INFB's Dairy Clients
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As an International Table Tennis athlete, our founder, Arpit grew up on consuming cane juice for its hydration and nutritional benefits. Doctors and coaches in India suggested consuming cane water for its superior benefits and it being close to nature. He saw millions on people around the tropical areas of the world, enjoying cane water! After coming to New Orleans, U.S. for education, Arpit realized that although NOLA was humid like Mumbai but there was no cane water available. Soon he discussed this idea with Shreyas Oak, Elora Turner and friends and decided to take a splash into local farmers markets in New Orleans.
As the team dove deep into sugarcane research and history, it made them realize the difference between the history of sugarcane in India compared to the West. In India sugarcane is revered and has been instrumental in Ayurveda and various traditions. On the contrary in the west, sugarcane has a very tumultuous history of oppression which has had an impact in today’s socio-economic disparities.
Our philosophy is reflected in our core principles - Revolutionize sugarcane and promote its benefits to the masses as a hydrating, zero-waste product, starting with its revered and beneficial cane water. Then identify ways to innovate by creating positive social and environmental impact through our business model to support minority sugarcane farmers, highlight regenerative farming and up-cycling for sugarcane bagasse, and celebrate partnerships with socially equitable companies.
These 12 oz cans are ultra-portable and perfect for accounts that lack the space for a tap and keg setup or ideal for on premise accounts. We currently offer four flavors; Cranberry Lavender, Grapefruit Citra, Orange Basil, and Hibiscus Lemon Ginger. 24 cans to a case
Naturally carbonated probiotic sparkling waters made with Patrick's Organic Water Kefir, infused with a blend of dried herbs, fruits, and flowers. Caffeine free, no preservatives, no artificial colors, and just 25 calories.
Founded in 2015 by chef and farmer, Marcus McCauley, Picaflor Live-Culture is bringing life back to food through natural fermentation. Grown on Certified Organic farms in the Rocky Mountains of Colorado, our pepper sauces are made with pure, whole-food ingredients. Our peppers are fermented similar to Sauerkraut, Kim-chi, or full-sour Pickles through a process called Lactofermentation. Lactofermentation uses salt and Lactic Acid Bacteria (LAB) to acidify and preserve produce. Our practice of fermenting peppers enhances flavor, increases nutritional value, requires low energy input, and is Generally Recognized as Safe (GRAS) by the FDA. LAB are salt tolerant microorganisms which feed on the sugars and amino acids in peppers and create organic acids, enzymes, short chain fatty acids, and vitamins. The bacteria and their products are beneficial to humans as they aid in digestion,
enhance immunity, and support neurological function. By fermenting and never pasteurizing, our sauces deliver deep, vibrant flavor with a spicy kick and good-for-your-gut probiotics. We love flavor around here and believe condiments should be good for you and soothe your digestion, not hinder it...yes, even hot sauces.