Shelf-Stable Foodservice Product 2008

Outstanding Shelf-Stable Foodservice Product 2008: Sweetfields Inc. Wild Strawberry SweetCrystal PLUS Pansies

It all starts with colorful, edible pansies grown on a 33-acre farm in the foothills of Jamul, Calif. Once freshly picked, these blossoms are transformed into crystallized Wild Strawberry SweetCrystal PLUS Pansies, undergoing several steps along the way to prepare them for refrigeration, freezing and other rigors of foodservice use, says Diane Richards, vice president, Sweetfields Inc.

“Although crystallized flowers have always been around, John Clemons, president and founder of Sweetfields, refined the process,” she continues. “The flowers are first coated in a crystallized finish and then sprayed with a light coating of refined confectioners glaze to seal them.” Next, natural and artificial wild strawberry flavorings are added.

“The shelf-stable flowers can be used as a lovely garnish for fruits and vegetables, floated in beverages and most predominantly, used in the bakery for decorating cakes, cupcakes and other items,” says Richards.

The Wild Strawberry SweetCrystal PLUS Pansies were created specifically because foodservice customers wanted a freezable product but, Richards notes, it’s a natural extension of the company’s existing line. Sweetfields offers six different edible flowers (Violas, Pansies, Giant Pansies, Snap Dragons, Mini Roses and Rose Petals) in five applications that include crystallizing, glazing, dipping in chocolate and even dusting with 24-carat gold or sterling silver. Each finish provides a different texture from crunchy to chewy to even creamy. Foodservice pricing: $9.92/10 flowers. Suggested retail: $10.96/5-flower box; sweetfields.com.—Susan Segrest

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