Nespresso launches Aurora de la Paz

Nespresso this month launches an extremely rare Limited Edition coffee from the lush region of Caquetá, Colombia, a coffee that has remained inaccessible for decades due to instability in the region.

Literally translated to ‘Dawn of Peace’, the Pure Origin Aurora de la Paz honours the farmers who continued to preserve and cultivate this scarce coffee despite local conflicts. By investing in the Caquetá region, Nespresso aims to help smallholder farmers rebuild their local coffee industry and provide them with a new source of sustainable income.

Grown in a unique Colombian climate of low altitudes and temperatures with high humidity, Aurora de la Paz is a coffee of medium intensity level 5 and best enjoyed as an Espresso.

“This Limited Edition coffee is notably different from other coffees in Colombia due its’ sweet and balanced profile. Traditionally, Colombian Arabica is bright with fresh acidity whereas the profile of Aurora de la Paz reveals toasted cereal and sweet fruit notes thanks to the unexplored terroir and light roast,” Nespresso Coffee Ambassador Mitch Monaghan commented.

The launch of Aurora de la Paz builds on Nespresso’s 13-year presence in Colombia, during which the company has worked closely with farmers through the Nespresso AAA Sustainable Quality Program. In partnership with the Colombian Coffee Growers’ Federation (FNC), Nespresso will introduce its AAA Sustainable Quality Program in Caquetá.

MICE 2017 – bigger & better

Asia Pacific’s largest specialty coffee show, the Melbourne International Coffee Expo (MICE), is set to take off from 30 March to 1 April this year, with virtually all exhibitor space being filled. Not only will visitors get to see the latest in coffee making and marquee competitions (ASCA’s line of coffee championships), but exhibitors and sponsors will also once again get a shot at cementing their positions in the market. Syed Shah gives the lowdown.

From the food and beverage sector, MICE will feature an array of equipment suppliers, dairy processors, packaging manufacturers, technology suppliers and other stakeholders who will be looking to use MICE as a key meeting point for new business opportunities.

To date, MICE is Asia Pacific’s largest specialty coffee show. Last year’s event featured 120 exhibitors and attracted 9,213 people – record numbers for the show. This year’s event looks to host a similar number of exhibitors and potentially exceed the previous attendee count.

Of those visitors, 34 per cent were café owners, 20 per cent were coffee roasters, and 20 per cent were baristas. What’s more, 38 per cent of last year’s attendees reported they had come to recommend or appoint suppliers.

Exhibitor highlights

Event favourites from previous years will return once again in 2017 with the likes of the Melbourne Coffee Week, the MICE Product Innovation Awards; the Royal Agricultural Society of Victoria Australian International Coffee Awards; Sensory Lab Brew Bar; Roasters Alley; and Origin Alley. Here is some of our top picks:

Detpack

Form and function unite in Detpak’s full range of food and beverage packaging solutions. 

Together with beautiful design, the range of packaging solutions offered by Detpak, including the café and coffee ranges, overcome the many technical challenges of insulation, maintaining freshness, and sustainability. 

We’re coffee packaging specialists and we work with you to understand what your business needs are in order to meet your individual requirements – from technical specifications, to deciding sizes and developing brand and design.

Detpak’s packaging solutions and printing ability will showcase your products, grow your brand, and support your business. We’re looking forward to meeting you at stand #103.

Jet Technologies

Whatever your packaging requirements, Jet Technologies can be relied upon for expert advice and support from start to finish, on trays, packaging bag solutions, filling and sealing machinery, lidding materials, closures and adhesives.    

Their staff are industry experts, with the knowledge and practical knowhow to provide premium quality products, along with outstanding customer service.

 Jet Technologies offers a range of packaging solutions developed for the specialty coffee industry including world-leading vertical form fill seal machines, premium flexible printed packing and one-way degassing valves.

Visit Jet Technologies at stand #71 at MICE2017.

Building the momentum

In an industry with ever increasing interest in coffee production from seed through to the brew, there will be a series of training rooms that will provide industry-recognised education, in all aspects of coffee preparation from espresso through to filter.

