|
|
|
A ready-to-drink matcha latte sounds like a straightforward brief. It is not.
The flavor you’re chasing is built on two very different things working together.
That sharp, green, grassy bite comes from a compound called (Z)-3-hexen-1-ol. The soft, creamy milk note leans on diacetyl.
Both are delicate.
Both are volatile.
And both have to survive something they were never designed for, UHT processing.
When you push a beverage through that kind of heat, the green notes don’t just fade, they change. The fresh cut grass smell warps into something flat and indistinct.
And while that’s happening, the polyphenols and amino acids naturally present in the matcha start reacting with the heat and the dairy, and suddenly your latte tastes cooked. Baked. A little burnt around the edges.
You can’t skip the heat.
So you have to get smarter about what happens inside it.
That’s what we were working on with our Innov’Flavor Matcha Latte.
We wanted the green note, the creaminess, and that faint seaweed depth to all hold their shape through thermal stress, not ghost out the moment they hit the tank.
We also had to make sure the EGCG polyphenols in the matcha base weren’t quietly stripping out the top notes before the product even reached the shelf.
The result is clean, vegan, and kosher.
And it actually tastes like matcha.
It’s a niche problem.
But if you’ve ever tried to crack a chilled RTD matcha at scale, you already know exactly what we’re talking about.
Request your sample now: https://lnkd.in/e8XVf5uq
