High Brew Coffee — the self-styled “Cold-Brew For Those Who Can Do” — has carved out a handsome spot for itself in the crowded, hyped-up world of caffeinated beverages. Looking to further differentiate itself, High Brew is removing popular sugar substitute stevia from its dark chocolate mocha, salted caramel and Mexican vanilla flavors. The reason? CEO David Smith said research revealed about a third of coffee drinkers just don’t like the stuff.
High Brew will replace the stevia with natural cane sugar, ensuring what Smith calls a more “robust flavor profile.” High Brew will maintain its slot as a healthier choice in the coffee drink business even with the switch, promising the new drinks will still weigh in at 90 calories. When you can get your dark chocolate mocha on for under 100 calories, you just say yes.
.@HighBrewCoffee dumping #stevia for cane sugar: https://t.co/8I3C0zno7F #foodnews #FBN #coffee #coldbrew #canesugar #sweeteners pic.twitter.com/AnLKwhNk0k
— What’s New in Food? (@Newfoodaisle) March 17, 2017
