What: FREE Webinar
When: On Demand Until July 14, 2022
Coffeemax – the Innovative Enzyme That Boosts Your Coffee Extraction Process
One of the hottest trends in the U.S. Coffee market is cold-brewed coffee.
According to the research organization, Statista, the sales of cold-brewed coffee are forecast to reach nearly $1 billion by 2025, growing at a compound annual growth rate (CAGR) of 24 per cent from the base year of 2015. Cold-brewing appeals to millennials looking for a healthier alternative to carbonated soft drinks, as well as older adults who appreciate the energy benefits. Appealing to this large demographic, however, will require the ability to produce a great tasting, high-quality, cold-brewed product that also appeals to the healthy lifestyle, and clean-label needs demanded by today’s consumers.
- Learn about some of the unique challenges of developing cold-brewed coffee for today’s consumers.
- Learn how an enzyme blend can improve extraction yield, while increasing the clarity of cold-brewed coffee.
- Learn how enzymes can improve the quality and production of hot-brewed coffees and teas.
- Learn how enzymes can improve the quality of coffee as well as brewing production efficiency while maintaining a clean label.