Coffee whiteners are preparations used as substitutes for cream, evaporated milk or fresh milk in coffee, tea and cocoa or drinking chocolate. In recent years, coffee whiteners have become of increasing importance to the food industry from a marketing standpoint. They are formulated as intended replacements for their natural conterparts on the basis of their longer shelf life and easier storage, and production economics which often lead to lower retail prices. In markets where religious or health restrictions are important, coffee whiteners may also meet consumer demand and need. Accordingly, coffee whiteners have been well accepted by household consumers and by restaurants and institutional users.

Main Researcher: Teah Yau Kun