With the event just around the corner and anticipation reaching a fever pitch, Show Director Simon Coburn is bullish about this year’s event with many new developments in the world of coffee that will be showcased.

“MICE will showcase incredible new products and equipment for the coffee and cafe industry, For the food and beverage supply chain, this event shouldn’t be missed,” he said.

Secure your position at MICE2017 today, contact event.organiser@primecreative.com.au or call +61 (0)3 9690 8766. For tickets or more information, visit internationalcoffeeexpo.com.

 

Two new flavoured coffees from Nespresso

Nespresso has introduced two new coffees to its Professional range following consumer demand – allowing restaurants and hotels to offer patrons more choice when it comes to the flavours of coffee they can offer. The two new coffees, Espresso Caramel and Espresso Vanilla, will form part of a permanent line of flavoured coffee, extending the Professional range to a total of 13 varieties.

Following the success of flavoured coffees in the in-home market, Nespresso is making them available to Professional customers across the hotel, restaurant, business and office sectors so consumers can enjoy their favourite coffee wherever they are. This comes off the back of an international study by Harris International that found 61 percent of Australian respondents wanted to be offered new and exciting flavours. Australians favoured Vanilla and Caramel and Nespresso has responded by adding more variety and choice to the Professional Grands Crus range.

Espresso Caramel and Espresso Vanilla are based on Espresso Forte with an intensity of seven. Consumers will be able to experience the silky flavour of Espresso Vanilla, which has a full and slightly caramelised aroma of vanilla combined with the complex Espresso Forte profile. Espresso Vanilla can also be enjoyed with milk for softer notes, evoking thoughts of vanilla-scented pastries.

On the other hand, the sweet caramel flavour of Espresso Caramel mellows the roasted notes of Espresso Forte creating a pleasant coffee reminiscent of the browning of sugar. For those who prefer a latte or flat white, add milk to unveil hidden cocoa and nutty notes.

During the warmer months, both Espresso Caramel and Espresso Vanilla are the perfect options for iced coffee recipes.

 

Should over 50’s avoid that afternoon coffee? Maybe.

Sleep is good. This is one thing both experts and the person in the street can agree on about that knitter up of the unravelled sleeve of care [1]. Getting decent sleep not only leaves you feeling refreshed, but lack of good quality sleep is associated not just with fatigue and lower life quality, but can also increase the risk of diseases such as Alzheimer’s and type II diabetes.

Sadly, as we age we are less likely to get good sleep, we sleep less deeply than when we were younger, wake more and are more likely to be disturbed in our sleep.
Recently the Global Council on Brain Health (GCBH) published 20 recommendations that would help people over 50 years of age to have better sleep.

Now in reporting this did the newspapers focus on the recommendations to not drink alcohol three hours before bed time, keeping mobile phones and tablet devices out of the bedroom or keeping pets out of the bedroom?

No, they focused on the recommendation to avoid caffeine after lunch time, with headlines such as “Sleep tips: Avoid afternoon coffee, over-50s advised” and “Middle aged and want a good night’s sleep? Don’t have a cuppa after lunch”.

Well, that’s disappointing, I like my afternoon cuppa

Yes, as does my Mum and thousands of Australians rich in years.

The advice is sensible though. After all, caffeine is a stimulant, and who amongst us has not used strong coffee to try and stave off sleep. Ironically enough, moderate coffee consumption is associated with lower risks of Dementia and type II diabetes.

The effects of caffeine can persist some time, taking 400 milligrams of caffeine can cause you to lose up to an hours sleep and have to have more disturbed sleep up to six hours after you have taken it.

But, you are going to say “But …” aren’t you

But, 400 milligrams of caffeine is roughly the equivalent of chugging four espressos at once, and is the maximum recommended daily caffeine intake. And you really shouldn’t consume more than 300 milligrams in one go.

A typical afternoon cuppa will have between 50-100 milligram caffeine, depending on whether it is tea or coffee, instant or brewed. This is 1/8th to ¼ the amount used in the sleep study. Here are some representative levels of a variety of caffeinated beverages per typical serve.

