Non-dairy creamer was once a staple ingredient in bubble tea. However, its processing could produce trans fatty acids, which increase the risk of cardiovascular diseases. Nowadays, brands like MIXUE and Good Me have moved away from non-dairy creamer, opting for Ice Blanc Milk instead. Ice Blanc Milk does not contain trans fatty acids, and its fat content is primarily animal fats, making it a healthier and safer alternative.

Ice Blanc Milk is typically a blended dairy product made from a mixture of milk, plant milk, and fats, and generally does not contain trans fatty acids. Its fat content is mostly derived from animal fats. Even when plant oils are used, as long as they comply with national standards, they are considered safe. According to national standards, if food ingredients contain or use hydrogenated or partially hydrogenated oils in the production process, the nutritional information table must indicate the content of trans fatty (acid) acids. The absence of such labeling indicates no artificial trans fatty acid risk.

There was a prevailing view that bubble tea with a low milk content, such as Ice Blanc Milk, could not be considered authentic bubble tea. However, in reality, for some popular bubble tea products, the tea soup accounts for 66%, and high-quality cow's milk accounts for 19%, adding up to about 85%, which is the main representation of the "tea" and "milk" in bubble tea. Ice Blanc Milk only plays a supporting role in enhancing the overall taste and has a relatively low proportion.

In recent years, the bubble tea industry has actively sought changes and promoted healthier development in all aspects. In terms of ingredient selection, various brands have vigorously expanded high-quality channels, delved into tea and fruit production areas, and selected high-quality ingredients while reducing the use of artificial additives. In terms of craftsmanship, there is precise control over sugar and fat content, breaking away from the traditional high-sugar and high-fat model of old-style bubble tea; the tea extraction process is optimized to enhance the purity and flavor of the tea soup, and it is paired with high-quality milk sources to restore the authentic taste of bubble tea. In terms of production mechanisms, there is an active introduction of automated equipment, strengthening standardized construction, and minimizing the taste differences in each cup of tea drink. Standardized training is also provided to allow special groups such as people with hearing impairments to participate in the tea-making process, expanding employment opportunities.

Bubble tea enterprises should also focus on improving product information transparency, actively labeling caloric values and GI values, and carrying out ABCD nutritional grading work under the guidance of the National Health Commission. Consumers can clearly understand the nutritional information of the products when purchasing bubble tea, making healthier choices.

Food and Beverage Exhibition notes that, looking to the future, the bubble tea industry still needs to strive for healthier and higher quality development, and explore healthier and more natural ingredients and production processes.

If you would like to learn more about the food industry, please visit the SIAL China website for more information.

Source: Jin Tai Information

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