date:Jul 23, 2014
rket by storm, it is now winning over the ice cream sector.
The first chai ice creams have been quite a success in the US and Australia. WILD now offers manufacturers the option of leveraging this sales success: the companys new chai tea concept focuses on a blend of ever-popular Ceylon black tea and rooibos, and the resulting extract is used in dairy-based ice cream.
New infusion technology allows the tea to be extracted even more gently, and when combined with spices such as ginger, cinnamon