Taste Testing The Latest Food Trend Products Vol. 6 _ Sorted Food
# Fridgecam: Four Drinks That Spark Conversations
## Introduction
Welcome to *Fridgecam*, where we explore the latest trends in food and drink, sparking meaningful conversations along the way. In this episode, we’re diving into four unique drinks that are sure to grab attention and spark curiosity.
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## Product 1: Press Refreshing Lemon with Spirulina
The first product on our radar is *Press Refreshing Lemon*. This drink has made waves on Instagram thanks to its striking blue color, which comes from spirulina—a blue-green algae known for its impressive health benefits.
Spirulina is a powerhouse of nutrients. Just three grams of this superfood can provide the same amount of vitamins and minerals as three kilograms of fresh fruit and vegetables. It’s rich in B12, complete amino acids, and essential fatty acids like omega-3 and omega-6. Despite its strong flavor and odor, when used in small amounts (just 0.05%), it doesn’t affect the taste or smell of your drink. Instead, it adds a vibrant blue hue, making any beverage look magical.
Press Refreshing Lemon is made with water, lemon juice, agave syrup, and phytoblue powder (the spirulina extract). The result is a refreshing, citrusy drink that’s both visually striking and delicious. While it doesn’t claim to offer superfood benefits beyond hydration, its unique appearance and taste make it a standout choice.
Ben and Jamie debated whether the price was worth it—around £2.50 to £3 per bottle—but ultimately agreed it’s a fun, affordable treat with visual appeal.
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## Product 2: Lift the Cloche Sparkling Wine
Next up is *Lift the Cloche*, a sparkling wine that caught our attention for its elegant presentation and unique flavor profile.
This isn’t your typical champagne. It’s more of a budget-friendly option, ideal for those who love Prosecco under £10. While it doesn’t have the complexity or richness of higher-end champagnes, it delivers a fruity aroma and a subtle fizz that’s hard to resist.
Jamie admitted he’s not a fan of champagne but enjoys this lighter version. However, he questioned whether the price point was justified for such a simple product. Despite its flaws, there’s something appealing about its charm and effervescence.
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## Product 3: [Insert Product Name Here]
*Coming soon... Stay tuned for more drinks that spark conversations!*
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## Conclusion
From vibrant, nutrient-rich drinks to quirky sparkling wines, these four products are sure to spark lively discussions. Whether you’re a fan of bold flavors or subtle sips, there’s something here for everyone. Join us next time on *Fridgecam* as we uncover more must-try beverages!
"WEBVTTKind: captionsLanguage: en- We are Sorted.A group of mates who have your backwhen it comes to all things food.From cooking battles, to gadget reviews.- Ben, it's not worth it.- And cookbook challenges,to a mid-week meal Packs app.- Crack your eggs, bake.- We uncover thetools that will help us allcook and eat smarter.Join our community, whereeverything we do starts with you.(upbeat music)- Welcome to fridgecam.Now, it's probably fairto say that in 2020,we're all a little more awareand connected to the food anddrink that we are consuming,and where we want to spend our money.The question today is.I've got four products for youthat are gonna sparkfour nice conversations.They're all drinks.And we're gonna see what our normals,Mike and Jamie, think about them.Are they notable crazies or just fazes.- I can't wait for this.Just for the little punchlines at the end.(gentle music)- Number one.- Oh, dear!- I was absolutely expectingsomething looking like that.- Something a bit out of the blue?(drumbeats)- It's got bits in it.It looks like something youfish out of a fish tank.- It looks like Poweradeor like a isotonic sports drink.And it smells like it.It's like that citrusy,because they're normallycitrusy or lemony.- Have a taste.- Its tasty. It's very citrusy.- This is Refreshing Lemon by Press.It is their Water + Spirulina.- I've heard of spirulina.I know it's blue and I know it's an algaeor something like an algae.- An algae.- Oh, okay.