Beyond the Cup of Coffee and Tea

S&D Coffee & Tea’s portfolio includes tea extracts and concentrates in black tea, green tea, white tea, rooibos, and chai tea versions produced from different leaf varietals from varying origins via a proprietary process. “Food manufacturers are using tea extracts in their processes as it allows them the ability to drive real tea into their finished goods at a concentrated level,” says Nakata. He points out some unexpected formulas where these ingredients are turning up. “Examples include green tea ice cream base, sweet tea vodka, and tea-infused biscuits and scones. Instead of using flavoring, they are able to call out the use of real tea, whether it’s for a health cue or flavor cue.” Culinary professionals, product developers, and bakers can find further inspiration on the company’s website, which features recipes that incorporate the company’s tea ingredients. Black tea extracts and green tea extracts are formulated into sweet applications such as waffles, doughnuts, and smoothies. Others show how well tea pairs with savory ingredients such as in a mole sauce for chicken; in marinades for bulgogi, salmon, and tofu; in vinaigrettes; and to cook rice.

In addition to its tea ingredients, S&D Coffee & Tea also produces a line of coffee ingredients, including coffee for foodservice and individual pods, and coffee extracts (both hot brew and cold brew) and concentrates. One of the latest trends in coffee is cold brew coffee, which is prepared by steeping coffee at room temperature for a minimum of 10 hours. The lack of heat produces coffee that is less acidic and less bitter and has a smoother taste. S&D Coffee & Tea captures the flavor nuances of cold brew coffee in its cold brew coffee extracts to enhance the flavor of cold brew coffee beverages and to add cold brew coffee flavor to other specialty coffee beverages. Cold brew coffee has become so popular that Starbucks, Seattle, Wash. (starbucks.com), developed Nariño 70 Cold Brew Coffee, a 70/30 blend of Columbian and East African coffees slow-steeped in cool water for 20 hours, and recently introduced Nitro Cold Brew (cold brew coffee infused with nitrogen) on tap at Starbucks locations in major U.S. cities.

Other coffee ingredients that S&D Coffee & Tea manufactures are liquid extracts for use in the formulation of cold beverages, both iced coffees as well as iced beverages with coffee such as iced lattes, iced cappuccinos, and iced blended, says Toby Foreman, senior coffee buyer at the company. “In addition, liquid extracts are being used as a component in the creation of recipes from barbecue sauce and baking goods to fine dining applications.”

The company is also a leading coffee roaster, and Foreman explains that the company begins the process by giving consideration to the level of sourcing and identification of quality coffees from the country of origin. “The coffee roasting process is extremely important in bringing out the flavor and aromatics of the coffee. Depending on the origin, type, altitude (density), process, and bean size, the roasting process draws out what is innate in the green bean. The roasting process allows for the creation of soluble sugars and for the acidity, body, and texture of the coffee to develop.”

As with wine, growing regions affect the flavor and aroma of the coffee bean. Coffee grown in Central and South America is clean, bright, and sweet with citrus and vanilla notes whereas coffee grown in Indonesia is full-bodied with a round mouthfeel and notes of raisin, plum, and warming spices, says Foreman. African coffee can have flavor/aroma characteristics of wine, berry, or tea notes and a balance of both acidity and body. “Within each region there are microclimates that have unique effects on the coffees. Not all coffees are the same,” he adds. There’s also preference differences in roast levels, and Foreman points to a few among U.S. consumers. “Preference in roast levels typically falls into the different areas based on the range of seasonal changes that occur in the year. Southwest drinkers, with a mild winter climate and bright days, typically prefer mild, lighter-roasted coffees than those in the Midwest with more severe winter months. In addition, both increases in rainfall and foggy conditions can lead consumers to a darker, more full-bodied coffee.”

Coffee and Tea Flavors in Yogurt and More
What other applications are featuring coffee and tea ingredients? Dairy, for one, says Michael Springsteen, vice president of business and product development at Virginia Dare, Brooklyn, N.Y. (virginiadare.com). “Both always pair well with dairy, and so as the yogurt segment has grown, we’re seeing those flavors show up in both spoonable and drinkable yogurts and other dairy—and dairy alternative—products.” As part of its Taste Foundations platform, Virginia Dare works closely with farmers and suppliers to source coffee and tea used in the production of extracts for inclusion in ready-to-drink (RTD) tea, coffee drinks, frozen desserts, alcoholic beverages, and more. “Healthier cereals, breads, and other bakery items have started incorporating green tea extracts for the health halo they contribute, and chefs are also using coffee and tea in savory items like vinaigrettes or meat rubs.”

