BISCOTTEA Gluten-Free Shortbread

I had the pleasure of working with BISCOTTEA on a press release for their new gluten-free line of Scottish-style shortbread. I'll be reviewing samples in a few days. In the meantime, here's the release:

BISCOTTEA® to Launch Line of Gluten-Free, Tea-Flavored Shortbread at Winter Fancy Food Show

January 10, 2009 -- BISCOTTEA’s popular line of tea-flavored, Scottish-style shortbreads is expanding to include three flavorful gluten-free varieties. The hard launch will be at The Winter Fancy Food Show in San Francisco, CA, January 18 through 20. The new gluten-free varieties were a “Top Pick of the Week” on The Nibble, which called them “a real find for anyone in need of a gluten-free treat,” and include three flavors from BISCOTTEA’s established line-up: Chai Spice, Blueberry with Organic White Tea and Earl Grey with Organic Darjeeling Tea. They are available in giftable 5.6-ounce boxes and convenient “grab-and-go” two-cookie packs for lunches and snacks on-the-go.

Seattle-based BISCOTTEA has experienced rapid growth since opening 16 months ago thanks to the singularity of their product. Their buttery, Scottish-style shortbreads are baked with organic tea, were featured on The Food Network's "Unwrapped" and have been a consistent “Top 10” amongst food reviews throughout 2008. The original varieties include the flavors in the gluten-free line, plus Honeybush (a relative of rooibos or “red tea”) and Mint.

The decision to launch a gluten-free line came from co-owner Nicci Milner’s work with children with autism. According to Nicci, “It was evident in my work with kids with autism that they show great progress when they are on a gluten-free diet. The increasing number of children with celiac disease needing gluten-free diets motivated us to develop sophisticated GF shortbreads that replicate the crunchy mouth-feel and rich flavors of our wheat-based BISCOTTEA.” The resultant GF line provides safe, delicious treats to a growing population of people with gluten sensitivity or intolerance. Each batch is tested for gluten by an independent testing agency, and BISCOTTEA reports that its gluten-free shortbreads have less than four parts per million of gluten. A portion of each sale will benefit autism research.

If you’d like more information about this topic, please email Lindsey Goodwin at Lindsey.Goodwin@gmail.com or call her at 347/558-5846. You may also visit BISCOTTEA at the upcoming Fancy Food Show or schedule an interview with BISCOTTEA’s founder Laurance Milner by emailing Lindsey at Lindsey.Goodwin@gmail.com.

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Fancy Food Show

The Fancy Food Show is in full swing at the Javits Center. I went last year, but am too busy with a few other projects to make it there this week. Did any of you readers out there make it? What were your impressions? More importantly, how was the tea???

New Green Tea Chocolates

Sencha, the company that makes those tasty little green tea mints that everyone loves, has a new product coming out. It's a chocolate bar with a sencha base and a choice of three flavors: Original, Delicate Pear, and Lively Lemongrass. Yum! They come out in March and they will be at the Fancy Food Show this year. Can't wait to try them! Read more about them on The Fancy Food Show's site or Sencha's site. Yum!

Fancy Food Show

Just when you thought I was done talking about trade shows . . .

I went to the Fancy Food Show on Sunday and Monday. It was ENORMOUS. There were tons of tea (and chocolate and cookies and cheese and . . . ) people. There were so many products and companies to learn about! As for the people . . . . I met the Katrina from Vosges (an undeniably cool company) and some other people I hope to see around in the future. I also got to catch up with a bunch of people I already know, which was great. The only down side of the show was that I couldn't see everyone and everything I wanted to see. Of course they DO hold it four times a year, so I'm sure I'll be able to attend some other time.

One thing that came as kind of a shock was how many people in the food industry know very little about tea. Perhaps I should focus more on employee tea training for a while.

Meanwhile, I can't wait to share what I learned in my classes and tours . . .



PS--Food blog "The Food Section" covered much more of the FFS. Check it out if you're interested. I must disagree on one point and concur with another. They praised Scharffen Berger's soon-to-be-released "sea salted" almond/milk chocolate bar. I have to say that I think Scharffen Berger is VASTLY overrated, and note that I am (at the very least) sketched out by their "undeclared milk recall." Besides, Vosges did it better years ago. On the other side of the spectrum, I'm so glad they included Ito En's Matcha Latte, even if they did link it incorrectly. Mmm . . . tasty.