We grabbed a cuppa with Arisha Price-Ramparsad, our Senior Applications Scientist, based in London to discuss tea and coffee applications, beverage trends, and where her inspiration comes from.
Thanks for joining us Arisha. Please tell us about your role.
I’m one of the fortunate few developers at Finlays who explore and test the limits of what can be achieved with both tea and coffee applications. The wonderful and intriguing world of beverage revolves around the art and skill of combining an explorative palate with an unconventional mindset. I like to think of it as creating a rollercoaster ride for your organoleptic senses. What’s great about my role is that tea and coffee application taps into a dimension beyond your traditional cuppa or double espresso. It’s a journey that reinvents itself constantly with trial and error on texture, flavour combinations and visuals.
The wonderful and intriguing world of beverage revolves around the art and skill of combining an explorative palate with an unconventional mindset.
What does a typical day look like for you?
No two days are the same! One minute I could be mixing up a Matcha and Cold Brew coffee latte, the next I could be asking Ricard the courier driver to wait an extra few minutes whilst I get a shipment packed for a customer. But my mind is never too far away from my next innovation!
What inspires you?
Mention the word ‘new and I’m there, be it coffee shop, bar, restaurant, food market, beverage, food item…you name it, I’ll be the first to try it. There’s nothing better than “New Product Developer envy” to spark an idea or thought to motivate me to start creating a new product.
What are some of the most exciting trends in beverages at the moment?
There are quite a few! One of the most exciting is inferred functionality or soft claims around health and nutrition ‘on the go’ which we’re starting to see on things like fortified teas and lattes, enhanced sparkling waters, handbag-size low calorie cans of cocktails, mocktails as well as carbonated soft drinks. Another is that dairy alternatives are growing rapidly. Most new dairy launches at the moment include a vegan or non-dairy alternate in their range.
One of the most exciting is inferred functionality or soft claims around health and nutrition ‘on the go’
What do you do in your spare time?
If I’m not out enjoying the next new brunch spot or cocktail bar then I’m home chatting to friends across the globe followed by online browsing for my next new dress.
Thanks for joining us Arisha!