With a market hungry for innovation and convenience, Dice’s Frozen Coffee Ice Cubes offer a revolutionary solution to the age-old problem of diluted iced coffee. Simply add Dice Frozen Coffee Ice Cubes to any cold coffee drink and savour every sip without compromise. The cubes, crafted from premium organic coffee, gradually infuse the coffee beverage with rich flavour as they melt, ensuring a consistently satisfying coffee experience from start to finish.

Crafted from chocolatey, nutty dark roast beans, Dice Coffee Ice Cubes undergo a unique nitro-freezing process, preserving their well-rounded, full-bodied, low-acidity cold brew. Designed to enhance your coffee experience while respecting your taste preferences, Dice Coffee Ice Cubes ensure a slow melt that keeps your drink cold without compromising its integrity.

“Our focus during the R&D phase was to create a cold brew that could complement and elevate a wide range of coffee experiences. We knew that coffee preferences differ greatly from person to person, so we worked hard to develop a cold brew with a well-rounded flavour, low acidity, and versatility,” said Gaelan Simpson, co-founder and CEO of Los Angeles-based Dice Provisions. “After testing blends from all over the world, we landed on a South American coffee that offers the perfect balance — rich, chocolatey notes without the tanginess that can overpower other flavours. We paired this with a dark roast to deepen the richness and reduce acidity, ensuring the brew enhances rather than competes with the coffee in your cup.”

Simpson added that after only a few minutes into sipping, the taste completely dilutes. “Our slow-melt, nitrogen-frozen coffee cubes are made with premium dark roast coffee beans that keep your drink cold while enhancing whatever coffee you drink — whether that’s a French roast, Nespresso pod, or even an afternoon smoothie or cocktail that needs a little coffee kick.”

Dice Coffee Ice Cubes are offered in resealable standup pouches found in grocery store freezers. Each bag contains 24 oz of product, which should last for one week’s worth of iced coffee made at home. The coffee ice cubes are certified organic, with zero additives, zero sugar, and < 5 calories. Dice Coffee Ice Cubes retail for USD $12.99 at Co-op Santa Monica, The Farms Deli in Santa Monica, Vincente Foods in Brentwood, Hank’s Organic in the Art District, and Natural Grocery Stores across southern California. For more information about Dice Coffee Ice Cubes, visit diceprovisions.com.

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Coffeeness reports that the most popular iced coffee beverage globally is the frappe, with 35 countries naming it their most preferred iced coffee drink. According to Coffeeness, frappe was the most searched-for iced coffee drink in Africa, Europe, Asia and South America. The frappe is a French coffee drink (originating from lait frappe, ‘milkshake’) that is made of espresso shots mixed with cold water, cold milk, sugar and ice cubes. Instead of being stirred, the mixture is beaten, shaken or blended to combine the ingredients and produce a creamy, frothy and icy drink.

Iced coffee latte, frappuccino, cold brew coffee (although cold brew is actually a brewing method and not technically ‘iced’ coffee) and Spanish latte rounded out the top five spots for the most popular iced coffee beverages around the world. [For the full report by Coffeeness click here.]

Emerging second on the list is the iced vanilla latte, which is loved in 14 countries across the globe. These include Australia, Bulgaria, Canada, Luxembourg, Iceland, New Zealand, the United Kingdom, and the United States. Iced vanilla lattes are made by mixing milk, espresso and vanilla syrup, which is then served over ice cubes.

Although often confused for a frappe, the third most popular iced coffee beverage – the frappuccino – is different from a frappe. A frappuccino is made using strong brewed coffee or espresso, which is then blended with milk, sweeteners, ice, syrups, sugar and any other flavor of choice. Whipped cream and chocolate shavings are also added as garnishes. Frappuccinos are sweeter than frappes, have more calories and come in a variety of flavours. They are popular in 12 countries including Belgium, Chile, Egypt, Jamaica, Jordan, Lebanon, Morocco and Trinidad and Tobago.

The fourth most popular iced coffee beverage is cold brew, which again, is not actually iced coffee because as the name implies, ‘cold brew’ is a brewing method. Cold brew is achieved by steeping coffee grounds in cold water for 12-24 hours. This brewing method allows the coffee grounds to slowly release their flavour, aroma and essential oils, resulting in an aromatic, chocolatey, low-acidity flavour profile. Cold brew is the preferred coffee drink in countries like Brazil, the Czech Republic, Hong Kong, Indonesia, Poland, Norway and Singapore. It is also popular in Turkey, outdoing the famous Turkish coffee on its home ground, according to Coffeeness. [Side note, cold brew is extremely popular in the US and is drunk year round by many consumers not just in summer months.]

The Spanish latte rounds out Coffeeness’s list of the top five most popular iced coffees globally. It is a creamy drink made of an espresso shot mixed with sweetened condensed milk and milk. It is popular in six countries, including Malaysia, Oman, Singapore, Qatar, Saudi Arabia and the United Arab Emirates. Spanish lattes are sweeter than regular lattes but aren’t as sweet as the common flavoured lattes, Coffeeness notes.

