For RTD Coffee, Cold is Hot

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Generation Z and young millennial consumers are driving RTD market trends

Top industry trends to watch, according to the latest market research.

US cold brew has emerged as a vibrant growth segment for the global coffee market.


Related Resources: RTD & Cold Brew

The NCA Cold Brew Toolkit & FAQ
Science-based guidance for the coffee industry

NCA Coffee Market Snapshot Reports
25% discount extended for a limited time only!

Webinar: What’s Brewing in RTD Coffee
Featuring Mintel


The following post is adapted from the Tea & Coffee Trade Journal Editor’s Blog 

The weather is turning cooler — but RTD coffee does not seem to need hot weather to entice consumers. The appeal is already there and growing.

According to research from the Mintel Global New Products Database (GNPD), in 2017 approximately one in five (19%) global new coffee launches was iced, ready-to-drink (RTD), up from 16% in 2015.

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Join the American Red Cross Specialty Coffee Professionals Donation Team

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Help track our industry’s life-saving impact.

By Spencer Turer, Coffee Enterprises


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The coffee industry has recognized programs which support social responsibility, environmental stewardship, health issues, gender initiatives, women coffee producers, and sustainable communities at origin — often through the support of companies both large and small.

Here’s an opportunity to help the coffee industry make a big impact, as just one individual.

The American Red Cross is most familiar for their disaster relief services and regular blood drives.  Through a coordinated effort (and the wonders of technology), the coffee industry can support a national campaign which provides benefits in our local communities.

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IBM’s Coffee Delivery Drones Can Predict Your Next Cup

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The drones could read social cues and biometrics to dispatch caffeine when you need it

Because this doesn’t at all sound like the beginning of a post-apocalyptic dystopia where sentient technology withholds caffeine to control the human population, your coffee may one day be delivered by drone — before you even ask.

IBM has secured a patent for a coffee-delivering drone that reads social and biological cues to know when people will need their next caffeine pick-me-ups, reports USA Today.

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Coffee: Still King of the College Dorm

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New market research takes a closer look at the most popular late-night study aid (and early morning eye-opener) on campus.

By Brian Sudano, Managing Partner, Beverage Marketing Corporation

It’s been a scorcher on the East Coast so far this summer. But September is approaching soon – which means cooler weather and back-to-school season.

College students are a growing demographic: U.S. enrollment for  public or private colleges is estimated to reach nearly 20 million in 2018. And their consumption habits offer some interesting insight into the next generation of trends.

In our recent BMC report, “U.S. College Student Beverage Consumption and Attitudes,” we took a deep dive into college student beverage consumption behavior, which we think is a great way to peer into the crystal ball of the future of the industry. We took an especially close look at student attitudes toward coffee, everyone’s favorite early eye-opener and late-night study aid.

Here’s what we found.

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5 Ways to Reduce Water Use in Your Food Processing Plant

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Optimizing your water consumption isn’t only better for the planet – it can help you cut utility costs as well. Photo: Unsplash

This post was originally published on Food For Thought

By , VP Process Engineering, Stellar

Food and beverage manufacturing facilities are notorious for how much water they consume. While water is central to your plant’s operations [Ed. note: Especially for coffee!], there may be ways you can operate more efficiently and be smarter about how your plant uses water.

Optimizing your water consumption is not only better for the planet, but it may save you in utility costs as well. Let’s look at five basic ways to reduce water consumption in a facility.

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Cold Brew & Food Safety

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The NCA Cold Brew Toolkit draft will be open for coffee industry comment through the end of May

An edited version of the following article was originally published in the May 2018 issue of Tea & Coffee Trade Journal

 

Cold brew has taken off – and it’s changing the way we drink coffee.

Total retail sales of refrigerated cold brew grew by about 460 percent from 2015 to 2017, reaching an estimated $38.1 million in sales this year, according to research from Mintel.

And, unlike avocado lattes, cold brew is more than a passing trend. About 10% of coffee drinkers reported having cold brew daily in 2017, according to the NCA National Coffee Drinking Trends report – up from only 1% in 2015. Experts predict that this category will continue to drive coffee market growth.

But despite of – or perhaps due to – this sudden popularity, there are still a lot of questions and misconceptions around cold brew.  This is especially true for coffee companies that are considering making, serving, or selling cold brew.

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The Science Behind Better Coffee

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Photo credit: UC Davis Newsroom

Basket Shapes & Water Quality: Filter Coffee in the UC Davis Lab

By Angie Molina

Article & photos from our friends at Perfect Daily Grind

Lee este artículo en español Filtros Y Calidad Del Agua: Café Filtrado en El Laboratorio

What do you need to do to brew better filter coffee? That’s one of the many questions UC Davis Coffee Center is setting out to answer, through a variety of research projects. After all, there’s nothing like hard science for an answer you can trust.

Professor William Ristenpart, the center’s Director, agreed to talk me through his current work and what we can expect to see in the future, from the impact of coffee filter baskets to water quality and temperature.

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Convenience and Function Will Drive Coffee Market Trends

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The Growing Desire for Functional Coffee

By Vanessa Facenda, Editor, Tea and Coffee Trade Trade Journal

The following post originally appeared on the Tea & Coffee Editor’s Blog

As spring rolls in, consumers start thinking about “form and function.” While this usually means getting “winter bodies” into shape, functionality is playing a greater role in beverages.

Earlier this year, NCA held a webinar entitled, “US Coffee Outlook 2018: Latest Market Trends and Future Market Growth.” Eric Penicka, senior research analyst with global market intelligence firm, Euromonitor International, who was the webinar presenter, noted that the key ingredients for the future are convenience and function. Both will lead to value growth.

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Coffee Energizing Biofuels Research

January 23, 2018 - NREL scientist Phil Pienkos' research at NREL

Photo illustration by Dennis Schroeder, NREL

By Phil Pienkos, NREL

When it comes to sustainability in the coffee supply chain, industry members have been finding creative ways to conserve on every level, from the farm to the coffee shop. But what happens to the grounds after the coffee’s brewed?

Many coffee shops already have composting programs, but what if there were a way, not only to divert used grounds from the landfill, but to use those grounds to produce energy? Research at the National Renewable Energy Laboratory (NREL) is exploring this question — and is starting to see some exciting developments with help from the coffee industry.

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