OEM FACTORIES SYSTEM
TIDA KIM
ARCHITECTURE DESIGN CONSTRUCTION
FLAVOURS FRAGRANCES SOLUTIONS
FMCG PRODUCT
AGRICULTURAL PRODUCT
SEAFOOD PRODUCT
PRODUCT DISTRIBUTION
MACHINERY EQUIPMENT- CONSTRUCTION
BIOMASS ENERGY
CERTIFICATION
UTILITY
Exchange rates
LINK
TIDAKIM.COM

TIDA KIM is one of the leading international companies located in Vietnam with scope of works in manufacturing, exporting, importing and distributing products of Fast Moving Consumer Goods (FMCGs) , Agriculture, Seafood, Biomass energy, Machinery and Project.

Now our customers are leading wholesale companies and retail-chains, factories, enterprise in Europe, America, Australia, Asia, Africa, Islands and Vietnamese local market.

 

OEM COFFEE FACTORY

 

TIDA KIM OEM Manufacturing:

  • Coffee & Tea product: Freeze Dried coffee, Spray dried soluble coffee, aggolomerated soluble coffee, frozen concentrated coffee extract and coffee oil, Instant coffee, instant 3 in 1, Instant coffee 2 in 1, Instant coffe 1 in 1, instant coffe 4 ín 1, intant coffee 5 in 1, instant coffee 6 in 1,  ground coffee, roasted coffee, green bean coffee, capsule coffee, drip bag coffee, cometics coffee, instant coffee, Americano coffee, French coffee, Italiano coffee, Vietnamese coffee, Latte coffee, Expresso coffee, Cappucciano coffee, Deplipresso coffee, Capsule coffee, K cup coffee, Gourmet coffee, Hezelnut Aroma coffee, Arabica, Robusta, Moka, Culi, Maxim, Nestles, collegen coffee, fucoidan coffee,durian coffee, linhzhi coffee, ginseng coffee,Tea, green tea, matcha tea, oolong tea, green tea, black tea, yellow tea, puer tea, white tea, dark tea, tida kim.
  • Beverages ,Softdrink, FMCG, Food & Confectionery products, Tea, Drinking Water, Food and non-food, candy, biscuits, chocolate, cocoa pure powder, cocoa butter, hot chocolate powder, cocoa bean, milk cocoa powder, creamer, xanthan gum, additive, flavours, fragrances, food tida kim.

 

HISTORY OF INSTANT COFFEE BY TIDA KIM

In 1938, the technology of instant coffee changed dramatically, Nestle launched Nescafé with spray drying technology.

In 1960, producers added oil from coffee beans to re-create the aroma of fresh coffee. When the customer opens the bottle, the smell of coffee escapes, but soon after being stirred up the scent disappears. Not only that, the added oils have increased the ability of the product to oxidize, which remains until the mid-60s.

In 1964, the biggest innovation in instant coffee technology was born with the name "freeze-dried". In this technique, the mixture of coffee is cooled to freezing, then intervened by pressure to transfer water from solid to gas (sublimation) leaving the coffee block with carbohydrate components. This is the main technique to produce instant coffee (and many agricultural products) to this day. This technique helps maintain the flavor and smell of fresh coffee without adding oil.

In 1989, instant coffee witnessed the beginning of a large decline in revenue. The cafe focuses on quality and more popular experiences. Counterbalance is the advantage of instant coffee "convenience" that has been overwhelmed by the wave of specialty coffee, led by Starbucks. Big companies like Maxwell House, have fallen sharply in revenue. In the 1990s, Nestle's Taster’s Choice was launched as a truly "delicious" instant coffee, but it could not compensate for the increasing American interest in freshly brewed coffee.

In 2013 in the UK, tea sales decreased by 17.3% while Nescafé instant coffee sales increased by 6.3%. And in China - the country of tea drinkers (the rate of drinking coffee at 2 cups / 1 person / 1 year) is now the largest market for instant coffee in the world.

Popular names like Folgers, Maxwell House or Nescafe have retreated after the heyday, but in fact, instant coffee sales remain stable, and certainly for decades, or more. Instant coffee is still standing next to a real Espresso.

Today almost 50% of the world's green coffee is used to produce instant coffee, mainly Robusta coffee.