- [Mike] We are Sorted. A group of mates who have your back when it comes to all things food. From cooking battles, to gadget reviews. - Ben, it's not worth it. - [Mike] And cookbook challenges, to a mid-week meal Packs app. - [Jamie] Crack your eggs, bake. - [Mike] We uncover the
tools that will help us all cook and eat smarter. Join our community, where
everything we do starts with you. (upbeat music) - Welcome to fridgecam. Now, it's probably fair
to say that in 2020, we're all a little more aware and connected to the food and
drink that we are consuming, and where we want to spend our money. The question today is. I've got four products for you that are gonna spark
four nice conversations. They're all drinks. And we're gonna see what our normals, Mike and Jamie, think about them. Are they notable crazies or just fazes. - I can't wait for this. Just for the little punchlines at the end. (gentle music) - [Ben] Number one. - Oh, dear! - I was absolutely expecting
something looking like that. - Something a bit out of the blue? (drumbeats) - It's got bits in it. It looks like something you
fish out of a fish tank. - It looks like Powerade or like a isotonic sports drink. And it smells like it. It's like that citrusy, because they're normally
citrusy or lemony. - [Ben] Have a taste. - Its tasty. It's very citrusy. - [Ben] This is Refreshing Lemon by Press. It is their Water + Spirulina. - I've heard of spirulina. I know it's blue and I know it's an algae or something like an algae. - An algae. - Oh, okay. - Spirulina is basically a bacteria that grows very naturally. In fact, was responsible for
so much of the photosynthesis on the planet that gave us
our oxygen in the first place. A daily dose of three grammes, equates to three kilos of
fresh fruit and vegetables in terms of vitamins and minerals. Including B12, which
we'd normally only find in animal products or nutritional yeast. It's also got complete
amino acids, the proteins. Including the ones that
our body essentially needs and can't generate. And fatty acids, including
omega-3 and omega-6. Spirulina, is actually blue-green algae, and has that odour and taste of fish food. However, if you extract that
one part of it, the blue part, that bit is odourless and tasteless. Which is why it doesn't affect your drink and your drink doesn't
taste like fish food, but it gives you the colour and it's still really high in nutrients. - So it's mostly water, then
lemon juice, agave syrup, phytoblue powder. - That's your blue spirulina.
- And that's blue spirulina. Which actually, funnily enough, is only 0.05%, yet it is still blue. - You only need a tiny amount of it cause a little goes a long way. It's a very light powder. Now you may also have
seen it across Instagram. It gets very much the wow, because it can be put into
anything to turn it blue or mermaid colour. And the great thing is (wind whooshes) it has that artificial blue colour, but is completely natural. - Wow! - So Press is actually
a company that started very close to here. They began literally selling their drinks out of a bathtub full of
ice at Old Street Station. And now they're in a number
of outlets and retailers. One daily dose of
spirulina, three grammes. There's not three grammes in that. - Do I drink it for the
health benefits? No. But if it's delicious and
it's affordable, then cool. I like it. - So they don't really claim to do much, other than look quite
striking on the shelf, hydrate you and taste
refreshingly good of lemon. - I find that quite refreshing. That it doesn't claim that
it's doing anything else. - It's a tasty, citrusy, lemon drink. And I like it. - How much do you reckon? - £2.50 a bottle. - £2.50? - [Ben] £3 a bottle. When you buy half a dozen. - I probably wouldn't spend £3 on one to do that job without knowing what
job it's really doing. - I've got a question for you. (Mike grunts) In the words of Lizzo. - Oh no! (chuckles) You don't know who Lizzo is, come on. - Is the juice worth the squeeze? (Jamie laughs) - For me, £3 is expensive. But I completely get that, that's what it will cost
to put this together. - I can't justify spending £3 on it. - If the juice don't look
like this, like this. (upbeat music) - This one caught my eye. Number two, lift the cloche. That bit's not under the cloche. - No. I'm enjoying the
look of that bit already. - Lift the cloche. - Oh, you've been treating me. - You have my attention. - I know you're a man who likes
the flute and the old bubble. - I do. But not champagne. Cause number one, can't afford it. Number two, I don't even like it. I love Prosecco that is under £10. It smells fruity. - [Ben] It is a sparkling wine of sorts. - Yeah. It tastes like a more diluted
version of a sparkling wine. Afterwards you get a really
sort of alcoholic burn. - I like it. But I definitely question the
person that gave this to me and say, "What is this? "Cause it tastes quite unusual." - Would you like to know more about it? - Yes. Should I? - [Ben] By all means. Only because some of the tasty notes said that it worked particularly well, and I quote, "Gastronomical with truffles, "smoked fish, cheese and sushi." This is from Sweden. It is sparkling, birch sap. - Tree juice. - Absolutely. Nature is sensational. In the deep woods of Northern Sweden, we've found the perfect