There’s also plenty of innovation in tea and coffee beverages, with kombucha and tea sodas trending in the tea beverage category and specialty coffee beverages becoming more mainstream, says Springsteen. “Single-origin coffee and specialty coffee have had a revolutionary effect on the industry, prompting even more traditional brands to adopt trendy specialty beverages like ready-to-drink cold brew (sometimes infused with nitrogen for a draft beer–like froth), flat whites, and lattes flavored with more culinary and savory notes like lavender, cardamom, and even wasabi.” He adds that the single-origin coffee trend has piqued consumers’ interest in single-origin teas from regions like Argentina, Assam, and Sri Lanka, prompting Virginia Dare to extend its line of tea ingredient offerings. “We recently launched new single-origin tea concentrates to allow brands to tap into both of these trends, as they can be used to formulate RTD beverages with the flavor profiles of single-origin teas.”

New Twists to Common Beverages
Flavor ingredients are great tools to grab the attention of consumers on the lookout for something a little different. How about sumac-flavored iced tea? Or a cold brew coffee–flavored carbonated beverage or cold brew coffee–flavored almond milk beverage? Sparking the creativity in product development were product concepts like these formulated by the scientists at David Michael, Philadelphia (dmflavors.com), for the Innovation Roadshow held this past September. Most importantly, they showed the versatility of coffee and tea flavors in products and showed how other flavors could be used to enhance coffee and tea beverages.

Sumac’s deep and complex flavor profile, which has citrusy, fruity, woody, and tart notes, complements the flavor notes of iced black tea. According to the company, its sumac flavor has a flavor that is like a less-tart lemon. The two cold brew coffee–flavored beverages—a carbonated one and almond milk—that the company featured show how the mellow and less bitter flavor of this popular coffee beverage can be used in RTD beverages for consumption across all dayparts. Use cold brew coffee flavor in the same applications that traditional coffee flavor is used, such as beverages, bakery products like cakes and snack bars, and dairy products like ice cream and milk.

Tea as a beverage, ingredient, and flavor appears in more food and beverage products across all categories. David Michael’s take on the tea trend looked at developing ideas for combining tea and flavors in beverages for non-tea drinkers. “Our two innovations were developed not only to appeal to tea enthusiasts but also to those who normally don’t consider themselves tea drinkers,” said Jim Wolfe, senior director of marketing. The first product concept, a carbonated black tea cola, was developed to bridge the gap between tea and soft drinks, he told attendees during a presentation at the Innovation Roadshow. The tea was flavored with a cola flavor from the company’s portfolio of cola flavors and sweetened with sugar. The other product concept was a hot root beer–flavored rooibos beverage, an interesting way to experience the flavor of root beer, which is typically featured in a cold, carbonated soft drink.

Clean Label Tea, Coffee Ingredients
Something that is top of mind for many consumers is the type of ingredients that food manufacturers are using in formulations. This push for clean label ingredients has led to an expansion of ingredients that are derived from natural sources or minimally processed. Included in this are brewed liquid tea and coffee extracts from Amelia Bay, Johns Creek, Ga. (ameliabay.com).

They’re produced using a closed continuous brewing system that ensures the volatile aroma and flavor compounds are captured to give finished products the true aroma and flavor of tea or coffee without having to use flavorings or top notes. The proprietary process also yields an ingredient that does not cloud a finished beverage or produce sedimentation. When used in products—typically to formulate beverages with signature flavor—they are labeled as brewed tea or brewed coffee. “Brewed tea and coffee extracts remain in liquid form from brew to finished formulation,” says John Harper Crandall, vice president of sales. “Volatile flavors are retained and robust brewed flavor profiles become possible versus lower quality instant tea powders. Amelia Bay’s brewed liquid extracts help brands position their product as the highest quality—from a flavor, appearance, and stability standpoint—and allow brands to command a premium price.” The lineup of brewed liquid tea extracts includes green tea, black tea, white tea, and oolong tea while the coffee ingredients include 100% Columbian coffee, Arabica, dark roast, French roast, green coffee, liquid coffee solids, and flavored coffee extract formulations. The company brews and formulates everything onsite at its facility in Johns Creek to ensure consistency and quality, he adds.

Crandall’s insights into the tea beverage category point to a growing use of clean label ingredients. “Using real brewed tea in tea-based formulations continues to be the most important differentiator when it comes to quality for the consumer. Amelia Bay’s brewed tea helps brands achieve this label claim to set their products apart on a crowded shelf.” Tea trends include lightly sweetened tropical flavors and functional blends such as lemongrass, ginger, and higher levels of antioxidants derived from dark berries or the tea itself, says Crandall. As far as coffee trends are concerned, Crandall says that “flavored coffees as well as strong, robust blends with unconventional ingredients are trending currently.”

Coffee and tea are two of the most consumed beverages around the world. Consumers enjoy the diverse range of flavors of coffee and tea. Now, thanks to advancements in ingredient development, innovative product developers and chefs have the tools to bring coffee and tea flavors to a wide range of food products.

Next month’s Ingredients section will cover ingredients used in bakery applications.

Members Only: Read more about coffee and tea ingredients at ift.org. Type the keywords into the search box at the upper right side of the home page.

Karen Nachay,
Senior Associate Editor
[email protected]