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    Home > Biochemistry News > Biotechnology News > Milk tea has a "new concept" again!

    Milk tea has a "new concept" again!

    • Last Update: 2021-04-16
    • Source: Internet
    • Author: User
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    Last year, thick milk and ice bok swept the tea drinking circle, and the concept of “thick” dairy products drove a large number of explosive products.



    Recently, I found that the milk tea dairy product upgrade has a "new concept", which makes the milk taste more subdivided and the product flavor is richer.



    Will it bring new trends to the beverage market? Take a look.



    01

    01



    After thick milk, making milk tea has a "new concept"

    After thick milk, making milk tea has a "new concept"



    Last year, the craze of thick milk and ice-bok drove the upgrade of tea-drinking dairy products, and also brought a lot of hot styles that were popular in the tea-drinking circle.



    Recently, I discovered that there is a "new concept" in the upgrade of tea-drinking dairy products——



    A few days ago, Nestlé launched a new "3 times mellow special milk", which has been upgraded in terms of milk fat content and taste.


    It has a strong taste and the flavor of milk ice cream.






    Nestle Special Milk



    What is the difference between it and the previous ice blogs and thick breasts?



    Let’s start with the taste and principle--



    The thick milk that was particularly hot last year, "thick" refers to the high milk protein content of dairy products, reaching 6%, which is twice as high as conventional milk.


    When paired with tea and coffee, the milk has a rich and mellow flavor.




    Bingbok can increase the sweetness of milk from 10% to about 21%, and the taste is more salty and fresh.



    This "special milk" recently launched by Nestlé uses a milk-based compounding technology.


    It is prepared with milk, condensed milk (Nestlé Eagle-branded condensed milk made from fresh milk under low-temperature vacuum concentration), and whipped cream in a specific ratio.
    The biggest feature is "3 times the milk fat" (the milk fat content is 3 times that of conventional sterilized milk), the milk is unique, silky and plump.




    From the application point of view-



    Whether it is Luckin Coffee's thick milk latte, the new Luojia cherry blossom latte, or the ice bok milk tea launched by Hey Tea and Naxue, they have triggered a wave of popularity.





    Hi Tea Ice Boke Series



    While helping to create popular thick milk beverages, Nestlé’s "special milk", the biggest feature is its convenience in store applications.


    First of all, the product is easy to operate and does not need to be pre-adjusted.
    It can be directly integrated with tea soup and coffee to enhance the mellow and silky taste of the product, which is helpful to the standardization of the product.
    In addition, the flavor is more balanced and versatile, and it is compatible with tea, coffee, fruit, and wine.
    , A variety of small materials, can be matched; it can also achieve a variety of applications, in addition to making milk base, it can also be made into snowflake topping, panna cotta, milk brick, etc.




    02

    02



    Tea-drinking dairy products upgrade, there are several obvious trends this year

    Tea-drinking dairy products upgrade, there are several obvious trends this year



    "Special Milk" has just been launched, and many tea and coffee brands have already been booked.


    This also allowed me to see several trends in tea-drinking dairy products this year.




    1.


    New raw materials make the taste of "milk" more subdivided

    1.
    New raw materials make the taste of "milk" more subdivided



    Every time a new product appears, it is an innovation in the consumption upgrade of dairy products.


    The savoury ice bok, the mellow thick milk, etc.
    all allow consumers to get a new taste experience.




    The "special milk" that Nestlé launched this time has three times the milk fat content of ordinary sterilized milk.


    On the basis of 3 times the mellowness, the taste is more delicate, silky, without powdery texture, and has the flavor of milk ice cream, which meets the higher pursuit of consumers.




    This product is used as a milk base with various small ingredients to make the milk tea taste rich and smooth, naturally sweet, and have a distinct flavor memory point.



    In addition, Nestlé’s special milk contains classic Eagle-branded condensed milk ingredients.


    It is matched with coffee and comes with the “Spanish latte” attribute of the Internet celebrity, which helps to enhance and extend the aroma of coffee, and blends and balances with the milky aroma.
    Latte produces more Silky.



    ——In the past two years of upgrading and launching new products, each product has made the taste of "milk" more subdivided.



    Each segmentation is an opportunity to re-occupy the minds of consumers, and it is possible to create new explosive products and create new demands.



    It is not difficult to see that the dairy supply chain is also responding to the public's inner demand for diversified dairy products and the "tide" changes in the market.



    2.
    Technology upgrades promote the iterative optimization of dairy products

    2.
    Technology upgrades promote the iterative optimization of dairy products



    Technology upgrades can bring stability and reliability of product quality.



    Nestlé's "special milk" uses vacuum high-shear equipment in the milk-based compounding process to minimize air ingress and keep the product fresh and flavor throughout the shelf life.



    The product adopts the steam direct injection instantaneous sterilization process, which shortens the sterilization time-this technological innovation makes the product convenient for storage and transportation at room temperature, and retains the original milk flavor to the greatest extent.
    After the sterilization process, the product will be aseptically homogenized again to keep the product delicate and stable, with a smooth and full taste.



    3.
    Milk bricks, snow tops, more explosive shapes

    3.
    Milk bricks, snow tops, more explosive shapes



    Dairy product innovation for tea, the biggest trend this year, is to create a "top design" for tea.



    Many brands have launched cream top products.
    In addition to cream top, what other "tricks" can they play?



    I noticed that SEVENBUS has launched the ice cream series.
    The topping uses "milk bricks" and sprinkles with biscuits, peanut chocolate powder and other small materials.
    The high-value appearance and rich taste increase the reason to buy a drink.
    .





    The topping material of SEVENBUS ice cream products uses milk bricks, the picture is from Xiaohongshu



    Nestlé’s special milk introduced this time, because it has the flavor of ice cream, is also suitable for making milk bricks.
    It has a dense texture.
    It can be eaten directly as a dessert, or it can be eaten after it is melted and stirred with the drink.



    In addition, using a grater to dig out the top shape of the milk brick can create a "snow top" effect.
    The shape is similar to the cream top, and the taste is like "a bite of fresh milk slowly melts on the tip of the tongue", which is between ice cream and cream.
    , Bringing a refreshing product experience.





    Use Nestle's special milk to make milk bricks, and then use a grater to dig out the milk snowflake top



    4.
    Comprehensively optimize store costs through raw material upgrades

    4.
    Comprehensively optimize store costs through raw material upgrades



    The upgrade of raw materials can also bring about comprehensive optimization of store costs.



    For example, a cup of brown sugar milk tea, the basic formula is about 200ml milk, in order to improve the plumpness and milk flavor, usually need to add about 20ml whipped cream or evaporated milk.



    Using special milk, the price is about twice that of the same specification milk, but because of the high concentration and thickness, you can add about 100ml directly, no need to use other raw materials, save operation steps, and taste more rich and silky.





    After changing to special milk, the amount used is less



    The saving of raw materials can also improve the utilization rate of store storage space and comprehensively optimize the cost of opening a store.



    03

    03



    The era of using "concepts" to create explosives has arrived, but "concepts" are not enough

    The era of using "concepts" to create explosives has arrived, but "concepts" are not enough



    In the beverage industry, the upgrade of dairy products has been iterating in small steps.
    Many brands are using the upgrade of dairy products to enhance the value of their products.
    So, how to make consumers perceive the upgrade action?



    Starting from the thick milk, the head brand and supply chain have provided good ideas: use concepts to enhance consumer awareness.



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