The coffee and tea industries owe their longevity, in part, to constant innovation that has been going on for hundreds of years. Innovation means the coffee and tea products of today are similar to those of old in some ways, but drastically different in others. This year should be a very good year to see even more innovations that promise to make the hot beverage experience even more enjoyable.
To prepare you for what is coming this year, we have spent considerable time investigating some of the more promising innovations coming down the pike. Some of these innovations may become mainstream; others may fall by the wayside. Either way, 2024 should be an interesting and exciting year for coffee and tea.
Purple Tea
Black, green, and white teas are the most commonly cultivated around the world. Moreover, while the market for these teas remains strong, growers are beginning to experiment with a purple tea. This new tea product is called purple tea because of an increased amount of anthocyanin that gives the leaves a reddish-purple hue. Growers love it because the higher levels of anthocyanin are believed to make purple tea more robust and resistant to adverse weather conditions. We are not likely to see it sold as an individual product; rather, purple tea will be ground and mixed with other tea varieties.
New Serving Choices
New research suggests that coffee served in white mugs or cups is perceived to be more bitter than that served in clear or darker colored containers. In an effort to reduce the amount of sugar people use in their coffee, we expect manufacturers to begin developing new cups and mugs that change those individual perceptions of our morning Joe. We suspect someone is already working on a disposable cup that is both clear and insulating at the same time.
New Production Environments
Soil conditions play a vital role in how vintners produce certain kinds of wine grapes. Science is quickly discovering that the same thing holds true for coffee. In some countries, such as Nicaragua for example, scientists are working on ways to create optimal, engineered soil types for certain varieties of coffee beans. We should start seeing the fruits of their labors later this year through higher quality coffees.
Non-Dairy Alternatives
One of the hottest areas for innovation in the coffee and tea industries is that of the creamers and flavorings we add to our hot beverages. On the way this year are new non-dairy alternatives that are based on natural ingredients rather than their manufactured counterparts. There are rumors of new non-dairy creamers based on almonds, coconut, cashew, soy, and rice.