Zuid-Korea · Layered fruit matcha latte
Strawberry Matcha Latte
Fruit acidity, puree variation and layered service can muddy color and create a cup that tastes different before and after mixing.
01 · Product challenge
Product challenge
Fruit acidity, puree variation and layered service can muddy color and create a cup that tastes different before and after mixing.
02 · Formula and application logic
Formula and application logic
Match a berry-compatible base, control the strawberry aroma system and validate both puree-containing and standardized syrup formats.
FLAVOR BRIEF → BASE FIT → APPLICATION TEST → APPROVED SAMPLE → REPEAT BATCH
03 · Validation plan
Validation plan
- 01Puree versus syrup comparison
- 02Layered and mixed cup test
- 03Color and acidity tolerance check
04 · Acceptance criteria
Acceptance criteria
- Strawberry reads as fruit, not candy
- Matcha remains visible and tasteable
- Defined preparation controls puree variation
05 · Commercial application requirement
Buyer requirement snapshot
Related product directions
Related product directions
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