Believing consumers in Asia Pacific are demanding new flavours and chewy textures, Starbucks is introducing today (6 June) three frappuccino blended beverages with twists on classic tea and coffee beverages in Asia.
These include Irish cream coffee pudding frappuccino blended beverage: A coffee pudding base is infused with Irish cream flavour, then topped with espresso whipped cream and ground espresso powder.
Matcha earl grey jelly frappuccino blended beverage: A layer of green tea gives this beverage its distinctive summer colour, and traditional earl grey tea is transformed into a jelly layer and finished with whipped cream and matcha powder.
Starbucks banana split frappuccino blended beverage: Like a drinkable ice cream sundae, this beverage combines strawberry whipped cream and banana and mocha, which is blended and topped with a vanilla whipped cream.
The company quoted Mintel’s global new products database, saying Asia Pacific accounted for 88% of all global drink launches between 2012 and 2016 that feature the words ‘chewy’ or ‘jelly’, making it the most active region for drinks that come with a bite.
“We experimented with different combinations of flavours to create new sensory experiences,” said Michele Waits, vice president of marketing & category of Starbucks Asia Pacific.
The coffee giant said a great beverage isn’t always just about taste. “It can be a whole sensory experience including a tantalising aroma and appealing appearance.”