August 18, 2014 - Blog
Coffee and tea have long been staples in the American diet, not to mention their popularity worldwide. As sugar-sweetened soft drinks continue to fall out of favor, innovations in more natural hot and cold beverages have garnered marketplace attention. Coffee and tea extracts and essences are instrumental in the creation of new food and beverage applications, particularly since consumers already gravitate to the flavor profiles.
The free report “Coffee and Tea Extracts" provides insight into the plethora of beverage applications for coffee and tea extracts. Not only are they conducive to different formats— from liquid concentrate to dairy—but they also lend a hand to functional formulations. Whether geared for weight loss, hydration, relaxation or energy, derivatives of coffee beans and tea leaves hold great potential for future developments.
Coffee extracts have many different attributes, whether in roasted coffee-type flavors such as light roast, medium and dark roast, or in flavor profile, such as hearty and robust, or medium bodied. They can also vary in color, and generally, the more roasted flavor, the darker the coffee. The flavors have been used in products ranging from energy drinks and coconut water to water enhancers.
Variations also abound in tea extracts. Tea extracts are usually based on the type of leaf tea used to make the extracts, such as white, green, black, oolong, Puerh or yellow. Coincidentally, many of the types of leaves are descriptive of color. Tea extract colors can range from light yellowish-brown to reddish brown to brown. It's important to keep the flavor and color profile of each extract in mind when developing tea beverages.
Whether used in a dry powder mix that’s reconstituted by the consumer, or in an RTD beverage for dry and refrigerated shelf distribution, tea and coffee extracts offer great versatility in beverages.
Visit SupplySide Beverage Insights to read the full report.
Coffee and tea have long been staples in the American diet, not to mention their popularity worldwide. As sugar-sweetened soft drinks continue to fall out of favor, innovations in more natural hot and cold beverages have garnered marketplace attention. Coffee and tea extracts and essences are instrumental in the creation of new food and beverage applications, particularly since consumers already gravitate to the flavor profiles.
The free report “Coffee and Tea Extracts" provides insight into the plethora of beverage applications for coffee and tea extracts. Not only are they conducive to different formats— from liquid concentrate to dairy—but they also lend a hand to functional formulations. Whether geared for weight loss, hydration, relaxation or energy, derivatives of coffee beans and tea leaves hold great potential for future developments.
Coffee extracts have many different attributes, whether in roasted coffee-type flavors such as light roast, medium and dark roast, or in flavor profile, such as hearty and robust, or medium bodied. They can also vary in color, and generally, the more roasted flavor, the darker the coffee. The flavors have been used in products ranging from energy drinks and coconut water to water enhancers.
Variations also abound in tea extracts. Tea extracts are usually based on the type of leaf tea used to make the extracts, such as white, green, black, oolong, Puerh or yellow. Coincidentally, many of the types of leaves are descriptive of color. Tea extract colors can range from light yellowish-brown to reddish brown to brown. It's important to keep the flavor and color profile of each extract in mind when developing tea beverages.
Whether used in a dry powder mix that’s reconstituted by the consumer, or in an RTD beverage for dry and refrigerated shelf distribution, tea and coffee extracts offer great versatility in beverages.
Visit SupplySide Beverage Insights to read the full report.
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