conditions to produce SAV 1785, a sparkling wine made from birch sap. The birch sap is carefully
harvested through small holes drilled in the tree trunk. The birch trees are not harmed
in the harvesting process and the forest remains healthy
and strong year after year. - A truly natural product. Completely free from pesticides and a homage to our Scandinavian heritage. So, harvesting grapes in
vineyards, drains energy, whether that's from
soil, water, irrigation. If this is trying to combat that or trying to find an alternative
version of doing that, I don't know how efficient
it is to mass produce this. So, I don't know if it gets near that, but as it exists from
the little that I know, I think that's quite cool to be completely free of all those things. - I'm intrigued that
they've made it look exactly like a standard bottle of
Cava, Prosecco or Champagne and not something a little bit different. That's not gonna stand
out on a shelf necessarily as to what it's USP is. Which I thought they
might've bigged up a bit, but then I also quite liked the fact that they haven't made a big deal out of it. - It's not novelty. It's comparable. - Yeah, exactly. - As a product, I think it's cool. I like the innovation and
I think it tastes nice. - What other trees could
you get the sap out of? I've got trees in my back garden. - We tap maple trees an awful lot. (grunts) - Maple wine. Pancakes. - If this is indeed
tradition meets the future, nature meets innovation. How much a bottle? - 750 mils, standard,
11.5% volume of alcohol. Pretty standard. - I'm not saying I would pay this, but I imagine you're probably looking maybe £30 a bottle. - So I think this is £15 a bottle. - I think that's a very good guess. It's 16 Euros a bottle. So probably just under 15. - I would buy that. I probably will buy that as a talking point to go to a dinner or a dinner party or something like that. A family would take a
bottle of that for 15 quid rather than buy you a really
nice bottle of Prosecco. I thought we actually would try this. - I think £15 is the top end of my risk. I'm willing to go £15
if it was an experiment. - So the question is- - Oh, no! - Is it a sap you'd slurp
or not worth the burp? (laughs) - It's a sap I'd slurp. - That is a sap I would
slurp all day long. - [Mike] Hello, Mike here again. Sorry. We've just paused the video
to ask you to subscribe and hit the bell. You won't regret it, promise. And it really does make a
difference. So thank you. Back to the video. (upbeat music) - [Ben] Number three. (chuckles) - Smells earthy. It has got little bits in it. Can I drink it?
- [Ben] Yeah, please do. (upbeat music) - It takes me to tomato juice. - It's cold tomato soup. - Let me give you a bit of context as to why I ended up with
this product in a food trend. Because this is not really a trend. It's been around for hundreds of years. A quick summary of Trends right now, "We want something very responsible, "sustainable, convenient, and nutritious "that we can grab on the
go for a healthy lunch." Do we need to keep reinventing the wheel or does the answer already exist out there in other cultures? This, I might have been blind to, but I haven't seen readily
available in the UK. But it's already very
popular on the continent. What you have is Spanish Gazpacho. - Of course it's gazpacho. - [Ben] So it's a cold soup. It's raw. So it's not cooked. You essentially marinate
ingredients, tomato, cucumber, bits and pieces in oil and
vinegar, salt and garlic. And then you blend it up. There is nothing in that other than tomato, pepper, cucumber,
extra-virgin olive oil, white wine vinegar, salt and garlic. Nothing added. No preservatives, no colorings, in a grab and go format for lunch. - The weirdest thing about it is that it makes a lot of sense. - That's why I it picked up because I saw office workers grab and go and drinking it on the continent. I thought, "Why don't we
have that back at home?" - Why don't we have this? - I don't think the
general public in the UK knows what gazpacho is (snaps fingers) straight away. I don't really because I went, "Hang on. Isn't this normally in a bowl?" It's delicious. That's... You can't argue with it. It tastes really good. - Got any, like,
croutons or something? - You could have a little pocket of
croutons you could just- (laughs) - I would never consider
looking for it, buying it or even treating it as a drink. - This is cool. Like it. Really like it. If it's affordable, here we go. There's always a butt,
especially with him. - How much would you pay for it? - £3. - £2? £2.50? - It's £4. - £4! Okay. - So, it is perhaps a little
on the steep side per portion, but on par with a salad
from a London deli- - Yes. But is it doing
the same job as a salad? - I think it works at 120 calories. So it's not enough on its own. - No. If it's a drink, then it's definitely a side to a meal, not the meal. - In which case, is it a
super soup or a glass of goup? - It's a glass of super-soup. - It's a super-soup. It's just a teensy bit
expensive at the moment. (upbeat music) - Please, can we end strongly? - [Ben] Last one. - Cloudy. Oh, what is that? - Smells kombucha-ry. Kombucha isn't a trend, Ben. And I hate to break it to you. It's been around for ages. - about 2000 years. But, a trend is something