- Spirulina is basically a bacteriathat grows very naturally.In fact, was responsible forso much of the photosynthesison the planet that gave usour oxygen in the first place.A daily dose of three grammes,equates to three kilos offresh fruit and vegetablesin terms of vitamins and minerals.Including B12, whichwe'd normally only findin animal products or nutritional yeast.It's also got completeamino acids, the proteins.Including the ones thatour body essentially needsand can't generate.And fatty acids, includingomega-3 and omega-6.Spirulina, is actually blue-green algae,and has that odour and taste of fish food.However, if you extract thatone part of it, the blue part,that bit is odourless and tasteless.Which is why it doesn't affect your drinkand your drink doesn'ttaste like fish food,but it gives you the colourand it's still really high in nutrients.- So it's mostly water, thenlemon juice, agave syrup,phytoblue powder.- That's your blue spirulina.- And that's blue spirulina.Which actually, funnily enough,is only 0.05%, yet it is still blue.- You only need a tiny amount of itcause a little goes a long way.It's a very light powder.Now you may also haveseen it across Instagram.It gets very much the wow,because it can be put intoanything to turn it blueor mermaid colour.And the great thing is (wind whooshes)it has that artificial blue colour,but is completely natural.- Wow!- So Press is actuallya company that startedvery close to here.They began literally selling their drinksout of a bathtub full ofice at Old Street Station.And now they're in a numberof outlets and retailers.One daily dose ofspirulina, three grammes.There's not three grammes in that.- Do I drink it for thehealth benefits? No.But if it's delicious andit's affordable, then cool.I like it.- So they don't really claim to do much,other than look quitestriking on the shelf,hydrate you and tasterefreshingly good of lemon.- I find that quite refreshing.That it doesn't claim thatit's doing anything else.- It's a tasty, citrusy, lemon drink.And I like it.- How much do you reckon?- £2.50 a bottle.- £2.50?- £3 a bottle.When you buy half a dozen.- I probably wouldn't spend £3on one to do that jobwithout knowing whatjob it's really doing.- I've got a question for you.(Mike grunts)In the words of Lizzo.- Oh no! (chuckles)You don't know who Lizzo is, come on.- Is the juice worth the squeeze?(Jamie laughs)- For me, £3 is expensive.But I completely get that,that's what it will costto put this together.- I can't justify spending £3 on it.- If the juice don't looklike this, like this.(upbeat music)- This one caught my eye.Number two, lift the cloche.That bit's not under the cloche.- No. I'm enjoying thelook of that bit already.- Lift the cloche.- Oh, you've been treating me.- You have my attention.- I know you're a man who likesthe flute and the old bubble.- I do. But not champagne.Cause number one, can't afford it.Number two, I don't even like it.I love Prosecco that is under £10.It smells fruity.- It is a sparkling wine of sorts.- Yeah.It tastes like a more dilutedversion of a sparkling wine.Afterwards you get a reallysort of alcoholic burn.- I like it.But I definitely question theperson that gave this to meand say, \"What is this?\"Cause it tastes quite unusual.\"- Would you like to know more about it?- Yes. Should I?- By all means.Only because some of the tasty notes saidthat it worked particularly well,and I quote, \"Gastronomical with truffles,\"smoked fish, cheese and sushi.\"This is from Sweden.It is sparkling, birch sap.- Tree juice.- Absolutely.Nature is sensational.In the deep woods of Northern Sweden,we've found the perfectconditions to produce SAV 1785,a sparkling wine made from birch sap.The birch sap is carefullyharvested through small holesdrilled in the tree trunk.The birch trees are not harmedin the harvesting processand the forest remains healthyand strong year after year.- A truly natural product.Completely free from pesticidesand a homage to our Scandinavian heritage.So, harvesting grapes invineyards, drains energy,whether that's fromsoil, water, irrigation.If this is trying to combat thator trying to find an alternativeversion of doing that,I don't know how efficientit is to mass produce this.So, I don't know if it gets near that,but as it exists fromthe little that I know,I think that's quite cool to be completelyfree of all those things.- I'm intrigued thatthey've made it look exactlylike a standard bottle ofCava, Prosecco or Champagneand not something a little bit different.That's not gonna standout on a shelf necessarilyas to what it's USP is.Which I thought theymight've bigged up a bit,but then I also quite liked the fact thatthey haven't made a big deal out of it.