375 ml Iced Coffee: 68 mg caffeine
Average espresso:   75-85 mg Caffeine
Instant coffee:   ~ 65 mg Caffeine
Tea:                50-80 mg caffeine
Colas:              30- 70 mg caffeine
Energy Drinks:      80-160 mg caffeine

Now, you won’t drink 400 milligrams of caffeine in one hit usually, people typically have between 2-4 cups per day. This makes calculating the amount of caffeine in your body a little tricky, as the amount present in your body accumulates to different levels depending on how often you drink it.

Simulations I have run suggest that the level of caffeine in your body six hours after consuming 400 milligrams of caffeine (the amount that can lose you an hour of sleep) is a bit under the maximum amount of caffeine in your body after consuming 100 milligrams of caffeine [2].

Bllod levels of caffeine simulated after one 400 mg dose of caffeine (top line) or three 100 mg doses taken every three hours (bottom line)
Ian Musgrave

If you drink you last caffeinated drink with 100 milligrams of caffeine in it at 4 pm, then you need to wait around four hours for the caffeine levels to fall below the levels associated with the loss of one hours sleep, make it six hours to be safe and if you have had a beverage with 100 milligrams of caffeine in it at 4 pm, you should be going to bed at 10 pm (or put it another way, if you want to go to bed at 10pm, you last caffeinated drink with 100 milligrams caffeine should be at 4 pm).

Of course I have calculated these values based on the average amount of time it takes the body to absorb caffeine and break it down.

You are going to say “It’s complicated” now, aren’t you

Well, yes. The amount of time peoples bodies take to break down caffeine is roughly 4 hours on average, but this can vary from as little as 2.5 hours to as much as 9 hours. This can produce huge differences in the amount of caffeine in the body (roughly three fold between the slowest and fastest rate of breakdown.

As well, the pathways in the brain that are responsible for the stimulant effect of caffeine can vary in sensitivity.

So you can have someone like me who can drink espresso late at night with no apparent effect on sleep, and my partner, who cannot drink a cup of tea after 3 pm without having disturbed sleep.

So what about age, which is the whole point of this

As you age, your body’s ability to break down drugs and natural products is reduced.

However, it turns out that caffeine is not affected; in fact older folk break caffeine down slightly faster than young people. But they also absorb it more slowly, so the effects basically cancel out and older people and young people have very similar levels of caffeine after consuming it.

On the basis of caffeine concentrations alone, the recommendation to avoid caffeine after lunch is being a little over cautious [3].

On the other hand the brain systems that caffeine interacts with to cause stimulation alter with age, and this may make older people more sensitive to caffeine’s effects.

What is the bottom line then?

Getting good sleep is about more than cutting out tea and coffee after lunch.

The Global Council on Brain Health has suggested several approaches to improving sleep quality, so that you can get about 7- 8 hours of sleep in a 24-hour period.

These include not drinking alcohol three hours before bedtime (this recommendation will disturb my in-laws most), not eating or drinking generally for three hours before bed [4], getting regular exercise, getting more outdoor light exposure, losing weight if you are overweight, having a regular bedtime routine and not having smart phones and tablet devices in the bedroom at night as the screens light is distracting.

Avoiding (NOT do not drink tea or coffee at all all) caffeine is sensible advice as part of a coordinated approach to better sleep. Slamming back double espressos late at night is guaranteed to disturb your sleep, but an afternoon cuppa is unlikely to bother you (unless of course you are caffeine sensitive).

Be sensible, use a coordinated approach to the recommendations rather than fixating on one thing and hopefully you will sleep better.

[1] Sleeping in the street is not recommended.

[2] These are simplistic simulations, using the data on caffeine breakdown by young and old men from https://www.ncbi.nlm.nih.gov/pubmed/6886969
Comparative pharmacokinetics of caffeine in young and elderly men and assuming you drink 100 milligrams of caffeine at 10 am, 1 pm and 4 pm.

[3] The recommendation to avoid caffeine after lunch has been widely misinterpreted as to mean having no caffeinated beverages after lunch.

