Imbibe will be closed on October 3, 4, 17, 18, 25, and 26. Please expect delays in responses during this time.

#Trendspotting Cold Brew Coffee

Coffee that’s brewed in cold water yields a slightly sweeter and less acidic brew, which has contributed to the growth of the sub-segment of coffee: cold-brew. Sometimes blended with other beverages, or used as a base, beverage flavors in this category include Chai, Toasted Coconut, Mexican Vanilla, Mocha, Salted Caramel, and Almond Maple.

MAY 2017: #Trendspotting Cold Brew from Imbibe on Vimeo.

TREND OVERVIEW

Cold brew is the biggest trend in coffee right now, and new products are being launched monthly.
Mintel reports cold brew sales jumped 580% between 2011 and 2016.

 

 

 

 

PRODUCT LANDSCAPE

Starbucks is featuring Toasted Coconut Cold Brew Coffee as one of their summer seasonal beverages, as well as nitro cold brew coffee at select stores.

 

 

 

 

 

Brands are enhancing cold brew coffee with ingredients that provide additional function such as reishi, maca and protein.

Who does it well:Rebbl, Orgain, Happy Tree Maple Water, Montauk Juice Factory

 

 

 

 

 

Califia Farms has fully embraced the trend and launched 40 different SKUs of ready-to-drink cold brew coffees.

 

 

 

 

 

 

 

 

Cold brew coffee has expanded beyond the beverage space, and is now used in food products like ice cream and cookies.

Who does it well: Tillamook, Good Pop, Pamela’s

 

 

 

 

WHAT’S NEXT FOR COLD BREW

We’re starting to see hybrid drinks with cold brew coffee and cascara tea and kombucha.

Who does it well: Slingshot Coffee Co./Stumptown Coffee Roasters, Blue Island Coffee, Bhakti, Coffee Juice 

 

 

 

 

Cold brew coffee is making its way into craft cocktails and mocktails in the foodservice industry.

 

 

 

 

 

While the cold brew coffee market is very saturated, there is still room for brands to innovate.

 

Keep Reading:

Pea Protein Taste & Texture Woes? Imbibe’s NonSense Maskers Offer Relief!

To overcome pea protein challenges, Imbibe has launched a Pea Protein masker in powder and liquid form (NonSense P-1 & NonSense LP-1, respectively).
READ MORE

Imbibe Develops Pea Protein Masker

Imbibe has developed the NonSense Pea Protein Masker, an ingredient that may be used to mask the off-flavor notes associated with pea protein.
READ MORE

Flavor Drop: English Toffee & Strawberry Basil

Strawberry Basil, a marriage of sweet and savory, has emerged as a trend in the food and beverage industry. Toffee, a confectionary classic, is experiencing a resurgence in popularity.
READ MORE