The Jitters-Free Energy Shift and RTD Matcha
Consumers are actively seeking alternatives to high-acidity, high-caffeine coffees that cause mid-week energy crashes and acid reflux. The undisputed rising star is the Ready-To-Drink (RTD) Matcha Oat Latte. Packed with L-Theanine for calm focus, it is the ultimate Wednesday functional beverage. However, consumers expect a premium cafe-level experience from their bottled matcha: it must taste deeply earthy yet sweet, incredibly creamy, and perfectly balanced with the oat milk base.
The "Seaweed" Off-Note and the Astringent Bite
Scaling cafe-quality matcha into a mass-produced RTD beverage exposes major flavor flaws. High-grade matcha powder, when suspended in a liquid matrix for months on a supermarket shelf, begins to degrade. It develops a harsh, highly astringent bite and a pungent, distinctly "fishy" or seaweed-like off-note. When combined with the heavy, cardboard-like profile of commercial oat milk, the delicate balance is destroyed. The resulting beverage tastes grassy, muddy, and wildly unappealing to the premium consumer.
Creamy Illusions and Botanical Rounding by BénBérg Arôme
BénBérg Arôme flawlessly bridges the gap between raw botanical extracts and premium indulgence. We rescue RTD Matcha formulations using a dual-action sensory strategy. First, we deploy highly specialized flavor modulators to chemically "mute" the harsh, seaweed-like off-notes and bitter astringency of the matcha extract. Second, we introduce our signature VanBérg technology combined with rich Dairy/Oat masking solutions. This combination creates an incredibly dense, velvety mouthfeel, transforming a grassy, flat beverage into a lush, perfectly rounded, and deeply indulgent cafe-style latte.