[4] As I write this a large part of Australia is in the grip of a massive heat wave, keeping hydrated, especially for older people, is essential in the conditions, so make sure you are getting plenty of fluids even at night.

The Conversation

Ian Musgrave, Senior lecturer in Pharmacology, University of Adelaide

This article was originally published on The Conversation. Read the original article.

Coffee cherry moonshine ready for Xmas from Campos

Melbourne Moonshine Cáscara Moonshine is made from the dehydrated cherries of the coffee plant.

Traditionally discarded, Campos says it has worked with a small coffee farm in Costa Rica to keep and naturally dry the cherries, resulting in a fruity coffee variety that gives a more subtle tea-like taste.

Campos Coffee, the specialty roaster founded out of a small Newtown café, has always been focused on innovation in coffee, and realised the untapped potential of this previously under-utilised part of the coffee tree.

After months of testing to get the flavours right, the end result is a rich liqueur with cherry and raisin flavours, and hints of molasses, reminiscent of Christmas Cake.

Summer food competition set to sizzle

Spring has sprung and summer is here, bringing with it the summer cycle of one of Australia’s most prestigious food competitions, the Sydney Royal Fine Food Show.

It is time for the ‘best of the best’ in aquaculture, bakery and coffee to enter Sydney Royal’s Summer Competitions, run by the Royal Agricultural Society of NSW (RAS) over two weeks across January and February in 2017.

The Sydney Royal Fine Food Show honours the traditions of local agricultural shows and produce markets around Australia with a focus on Australian-grown and made, recognising commercial producers who capture the essence of the land. Their reward? The distinctive seal of quality that is a Sydney Royal medal, awarded by Australia’s premier team of skilled food industry judges.

This national Competition will look to attract record entries in 2017, starting with these summer competitions early in the year and continuing with the spring cycle in September.

RAS Fine Food Committee Chair Sally Evans said she will expect to see the popularity of the coffee competition continue, however predicts further growth in both aquaculture and bakery.

“Australian consumers continue to revel in the fantastic quality of coffee on offer in Australia, so we’ll expect to see record entries and incredible roasts next year. The aquaculture industry has seen several exciting new products launched over recent years, which will lead to a rise in entries across the fresh fish classes in particular, focusing on Australia’s top-quality Murray Cod and Barramundi. The continued emergency of highly-skilled and innovative artisan bakeries across the country is also expected to result in even stronger participation in our already popular Professional Bakery competition,” she said.

“I encourage all Australian producers, from smaller farm-gate and boutique growers and makers through to larger commercial enterprises, to enter their products in Australia’s premier food show and take advantage of the opportunity to benchmark their products against the best the country has to offer,” said Ms Evans.

Coffee & Professional Bakery entries close on Wednesday 9 November 2016, while Aquaculture will close on Wednesday 7 December 2016.

Research Check: can drinking coffee reduce your dementia risk?

Alzheimer’s disease, the most common form of dementia, is a growing problem worldwide. There are 350,000 people with dementia in Australia and this is set to rise to 900,000 by 2050. There is no cure for Alzheimer’s disease.

So if “coffee really can help to prevent dementia”, as a headline by the Daily Mail last week suggested, that would be amazing. This is why the study on which the headline was based received so much interest.

It was reported on by publications such as the the Independent and websites dedicated to anti-ageing research.

According to the Daily Mail, the study showed:

Women over the age of 65 who had a normal caffeine intake were 36% less likely to develop a cognitive impairment.

Unfortunately there are many reasons not to get excited. The study was observational: a look back through data collected over many years. This means many reasons that weren’t explored may account for the findings that women who drank coffee decreased their risk of dementia.

Factors not examined included diet, exercise, general health and use of other medications. Basically, researchers found drinking coffee was associated with lower dementia risk; not that coffee caused the lower risk. Coffee may have nothing to do with it. And there are many other reasons to be sceptical.

The Conversation, CC BY-ND

Where did researchers get their information?

Ira Driscoll and colleagues from the University of Wisconsin-Milwaukee have published an interesting analysis in the reputable Journals of Gerontology, Medical Sciences. The information they used to come to their conclusions comes from women aged 65 to 80 who participated in the Women’s Health Initiative Memory Study (WHIMS) and were followed for up to ten years.