Interestingly, there are two additional drinks Coffeeness referenced that I had never heard of before: eiskaffee and mazagran. Per the website, eiskaffee is a coffee variation made using vanilla ice cream, chilled coffee and topped with whipped cream, which is popular in Austria and Germany.

Mazagran originated in Algeria and is a tart and tangy drink that’s diluted and served cold in a glass. It is popular in France and Portugal, per Coffeeness.

Of course, no matter the country or time of year, it is always fun to be adventurous to try a new type or different style of coffee — hot or cold/iced. Although, since we’re in the midst of our third heat wave of summer in New York City (averaging 32°C/94°F excluding the humidity!), I’m definitely opting for a cold coffee when I head out this afternoon, and perhaps try something new…

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal

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When you think about European coffee culture, your first thought is probably sipping espresso at the counter in Rome or café au lait on the boulevards of Paris or perhaps the vibrant specialty scene you can find on high streets across the continent.

And while hot coffee continues to dominate the European market, ‘the times they are changing’, with consumers increasingly seeking cold options. Within this, ready-to-drink (RTD) coffee is a particularly exciting space offering consumers convenience, innovation, and a fresh experience.

In this article, we will explore what is driving this trend, where the trend is most profound, where it is going next, and how players in the industry can capitalise on the growing ‘cold rush’.

What’s driving the ‘Cold Rush’?

One of the things we at Finlays love about the coffee industry is that it never stands still; there is a constant thirst for innovation and bringing new experiences to its consumers.

Nowhere is this seen more clearly than in the RTD coffee space, where we are seeing huge amounts of innovation to bring new experiences to consumers – and particularly younger consumers – who are seeking convenience, novelty and innovative flavour profiles and combinations.

Convenience is particularly influential. The ability for great tasting coffee, which can be enjoyed immediately, anywhere, at any time offers a huge benefit to consumers.

So, while Europe might trail the US market when it comes to RTD coffee, it is catching up fast.

Where is RTD coffee being embraced?

The key markets today are in Western Europe, where RTD coffee is reaching significant scale, with further high growth forecasted. Germany is currently the largest market and has reached over half a billion dollars (USD $501 million in 2023) with 6 percent CAGR predicted up to 2028.

The UK is hot on its heels, currently valued at $340 million, but with predicted growth at 15 percent CAGR between 2024 and 28, per Euromonitor International. In fact, according to Euromonitor, the UK is forecasted to reach over $700 million by 2028, which would make it the largest market in Europe.

Multiple emerging markets

There is good growth potential elsewhere as well, with the Netherlands, Spain, Switzerland, and Turkey all expected to reach over $250 million by 2028. We are also seeing RTD coffee emerging in markets with high coffee consumption, where younger populations are driving market trends (such as Turkey, Sweden, and Spain), and where there is a high dairy intake (Switzerland, Austria, and Belgium).

Turkey, for example, expects more than 19 percent growth between 2024 and 2028, with high popularity of RTD coffee products such as Nescafé’s Xpress.

Where is acceptance slow?

Uptake has been slower in Italy, where coffee consumption remains fairly traditional and penetration of multinational foodservice operators is lower, therefore not driving the overall trend for iced coffee as effectively. With that said, even in traditional coffee markets, we are seeing younger consumers in this market beginning to make the switch.

Cold brew vs iced coffee

Within RTD coffee, a segment we are particularly excited about at Finlays is cold brew. While this segment is still in its early days, high growth is predicted over the coming years.

And to be clear – it is not a question of cold brew versus iced coffee – there is plenty of headroom in the European market for both, catering as they do to different consumer needs. Cold brew’s flavour profile and perceived smooth taste make it a perfect solution for an elevated offering.

In fact, the critical challenge facing the cold brew segment is around consumer education of what cold brew is, and the benefits it offers compared to iced coffee. However, this is something we are now starting to see thanks to major foodservice operators such as Starbucks featuring cold brew on its menus.

Cold brew’s trajectory in Europe

To understand the future of cold brew coffee in Europe, it is useful to look to the US market where cold brew has experienced astronomical growth over the last ten years or so, and now accounts for a fifth of all consumer spending on RTD coffee in retail. In the US, lots of brands, such as Starbucks and Peet’s Coffee, are effectively balancing their portfolios with both iced coffee and cold brew to target different market segments and consumers.

Following that path, cold brew is starting to emerge across Europe, and particularly in the UK, as well as Germany, primarily being driven by younger consumers who are seeking an elevated experience.
However, until now, the European market has struggled with supply challenges, with accessibility of high-quality cold brew concentrates hampering growth.

What’s next for RTD coffee in Europe?