that's long lasting and sustainable as opposed
to a craze or a fad. This has been around for a long time. We have had this off of
various draught pumps in America. This is a kombucha. - Why have you picked kombucha? - A quote here, "The single most powerful
trend in today's marketplace "is consumers' desires
for foods and ingredients "that are naturally functional." Kombucha is great for the gut. It's full of probiotics, antioxidants. It's fermented black or green tea, slightly sweet, slightly sour-acidic, slightly effervescent,
and absolutely delicious. And you can then put so many
different flavours in it. I particularly picked this one, The Real- - That is cool. - Kombucha Company, because
they've won some awards this year for best tasting,
non or low alcoholic drinks. Mike you're tasting, Royal Flush. Jamie, you've got, Dry Dragon. They're stocked in over 50
Michelin star restaurants. Sommeliers absolutely love it. - I really like it. It's
a little bit bitter. It's quite sweet. - I think I like it. I think it's a really cool, complex thing to learn to like and enjoy. - I've definitely noticed
over the last year or so that kombucha is suddenly
now available in supermarkets and it's suddenly become
mainstream in that respect. - The market was supposedly
worth $1.2 billion last year but it's predicted to expand
four or five times that by 2025. - Mate you need to... I imagine that the Ebbers' Kombucha Brewery is probably already up and running. And I bet you're already
fermenting something aren't you. - It's funny you should say that, Mike. Do you wanna have a look up the SCOBY? - Yeah. Oh my goodness! - So I actually bought one. So I jumped the gun and it arrived a little bit like this. (beep) And then basically it sits
in sweetened, black tea for seven to 10 days and
it feeds on the sugar. And as a result, it gives off the acid and that's what makes it sour. And then you put it into
a closed environment. So a fermenting bottle with
additional flavours to infuse, and that's where it continues to ferment and trap in the CO2 and becomes fizzy. I also just wanna take a little moment to thank the community because I've posted a
few things on Instagram and they have literally
helped me through this fermenting brewing process. A special thanks to Kate, who I asked a few
questions of particularly. - It looks like a brain. (chuckles) It smells yeasty. - [Ben] Live. - Yes. - I've made some with pineapple,
with mango, with orange tried all sorts. Do you want to try the Ebbers Special? (Mike laughs) (upbeat music) I've used quite a dark, black tea. So it's a darker colour. - That's delicious. - [Mike] It has got a
slight fizz to it, hasn't it? - [Ben] It's got a slight fizz to it. I have to be honest. Some of the ones I've
done have been fizzier. The berry one I did, obviously had a lot more
sugars in the berries. - It's very refreshing. It's very well balanced, mate. It's really nice. It's just
the right level of minty. - I picked some hops over
the weekend. Wild hops. Perhaps gives it a little
hoppy, almost IPA taste, but non alcoholic. It smells a lot more hoppy than it tastes, more on the sour side than the sweet. - It's definitely a bit more sour. It's not, not tasty. - Going back to Real, how much do you reckon for a bottle? - £5, but that's a
complete stab in the dark. - £3.50? - £2.50 a bottle. So a little bit less than that. - [Jamie] I would buy more kombucha, if I knew that that's the
sort of price that it was cause I do enjoy drinking it. I just don't know enough about it. And my perception of it is
that it would be expensive because it's this brand new trendy thing. - I think that's really reasonable because I do think it delivers
on something different. - Do you think this is a
fermentation for the nation or a questionable hydration? - I think this is
fermentation for the nation. - For me, that is
fermentation for the nation. - You heard it here first. Kombucha is gonna be a thing. (laughing) - As always, we want to
hear what you have to say. So comment down below. Which of those four was your favourite and please join the
conversation over on Twitter. Use the #SortedFoodTrends so we can hear all about the
things that catch your eye and that you think are interesting in the world of food and drink. - [Mike] Before you go, just a quick shout to
say thanks to all of you who are using and sending us
your thoughts on our Packs app. We want it to create tools to help you boss your mid-week meals, cut down on food waste and reduce the cost of
your weekly food shop. And you are helping us do
just that, so thank you. We wanna make this as accessible
as possible right now. So if you haven't tried it, you can now for a full
month, absolutely free. The link is in the description box below. And now for the bloop. (beep) Before we move on, what we have to address is the fact that Ben has
sat and printed that label probably on his own in his flat. He's printed labels
saying, Ebbers Special, that he's gone out of his way to do that and then put it on that. - Do you know why? For that reaction. - [Mike] Lest we forget - That reaction. (laughs) Give the video a like if you
want some Ebbers Special, that's all I say.
