If you have young adults in your life, hopefully they have introduced you to bubble tea, also known as boba tea. This combination of tea, milk, and gelatin-like tapioca pearls, invented decades ago in Taiwan, can by now be found in strip mall cafes all over the US. Almost always there are high school and college students inside slurping boba beads through oversized straws. Franchised versions of the concept have of course followed.

Having visited a few of these bubble tea cafes with my kids, I was primed to notice several ready-to-drink and make-at-home versions seeking to capitalize on the boba trend — and to take drink occasions away from iced and bottled coffee. Here are a couple:

Inotea Bubble Tea — This shelf stable boba in...

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Niagara Bottling, one of the largest beverage manufacturers in North America, is seeing a continued shift by brands from hot fill and retort beverage processing to aseptic processing for beverages that are sensitive to certain microorganisms that could cause spoilage. Aseptic filling uses high temperatures for a short period of time to sterilize a beverage liquid. The liquid is then cooled to ambient temperatures and placed into a sterilized package within a sterilized processing environment until capped and sealed. Hot fill and retort methods, also used to package drinks that contain few or no preservatives, require heavier packaging, including glass, to withstand high temperatures for longer periods and during the filling process. According to Niagara VP of Commercialization...