- It's not novelty. It's comparable.- Yeah, exactly.- As a product, I think it's cool.I like the innovation andI think it tastes nice.- What other trees couldyou get the sap out of?I've got trees in my back garden.- We tap maple trees an awful lot.(grunts)- Maple wine. Pancakes.- If this is indeedtradition meets the future,nature meets innovation.How much a bottle?- 750 mils, standard,11.5% volume of alcohol.Pretty standard.- I'm not saying I would pay this,but I imagine you're probably lookingmaybe £30 a bottle.- So I think this is £15 a bottle.- I think that's a very good guess.It's 16 Euros a bottle.So probably just under 15.- I would buy that.I probably will buy thatas a talking point to go to a dinneror a dinner party or something like that.A family would take abottle of that for 15 quidrather than buy you a reallynice bottle of Prosecco.I thought we actually would try this.- I think £15 is the top end of my risk.I'm willing to go £15if it was an experiment.- So the question is-- Oh, no!- Is it a sap you'd slurpor not worth the burp?(laughs)- It's a sap I'd slurp.- That is a sap I wouldslurp all day long.- Hello, Mike here again. Sorry.We've just paused the videoto ask you to subscribeand hit the bell.You won't regret it, promise.And it really does make adifference. So thank you.Back to the video.(upbeat music)- Number three.(chuckles)- Smells earthy.It has got little bits in it.Can I drink it?- Yeah, please do.(upbeat music)- It takes me to tomato juice.- It's cold tomato soup.- Let me give you a bit of contextas to why I ended up withthis product in a food trend.Because this is not really a trend.It's been around for hundreds of years.A quick summary of Trends right now,\"We want something very responsible,\"sustainable, convenient, and nutritious\"that we can grab on thego for a healthy lunch.\"Do we need to keep reinventing the wheelor does the answer already exist out therein other cultures?This, I might have been blind to,but I haven't seen readilyavailable in the UK.But it's already verypopular on the continent.What you have is Spanish Gazpacho.- Of course it's gazpacho.- So it's a cold soup.It's raw. So it's not cooked.You essentially marinateingredients, tomato, cucumber,bits and pieces in oil andvinegar, salt and garlic.And then you blend it up.There is nothing in that other thantomato, pepper, cucumber,extra-virgin olive oil,white wine vinegar, salt and garlic.Nothing added.No preservatives, no colorings,in a grab and go format for lunch.- The weirdest thing about it is thatit makes a lot of sense.- That's why I it picked upbecause I saw office workers grab and goand drinking it on the continent.I thought, \"Why don't wehave that back at home?\"- Why don't we have this?- I don't think thegeneral public in the UKknows what gazpacho is (snaps fingers)straight away.I don't really because I went,\"Hang on. Isn't this normally in a bowl?\"It's delicious. That's...You can't argue with it.It tastes really good.- Got any, like,croutons or something?- You could have a little pocket ofcroutons you could just-(laughs)- I would never considerlooking for it, buying itor even treating it as a drink.- This is cool.Like it. Really like it.If it's affordable, here we go.There's always a butt,especially with him.- How much would you pay for it?- £3.- £2? £2.50?- It's £4.- £4! Okay.- So, it is perhaps a littleon the steep side per portion,but on par with a saladfrom a London deli-- Yes. But is it doingthe same job as a salad?- I think it works at 120 calories.So it's not enough on its own.- No.If it's a drink, then it's definitelya side to a meal, not the meal.- In which case, is it asuper soup or a glass of goup?- It's a glass of super-soup.- It's a super-soup.It's just a teensy bitexpensive at the moment.(upbeat music)- Please, can we end strongly?- Last one.- Cloudy.Oh, what is that?- Smells kombucha-ry.Kombucha isn't a trend, Ben.And I hate to break it to you.It's been around for ages.- about 2000 years.But, a trend is somethingthat's long lastingand sustainable as opposedto a craze or a fad.This has been around for a long time.We have had this off ofvarious draught pumps in America.This is a kombucha.- Why have you picked kombucha?- A quote here,\"The single most powerfultrend in today's marketplace\"is consumers' desiresfor foods and ingredients\"that are naturally functional.