Customized Enzyme Coffee
On the one hand, the position of coffee and tea brands is enviable. In the majority of cases, their product is an indispensable component of their clients’ daily life. Approximately two-thirds of Americans consume coffee daily, and many of these folks will joke that they could not survive without it. Even in the United States, where tea is substantially less popular than in the rest of the globe, more than half of the population routinely consumes tea. In civilizations where tea is more fundamental to daily life, such as the United Kingdom, tea consumption averages over 2 kg per year(*)! This type of ravenous demand would inspire envy in any brand.
Chance is Brewing – Cold Brewing
By commercializing bottled or canned ready-to-drink cold brews, marketers have shrewdly capitalized on these appetites to broaden the availability of coffee and tea. These beverages are portable and versatile enough to be consumed at any time (or temperature) and are gaining in popularity, despite being a stark contrast to the traditional piping-hot cup of coffee. By 2025, cold-brewed coffee sales are expected to reach about $1 billion, according to Statista.
In the same way that most consumers have their preferred bean blends, coffee shop, and barista, these cold-brew beverages have the potential to establish strong brand loyalty. The key to capitalizing on demand and increasing market share is the product’s inherent quality. Does the cold-brewed coffee or tea possess the unique characteristics necessary to win over the drinker? Does it taste and smell better, and is it fairly priced?
From the standpoint of a manufacturer, it is equally vital to examine whether it is even conceivable to make a product of better quality while also optimizing production efficiency. It is equally crucial to produce a high-quality product as it is to maintain cost management and maximize profitability. The glad tidings? Enzymes can deliver considerable benefits to both the consumer (better flavor, color, aroma, and quality) and the producer (enhanced taste, color, and fragrance) (higher yields, more consistency, faster production processes).
Obtaining the finest flavor, aroma, and texture from cold-brew tea and coffee
Amano Enzyme contains two important enzymes that can be utilized to unlock the full flavor and aroma potential of cold-brew coffee. Additionally, we have a team of scientists and technicians who may collaborate with a company to produce unique enzymes for specific applications.
AromaseTM H2 from Amano Enzyme can be used to heighten the scent of a coffee or tea product, as well as to improve the clarity and overall flavor of the liquid. Tea and coffee contain naturally occurring glycosidic precursors, which Aromase H2 reacts with to liberate their inherent aromas and antioxidants. Protease enzymes can also be employed to enhance the flavor of tea leaves, whereas polyphenol oxidase can be utilized to enhance the aesthetic attractiveness of the product by darkening the color of the tea leaf extract.
Tea’s natural tannins can be degraded by the enzyme TANNASE-KTFHR in order to promote the greatest flavor possible. Tannins are found naturally in tea leaves and are largely responsible for the dry and bitter taste of tea, as well as its brown hue. By breaking down tannins, the enzyme softens the tea’s more bitter qualities and alleviates its dryness. This results in the development of aromatic tea that is more flavorful, aromatic, and “functional.” In this perspective, a manufactured cold-brew beverage is useful if its overall qualities, such as “mouth feel,” color, flavor, and behaviors (such as if it is combined or heated/cooled), are as similar to a typical home-brewed beverage as possible.
TANNASE-KTFHR provides extra customer benefits by boosting the product’s clarity and color, as well as a manufacturing advantage.
Improving Production:
Enzymes from Amano Enzyme can play a key role in the manufacture of coffee and tea by facilitating the development of a superior product in a more efficient and cost-effective manner. In addition to the previously mentioned benefits of flavor, color, clarity, and texture, TANNASE-KTFHR also boosts the source’s yield. Using TANNASE-KTFHR, more liquid may be extracted from the same amount of source tea leaves, boosting the operation’s efficiency and profitability.
Similarly, CoffeeMaxTM by Amano Enzyme is an enzyme that enhances the efficiency of the coffee extraction process. CoffeeMax functions by accelerating the rate at which liquid may travel through the filtration process and increasing the overall yield of the coffee extraction, all without sacrificing flavor. This combination has a significant influence, as more coffee can be made and packaged from the same amount of raw materials, and the production process itself requires less time. Consequently, not only do the same materials and brewing method result in dramatically higher quantities of finished product, but these increased numbers are also able to reach the shelves much more quickly.
By maximizing the yield of each batch and increasing throughput at the manufacturing facility, these enzymes are the key to developing cold brew coffees and teas at a significantly lower cost-per-unit and at a faster rate of delivery to keep stores stocked, with no negative impact on the flavor of the product.
The key component in cold-brewed coffee and tea is Amano Enzyme.
The Amano Enzyme team takes a consultative approach to every product opportunity, listening to the customer’s demands and working jointly to select the enzymes that would deliver the most advantageous solution. Constant product safety is ensured by a strong quality assurance regimen and a commitment to sustainable production. Even our facilities and procedures are kosher and halal-approved. You can rest assured that our team’s commitment to developing an outstanding product is equivalent to yours, and that we will be equally invested in the success of your product.
