By Foodservice Australia Exhibition Manager Liz Shaw.
Leading the way in speciality blends and innovation, Australia has a robust coffee culture that supports ever-advancing sophistication across the landscape of the beloved brew.
With world renowned baristas, single-origin signature blends and state-of-the-art equipment in Australia, it’s probably safe to say that most of the nation’s coffee lovers regard the drink as more than just a morning caffeine hit.
Renowned for speciality coffee, independent cafes account for a dominant share of the market, with consumers more likely to support a local independent than visit a chain for their coffee.
In recent years we’ve seen the explosion of milk alternatives in the market. Companies such as Milklab and The Alternative Dairy Co offer a range of options including almond milk, macadamia milk, soy milk, oat milk and coconut milk. Their products are designed with baristas in mind to create the perfect coffee for those seeking a dairy-free alternative. They can also be used throughout your cafe menu for smoothies and bowls. The rise of oat milk has brought some new players into this space, with Chobani and Bickford’s launching their own oat milk lines.
Read Foodservice Australia’s column in full in the September/October issue of Convenience World.