The WHIMS was not a planned study originally. It was a sub-study of a large randomised-controlled trial, called the Women’s Health Initiative, examining the effects of hormone replacement therapy (HRT) on postmenopausal women aged over 65.

Although the trial was stopped early, the women continued to be followed up until 2010. The Women’s Health Initiative Memory Study was specifically examining the effects of HRT on memory and dementia. University of Wisconsin-Milwaukee researchers used this sample to study whether there was a connection between caffeine consumption and new cases of dementia.

The women were all free of dementia when they joined the study between 1995 and 1999. Their cognition – memory and other thinking abilities – was assessed annually in person, until 2007, and then by telephone. For women who showed evidence of cognitive decline over subsequent years, more information was obtained from someone who knew the woman well.

The study was picked up by many publications under many different headlines, such as this one by Sputnik International.
Sputnik International/screenshot

A panel of specialist physicians who reviewed all the information agreed on whether women had developed probable dementia. Caffeine intake, which included tea, cola and other sources of caffeine, was based on questionnaires the women completed.

To isolate the effect of caffeine, the analyses accounted for other reasons that might affect rates of dementia. These were age, education, use of HRT, weight and height, sleep, blood pressure, heart disease, diabetes, smoking, alcohol use and how well the women performed cognitively at their first visit.

What were the results?

Of the 6,467 women in WHIMS, 209 developed dementia and 388 developed some cognitive impairment. Greater levels of caffeine intake were associated with a lower incidence of dementia or cognitive impairment.

Researchers divided the women into two halves – the first half contained those who consumed higher amounts of and the second, lower. The average amount of caffeine intake in the lower group was 64 mg per day (roughly under one standard cup of coffee); while in the higher group, it was 261 mg (roughly over three cups).

This study only looked at older women.
from shutterstock.com

The women in the upper group had 26% (not 36% as reported by the Daily Mail) less chance of developing dementia than those in the lower. This is a statistically significant difference. But when the women’s level of cognition at recruitment was taken into account, the risk reduction was only 20%, which was no longer statistically significant.

The researchers concede several reasons for caution. For a start, this study only looked at older women. They mention another study from France that found coffee had a protective effect on women but not men. And a third study found European men who drank three cups of coffee per day had the lowest rate of cognitive decline over ten years.

Why else should we be sceptical?

The women in this study weren’t representative of women generally. They were better educated than average and just the fact they had survived to 65 to 80 years at the time they entered the study, and then lived even longer to allow follow-up, means they may have been a healthier group. This is called the survivor bias, which can lead to false conclusions.

Nor was there a clear dose-response outlined with the number of cups of caffeinated coffee per day. This means the actual amount of caffeine was not measured and blood levels were not checked. Plus, people make their coffee at different strengths, and because the basis for the analysis is what the women reported, their ideas around caffeine intake measurements could be unreliable.

Further, the diagnoses of dementia were not based on a clinical assessment. Telephone assessments are more prone to error and this introduces some noise.

Also, if the women drank coffee just before their assessments, the alerting effect may have helped them score better.

Another possible explanation for the findings is that women may have cut back on their coffee just before they enrolled in the study for reasons linked to incipient dementia, also known as mild cognitive impairment. For example, incipient Lewy body dementia can lead to sleep disturbances as its first symptom even before the dementia becomes apparent; so people with symptoms might stop coffee to help sleep better.

What else should we take into account?

Observational studies such as this are not the gold standard. To really assess coffee’s effect on cognitive decline, we would need a planned randomised controlled trial where women are allocated to caffeine or decaffeinated intake and followed for some years. The women and raters would need to be blind as to which group they would be in. Clearly this would be very difficult if not impossible, especially in our café society.

Caffeine is perhaps the most widely used addictive substance in the world and appears safe.
Dogancan Ozturan/Unsplash

What should readers do? Caffeine is perhaps the most widely used addictive substance in the world and appears safe. People have different reactions to caffeine that may vary with age and health. Some people become more anxious, others find it can improve their performance. I find that as I have grown older, my sleep is more sensitive to caffeine.

