Beverage systems present unique challenges in processing and formulation, especially when designing complex systems that include proteins, fats, or other high amounts of solids components. Striving for great flavor and that “just right” texture in these systems involves both a thoughtful approach and systematic design thinking.

Natural sourcing and the respective health benefits of coffee, tea, and cocoa have been driving trends in this category, along with the versatility these products can offer by incorporating functional ingredients, exciting flavors, and novel brewing methods.

The range of flavors, colors, and solids in every preparation of coffee and cocoa varies substantially, as do concentration levels. Preparation of tea beverages, both Camellia sinensis and herbal infusions, and levels of polyphenolic compounds (especially tannins which can have bitter flavor notes) add entirely new considerations of chemistry.

Once the coffee, tea, or cocoa source and level are determined for a formulation, flavors, sweeteners, buffers, stabilizers, and other texture modifiers can be incorporated. Coffee and tea products on their own don’t need a complex stabilizing system. However, in cocoa or if a dairy or dairy-analog component is included in a coffee, stabilizers usually must be added.

Coffee, tea, and even cocoa are increasingly being used in food formulations. Matcha— Japanese green tea powder—is the most prominent example, appearing in confections, frozen treats, and baked goods. While most uses of coffee and tea are in confections, savory foods are increasingly taking advantage of the unique flavor notes possible. Think coffee- or cocoa-rubbed meats, or tea-infused soups. Matcha is even showing up in savory applications, such as potato chips and crackers.

Sweet indulgences remain a rapidly growing category, with chocolate still the No. 1 favorite flavor globally. In fact, according to Statista, US chocolate sales are expected to finish the year at nearly $53 billion, and continue to grow at around 3.5% CAGR to surpass $60 billion in 2027.

The interaction of the key ingredients in chocolate confections used in everything from baking to chocolate and candy making involves as much science as art. Therefore, the quality and versatility of the base chocolate impacts choice and usage indelibly.

To understand what kind of techniques and ingredients to engage for a better product, it helps to take a cue from culinologists and ingredient technologists. These experts have the know-how to keep any single ingredient in the complicated system from “misbehaving,” while helping developers stay ahead of the trends involving clean label, natural/organic, non-GMO, eco-friendly, and fair trade ingredients.

In this section, we offer detailed listings for suppliers of coffee, tea, cocoa, and chocolate ingredients as well as ancillary ingredients to support the development and manufacture of such products. Click below for references by company name, headquarters, and website.