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Red Mango to debut probiotic-enhanced teasRed Mango to debut probiotic-enhanced teas

Lisa Jennings, Executive Editor

July 22, 2009

1 Min Read
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Lisa Jennings

DALLAS The Red Mango frozen yogurt chain next week will become one of the first retailers to offer probiotic-fortified iced teas, officials announced Wednesday.

Available starting July 27 in three flavors, the teas will use a new patented strain of probiotic called GanedenBC30, which will also be used in the chain’s frozen yogurts by September. Officials said the new probiotic has better stability, which allows it to survive through the digestive system.

The teas include Lemonocity, a lemonade green tea; Mysteaque, a vanilla black tea; and Fanteasia, a wildberry hibiscus tea. Each is low in calories and sweetened with cane sugar. The teas are priced at $2.75 for a 16-ounce cup, and $3.25 for a 24-ounce cup.

 

Probiotics, sometimes called good bacteria, are believed to benefit the immune system and help regulate digestion.

“Red Mango provides easy and delicious ways to be healthy,” said Dan Kim, Red Mango’s founder, president and chief executive. “Our new iced teas have both the benefits of antioxidants and probiotics, and our frozen yogurt became even healthier with the addition of GanedenBC30.”

Red Mango is a recipient of Nation’s Restaurant News’ 2009 Hot Concepts! award. Based in Dallas, the chain now includes more than 50 locations in 11 states.

Contact Lisa Jennings at [email protected]

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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