Sea Buckthorn Skyrockets in Popularity
Sibu Pure Sea Buckthorn Flyer - Juice Bars/Restaurants
Juice bars, restaurants and trendy food service innovators across the United States are discovering the unique, healthful ingredient SEA BUCKTHORN (aka Sea Berry) puree in popular recipes for food, drink and desserts.
The once unknown berry from the Himalayan Mountains of northern India has seen a sudden rise in popularity with chefs and innovative food creators this year. True Food Kitchen, Juice Generation and many others are discovering that this little berry not only offers an amazing, memorable tasting experience, but has a multitude of rare and powerful health benefits for consumers looking to have an enjoyable dining experience while benefitting from its rare Omega 7 and potent network of antioxidants.
Chefs of Michelin-star restaurants in Northern Europe have been utilizing this ingredient in award-winning gourmet creations for a few years now, such as Chef Rene Redzepi of NOMA in Copenhagen – a 2 Michelin-Star restaurant known for its foraged Nordic cuisine.
Sibu, a company based entirely on dietary supplements and skincare products featuring Sea Buckthorn as the key functional ingredient, has been the key player in this rise in popularity. Sea Buckthorn doesn’t grow naturally and isn’t cultivated in the United States so Sibu’s source of Himalayan Sea Buckthorn from the mountains in northern India is the only widely available Sea Buckthorn puree in the country. The flagship product “SIBU PURE Sea Buckthorn Puree” is pure, USDA Organic Sea Buckthorn in a bottle and is available direct from the company or through its distribution partners, Sysco and Threshold Distributing, and even available from online retailers like Vitamin Shoppe and iHerb. Sibu’s president, Peter McMullin, states, “We’re happy about this rise in popularity and thrilled when food creators purchase through any of the available distribution points, but we recommend coming directly to Sibu, as we have the freshest product available.”
Sibu is currently offering a free bottle of SIBU PURE to food and drink creators, juice bars and restaurants for the remainder of 2019 in order to help minimize the cost of the creative process. “Sea buckthorn has an intense tartness and astringency that chefs and juice shops need to experiment with to find the right balance in a dish, beverage or dessert,” says Peter McMullin.