RTD coffee is a hugely exciting opportunity for brand owners in Europe, with high growth predicted over the coming years. Here are four key trends to watch out for:

1. The Cold Rush. Expect to see consumers continue to explore cold coffee options, establishing RTD as a firm favourite across Europe.
2. Blurring lines. The blurring of RTD coffee with energy drinks is another key dynamic, with coffee offering a strong and compelling alternative to traditional energy drinks.
3. Cold brew enters the mainstream. With companies such as Starbucks, Blank Street, as well as independent coffee shops now offering cold brew, the stage is set for cold brew to enter the mainstream. Cold brew’s visibility will only increase, driving consumer awareness and understanding of the unique benefits it offers.
4. Innovation. As always in the coffee industry, we expect to see a huge amount of exciting innovation in the category. Recent examples include Joe and The Juice offering cold brew tonics, the continued use of CBD for functionality, and of course, the continued fusion of coffee and alcohol in applications like RTD cold brew martinis.

It will be fascinating to see what other innovations we see over the coming years.

• Thom Walton is group head of marketing and communications at Finlays, a leading global supplier of tea, coffee and extract ingredients and solutions to brand owners, retailers, and foodservice operations. Starting his career in creative marketing, Walton joined Finlays in 2019 where he is responsible for global marketing and communications. He uses his personal passion for tea and coffee in all their formats to support Finlays to connect with their customers around the world.

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The Starbucks Chocolate Java Mint Frappuccino is a blend of Starbucks Frappuccino roast coffee, chocolate, and mint flavours with Frappuccino chips, served as an iced beverage. It is finished with a layer of mocha sauce, whipped cream, and a chocolate cookie mint sprinkle topping.

“With the Chocolate Java Mint Frappuccino, we wanted to take a new approach to the classic combination of mint and chocolate to create a blended coffee beverage that elicits nostalgia for one of our favorite summer treats,” said Maureen Matthews of Starbucks beverage development team. “The new white chocolate mint sauce is subtle and creamy, and when paired with the crunch of Frappuccino chips and a swirl of rich mocha, is reminiscent of mint chocolate chip ice cream poolside on a warm summer day.”

Starbucks White Chocolate Macadamia Cream Cold Brew combines Starbucks Cold Brew, sweetened with macadamia syrup, topped with a white chocolate macadamia cream cold foam and finished with toasted cookie crumbles.

“When creating Starbucks White Chocolate Macadamia Cream Cold Brew, we were inspired by memories of fresh macadamia nuts on tropical vacations and the distinct flavour of white chocolate macadamia nut cookies,” said Matt Thornton of Starbucks beverage development team. “The smooth flavour profile of Starbucks Cold Brew combined with the nuttiness of macadamia flavour, creaminess of white chocolate flavoured sauce in the cold foam, and salty cookie crumbs delivers the perfect balance of sweet and savoury that customers love and offers a moment of summer fun with every sip.”

New Starbucks Green Apron Blend is a Starbucks Blonde roast coffee, with hints of Honeybell orange and graham crackers.

As part of Starbucks continued commitment to its partners, the company is designating $5 per bag and, for a limited time, $0.10 per brewed cup of Green Apron Blend sold to the Caring Unites Partners (CUP) Fund, a Starbucks programme that provides grants to eligible Starbucks employees in times of need. Nearly 24,000 idea submissions from Starbucks partners shaped its flavour and roast profiles, as well as which regions the coffee was sourced from, and the look and feel of the packaging.

Green Apron Blend is available at company-operated stores in the US as a 1lb bag of whole bean coffee year-round, and is now available as a daily brewed hot coffee for a limited time. Read more about Starbucks Green Apron Blend on Starbucks Stories.

Also available for a limited time at Starbucks stores and Starbucks Reserve locations in the US are two single-origin Starbucks Reserve coffees, roasted daily at Starbucks Reserve Roasteries.

Starbucks Reserve Rwanda Sholi is a rare coffee from Rwanda featuring tea-like florals, notes of raspberry and cherry skins, and toffee sweetness. The female-founded coffee cooperative behind this coffee is focused on a spirit of service to others.

Starbucks Reserve Papua New Guinea Moanti, named after Moanti Ise, represents the one-woman force who brought hundreds of smallholder farmers together and transformed the lives of her community. This rare coffee from Papua New Guinea has aromas of sandalwood, notes of cocoa nib, hints of thyme and a syrupy-sweet finish.

Starbucks is finishing off its summer menu with another RTD on-the-go beverage, the Starbucks Frappuccino Mini chilled coffee drink, available in Caramel and White Chocolate Mocha. Read more about the new Starbucks ready-to-drink beverage line-up here.

To learn more about the new Starbucks food and beverages available in US stores, visit starbucks.com/menu/featured.

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Made possible by BKON’s RAIN (Reverse Atmospheric Infusion) technology, Coldstretto is shelf-stable, ready-to-use cold espresso that captures the flavour of a brand’s espresso offering. It eliminates the time, cost, training, and spatial constraints associated with cold espresso drink creation. Brands can now deliver consistent consumer experiences, whether at coffeehouses, restaurants, offices, or in the home.

BKON and Joe Coffee have a storied history together, with BKON serving as Joe’s cold brew concentrate and RTD extraction partner since 2021. “We experienced a surge in cold brew sales after replacing immersion brewing with our RAIN-brewed cold brew concentrate,” said Lee Harrison, vice president of operations for Joe Coffee. “The quality, stability, consistency, and efficiency of our product improved overnight, and our customers noticed. BKON’s commitment to flavour integrity and collaboration left us eager to experience and collaborate on their newest innovation, Coldstretto.”

