CHICAGO — The demand for convenient, flavor-forward foods and beverages is on the rise, and popping boba is emerging as a popular choice for adding a new and exciting experience to menus. Thanks to ingredient suppliers investing in technology to create different types of boba balls that can withstand food and beverage manufacturing, retail packaged products containing popping boba are now appearing on shelves.
Unlike the chewy tapioca bobas used in bubble tea, popping boba features a thin, durable membrane that encases a liquid center. When bitten into, the popping boba bursts, releasing a burst of flavor and a unique texture. The membrane’s composition can vary, offering different mouthfeels and flavors. With endless possibilities for the flavor of the center and the opportunity to experiment with colors, popping boba ranging from 5mm to 10mm in diameter can be used in a variety of applications.
“Popping boba is a versatile ingredient that is easy to incorporate into menus, especially beverages, from dirty sodas to iced coffees to refreshers,” said Nils Schaede, director of marketing at Zentis North America LLC in Plymouth, Ind. “They are easy to handle, require minimal counter space, and are typically shelf-stable, with refrigeration extending their shelf life.”
With the help of viral social media exposure, popping boba is moving beyond bubble tea cafes and making its way onto ice cream and baked desserts. Although popping boba currently has a menu penetration of just 2%, it has grown by 69% over the past four years, according to the market researcher Datassential in Chicago.
“That’s an untapped trend, not a saturated one,” said Whitney Beem, marketing director at Parker Products in Fort Worth, Texas. “Consumers are now seeking texture as much as flavor, and boba offers a unique popping and chewy experience that sets it apart from other menu items.”
Tropical Smoothie Café’s Tropiboba Bowls, for instance, are a limited-time offering that allows consumers to top their acai bowls with popping boba.
McDonald’s Corp. featured a mango pineapple refresher on its summer beverage menu, which included tropical mango and pineapple flavors blended with a lemonade base and strawberry popping boba.
Popping boba sits at just 2% menu penetration but has grown 69% over the past four years, according to the market researcher Datassential.
| Photo: Tropical Smoothie Cafe“Popping boba isn’t limited to beverages,” said Tara Gonzales, director of marketing at Pecan Deluxe Candy Co. in Dallas. “It’s a versatile ingredient that can be used in both sweet and savory dishes. Imagine mango popping boba on aji tacos or vanilla boba topping a creamy flan.”
Consumers who have discovered boba on restaurant menus are now seeking it out in other places, and brands are beginning to meet that demand.
“The main obstacle to having boba on shelves has always been the supply chain, as most boba was imported with unpredictable lead times,” Beem explained.
Earlier this year, iÖGO in St. Hubert, Quebec, Canada, introduced Nanö Bubbles Yogurt for kids, featuring single-serve cups with fruit blended with popping bobas in three varieties.
Core Home in New York markets Bubluv Bubble Tea, a ready-to-drink boba tea that is better-for-you, with no added sugar, no artificial ingredients, and less than 50 calories per 9.5-oz bottle.
BobaVida in Mount Vernon, Mo., offers shelf-stable cups and pouches of popping boba under the ICEE brand, allowing consumers to get creative in their kitchens with sweet fruity options like cherry and blue raspberry, as well as sour choices such as green apple and lemon lime.
“We’re seeing a growing interest in globally inspired and elevated flavors like yuzu, hibiscus, and passionfruit, along with crossover concepts like swicy and cocktail-inspired profiles,” Gonzales noted.