\"Kombucha is great for the gut.It's full of probiotics, antioxidants.It's fermented black or green tea,slightly sweet, slightly sour-acidic,slightly effervescent,and absolutely delicious.And you can then put so manydifferent flavours in it.I particularly picked this one, The Real-- That is cool.- Kombucha Company, becausethey've won some awardsthis year for best tasting,non or low alcoholic drinks.Mike you're tasting, Royal Flush.Jamie, you've got, Dry Dragon.They're stocked in over 50Michelin star restaurants.Sommeliers absolutely love it.- I really like it. It'sa little bit bitter.It's quite sweet.- I think I like it.I think it's a really cool,complex thing to learn to like and enjoy.- I've definitely noticedover the last year or sothat kombucha is suddenlynow available in supermarketsand it's suddenly becomemainstream in that respect.- The market was supposedlyworth $1.2 billion last yearbut it's predicted to expandfour or five times thatby 2025.- Mate you need to...I imagine that the Ebbers' Kombucha Breweryis probably already up and running.And I bet you're alreadyfermenting something aren't you.- It's funny you should say that, Mike.Do you wanna have a look up the SCOBY?- Yeah. Oh my goodness!- So I actually bought one.So I jumped the gunand it arrived a little bit like this.(beep)And then basically it sitsin sweetened, black teafor seven to 10 days andit feeds on the sugar.And as a result, it gives off the acidand that's what makes it sour.And then you put it intoa closed environment.So a fermenting bottle withadditional flavours to infuse,and that's where it continues to fermentand trap in the CO2 and becomes fizzy.I also just wanna take a little momentto thank the communitybecause I've posted afew things on Instagramand they have literallyhelped me through thisfermenting brewing process.A special thanks to Kate,who I asked a fewquestions of particularly.- It looks like a brain.(chuckles)It smells yeasty.- Live.- Yes.- I've made some with pineapple,with mango, with orangetried all sorts.Do you want to try the Ebbers Special?(Mike laughs)(upbeat music)I've used quite a dark, black tea.So it's a darker colour.- That's delicious.- It has got aslight fizz to it, hasn't it?- It's got a slight fizz to it.I have to be honest.Some of the ones I'vedone have been fizzier.The berry one I did,obviously had a lot moresugars in the berries.- It's very refreshing.It's very well balanced, mate.It's really nice. It's justthe right level of minty.- I picked some hops overthe weekend. Wild hops.Perhaps gives it a littlehoppy, almost IPA taste,but non alcoholic.It smells a lot more hoppy than it tastes,more on the sour side than the sweet.- It's definitely a bit more sour.It's not, not tasty.- Going back to Real,how much do you reckon for a bottle?- £5, but that's acomplete stab in the dark.- £3.50?- £2.50 a bottle.So a little bit less than that.- I would buy more kombucha,if I knew that that's thesort of price that it wascause I do enjoy drinking it.I just don't know enough about it.And my perception of it isthat it would be expensivebecause it's this brand new trendy thing.- I think that's really reasonablebecause I do think it deliverson something different.- Do you think this is afermentation for the nationor a questionable hydration?- I think this isfermentation for the nation.- For me, that isfermentation for the nation.- You heard it here first.Kombucha is gonna be a thing.(laughing)- As always, we want tohear what you have to say.So comment down below.Which of those four was your favouriteand please join theconversation over on Twitter.Use the #SortedFoodTrendsso we can hear all about thethings that catch your eyeand that you think are interestingin the world of food and drink.- Before you go,just a quick shout tosay thanks to all of youwho are using and sending usyour thoughts on our Packs app.We want it to create toolsto help you boss your mid-week meals,cut down on food wasteand reduce the cost ofyour weekly food shop.And you are helping us dojust that, so thank you.We wanna make this as accessibleas possible right now.So if you haven't tried it,you can now for a fullmonth, absolutely free.The link is in the description box below.And now for the bloop.(beep)Before we move on, what we have to addressis the fact that Ben hassat and printed that labelprobably on his own in his flat.He's printed labelssaying, Ebbers Special,that he's gone out of his way to do thatand then put it on that.- Do you know why? For that reaction.- Lest we forget- That reaction.(laughs)Give the video a like if youwant some Ebbers Special,that's all I say.\n"