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:

Using Sensory Science to Create the Drinks You Love

Ever wondered about the science behind your favorite beverages? Discover how Insights and Innovation Manager Nikki Wollak, a Food Scientist, utilizes sensory science to craft the drinks you love.
READ MORE

Imbibe Tackles the Growing Functional Beverage Industry

Taste challenges in functional energy drinks? Imbibe unveils its next-generation masking technology, addressing the needs of the booming market for caffeine-rich and functional beverages.
READ MORE

Combatting Microplastics: A Roadmap for F&B Manufacturers

Some studies suggest that adults ingest about 900 particles per day. Minimizing plastic usage and improving manufacturing processes can help.
READ MORE
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.