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

Natural sourcing, fair trade, and sustainability, as well as the individual health benefits of coffee, tea, and cocoa have been driving trends in this category. The versatility each can offer by incorporating functional ingredients, exciting flavors, and novel brewing methods points to a continuing strong future in the marketplace.

The range of flavors, colors, and inclusions appearing in preparations of coffee, tea, 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 astringent 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 must typically be added.

Coffee, tea, and even cocoa increasingly are being used to flavor 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, tea-infused soups, and matcha-infused 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 more than $57 billion and continue to grow at around 3.5% CAGR to around $61 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 coffee, tea, or cocoa product, it helps to enlist the expertise of beverage and confection culinologists and ingredient technologists. These professionals 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.