Tea and Coffee

There are still around 35 drinking occasions over the course of a week, but beverage categories are changing. Pic: Getty/Kwangmoozaa

The last 30 years in beverages: How have consumers changed?

By Beth Newhart

While soda may have dominated shelves in the 1990s, today’s shoppers are seeking increasingly sophisticated functional beverages. Data company Kantar has analyzed consumer behavior in a new report that highlights the last three decades in the US beverage...

Bluestone wants to bring the coffee culture of Melbourne to the US through its cafes and blended beverages.

Australian cold brew coffee spreads in the US

By Beth Newhart

Bluestone Lane’s Australia-inspired cafe chain is its expanding its beverage options with ready-to-drink iced coffee and cold brew, including a partnership with Elmhurst 1925.

Instant hot coffee of the past is being replaced by higher quality ready-to-drink options.

Bringing back the brew: US coffee innovates for fall

By Beth Newhart

Coffee brands kick it up a notch in the fall, capitalizing on the category’s popularity during the colder months. From spiked cold brew to CBD infusions, US coffee is taking a fresh approach to autumn 2019.

World Centric debuts compostable cold cups at Expo East

World Centric debuts compostable cold cups at Expo East

By Beth Newhart

A new line of cold beverage NoTree containers will join World Centric’s packaging designed for hot drinks. The bamboo-based cups will be introduced at the Expo East show in Baltimore this week.

Starbucks adds a pumpkin flavor to its new at-home creamer line.

Pumpkin watch 2019: Fall flavors return to US coffee chains

By Beth Newhart

Pumpkin and maple-flavored beverages seem to crop up earlier each year, with most major tea and coffee chains now announcing their autumn offerings in mid-August. We round up what’s new and when favorites return.

Pic:getty/ktsimage

An Indian tale of two coffee chains: Starbucks and Cafe Coffee Day

By Richard Whitehead

“Our first flagship store in Mumbai is an amazing celebration of great coffee, rich Indian heritage and community,” declared Starbucks chief executive Howard Schultz seven years ago, having flown out from Seattle to witness the launch of the chain’s first...

“You need to experience it before you’re going to understand the value of the platform.” Pic: Elemental Beverage

Snapchill cools coffee in seconds, maintains freshness

By Beth Newhart

Massachusetts-based Elemental Beverage has perfected its Snapchill technology, the ability to cool drinks from 140ºF to 40ºF in 60 seconds. They have sights set on cafes, restaurants and eventually the at-home brewer.

Millennial parents with children and are thinking about their health in a preventative way, different from older people who wait until they’re sick to seek medical care.

New functional teas powered by liposomal technology

By Beth Newhart

Bio-Up, a new line of functional beverages positioned for cholesterol and cardio health, is drawing on liposome technology from the pharmaceutical industry to improve uptake of active ingredients.

Coffee child labour podcast: How widespread is the issue?

Sustainable Food & Drink Podcast

Coffee child labour: Under-researched and ‘undetected’

By Oliver Nieburg

Thousands of child labourers work in coffee, but the true levels remain under-researched. Lumina Intelligence speaks to the Sustainable Coffee Challenge about the worst forms of child labour.

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