Designing coffee tea flavor

In our out-of-control merry-go-round lives, a beverage that suggests a buzz or a breather sounds more like a necessity than a luxury. That’s why coffee and tea beverages are still going powerful.
In fact, the combined markets of Japan, North America and West Europe for prepared to drink (RTD) coffee amounted to 3,163 million liters, according to a 2006 report from drinks consultancy Zenith International.

Putting the magical brew of coffee or tea in a bottle takes some actual doing on the beverage formulator’s part.

Caffeine is an issue, too, in both coffees and teas, where levels differ depending on raw materials and processing. “Flavors with an inherent sweetness help mask the bitterness -vanillas for coffee, peach and pear for teas.”