Abstract:

The research was conducted on a range of potential development concepts of coffee with different levels of milk/cream ingredients. The only concept from this to appear viable for further development was a coffee with a cream concept. The objectives of the research proposed here were:

1. To examine in more detail how viable the 'Coffee With' proposition is likely to be;

2. To determine qualitatively the optimum balance of coffee to the cream of the product. Within this to examine the expected physical attributes of the product, e.g. taste, smell, color, packaging, style, etc;

3. To assess the probable market for a Brooke Bond 'Coffee With' product.