Food Scientists Develop Formulations for Sparkling Coffees and Teas
CHALLENGE
Detour Coffee Roasters came to the Canadian Food & Wine Institute (CFWI) Innovation Centre to develop a new line of ready-to-drink, carbonated, flavoured coffees and cascara teas. Some of the project constraints included developing a shelf-stable, relatively light, coffee beverage using all natural, clean label ingredients while not exceeding 10g of total sugar.
SOLUTION
The CFWI IC team created and tested many concepts and, together with the partner, settled on three flavoured sparkling coffees and two flavoured sparkling cascara teas. Potential suppliers were identified and products were developed at lab scale and brewed again in larger batches. This project has successfully developed five prototypes/formulations of sparkling coffee and cascara beverages that are ready to be scaled-up.
Funding: Ontario Centres of Excellence (OCE) through the College Voucher for Technology Adoption (CVTA) program.
