Dunkin’ Spiked Iced Coffees and Teas + New Culture’s Animal-Free Mozzarella

Dunkin’, America’s largest coffee and donut chain, announced the launch of Dunkin’ Spiked Iced Coffees and Iced Teas. In this episode of the Xtalks Food Podcast, Sydney talks about the two boozy beverages, which are set to roll out in early September. Dunkin’ is entering a crowded market segment with the launch of Dunkin’ Spiked, a reflection of the rising popularity of RTD drinks that offer innovative blends of well-loved tastes. Despite the fierce competition, the Dunkin’ brand has the potential to carve a distinct identity in this dynamic landscape. While there isn’t a dominant leader in the spiked coffee market, the hard tea market is currently dominated by Twisted Tea. While it remains to be seen whether Dunkin’ can rival Twisted Tea, the market is ready for new players. On the other hand, Dunkin’ could face a tougher road ahead when it comes to hard coffee, which lacks the same level of popularity as other alcoholic RTD beverages. The team wonders who the target audience for these beverages are and whether Dunkin’s loyal fanbase will help promote these products.

Also in this episode, Sydney talks about California-based New Culture, an emerging startup using precision fermentation to produce casein proteins, which has scaled up its fermentation process to increase manufacturing volumes, specifically for its animal-free mozzarella. Founded in 2019, New Culture produces animal-free mozzarella through a unique blend of traditional cheese-making techniques and casein proteins cultivated via precision fermentation. The company debuted its animal-free mozzarella at Nancy Silverton’s Pizzeria Mozza in Los Angeles in June of this year. The official launch of New Culture’s mozzarella is set for 2024 at the same location, with plans for expansion to various pizzerias across the country. As New Culture continues to advance its production capacities, it is laying the foundation for a relatively new sector that has substantial implications for animal welfare, environmental sustainability and human health. The team wonders how restaurants will promote animal-free products and how authorities will regulate these types of products.