nitro cold brew

Items Tagged with 'nitro cold brew'

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High Brew Coffee Sweet Cream Nitro Variety

The latest extension was created based on consumer feedback and interest

April 14, 2021

High Brew Coffee®, an Austin-based maker of natural canned cold brew coffee, expanded its ready-to-drink line in the nitrogenated (nitro) cold brew category with the launch of its Sweet Cream Nitro Cold Brew variety.

Tracking New Beverage Tastes, Trends

No Natural Products Expo West? No problem. Imbibe identifies five top trends and tastes impacting new beverage development.

June 17, 2020

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Every year, Natural Products Expo West is one of the industry’s top exhibitions for discovering new products and analyzing trends. Although year’s spring event in Anaheim, Calif., was canceled, beverage products developer Imbibe has identified five headline-making trends and tastes.

Ten Beverage Trends Hitting Menus in 2020

Increasingly, consumers inquire about the health benefits of individual ingredients

February 24, 2020

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Beyond wanting to know how beverages are prepared, consumers are inquiring about the health benefits of the individual ingredients, how those ingredients were sourced, and if the people who sourced them were treated and compensated fairly.

Nitro Cold Brew at Starbucks Canada

Nitro Cold Brew is Starbucks newest take on its signature Cold Brew, infused with nitrogen for a smooth, creamy texture

November 8, 2016

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Nitro Cold Brew is cold right out of the tap so it is served without ice and as with Cold Brew, it's served unsweetened to highlight the flavor.

Starbucks to Seize Multi-Billion Dollar Cold Coffee Market

Company expects the category of cold coffee to double in the next three years

June 10, 2016

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In addition to bringing handcrafted vanilla flavor to Cold Brew coffee, Starbucks will also debut a handcrafted Starbucks Doubleshot® on Ice espresso beverage and introduce Nitro Cold Brew in select cities.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.