Beginning now, Dunkin’ Donuts’ new line of bottled, ready-to-drink Iced Coffee beverages are becoming available in the refrigerator cases at grocery, convenience stores, mass merchandisers, and at participating Dunkin’ Donuts restaurants throughout the U.S. Through an agreement announced last September, The Coca-Cola Company and its bottling partners are manufacturing and distributing the pre-packaged Dunkin’ Donuts® branded bottled beverages in four flavors, including Original, Mocha, Espresso and French Vanilla.
The bottled Dunkin’ Donuts Iced Coffee beverages feature the quality and great taste that millions of Dunkin’ Donuts guests have come to expect from the brand’s signature iced coffee served at its restaurants worldwide. The bottled Dunkin’ Donuts Iced Coffee beverages will be made according to Dunkin’ Donuts’ specifications using high-quality Arabica coffee blends with real milk and sugar.
This launch marks Dunkin’ Donuts’ first entry into the ready-to-drink coffee category, which has enjoyed strong growth over the past five years and represents $2.3 billion dollars in annual sales according to Nielsen. The agreement supports Dunkin’ Donuts’ goal of strengthening its position as a coffee authority and further extends the Dunkin’ Donuts brand into new distribution channels.
According to Dunkin’ Brands Chairman and CEO Nigel Travis, “We are proud to partner with The Coca-Cola Company, a world-class organization recognized for building powerful consumer brands, for the launch of bottled Dunkin’ Donuts Iced Coffee. Entry into the ready-to-drink coffee category reinforces our position as one of the world’s leading coffee brands, increases our brand relevance with new and current customers, and creates yet another way for America’s coffee-loving consumers to run on Dunkin’.”
To learn more about bottled Dunkin’ Donuts Iced Coffee, visit www.dunkinanytime.com. To learn more about Dunkin’ Donuts, visit www.DunkinDonuts.com or subscribe to the Dunkin’ Donuts blog to receive notifications at https://news.dunkindonuts.com/blog.
