Tea Biz Dan Bolton

HEADLINES – Sri Lanka Boosts Tea Wages 70pct | Lipton Reformulates its Green Tea | Gene Research May Fortify Freezing Tea Plants
Subscribe Podlink
GUEST – Food Scientist and Author Dr. Bryan Quoc Le
SPOTLIGHT | Sensors and Food Safety –
Packaged herbal infusions are generally safe to drink, but there are rare instances that highlight the importance of food safety procedures. One such incident occurred recently when Yogi Tea voluntarily recalled about 877,000 tea bags in 54,000 boxes that contained echinacea in a certified organic herbal blend that did not contain camellia sinensis.
Food safety scientist Dr. Bryan Quoc Le is an avid tea drinker, food safety consultant, and the author of 150 Food Science Questions Answered, published by Simon & Schuster. He earned a doctorate in food science from the University of Wisconsin at Madison, where he studied the biological effect of savory flavors from plant-based sources on mammalian cells.
Bryan joins us today in a conversation that touches on sensory input, tea processing, and the challenge of keeping the tea supply chain clean and safe.


Support this podcast at — https://redcircle.com/tea-biz/donations

Advertising Inquiries: https://redcircle.com/brands

Privacy & Opt-Out: https://redcircle.com/privacy

SPOTLIGHT | Sensors and Food Safety –
Packaged herbal infusions are generally safe to drink, but there are rare instances that highlight the importance of food safety procedures. One such incident occurred recently when Yogi Tea voluntarily recalled about 877,000 tea bags in 54,000 boxes containing echinacea in a certified organic herbal blend that did not include camellia sinensis.
Food safety scientist Dr. Bryan Quoc Le is an avid tea drinker, food safety consultant, and the author of 150 Food Science Questions Answered, published by Simon & Schuster. He earned a doctorate in food science from the University of Wisconsin at Madison, where he studied the biological effect of savory flavors from plant-based sources on mammalian cells.
Bryan joins us today in a conversation that touches on sensory input, tea processing, and the challenge of keeping the tea supply chain clean and safe.


Support this podcast at — https://redcircle.com/tea-biz/donations

Advertising Inquiries: https://redcircle.com/brands

Privacy & Opt-Out: https://redcircle.com/privacy

Sri Lanka Boosts Tea Wages 70pct | Lipton Reformulates its Green Tea | Gene Research May Fortify Freezing Tea Plants
Subscribe Podlink


Support this podcast at — https://redcircle.com/tea-biz/donations

Advertising Inquiries: https://redcircle.com/brands

Privacy & Opt-Out: https://redcircle.com/privacy

Tea’s enticing aroma dissipates so quickly after it is brewed that it prevents ready-to-drink (RTD) manufacturers from capturing one of the beverage’s most desirable characteristics. Oxidation then takes its toll, reducing shelf life and altering the tea’s flavor within the can.
Kyle Bosshardt, director of business development, joins us today to explain why Snapchill™, a Massachusetts-based technology and bottling company, is venturing into tea. Snapchill’s patented innovative heat-exchange method produces canned teas that capture hot-brewed tea's delicate aroma and full flavor. Teas are rapidly cooled to 38 degrees Fahrenheit (about 4 degrees Celsius) without dilution and then nitrogen-flushed to purge oxygen. As Bosshardt explains, the key is to chill the tea rapidly during the brewing process (it takes about a minute), ensuring it retains its flavor and on-shelf stability.
Bosshardt joined Snapchill in 2020. He previously worked as a coffee director in Boston's hospitality segment after graduating with a degree in Anthropology and Philosophy from the University of Arizona and a master's in healthcare communication from Boston University.
He knew Snapchill co-founders Dave Dussault and Michael Corrado from their work producing a cold brew alternative, Snapchill cold coffee, an innovative process to brew coffee hot to be enjoyed chilled. The company, founded in 2017, initially sought to sell its technology but established a Green Bay, Wis., canning facility to serve roasters nationwide for e-commerce and direct distribution to regional retail stores.
Snapchill has since adapted the brewing process to produce canned tea.


Support this podcast at — https://redcircle.com/tea-biz/donations

Advertising Inquiries: https://redcircle.com/brands

Privacy & Opt-Out: https://redcircle.com/privacy

First Flush is Over | Workers Protest Decision to Close Bought Leaf Factories in Assam | North Bengal Producers Want Tea Named India's National Drink
Signup www.tea-biz.com


Support this podcast at — https://redcircle.com/tea-biz/donations

Advertising Inquiries: https://redcircle.com/brands

Privacy & Opt-Out: https://redcircle.com/privacy

A Global Celebration of Tea | The White House Hosts Kenyan President William Ruto | China Makes Tea Export Marketing Push
Signup www.tea-biz.com


Support this podcast at — https://redcircle.com/tea-biz/donations

Advertising Inquiries: https://redcircle.com/brands

Privacy & Opt-Out: https://redcircle.com/privacy