Tea and Coffee

Moringa dominates kale and matcha across nutrient categories like antioxidants, vitamins, minerals and amino acids.

Moringa stands out among superfoods at Fancy Food

By Beth Newhart

Known in ancient cultures as the 'tree of life,' moringa has grown into the western food and beverage industries, following the pattern of others like matcha. More competitors are now entering the market, and infiltrating the mainstream tea...

Are avocados the future of tea?

By Beth Newhart

A couple of ‘accidental avocado farmers’ from California found a better use for the leaves of avocado trees than grinding and trashing them--hot tea. Now they are bagging and flavoring the tea to be sold worldwide, launching this summer.

Rwanda's climate conditions, good soil and high elevation make it an optimal tea-growing location.

3 Mountains sees the potential for premium, on draft tea

By Beth Newhart

Independent craft tea brand 3 Mountains is betting on consumers’ interest in premium beverages and social change with its new Silverback Draft Tea, available in kegs and cans. It showcased the concept at last week’s Summer Fancy Food Show in New York...

What’s new in beverage at the Fancy Food Show?

What’s new in beverage at the Fancy Food Show?

By Beth Newhart

The Specialty Food Association’s (SFA) Summer Fancy Food Show took place in New York City last week. Some top specialty beverage categories in the US are tea, coffee, hot cocoa and plant-based milks, with overall specialty sales making up 16.1% of the...

Shaping Rwanda's tea industry to withstand climate change

Shaping Rwanda's tea industry to withstand climate change

By staff reporter

Tea plantations in Rwanda face a changing climate: and future conditions will be different to the environment tea is planted in today. But by planning ahead, the tea industry can respond and adapt to ensure it is still thriving decades from now.

Beverage producers are working with international spices more because of their health benefits and function, rather than taste. Pic: Getty/oleksajewicz

Global flavor fusion dominates drink trends at IFT

By Beth Newhart

More consumers are prioritizing authentic, local food and drink when they travel, and are keen to experience global flavors at home as well. At IFT 2019, international fusion was on display with unique ingredient innovations.

Coca-Cola and Costa launch RTD coffee

Coca-Cola & Costa launch RTD coffee

By Rachel Arthur

Coca-Cola and Costa have launched a chilled RTD canned coffee: the first major product since Coca-Cola acquired the coffee company earlier this year.

Bartek displays brand relaunch at IFT

By Beth Newhart

On its 50th anniversary in business, Bartek Ingredients debuted a brand relaunch at the 2019 Institute of Food Technologists show (IFT) in New Orleans. The Canada-based company manufactures malic and fumaric acid for use in beverages and confectionery.

Pic:getty/ktsimage

Australian researcher looks for science in natural remedies

Healing compounds could release value from coffee waste

By Richard Whitehead

Coffee farmers could be so much wealthier if only they could realise the full value of the berries they grow, says the Australian scientist whose mission is to help them do that.

“The technology allows the craft side of coffee to replicate what’s so exciting about experiencing unique coffee.”

Shelf-stable RAIN tech could change the canned coffee space

By Beth Newhart

A concern in the RTD beverage industry is maintaining freshness and quality with a long shelf life. Special, crafted drinks like cold brew coffee struggle with this the most, but brewing technology from BKON is now extending product drinkability.

Coca-Cola's bubbler dispensers put an emphasis on 'craft, elevated' beverages with low sugar options. Pic: BeverageDaily

Coca-Cola cuts back on sugar with bubbler beverages

By Beth Newhart

Shifting consumer taste is causing major beverage companies to adapt, make ‘healthy’ drinks taste better and be more accessible. Coca-Cola is using its Freestyle machines and new bubbler dispensers to highlight its ‘craft, elevated’ drinks in the market.

When it comes to purchasing behavior, product knowledge is even more important than taste physiology. Pic: Getty/Rawpixel

Should brands be marketing to ‘supertasters’?

By Beth Newhart

Taste sensitivity could be an untapped sector for beverages like wine and coffee, according to new research from Cornell University. Supertasters and nontasters respond differently to sensory information, with potential for new marketing strategies.

Most of the kombucha available in Malaysia now is imported, particularly from Australia and America. Pic: Getty/boyarkinamarina

Reviving Malaysia’s kombucha tradition

By Richard Whitehead

It’s not often that people think of a small country in Southeast Asia as a trendsetter, but when it comes to kombucha, Malaysia saw the now-fashionable fermented tea rise to wild levels of popularity—and then wither away—years before the first hipster...

Tea is taking on bigger roles out-of-home and outside cafes with food pairings and tea-infused foods. Pic: Getty/ThitareeSarmkasat

How can tea stay competitive?

By Beth Newhart

Alternate brewing methods, teas on tap, hard kombucha and more. The tea world is experimenting with “unique and more unusual, innovative ingredients” to keep consumers interested.

What’s next for brand Coke? Coffee, energy and beyond

What’s next for brand Coke?

By Rachel Arthur

Coca-Cola Coffee and Coca-Cola Energy could spearhead the evolution of brand Coca-Cola, as beverage categories continue to blur and Coca-Cola looks to maintain momentum for its flagship brand.

War refugee longs for homeland despite coffee success in Malaysia

Yemeni started business in adopted country after war broke out in Gulf

War refugee longs for homeland despite coffee success in Malaysia

By Richard Whitehead

Imaging studying overseas at a time when war breaks out in your home country. Imagine your visa getting cancelled, but still you can’t return home. Anas Mustafa was faced with these things, though he still dreams of returning to live in his native Yemen.

The new beer has an ABV of 5% and will be available through the summer at select locations.

Dunkin’ releases second beer innovation with Harpoon Brewery

By Beth Newhart

Last fall Dunkin’ announced a limited edition partnership with Harpoon Brewery for its first-ever beer, the Harpoon Dunkin’ Coffee Porter. The two have teamed up again for a warm weather brew, the Harpoon Dunkin' Summer Coffee Pale Ale. Dunkin’ also...

Cherry cold brew will join the Shandy's existing Lemonade and Grapefruit flavors this summer.

La Colombe marries citrus and coffee at Expo West

By Beth Newhart

Philadelphia-based La Colombe Coffee Roasters debuted a Shandy-inspired RTD coffee collection last summer with Lemonade and Grapefruit. At Expo West in Anaheim last week it previewed a Cherry flavor, launching summer 2019.

In 2018, Rise opened a flagship cafe in Manhattan, established a presence in the Pacific Northwest and launched its oat-based lattes.

Rise Brewing Co partners with new Olympic sports

By Beth Newhart

Nitro cold brew coffee brand Rise Brewing Co. has announced a partnership with USA Surfing and USA Climbing ahead of the Tokyo 2020 Olympic Games. In furthers Rise’s mission to ramp up national distribution and recognition.

Beetroot lattes are bursting onto Instagram thanks to their bright colour. Pic:getty/mariiaplo

‘Social media has changed the way we drink!’

By Rachel Arthur

Beetroot, matcha, turmeric and charcoal are helping beverages burst into colour – all the more important as bright and beautiful photos of what we eat and drink continue to gain traction on social media channels. So how is social media shaping beverage...