Brand Bubble Tea Drinks

Difficulties with boba in general:

Putting the bubbles in a can or a bottle (suitable machinery)

Pasteurisation (the bubbles shouldn’t burst but it has to be sufficient to make them last longer)

Make them last in a drink (avoid bursting and the bubbles to dissolve, specific ingredients, regular tapioca is not suitable for this purpose)

Milk drinks – UHT is necessary (no popping boba)

Size (to be able to pour the boba out of the can, the balls need to be significantly smaller than in fresh boba bought in a shop, this can decrease the enjoyment factor)

Sugar levels (the fresh boba tea contains high amounts of sugar, when it comes to creating an RTD and showing all the nutritional information, keeping it low sugar – at least lower than 4.5g/100ml – is important)

There can be a lot of unhealthy ingredients in most boba balls that are sold on the market, this adds an extra layer of difficulty when creating a drink that is healthier than most versions
Extra difficulties for small businesses to develop a boba drink:

 

Most companies that accept small projects don’t do UHT. Many small filling companies are not proficient enough to cope with a complicated project like boba (there can be many technical issues)

High minimum order quantities (investing a lot of money in buying ingredients for a project that still needs testing and technical problems may come up is very risky). It’s hard to find suitable ingredients nearby as most of them are coming from Asia – this can increase the transportation costs as well as the lead times

It’s difficult to create a drink featuring several different colours and flavour profiles, as the balls will flavour the liquid and the liquid will flavour the balls when it sits on a shelf even for a few months. The same thing with colour, the color of the liquid will have an effect on the balls and the color of the balls will have an effect on the liquid. Sadly, this means no extra vibrant and colourful drinks, or drinks featuring balls with many different flavours, like it is in a boba shop.
Considering these factors, there are a lot of limitations to having boba in a can compared to making boba fresh. The first issue is that it is VERY difficult to make tapioca last in a drink. Tapioca is a starch and being kept in a liquid, it can naturally dissolve, burst, or fall apart. To solve this issue, most companies use konjac or other types of gels, which often lack the rich taste of tapioca balls.
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Ibiza Ice

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Ibiza Ice

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Ibiza Ice

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Ibiza Ice

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