F&B Premium Brands Launches Siphon-Evolution cocktail foams.
Consumers expect a frothy coffee or a sudsy head on a beer, and now with the launch of innovative Siphon-Evolution cocktail foams from F&B Premium Brands, it won’t be long before they expect the same on cocktails and culinary creations.
New for summer 2016, and imported and distributed exclusively by F&B Premium Brands, Siphon-Evolution cocktail foams are the latest innovation by Albert Adrià, the creative force behind elBulli’s famously pioneering dishes. Albert has been working with the brand that inspires food lovers, the food innovation specialists – R&D Food Revolution to create this new product.
Cocktail foam Gin in a glass“This genius new technology transforms the ordinary to the extraordinary in seconds,” says Denis Renty, founder and director of F&B Premium Brands. “The foams are beautifully light but also stable, so they won’t go flat en route to delighting customers.” Available in Gin, Vodka or Sangria, with an ABV of five per cent, Siphon-Evolution cocktail foams make drinks and dishes look and taste extra special.
Siphon-Evolution cocktail foams can also be heated up to 50˚C in a bain-marie, so users can experiment with yet another element to their creations. Among numerous other outstanding combinations, the Gin foam is ideal for Gin and juniper cured salmon, and the Sangria foam is perfect for fruit, creams, jellies and sorbets. The Vodka Siphon-Evolution frothed over a Cosmopolitan can make an impressive impact.
“Now, every bartender and chef has the technical wizardry of an iconic Michelin starred chef at their fingertips, quickly, easily and without years of training. But as well as making regular drinks and dishes more sophisticated, we’ve found that Siphon-Evolution cocktail foams actually inspire further creativity in chefs and mixologists, as the endless possibilities are suddenly opened up to them,” added Denis Renty.
“Credited as the creator of elBulli’s famous molecular gastronomy, Albert is now permanently in-demand, so we feel very lucky and proud that he finds the time to work with R&D Food Revolution on our cocktail foams and other cutting edge innovations,” said Denis Renty. As well as running several new restaurants in Barcelona with his brother Ferran, Albert was crowned The World’s Best Pastry Chef 2015 and is currently guesting at London’s smart Hotel Café Royal for a 50-day residency.
On his partnership with R&D Food Revolution, Albert Adrià explained, “We want to make products available to the public that were previously unobtainable.”
Siphon-Evolution cocktail foams are available exclusively from F&B Premium Brands
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