Cold brew’s rise in popularity has given way to cold espresso-based beverages becoming the dominant consumption preference, popularised by the influential Millennial and Gen Z consumer. Increased recipe innovation and the allure of cold espresso beverage customisation have further complicated operations. Joe Coffee identified Coldstretto as the breakthrough that maintained their high-quality standards and simplified the entire process of making cold espresso drinks. Its unique sensory experience is an exciting combination of cold brew’s smooth mouthfeel with the bright notes and lingering finish of great espresso.

“Our first taste experience was delicious—the Coldstretto version had all the nuance of flavor and acidity that we love about our beloved house espresso,” said Amaris Gutierrez-Ray, senior director of coffee & roasting.

The impact on Joe Coffee’s wholesale business is where the opportunity magnifies. Foodservice venues that were previously excluded from selling cold espresso due to equipment costs, space constraints, or labour challenges, can now easily innovate the highest quality cold coffee menu.

“We’re committed to equipping our wholesale partners with the knowledge and tools to take their business to the next level,” said Jonathan Rubinstein, founder and CEO of Joe Coffee. “Coldstretto is an exciting opportunity for us to deliver on our brand promise of excellent quality to locations beyond Joe Coffee retail stores, enabling our customers to skillfully compete in the cold coffee category.”

Specialty Coffee Expo attendees were among the first to experience Coldstretto.

“We had an early vision, as far back as 2017 that Coldstretto would enable growth opportunities that were previously unachievable,” said BKON president Lou Vastardis. “We’ve always admired Joe Coffee’s leadership in specialty coffee and couldn’t be more excited to work alongside them to be the first roaster to bring Coldstretto to commercialisation.”

For more on Joe Coffee, visit joecoffeecompany.com. For more on BKON, visit www.bkonbrew.com.

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Today, 15% of coffee in the world is drunk cold, with the majority of this consumed by younger people, especially Generation Z. In line with this trend, there is rising demand for products that allow people to recreate café-style cold coffee experiences in the home.

Nescafé Ice Roast is launching in China this month, with Mexico to follow. Working closely with Nestlé’s coffee business and its markets, experts at Nestlé’s coffee R&D center in Orbe Switzerland, crafted this new product from bean to cup.

Starting with 100% Robusta coffee beans, grown and produced sustainably, Nestlé’s teams tailored the roasting profile for a lightly roasted soluble coffee without harsh or bitter notes. They optimised the extraction process for a refreshing taste and clear appearance in the cup and perfected the coffee granule structure, so it dissolves quickly and easily.

Damien Tissot, head of Nestlé’s Product Technology Center Coffee in Orbe, Switzerland, said: “With Ice Roast, we’ve created a light-medium roast that’s ideal to drink cold, with a smooth texture and cocoa notes that unlocks new sensory territory. By applying an innovative mindset, our teams have created a new sensory experience in cold coffee.”

Donald Howat, global category lead for Nescafé, said: “Cold coffee is hot, with a new generation of coffee drinkers entering the category through cold. We’re really excited by this launch, because Ice Roast gives them the opportunity to enjoy an even better cup of cold coffee at home and recreate their favorite drinks.”

Other recent launches include Nescafé Black Roast, Nestlé’s most intense coffee ever, and Nescafé Roastery Collection, a super-premium soluble coffee. Currently sold in Nigeria, Nescafé Malty is an accessible 3-in-1 blend that balances Nescafé coffee with millet malt, for a rich, creamy blend suited to local tastes.

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Emmi Caffè Latte, one of the leading ready-to-drink iced coffee brands in Europe, has started to incorporate chemically recycled polypropylene into its packaging. The cups are produced by Greiner Packaging and the chemically recycled material comes from Borealis, one of the world’s leading providers of advanced and circular polyolefin solutions based in Vienna, Austria.

Emmi, Switzerland’s largest milk processor is committed to climate protection and the circular economy. The dairy company has the stated goal to make all of its packaging 100% recyclable and is committed to various measures to promote circularity such as packaging that contains at least 30% recyclate by 2027. Focusing on recyclable packaging and the use of recycled materials, Emmi is taking a first step with its successful Emmi Caffè Latte, brand.

From September 2021, Emmi’s successful brand of chilled coffee drinks, Emmi Caffè Latte, will use at least 100 tonnes of plastic based on the recycled material each year. Chemical recycling renews plastic back to plastic creating recycled materials with a level of purity equivalent to fossil-fuel based PP and hence, fit for protective, food-safe and other demanding applications. In this way, Emmi is utilising difficult to recycle feedstock preventing plastic waste that would be likely landfilled or incinerated. In the future, depending on the availability of suitable material, the amount of recycled plastic in Emmi Caffè Latte, packaging is to be further increased.

