Slideshow: Innovation in coffee creamers is growing
Chicago According to research from Packaged Facts, Rockville, Md., the market for coffee and tea creamers is expanding after years of little or no growth. This is because next-generation products are meeting the “clean label” criteria for ingredients. In addition, a few goods make additional clean label claims and features, like as organic, allergen-free, non-GMO, and plant-based.
According to Packaged Facts, when it comes to coffee creamers, millennials are both careful and enthusiastic buyers. They utilize dairy products, plant-based dairy replacements, non-dairy cream substitutes, and commercially prepared creamers in their coffee far more frequently than the average person.
Furthermore, according to IBIS World, New York, product innovation in liquid creamers through the introduction of new flavors has increased popularity among younger coffee customers. As more people drink coffee and tea, the market research organization predicts that the creamer category will maintain its steady growth trajectory. Non-dairy concepts are predicted to increase rapidly, reflecting the amount of people cutting less on dairy and animal-based items in their diets.
The majority of innovation has been seen in the refrigerated liquid market, although shelf-stable liquid has also seen some notable activity, particularly in powdered mixes and portion packs for food service. Dairy and non-dairy formulas are included in this.
The rise in popularity of creamer can be attributed in large part to the keto diet. About 70% of the keto diet consists of fat, 20% protein, and 5% each of simple carbs and non-starchy veggies. Eating a high-fat, low-carb diet forces the body into a metabolic condition called ketosis. At this point, the body starts using fat for energy rather than carbs. Fat is broken down by the liver into fatty acids and ketone bodies, the latter of which power the body and travel to the brain, taking over from glucose derived from carbohydrates. There are several benefits of using ketones instead of glucose, including decreased inflammation, prolonged energy, and weight loss.
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Creamers with additional value that are tailored especially for keto dieters could contain fats with medium chain triglycerides. They are known to help the body break down fat because they are naturally concentrated in milkfat and coconut oil.
Creamer is a market that dairy farms, coffee shops, beverage producers, and start-ups are looking into. For instance, Austin, Texas-based Picnik, a pioneer in the grass-fed butter coffee creamer market, has expanded its collagen line to include vegan and non-dairy options.
The creator and CEO of Picnik, Naomi Seifter, stated, “I founded Picnik after realizing the transformative impact that high-quality fats and other functional ingredients could have on physical health and mental clarity.” “We knew we wanted to expand the range so it was more inclusive of all dietary needs based on the feedback we had to our original creamer.”
Following their 2018 partnership formation, Starbucks Corp., Seattle, and Nestle USA, Arlington, Va., introduced the Starbucks brand to the refrigerated retail creamer category this past summer. Both businesses considered creamers as a development possibility ever since they formed the collaboration. In order to introduce Starbucks Creamers to the retail market, they made the decision to take advantage of Nestle’s experience in the creamer area as well as Starbucks’ history and well-known tastes.
Daniel Jhung, president of beverage at Nestle USA, stated, “Since introducing Coffee-mate in 1961, Nestle has been a leader in the creamer category and we continue to innovate and help drive category growth.” “We saw the opportunity to introduce Starbucks Creamers as a new way for consumers to enjoy the flavors of Starbucks coffee they know and love from the comforts of their own homes through our work with Starbucks through our global coffee alliance.”