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COVID-19: Industry Updates

Change is brewing: 2020 tea and coffee trends

Change is brewing 2020 tea and coffee trends.jpg
Dairy-free, plant-based ingredients and customization are among the top consumer demands driving better-for-you coffee and tea.

Food & Beverage Insider spoke with executives from High Brew Coffee and Koia about the top trends and demands shaping better-for-you coffee and tea. Among the questions—What are some top trends in this space right now and why?

David Smith, CEO, High Brew Coffee: Three trends come to mind. First is dairy-free alternatives. Whether they are truly lactose intolerant or believe that plant-based products are better for them, consumers want the creamy mouthfeel and taste without sacrificing the healthy attributes.

Origin is also important. Consumers care about where their coffee is from and who they are supporting with each purchase, both from a quality perspective and through equitable practices. Being direct trade allows High Brew to source the highest-quality coffee and support our partners in Colombia to promote sustainability. We help improve the environment through water filtration and usage and allow farmers to work less while making more to attract future generations into the family business.

Added functionality is also on-trend. Innovation in this space includes adding ingredients that appeal to desires for protein, keto benefits, or gut and brain health benefits.

Chris Pruneda, chief marketing officer, Koia: The personalization and customization of coffee consumption have driven the success of Starbucks, Peet’s and the many cafes that offer a wide range of roasted coffee varieties, cold brew coffees and even nitro coffees. Following health trends, traditional cream and sugar have given way to dairy-free plant-based replacements. We're seeing high-calorie sugar replaced by a host of sugar and flavor alternatives. Consumers are also boosting their coffee with extras to fit their health and fitness diets. The still-popular ketogenic diet regimen requires a boost in fat paired with low net-carb intake and supports the inclusion of coffee butter bombs, ghee and plant-based options such as coconut-derived MCT [medium-chain triglyceride] oil.

To read this article in its entirety, check out A new kind of brew: Innovations in coffee and tea – digital magazine.

Melissa Kvidahl Reilly is a freelance writer and editor with 10 years of experience covering news and trends in the natural, organic and supplement markets. She lives and works in New Jersey.

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