The new technology to recover the polypropylene is currently still in its infancy, where Greiner Packaging and Borealis are leading the way. Only limited quantities of chemically recycled polypropylene are currently available, and Emmi is one of only a few food manufacturers to have secured a share of the chemically recycled polypropylene plastic through its early commitment and long-standing collaboration with the development companies.

“It takes joint efforts by food and packaging manufacturers to reduce waste and make measurable progress in the circular economy,” says Bendicht Zaugg, who is responsible for Sustainable Packaging at Emmi.

“We have had a long and rewarding partnership with both Emmi and Borealis,” says Greiner Packaging key account manager Vincenzo Crescenza. “This achievement is in line with our stated goal to work towards achieving a circular economy. Our strategy is to develop innovative products, develop new service partnerships and business models, and pioneer materials partnerships.”

“Borealis looks forward to a world without plastic waste,” says Trevor Davis, head of marketing, Consumer Products at Borealis. “The chemically recycled polypropylene used in this new Emmi Caffè Latte, cup is manufactured with Borealis Borcycle C portfolio of transformational chemical recycling solutions, giving polyolefin-based, post-consumer waste another life. It offers all-round benefits enabling the transition to a circular polyolefin industry whilst creating virgin quality plastic products. By staying true to our EverMinds ambition of accelerating action on circularity, together with our valuable partners along the whole value chain such as Emmi and Greiner Packaging, we are reinventing for a more sustainable living.”

The chemically recycled material used for Emmi Caffè Latte, cup consists entirely and solely of ISCC (International Sustainability & Carbon Certification) material, on a mass balance basis. Mass balance is a methodology that makes it possible to track the amount and sustainability characteristics of circular and/or bio-based content in the value chain and through each step of the process. This provides transparency ultimately also to the consumers, enabling them to know that the product they are buying is based on this renewable material.

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The Iced Campout Cold Brew is a combination of Dutch Bros’ Cold Brew, chocolate milk and toasted ‘mellow flavour topped with Dutch Bros’ signature Soft Top, a creamy, sweet topping, and chocolate drizzle. It can be served with regular or nitro-infused cold brew.

“One of the good things to come out of last year was the excitement to get outdoors,” said Listel Bjorck, product manager at Dutch Bros. “As an Oregon-based company, we love spending time, so it only makes sense to create a nostalgic drink to match our adventures!”

Customers can also enjoy the flavours of roasted s’mores in the Campout Mocha Freeze. The blended coffee drink comes topped with Soft Top and chocolate drizzle.

The Iced Campout Cold Brew and Campout Mocha Freeze will be featured through the end of August.

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Building on the success of Dunkin’s recently introduced Sunrise Batch Hot Coffee, new Sunrise Batch Iced Coffee is a medium roast featuring notes of cocoa and toasted nuts. The latest offering in Dunkin’s new Limited Batch series, this bright and smooth, full-bodied coffee features beans sourced from the highly regarded coffee regions of Kenya and Latin America. To help every guest kick off the day with a perfect sunrise, Dunkin’ is serving medium-sized iced and hot Sunrise Batch Coffee for the special price of $2, beginning 23 June and continuing through to 20 July.

Smoked Vanilla Cold Brew with Sweet Cold Foam features Dunkin’s ultra-smooth, full-bodied Cold Brew with new Smoked Vanilla flavored syrup, topped with Sweet Cold Foam and hot chocolate powder. The smoky notes of Smoked Vanilla pair well with the chocolate notes in Dunkin’s signature Cold Brew, while the Sweet Cold Foam adds marshmallow flavor to create a subtle, s’mores-like taste reminiscent of summer nights by a campfire.

Dunkin’s Smoked Vanilla Iced Latte blends the brand’s rich, smooth espresso with Smoked Vanilla syrup. The bittersweet chocolate and dark caramel notes in Dunkin’s signature espresso complement the Smoked Vanilla for subtle sweetness that, when finished with guests’ dairy or dairy alternative of choice, create the ultimate summer sip, according to Dunkin’.

For an innovative and new feel-good boost to customers’ days, ElectroBrew is charging onto Dunkin’s line of Cold Brew beverages at select Dunkin’ locations in Springfield, MA, Miami/Ft. Lauderdale, FL, and West Palm Beach, FL. ElectroBrew is made by infusing ultra-smooth Cold Brew with refreshing coconut water for a subtly sweet taste and burst of electrolytes, with no added sugar for the fuel needed to take on the day.

Dunkin’ continues to democratise delicious by testing Kombucha for the first time. This flavourful, fermented tea is a premium beverage made with prebiotics to help support gut health. Dunkin’ Kombucha is available in two varieties: Fuji Apple Berry flavour and Blueberry Lemon flavour. Kombucha is available for a limited time at select Dunkin’ restaurants in the Albany, NY and Charlotte, NC markets.

To learn more about Dunkin’, visit: www.dunkindonuts.com.

