Tea and Coffee Surf Energy’s Next Big Wave

Natural sources of caffeine, the beverages also are rich in antioxidants.

Excerpt taken from March 9, 2018 issue of Dairy Foods Magazine

Blake Wester, applications scientist, Flavorchem Corp., Downers Grove, Ill., has also witnessed sedimentation in both coffee and tea beverages, and he finds the finely ground green-tea powder known as matcha a special challenge to keep in suspension. “It tends to settle to the bottom,” he said, “and that beautiful green color turns brown.”

For these reasons — not to mention the need for UV protection — manufacturers often opt to bottle their tea and coffee beverages in opaque containers that leave any precipitate out of consumers’ view, he noted. Wester also found that texture issues can emerge in coffee beverages that swap out dairy milk for a plant-based replacement.

“One of the biggest differences is mouthfeel,” he noted, “and I always add a hydrocolloid to help return some of the mouthfeel lost due to the lack of or reduction in fat. Also, I usually adjust my levels of coffee and add some flavors to help with some of the negative flavor notes that alt-milks can have.”