Industry News

Freeze-Dried Boom, Domestic Upgrade & Health-Focused TrendIn 2026, China’s coffee powder market continues its robust growth, with the industry scale projected to reach CNY 14.69 billion, a 14.2% year-on-year increase. Driven by consumption upgrading and technological innovation, coffee powder is shifting from “instant necessity” to “premium experience,” with freeze-dried coffee, single-origin, clean label, and functional benefits as the four key trends.1. Market Overview: Rising Per Capita Consumption, Gen Z LeadsIn 2025, China’s per capita annual coffee powder consumption reached 0.92 kg, up 16.5% from 2024. Gen Z shows a 68.4% online repurchase rate, favoring single-origin beans (52.1%), medium-light roast (47.6%), and nitrogen-sealed packaging. E-commerce accounts for over 38% of sales, becoming the fastest-growing channel.2. Product Structure: Freeze-Dried Coffee Explodes, Traditional Instant DeclinesFreeze-dried coffee powder is the biggest winner: high flavor retention, fast dissolution, and rich aroma. Its market share is expected to exceed 30% in 2026. Major domestic players and Yunnan producers are building 10,000-ton freeze-dried lines; Chinese freeze-dried coffee now matches Japanese/Korean quality at lower prices. Conventional spray-dried instant coffee continues to decline, replaced by premium, small-batch, multi-SKU offerings.3. Supply Chain: Yunnan Coffee Rises, Global Pattern ShiftsYunnan coffee reaches a branding turning point: its deep processing rate exceeds 40% in 2026, shifting from “raw bean export” to “brand building”. New 10,000-ton instant/freeze-dried projects in Pu’er and Honghe drive standardized farming upgrades. Globally, Brazil’s bumper crop (66.2 million bags expected in 2026) and Vietnam’s rising exports reshape supply; Indian freeze-dried coffee becomes a favorite for European and American private labels.4. Tech & Health: AI Roasting, Clean Label, Functional InnovationAI-powered roasting: precise temperature control, 99.5% batch consistencyCryogenic grinding: doubles solubility for cold-brew powderClean label/low-calorie: no artificial flavors, no added sugar, low fatFunctional coffee: white kidney bean, electrolyte, and probiotic coffee gain traction5. Trend Outlook (2026–2028)The coffee powder industry will see: accelerated premiumization, freeze-dried dominance, domestic substitution, health & functional focus, and supply chain transparency. For brands, securing premium origins, mastering freeze-dried/cold-brew tech, and building differentiated flavor profiles will be core competitive advantages.www.hengfood.com

Non-dairy creamer, commonly known as coffee creamer or coffee mate, is a standard food ingredient made from vegetable oil and starch sugar through emulsification and spray drying. It is widely used to whiten, enrich flavor and improve smoothness in coffee and milk tea.In the early years, non-dairy creamer once caused health concerns due to partially hydrogenated vegetable oil containing trans fats. With technological upgrading, mainstream products have achieved zero trans fatty acids since 2023. By replacing hydrogenated oil with palm oil and rapeseed oil, it fully meets the requirements of the WHO REPLACE initiative, and its safety has been greatly improved.China is currently the world's largest consumer market for non-dairy creamer, with market size exceeding 18.5 billion yuan in 2024. It is mainly applied in fresh tea drinks, coffee and baking industries, and exported in large quantities to Southeast Asia, the Middle East and other regions.When purchasing, consumers are advised to choose products marked zero trans fatty acids and without partially hydrogenated vegetable oil in the ingredients list. Moderate intake within a proper amount is safe for daily consumption. www.hengfood.com

Cotti Coffee, a rising Chinese coffee chain, is speeding up its global rollout with aggressive expansion across Europe since early 2026, leading the overseas push of Chinese coffee brands.In January 2026, Cotti debuted in France, Germany and Spain; on February 3 and 7, it opened its first UK store in Liverpool and a second in Camden, London, completing coverage of four core Western European markets: the UK, France, Germany and Spain. The stores feature a light-asset, minimalist takeaway-focused design, prioritizing mobile ordering and quick pickup to cater to young European consumers. Priced competitively at £1.9–4.7/€1–3 for coffee, far below local majors like Starbucks and Costa (£5–7), Cotti has gained traction with its premium quality at low prices + digital operations model.As of May 2026, Cotti operates over 18,000 stores in 28 countries; it plans to enter Italy, Belgium and Portugal within the year to cover all Western Europe. Backed by a 160,000㎡ global supply chain base in Wuhu, Anhui, and a planned super factory in Maanshan, Cotti exports its "Chinese supply chain + value-for-money model" overseas. Together with Luckin Coffee (30,000+ global stores), it spearheads the global rise of Chinese coffee brands.

