In an effort to cater to the growing number of consumers going dairy-free, Starbucks has announced the debut of two new Non-Dairy Creamers.
Set to roll out in the refrigerated dairy aisle of grocery stores in August of 2020, Starbucks' new Non-Dairy Creamers are made from the chain's fan-favorite non-dairy milk alternatives. The new dairy-free creamers are made from a blend of both almondmilk and oatmilk, which gives them an ultra-creamy texture and smooth taste. As far as flavors, there's a Caramel Flavored Non-Dairy Creamer that features strong hints of vanilla and sweet, buttery caramel, just like that chain's Caramel Macchiato drink. There's also a Hazelnut Flavored Non-Dairy Creamer, which features the rich flavors hazelnuts just like the Starbucks Hazelnut Latte.
Blended Non-Dairy Creamers
Starbucks' New Non-Dairy Creamers are Made from Almondmilk and Oatmilk
Trend Themes
1. Non-dairy Creamers - The increasing number of consumers looking for non-dairy alternatives creates an opportunity for more product innovation and expansion in the non-dairy creamer market.
2. Blended Plant-based Milks - Blending different plant-based milks, such as almondmilk and oatmilk, to create new dairy-free products presents an opportunity for experimentation and differentiation in the plant-based milk industry.
3. Custom Flavor Blends - Offering unique and custom flavor blends, such as the caramel and hazelnut non-dairy creamers from Starbucks, can differentiate a brand and drive sales in the non-dairy creamer market.
Industry Implications
1. Non-dairy Alternatives - The non-dairy creamer industry can continue to innovate with new non-dairy alternatives, such as blended plant-based milks and coconut cream, to serve the growing number of consumers looking for dairy-free options.
2. Coffee and Tea - Non-dairy creamer options can differentiate coffee and tea shops and cafes, and incorporating unique flavor blends can create new revenue streams and attract niche markets.
3. Grocery Stores - Expanding non-dairy creamer options, such as blended plant-based milks and custom flavor blends, in grocery stores presents an opportunity to capture the growing consumer demand for non-dairy alternatives and differentiate from competitors.