To kick off the opening of the Tokyo Reserve Roastery, two new Starbucks Japan drinks have been unveiled with a focus on coffee beans and coffee fruit.
The Crafted Coffee Jelly Frappuccino incorporates Starbucks’ Japan-only Espresso Roast beans as the base of the beverage, as well as the original coffee jelly created for the drink. The new Starbucks beverage is topped off with an upper Frappuccino layer that continues the theme with whipped coffee cream and a cascara sugar topping that's prepared with both the flesh and peel of coffee cherries.
The other newly introduced Starbucks Japan drink, the Mousse Foam Caramel Macchiato, offers a texture-rich take on the classic Caramel Macchiato with a light and airy topping that's drizzled in caramel sauce.
Why This Trend Is Growing
- Texture-rich Beverages
- Incorporating different textures in beverages can offer a unique sensory experience to consumers, potentially leading to increased demand and loyalty.
- Localized Products
- Creating Japan-only products by incorporating local flavors such as Espresso Roast beans and original coffee jelly can help companies differentiate themselves and appeal to consumers in specific markets.
- Coffee Fruit Utilization
- Exploring and utilizing coffee fruit in various products such as Frappuccino and Cascara sugar toppings can offer a sustainable solution and potentially lead to disruptive products in the market.
Industries Being Reshaped
- Beverage Industry
- Exploring and diversifying texture-rich and locally-sourced products in the beverage industry can help companies differentiate themselves and meet the changing demands of consumers.
- Coffee Industry
- Utilizing coffee fruit or Cascara in products can create a sustainable and potentially disruptive innovation opportunity for the coffee industry.
- Food Service Industry
- Experimenting with localized and unique products can help businesses in the food service industry to create unique offerings that differentiate them from competitors and appeal to specific markets.
