In today's coffee market, the mere combination of flavors is not enough to stir the market, it is more important to discover new and innovative ingredients from the root.
Peel tea is becoming increasingly popular
Coffee is made from coffee beans with the peel removed, and the peel, which accounts for nearly 50% of the total, is not utilized and can only be disposed of as waste. But in fact, these abandoned waste, in the eyes of many people is a "treasure", the history of the consumption of coffee peel than drinking roasted coffee more ancient, Yemen, Ethiopia and other places still retain the tradition of drinking peel tea.
Nowadays, the audience of coffee peel tea is also growing, becoming one of the selling points of many fine coffee. Its sweet taste and soft texture are different from both coffee and traditional tea, and it is this unique taste that has captured a large number of enthusiasts in the present day.
In addition, coffee peel has the same refreshing effect as coffee, and its caffeine content is only about 12% of ordinary coffee, in the safety and applicability of a wider range, compatible with more consumer choice. At the same time, the raw materialization of coffee peel regulations are gradually implemented. 2020 June, Switzerland issued BBl2020-5070 announcement, approved the Abilacca coffee beans dried peel and dried fruit pulp as a new food on the market.
Coffee leaves receive attention
In early February 2021, the EU Food Safety Authority issued an opinion on the market launch of coffee leaf infusion as a traditional food in third countries, considering coffee leaf from small grains and Robusta species coffee to be safe at this stage. It is reported that the application was launched in 2018 and was finally approved after several data supplements, which is also the first "correction" of coffee leaves in the European market.
The history of coffee leaf consumption can also be traced back to the 16th century in Ethiopia and other regions, and with the frequent trade, has been in Sumatra, Jamaica, India, Java and Sudan and other places have a wide range of drinking habits. Taiwan, China, although not a traditional coffee production area, but the consumption of coffee leaf is also more popular, and even known as the legality of the gray area of the raw materials. August 20, 2020, Taiwan issued a draft of "food ingredients coffee leaf use restrictions and labeling regulations", plans to determine the legality of coffee leaf, the draft has been approved in January 2021, the road to compliance of coffee leaf is smoothly.
Unlike coffee, consumers are more concerned with the health attributes of the coffee leaf they choose. As early as the 19th century, there were attempts to promote coffee leaf tea in Europe, but it fell through in a weeping manner because its flavor could not be recognized by consumers. In recent years, with the rise of health-centered functional foods, more and more products have taken the opportunity to gain a breakthrough, and coffee leaf is one of them. 2013, a team of British and French researchers found that "coffee leaf tea" contains more antioxidants and anti-inflammatory active ingredients than ordinary tea, with significant health value.
According to the application of coffee leaves, according to the classification should belong to the ranks of substitute tea, although it can not have a real competitive relationship with the traditional tea, but with its health effects continue to explore, its competitive position should not be underestimated. Along with the continuous expansion of coffee leaves, in the near future, coffee leaves are bound to become a "global" food ingredient, and food ingredients of coffee origin will become more and more abundant.