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Strawberry flavour packed into small bursting bubbles that literally pop in your mouth, Popping Bubbles can be added to any Dunkin’ iced or frozen beverage for an additional charge, turning Dunkin’ drinks into a ‘distinctly thrilling new level of cool’, according to the company. Made with colour sourced from plants, Dunkin’ says the delicious strawberry taste of Popping Bubbles pairs perfectly with the vibrant fruit flavours in Dunkin’ iced drinks like new Dunkin’ Coconut Refreshers or Lemonade. All Popping Bubbles beverages are served with a stylish new pink and orange wide paper straw created specifically for the full bubble-up experience.

To celebrate the launch of Popping Bubbles, Dunkin’ has created a playful instant win online game that is bursting with fun and chances to win Dunkin’ gift cards and other prizes. From 2 July through 31 July, fans can experience Strawberry Popping Bubbles virtually every day using their finger to choose a bubble to “pop” on their screen to reveal if they’re an instant winner of one of thousands of Dunkin’ gift cards available. Fans can also win the chance to choose from other prizes including giant bubbles kits, inflatable pool rafts, and more. One grand prize winner will have the chance to “Break the Bubble” with a $5,000 cash prize they could put toward a future vacation. Fans can follow Dunkin’ on Instagram, where the link to play and win will be popping up soon.

According to Jill Nelson, vice president, Marketing & Culinary at Dunkin’, “As the destination for flavourful beverages to keep folks running all season long, we’re kicking off summer with something extra fun by offering our guests Strawberry Popping Bubbles. With an exciting explosion of strawberry flavor, Popping Bubbles are a new way to make favorite Dunkin’ iced or frozen drinks even cooler.”

To learn more about Dunkin’, visit: www.dunkindonuts.com.

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Peet’s summer menu introduces blended iced Frappés with a strawberry twist: Mocha Strawberry Frappé, Matcha Strawberry Frappé, and Strawberry Crème Frappé. A returning favorite, Peet’s Strawberry Lemon and Berry Hibiscus Fruit Tea Shakers are back by popular demand and include real strawberry fruit slices.

Peet’s also will spotlight Yosemite Dos Sierras, a sustainably grown single-origin coffee, which is shade-grown, organic, and Smithsonian Bird-Friendly. All summer beverages will be available for a limited time through 25 August 2021, and available through the Members Only menu accessible via the Peet’s app after this date.

“Getting outside is back in,” said Patrick Main, senior beverage innovator for Peet’s Coffee, who crafted this summer’s lineup. “These flavours inspire us to step outside, whether that’s a midday break, a hike with a friend, or a road trip stop. Our new Frappés are a cool, blended beverage made for hot days. Our refreshing fruit tea shakers include real strawberries and are a vibrant twist on iced tea.”

Peet’s Coffee handcrafts each beverage to order with the highest quality ingredients. Each Frappé includes layers of real strawberry puree topped with a cloud of whipped cream. Peet’s Fruit Tea Shakers are available in Mighty Leaf Tea black tea, green tea, and hibiscus tea, combined with real fruit pieces, fruit puree, and lemonade. The Berry Hibiscus Fruit Tea Shaker is a caffeine-free option for an anytime treat. Order these drinks at a participating Peet’s coffeebar location or via the Peet’s app for easy pick-up and delivery:

• Mocha Strawberry Frappé: Double strength Baridi Cold Brew and Peet’s housemade chocolate sauce are whipped with creamy milk and ice, then layered with real strawberry purée.
• Matcha Strawberry Frappé: Pure Japanese Ceremonial Matcha green tea is blended with creamy milk and ice, then layered with real strawberry purée.
• Strawberry Crème Frappé: Strawberry puree is blended with creamy milk, ice, and layered with even more real strawberry purée.
• Strawberry Lemon Fruit Tea Shaker: Summer Solstice black tea is hand shaken with lemonade, sweet strawberry puree, ice, and real strawberries.
• Berry Hibiscus Fruit Tea Shaker: Wildberry Hibiscus tea is hand shaken with lemonade, sweet strawberry puree, ice, and real strawberries.

Peet’s select coffee roast for summer, Yosemite Dos Sierras organic Bird-Friendly Coffee, is sustainably grown and sourced from a single origin estate in Colombia. Named after the two Sierra Nevada mountain ranges in Colombia and California, home to Yosemite National Park, Yosemite Dos Sierras honours Peet’s commitment to sustainability and the environment. For every pound of Yosemite Dos Sierras purchased, Peet’s will donate a portion of proceeds to the Yosemite National Conservancy.

The beans are shade-grown to ensure slow ripening, which provides a deeply rich and complex flavor. Despite their distance, these two geographic locations share more than a name and commitment to great coffee: several species of birds migrate between these regions, including the near-threatened Olive-sided Flycatcher. Peet’s Coffee’s sustainable farming practices help protect this species and more, ensuring biodiversity in service to a sustainable planet.

To learn more about Peet’s coffee sustainability practices and standards, visit peets.com/social-responsibility.

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Dunkin’ Caramel Multi-Serve Iced Coffee is available in the chilled coffee section of mass retailers and grocery stores.

