The Science Behind Cold Foam and Latte Art, Food Chemistry
The Science Behind Cold Foam and Latte Art, Food Chemistry
BY: ANGELINA SCHIANO Ah, winter. Fireplaces, scarves, and finally focusing on peppermint mochas instead of pumpkin spice lattes. Say what you want about these sugary drinks; they’ve made Starbucks millions. The coffee beverage industry is extremely lucrative, with US coffee shop sales expected to increase to top $28 billion by 2021 [1]. With more and more players entering the market, including ready-to-drink alternatives, coffee beverage retailers are constantly on the lookout for ways to differentiate their products. Unusual flavors, natural ingredients, and protein fortification are popular ways to increase the value and uniqueness of coffee beverages, but recently, some companies are turning to texture and visual appeal to lure in customers, shining a spotlight on foams and latte art. What’s the big deal about foam and latte art? Milk foam is an essential component of any latte or cappuccino. Latte art refers to patterns or designs created on the []
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