This April, the Federal Senate approved landmark legislation that redefines the identity of chocolate in Brazil. The new law alters the minimum percentages of cocoa solids required for each category and mandates unprecedented transparency in labeling. The objective is clear: to combat the "infantilization" of the Brazilian palate—currently saturated with sugar and fat—and to boost the value of domestic cocoa production. While awaiting presidential sanction, the new law has already sounded the alarm: what adaptations will be necessary within the industry?What Changes in Practice?Until now, ANVISA regulations allowed a product containing as little as 25% cocoa to be designated as "chocolate" in Brazil. Under the new law, these requirements are being raised. New parameters will now apply:Milk Chocolate: The minimum rises from 25% to 27% total cocoa solids.Dark Chocolate: Must contain a minimum of 35% total cocoa solids.White Chocolate: The requirement for a minimum of 20% cocoa butter remains in place, but with stricter rules prohibiting the use of substitute vegetable fats in order to retain the "chocolate" designation.Furthermore, the law makes it mandatory to display the exact cocoa percentage on the main face of the packaging, in a legible font size, thereby eliminating consumer uncertainty at the point of purchase.Implications for the IndustryFor large-scale manufacturers, this change goes far beyond mere aesthetics and will necessitate internal adjustments to product development processes.One significant impact concerns costs, given that cocoa is the most expensive ingredient in chocolate. Increasing the minimum content from 25% to 27% (or higher, depending on brand strategy) across a production scale of millions of units represents a substantial financial impact. Companies will need to optimize their supply chains to absorb this cost without passing it on in full to the final price.The change will also require rheological and sensory adjustments, as a higher cocoa content means more solid particles, which alters the viscosity of the mass during manufacturing. Technically, the industry will have to adjust its conching processes—where flavor and texture are developed—to ensure the chocolate does not become excessively astringent or take on a "gritty" texture on the palate.Another key point is that the new law pushes for a reduction in hydrogenated vegetable fats. The challenge will be to maintain that characteristic "melt-in-the-mouth" quality by using a higher proportion of cocoa butter or equivalent vegetable fats (CBEs) that comply with the new purity requirements.Implications for the Consumer: Better Health and InformationFor consumers, this law marks a watershed moment in terms of transparency. The expectation is that it will put an end to the notorious "sugar-tasting chocolate"—a frequent source of complaints among consumers.With the increase in the minimum cocoa content, sugar will no longer be the absolute protagonist in product formulations. Consumers will now have access to a nutritionally superior product, featuring a higher concentration of flavonoids (natural antioxidants found in cocoa).Much like the "magnifying glass" labeling system introduced by ANVISA for fats and sodium, the prominent display of the cocoa percentage will enable quick comparisons. Consumers will be able to decide whether they prefer to pay a little extra for a chocolate with 40% cocoa rather than one with 27%.The long-term trend is that the Brazilian palate will become more discerning, coming to value the complex sensory notes of the cocoa bean over mere extreme sweetness.The Impact on the Production ChainThe enactment of this law serves as a catalyst for the national cocoa farming sector, particularly in the states of Bahia and Pará. As the industry requires a higher volume of cocoa solids to comply with the new regulations, demand for Brazilian cocoa beans is expected to rise. This encourages producers to invest in the quality of fermentation and drying, as the market will be more focused on the “cocoa ingredient” than on the “sugar filler.”Overall, the law marks a milestone of maturity for the Brazilian market. It compels the industry to innovate and deliver a more authentic product, while protecting consumers from misleading advertising.The adaptation period is yet to be defined following presidential sanction, but it is expected to require investments in research and development. The ultimate result will be a more robust, transparent sector aligned with global quality standards.Forwarded by Zhenjiang Heng Goodwill Food Co .,Ltd Sabrina Shen +86 15162996833admxu@hengfood.comwww.hengfood.com

The coffee market opened trading on Wednesday (15) with mixed performance on international exchanges, reflecting technical adjustments and fundamentals directly linked to Brazil. While Arabica is trading slightly lower in New York, Robusta is rising in London, supported by concerns over short-term coffee availability.Fundamentals remain centered on the Brazilian market. Cecafé data show that cumulative exports for the 2025/26 crop year totaled 29.09 million bags between July and March, a 21.2% decline compared to the same period of the previous season, when 36.91 million bags were shipped. This is the lowest volume for the period since 2022/23.Also according to Cecafé, in March 2026, Brazil exported 3.04 million bags, up 15.4% from February, when shipments totaled 2.63 million. Despite the monthly recovery, the environment remains restrictive, with lower production in the 2025/26 crop and historically low domestic stocks limiting the pace of foreign sales.The Center for Advanced Studies in Applied Economics (Cepea) notes that many producers already have little coffee available from the current crop and, buoyed by the high prices obtained throughout the season, show no rush to sell. This behavior reduces immediate supply and helps support Robusta prices, even as Arabica undergoes a technical correction.According to Cepea, this pattern of subdued exports is expected to persist until the 2026/27 harvest gains momentum, which is anticipated to occur more consistently starting in mid-May. Until then, the market is likely to remain sensitive to sales flows and conditions of the new crop.For Brazilian producers, the opening reinforces a scenario of prices still supported by tight supply, but with occasional fluctuations. Arabica is giving back some of its recent gains, while Robusta continues to find support in limited availability and a cautious marketing stance in Brazil.Announcement：Zhenjiang Heng Goodwill Food Co .,Ltd Promoter:： Sabrina Shen Phone： +86 15162996833Email： admxu@hengfood.comWebsite： www.hengfood.com