Danielle Beurteaux

READY-TO-DRINK (RTD) cold brew coffee drinks are increasingly popular with consumers, who are opting for higher-quality coffee, better flavor, less sugar, and fewer additives—attributes that contribute to cold brew’s positioning as a premium product. But for IFT member Gabriel Keith Harris and colleagues, taste testing a variety of commercial cold brews brought some unpleasant surprises that didn’t align with a value-added market position.

“We had been tasting a number of…

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About the Author

Danielle Beurteaux is a journalist who writes about science, technology, and food (@daniellebeurt and linkedin.com/in/daniellebeurteaux).