Alongside its launch, Dunkin’ has released a Creamy Caramel Iced Coffee recipe below, using its new product offering:

Ingredients: 

• 8oz glass of Dunkin’ Caramel Multi-Serve Iced Coffee
• Ice cubes
• Whipped cream
• Smucker’s Sundae Syrup Caramel Flavored Syrup
• For garnish: 1 tbsp cinnamon sugar

Instructions:

1. Fill a tall glass of your choice with ice and pour in the Dunkin’ Caramel Multi-Serve Iced Coffee.
2. Top with whipped cream.
3. Drizzle with syrup.
4. Sprinkle with cinnamon sugar.
5. Sip and enjoy!

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Additionally, Starbucks has announced that its iced teas will now be made unsweetened as part of the standard recipe (starting at 0g sugar and 0 calories for black, green and passion teas). Customers will be able to select the level of sweetness by adjusting the pumps of cane sugar at no additional charge. To customise the level of sweetness when ordering iced tea beverages in the Starbucks app, customers can select “sweeteners” within the beverage recipe page.

Starbucks first offered an Anniversary Blend in 1996 in celebration of the company’s 25^th anniversary, and since then it has become an annual favourite. This year the celebration continues with Starbucks 50^th anniversary with this bold blend sourced exclusively from Indonesia. In addition to being available for purchase as a whole bean coffee, Anniversary Blend will be offered as the dark roast brew in most Starbucks stores from 8-14 March.

Finally, Starbucks is also introducing two new at-home coffees, available for a limited time only in the spring at grocery stores nationwide. Starbucks Honey & Madagascar Vanilla Flavored Coffee combines the flavours of subtly sweet honey and rich Madagascar vanilla, and Starbucks Spring Day Blend is a unique blend of black coffee from Africa and Latin America, with notes of rich cocoa and lush dried fruits.

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Available from 30 October 2020 to 5 January 2021, Peet’s lineup features the debut of:

• Snowcap Mint Matcha Latte (Iced or Hot): Creamy and refreshing iced mint matcha latte topped with a lightly sweet snowcap.
• Snowcap Peppermint Cold Brew (Iced Only): New snowcap adds a subtle sweetness to the bold, juicy peppermint Baridi cold brew.

“Our new Snowcap beverages include an airy, lightly-sweetened topping that creates a unique velvety experience reminiscent of the snowy peaks of Winter” said Patrick Main, senior R&D manager, Peet’s Coffee. “We are excited about the sensory experience our new Snowcap topping delivers. Combined with peppermint, a beloved holiday flavour, this beverage ultimately brings forth a truly delicious and unique flavour.”

Returning Peet’s favourites include:

• Holiday Spice Latte (Iced or Hot): Hand-pulled espresso, freshly steamed milk, and an aromatic mixture of holiday baking spices that delivers cozy notes of cinnamon, ginger, allspice, cloves, and nutmeg.
• Peppermint Mocha (Iced or Hot): Hand-pulled espresso infused with rich house-made chocolate sauce and peppermint, topped with a cloud of whipped cream.
• Dark Chocolate Orange Mocha (Iced or Hot): As part of Peet’s Members Only Menu, this feature is only available to those who have the Peet’s app and are part of the Peetnik Rewards program. Hand-pulled espresso and freshly steamed milk blended with decadent chocolate, unsweetened Dutch cocoa, and sweet citrus topped with a dollop of whipped cream and a dusting of cocoa.

2020 Holiday Blend

Delivering delight to the season, Peet’s 2020 Holiday Blend is the highly anticipated coffee Peetniks have been waiting for all year. The exciting offering pairs two Guatemalan coffees, a washed and natural Ethiopian, and a sumptuous spice-laden Sumatra, for one extraordinary blend. Each sip is reportedly complex and warmly spiced, embracing notes of candied fruit, dark chocolate, and Indonesian spices.

“Double chocolate, extra fragrant, and ultra-plush, our annual Holiday Blend is as much a celebration of the festive season as it is the diverse communities and regions it comes from,” said Doug Welsh, roastmaster, Peet’s Coffee. “Offering a fresh and flavourful cup of holiday cheer, our annual blend is a joyful gift of the season itself.”

This year, Peet’s is joining forces with La Cocina, a nonprofit that empowers female food entrepreneurs of colour to succeed in the food and restaurant industry. Demonstrating its commitment to women’s advancement, Peet’s will donate $1 for every pound of Holiday Blend and Decaf Holiday Blend sold in its coffeebars and www.peets.com to La Cocina. During Giving Week (1-7 December), the company will double their support and donate $2 for every pound of holiday blend or decaf holiday blend sold.

Available now until supplies last, Peet’s Holiday Blend can be purchased at participating Peet’s coffeebar locations and online at www.peets.com, as well as grocery stores nationwide www.peets.com/product-locator. Prices vary by channel.

Peet’s Coffee subscription service  

With Peet’s Small Batch Curated Subscription, coffee drinkers have the chance to savour the very best and freshest coffee beans from the top 1% of farms around the world. Offering exclusive access, the Peet’s team specially selects elevated roasts for those who appreciate an incredible cup. Peet’s coffee subscription service starts at $18 a month.

