By Karly Nevils, Dig Insights (email@example.com)
This July, it’s going to be a brew-tiful month!
The NCA has released eight new breakout market research reports based on the 2018 National Coffee Drinking Trends (NCDT) study data.
The reports look at the following topics:
New NCA Market Research Reports
- Coffee Brewing
- Health and Coffee
- Coffee Claims
- Coffee at Work
- Gourmet Coffee
- Coffee Preparation In-Home
- Coffee Preparation Out-of-Home
- Tea – available free for a limited time only!
The NCA Cold Brew Toolkit draft will be open for coffee industry comment through the end of May
An edited version of the following article was originally published in the May 2018 issue of Tea & Coffee Trade Journal
Cold brew has taken off – and it’s changing the way we drink coffee.
Total retail sales of refrigerated cold brew grew by about 460 percent from 2015 to 2017, reaching an estimated $38.1 million in sales this year, according to research from Mintel.
And, unlike avocado lattes, cold brew is more than a passing trend. About 10% of coffee drinkers reported having cold brew daily in 2017, according to the NCA National Coffee Drinking Trends report – up from only 1% in 2015. Experts predict that this category will continue to drive coffee market growth.
But despite of – or perhaps due to – this sudden popularity, there are still a lot of questions and misconceptions around cold brew. This is especially true for coffee companies that are considering making, serving, or selling cold brew.
The Growing Desire for Functional Coffee
By Vanessa Facenda, Editor, Tea and Coffee Trade Trade Journal
The following post originally appeared on the Tea & Coffee Editor’s Blog
As spring rolls in, consumers start thinking about “form and function.” While this usually means getting “winter bodies” into shape, functionality is playing a greater role in beverages.
Earlier this year, NCA held a webinar entitled, “US Coffee Outlook 2018: Latest Market Trends and Future Market Growth.” Eric Penicka, senior research analyst with global market intelligence firm, Euromonitor International, who was the webinar presenter, noted that the key ingredients for the future are convenience and function. Both will lead to value growth.
Coffee pods, once the most dynamic segment of coffee, registered single-digit growth in 2016 and 2017, slowing from the double-digit growth seen in previous years. However, this slowdown provides opportunities for the US coffee market in the coming years.
Join Euromonitor International on January 31, 2018 at 1 PM ET to learn about these growth opportunities in a new NCA webinar, “U.S. Coffee Outlook 2018: Latest Trends and Future Growth.”
Webinar Now Available On-Demand (NCA member login required)
Coffee sales are making a big difference in the otherwise sluggish restaurant industry, according to a recent article in the Chicago Tribune.
Chain coffee shop locations increased by 6% from 2016 to 2017, reflecting increasing interest in high-quality and specialty coffee across the country. The U.S. has almost 3,000 more coffee shops than it did five years ago.
So what makes coffee special?
By Michael Edwards, Dig Insights
Upsiide is a new idea screening app that is inspired by Tinder. Designed by Dig Insights (the experts behind the NCA National Coffee Drinking Trends Report), the mobile platform connects companies to real-time consumer feedback and powerful analytics.
The concept sounds complicated, but it’s simple to use. Here’s how it works:
Survey respondents using the app are shown an idea (a potential claim, a new beverage idea, a packaging idea, a branding idea a positioning idea, etc.). The idea can be expressed with any combination of text, images, and/or video. The respondent swipes right or left to like or dislike the idea, or can request more information. Once two ideas are liked, they are paired head-to-head for the respondent to indicate which concept they prefer most. The winning concept is advanced to the next round of trade-off.
The NCA used Upsiide to test how consumers react to coffee production information, including certifications, information about the farms where the coffee is grown, information about the coffee strain used in the product, etc.
So, what does Upsiide tell us about coffee production information?
And how millennials are involved.
By Jonah Koenigseker, Research Analyst, Euromonitor International
Despite the pervasion of pod machines and pod capsules in retail and marketing campaigns with celebrities, there are several factors negatively impacting sales of the machines and capsules in the US.
2017 U.S. Specialty Coffee Consumption Trends Infographic
The full version of the following post was first published on SCA News
By Heather Ward
Specialty coffee consumption in the U.S. is growing, and 2017 saw a significant increase in daily specialty coffee drinkers.
Over the last 18 years, the number of daily specialty coffee drinkers has consistently increased, strengthening the consumer demand for specialty coffee.
Let’s take a closer look at the data.
Photo: Robert A. Estremo via Wikimedia Commons
New market research from The NPD Group measured the proliferation of coffee shops in the U.S. by looking at per capita, or the number of coffee shops for every million people.
This post originally appeared on Restaurant Business via S&D Coffee and Tea
Decaf with two raw sugars, half-caf with almond milk and agave, iced Americano with two pumps of caramel syrup: Coffee orders can be as varied and unique as the consumers ordering them.
One consistent aspect, however, is that customization is now an essential part of the coffee experience — a fundamental or basic need and no longer an enhanced need, as confirmed by research from S&D Coffee & Tea and Datassential.
According to their survey of regular coffee drinkers that purchase coffee away from home from a commercial operator or convenience store, the ability to customize is statistically tied with speed/convenience and variety of options as the third most important factor when consumers choose a venue from which to buy coffee. Only price and quality are deemed more important than the ability to add to one’s coffee.