyGem. SunnyGem is a vertically integrated producer of California-grown almond oil, dedicated to innovation, sustainability, and better-for-you ingredient solutions across food, beverage, and personal care.

“THIS IS A HIGH-PERFORMANCE, HIGH-VERSATILITY INGREDIENT THAT WORKS EQUALLY WELL IN A WIDE ARRAY OF CULINARY APPLICATIONS. IT CAN BE USED THE SAME WAY YOU WOULD USE OLIVE OIL.” For more information, we encourage you to visit: www.sunnygem.com.

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Oscar Vazquez Camarena Turns Chemistry Into Craft at Tequila Corrido To Oscar Vazquez Camarena, tequila is a blend of chemistry and emotion. Born in Jalisco and drawn to the magic of agave from an early age, he studied chemistry at the Universidad de Guadalajara with one goal in mind: to master the process of distillation through scientific principles.

After years working his way up at the renowned Destilería El Pandillo, he now leads as master distiller for Tequila Corrido, a spirit known for clean, additive-free expressions that let the agave speak for itself.

“Science gives me control,” he says. “But soul gives it life.”

Camarena’s process is both precise and personal. Every step is backed by data but shaped by instinct. The result is tequila that tells a story — layered, honest, and full of character.

At Tequila Corrido, he isn’t just keeping old ways alive. He’s pushing them forward, creating tequila that respects its roots while reaching for something new.

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DISCOVER THE ROMANCE OF THE TRAVERSE WINE COAST

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Nestled along the 45th parallel, where some of the world’s most renowned wine regions thrive, the Traverse Wine Coast stands as a premier destination for travelers seeking exceptional wine, breathtaking landscapes,

and

an

unforgettable

experience.

Comprising the wineries of the Leelanau and Old Mission Peninsulas, our region offers a perfect blend of natural beauty, artisanal winemaking, and a vibrant culture that beckons visitors year-round.

The

Traverse

Wine

Coast

shares

its

latitude

with legendary wine regions such as Bordeaux and Piedmont, benefiting from similar climatic advantages. Here, the deep blue waters of Lake Michigan and Grand Traverse Bay act as a natural insulator, moderating temperatures and extending the growing season. This maritime influence fosters slow, even grape maturation, resulting in wines of bright acidity, intense aromatics, and beautifully balanced flavors. The result? A world-class wine experience that rivals more well-known destinations but with an unmistakable Northern Michigan charm.

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The Leelanau Peninsula, often called the “little finger” of Michigan’s mitten, is a breathtakingly scenic wine destination. The rolling hills, dotted with lakes and rivers, create a unique microclimate that supports a diverse range of grape varietals. The soil composition, shaped by glacial movement, provides the perfect foundation for crafting vibrant Rieslings, elegant Chardonnays, and expressive Pinot Noirs. Whether you’re sipping wine with a view of Lake Leelanau or exploring the charming towns along the way, Leelanau offers an idyllic escape into nature’s embrace.

Stretching 19 miles into Grand Traverse Bay, Old Mission Peninsula is one of the most picturesque wine regions

Whether you’re indulging in a glass of Cabernet Franc, Gewürztraminer, or sparkling wine, Old Mission Peninsula offers an experience that captivates both the novice and seasoned wine enthusiast.

in the Midwest. Surrounded by water on both sides, this narrow strip of land benefits from a temperate climate that helps protect against frost and provides ideal conditions for growing cool-climate grape varietals.

The well-drained sandy soils, combined with innovative winemaking techniques, yield wines with incredible depth and character. Whether you’re indulging in a glass of Cabernet Franc, Gewürztraminer, or sparkling wine, Old Mission Peninsula offers an experience that captivates both the novice and seasoned wine enthusiast.

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The Traverse Wine Coast is more than just a wine destination— it’s an experience. Visitors can enjoy vineyard tours, tastings with breathtaking views, farm-to-table dining, and outdoor adventures ranging from hiking scenic trails and historic dunes to sailing on Grand Traverse Bay. Each season brings its own magic: vibrant fall foliage paired with cozy wine tastings, crisp winter days filled with fireside pours, and lively summer festivals celebrating the bounty of the region.

As the romance of late summer settles over northern Michigan, we invite you to join us for the inaugural Traverse City Food & Wine, August 20–24. Set against the shimmering waters of Lake Michigan and framed by the vineyard-kissed hills of the 45th parallel, this celebration invites you to savor life through more than 100 local wines, bold small plates from acclaimed chefs like Tyler Florence and Mei Lin, and interactive experiences—from vineyard goat yoga to sailing the bay with wine in hand. Whether you’re toasting at the Grand Tasting in Open Space Park on August 23 or winding down your evening under a canopy of stars, this is your perfect excuse to fall even deeper in love with our region— land, water, wine, and soul. Don’t miss your chance to be part of this unforgettable celebration!

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WHERE FLAVOR MEETS PHILANTHROPHY

Supporting and Empowering Latino Youth in the U.S.

CREATING SEASONED LEADERS The Aarón Sánchez Impact Fund empowers Latino youth with culinary arts scholarships, mentorship, and access to food and wellness resources. Since 2016, we’ve invested over $1.5 million to expand food education and create opportunities to thrive in the culinary world and beyond. The Fund also partners with nonprofits to provide culinary education and improve food access, ensuring Latino youth have the tools to succeed while honoring their roots. www.aaronsanchezimpactfund.com

Photo Credit: Emeril Lagasse Foundation.

LEARN MORE. GET INVOLVED.

Scan the QR code or visit www.aaronsanchezimpactfund.com to learn about our programs and support our mission.

The Aarón Sánchez Impact Fund is a program of Emeril Lagasse Foundation, working together to create opportunities to inspire, mentor, and enable youth to reach their full potential. Through culinary education, food access, and cultural celebration, we’re building brighter futures and stronger communities.

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