“The holidays may look a different this year, but our hope is that Peet’s can provide a slice of exploration during this time,” said Doug Welsh. “When our coffee team encounters extraordinary coffees, they set aside just enough to share with others who might appreciate an incredible cup. Our Small Batch Series subscription is the perfect gift to bring exploration into one’s daily routine, taking their home-brewed morning cup of coffee from repetitive to remarkable.”

To learn more about Peet’s latest seasonal offerings, visit peets.com/holiday.

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The new fall beverages are available at participating Peet’s Coffeebar locations or through the Peet’s app for pickup or delivery, from 2 September to 3 November 2020:

• Maple Spice Cold Brew Oat Latte – Seasonal maple and baking spice join creamy oat milk and smooth Baridi Blend Cold Brew in this autumnal beverage.
• Pumpkin Latte – Hand-pulled espresso and steamed milk meet the richness of pumpkin. Topped with a sprinkling of baking spices. Available hot or iced.
• Maple Latte – Hand-pulled espresso and steamed milk meet the seasonal sweetness of maple. Available hot or iced.

“We are always looking for new ways to delight our consumers and love crafting beverages that bring the season to life,” said Patrick Main, senior R&D manager at Peet’s Coffee. “As more consumers look for in-trend cold coffee beverages to enjoy all year round, we have combined the full-bodied flavours of maple, a growing favourite, and pumpkin, a beloved classic, into an invigorating cold beverage. From seasonal offerings served cold to plant-based dairy options, we are excited to offer both new and returning beverages this Fall that provides consumers with endless options, all the while showcasing our continued innovation.”

This season, Peet’s is also revealing two new classic beverages with a pumpkin twist as part of its new Members Only Menu. These offerings are available exclusively on the Peet’s app starting 2 September:

• Pumpkin Chai Latte – Peet’s blend of chai tea and spices, lightly sweetened with flavours of pumpkin and steamed milk. Offered in hot and iced selections.
• Pumpkin Caramel Macchiato – Rich buttery caramel, ristretto shots of espresso, with a hint of warm Pumpkin flavours. Served both hot and iced.

“We introduced our Members Only Menu to provide our Peetnik community with the opportunity to uncover new and exciting drinks inspired by the season’s best flavors and trends”, said Main. “We’re excited to introduce our exclusive menu for Fall, which uniquely pulls forward the notable flavours of pumpkin infused into the handcrafted specialty blends of caramel macchiato and chai latte. The balance of a traditional staple and a seasonal favorite evokes fall in a surprising way.”

For more information, visit: peets.com/fall.

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Hot coffee is still very much the dominant choice in the region, although iced coffee continues to expand its presence in countries such as the UK and Germany. Taste is reportedly the single most important driver to both hot and iced coffee purchases, but attitudes then diverge somewhat. In hot coffee, Innova reports that there is some disagreement as to whether coffee is energising or relaxing, with 32% of participants saying they drink it to keep themselves going while 25% say it is to relax and wind down (Innova Consumer Survey 2019). Meanwhile, in iced coffee, “happiness” and “treating” are more important than either of these, and suppliers feel that healthy consumers are happy consumers, with low sugar and dairy-free claims fast gaining ground.

For innovators, Innova reports that premiumisation is a significant focus across the board. In hot coffee, for example, capsules for in-home machines represented over half of all hot coffee launches in 2019, up from less than a third in 2015. “Premium terminology is also adding value in this market,” commented Lu Ann Williams, director of Insights and Innovation at Innova Market Insights. “For example, use of the term ‘barista’ in coffee product names increased fivefold between 2015 and 2019, while the share of ‘cold brew’ products in the iced coffee arena alone increased from 1% of launches in 2015 to 19% in 2019.”

Looking ahead, Innova says it expects ethical issues will continue to impact on hot coffee in particular, with the capsules category working hard to improve its eco-credentials. Meanwhile, Innova notes that the lines between the out-of-home and in-home markets are blurring all the time, which the company says could be important for the wider category at a time when out-of-home opportunities have been restricted by the global Covid-19 pandemic.

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Coffee delivery company MistoBox has released a newly curated collection of cold brew and iced coffee on its website, so US shoppers can make the most of cold brew season.

With over 50 roasting partners and nearly 600 types of coffee, MistoBox’s collection was hand selected by the roasters based on flavour profile and brewing techniques.

The roasts can be bought individually or online shoppers can subscribe to MistoBox to receive frequent coffee deliveries. Subscriptions as low as $10.95 per month.

MistoBox also has a blog on its website about making cold brews at home – click here to read.

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The combination of coffee and Hershey candy comes to Dunkin’ with Heath flavored coffee, offering a mix of milk chocolate and English toffee tastes; and Hershey’s Cookies ‘N’ Creme flavored coffee delivering rich white chocolate and cookie flavor notes. Both can be enjoyed as hot and iced coffee, espresso drinks, frozen coffee and frozen chocolate.

Dunkin’ is also offering Coolatta frozen beverages with KitKat and Hershey’s Cookies ‘N’ Creme flavored donuts.

These flavors are available for a limited time.

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