There are things you can do that may reduce your risk of dementia, such as eating healthy food, preferably based on the Mediterranean diet of lots of vegetables and fruit and very little saturated fat, and staying physically fit and mentally active.

Don’t get too hung up on this kind of research. Let’s see more evidence over time. – Henry Brodaty

Peer review

This is an interesting study but I agree there are major issues with its methods and conclusions. It is unclear exactly how caffeine intake was assessed. The paper states caffeine intake was self-reported using a questionnaire asking about coffee, tea, and cola beverages, but it did not specify whether drinks contained caffeine or not. Hence researchers assumed it was all caffeinated.

It is also disappointing the women were only split into two groups: those who drank more coffee, and those who drank less than average. There is a reasonable chance of misclassification bias, meaning some people in the lower caffeine intake group should really be in the upper group, due to limitations in the assessment of caffeine intake. You normally address this by splitting participants into more than two groups, and often four or five.

It is very interesting that those in the highest caffeine intake group were also less likely to have diabetes at baseline. While this fits with a major review of the relationship between risk of type 2 diabetes and coffee consumption, it’s also possible there is some remaining confounding bias due to better overall health of those with higher caffeine intakes that is not accounted for.

I agree that further longitudinal analyses would be of value, especially if they repeated the measure of coffee and other caffeinated beverages, particularly decaffeinated coffee, over a number of time points. It would be even more interesting to look at results where people changed their intakes over time. – Clare Collins

The Conversation

Henry Brodaty, Scientia Professor of Ageing and Mental Health, UNSW Australia and Clare Collins, Professor in Nutrition and Dietetics, University of Newcastle

This article was originally published on The Conversation. Read the original article.

Natural Raw C Coffee + Coconut water

Natural Raw C is the only 100% organic Arabica coffee + coconut water on the market – this vegan friendly, dairy/gluten/fat free beverage provides you with the natural boost you crave anytime, anywhere. It is the perfect healthy and delicious pick-me-up.

Product Manufacturer: Natural Raw C

Launch date: 12.09.2016

Ingredients: Coconut water, coconut flower nectar, 100% arabica coffee extract, natural flavour.

Shelf Life: 18 months

Packaging: Tetra

Product Manager: Elyse Elmer

Country of origin: Thailand

Brand Website: rawc.com.au

 

Knight Mattingly coffee roasters forms new alliance

Melbourne coffee roasters Knight Mattingly has formed a strategic alliance with Australian syrup company Alchemy Cordial.

Knight Mattingly will distribute Alchemy Cordial’s new Golden Tumeric Elixir, an all-natural syrup that captures the latest in taste trends and is designed to be enjoyed in hot and cold beverages.

Debra Knight, Founder and Director of Knight Mattingly Coffee Roasters, said that the alliance was a great fit in terms of brand and product quality. Both businesses have a focus on delivering quality products, crafting both art and science to create superior beverages.

“The Golden Turmeric Elixir by Alchemy Cordial is a powerful new offering for our extensive network of cafes and restaurants,” said Knight.

“We can see that this handmade syrup will deliver the latest taste sensation, as well as the opportunity for product innovation. It’s a quality product that sits well alongside our wide range of coffee blends and chai tea.”

Founder of Alchemy Cordials, Michael Bishop, said that the new syrup was a wonderful addition to the market, and a complement to Knight Mattingly’s existing range.

“We’re excited to be teaming up with Knight Mattingly and combining our years of experience in the beverage market to be releasing this new development,” Bishop said.

“We’ve worked closely with Dr David Chua, our Food and Innovations Technologist, to create a perfect blend of turmeric, ginger, pepper, cinnamon and organic vanilla. It’s a really therapeutic drink.”

As well as tasting rich and complex, the turmeric elixir is thought to contain elements of curcurmin, the compound that is responsible for the bright hue and full of antioxidants and anti-inflammatory properties. Knight Mattingly will be distributing Alchemy Cordial’s New Golden Tumeric Elixir to a range of cafes and restaurants across Victoria.

Coffee company receives $225,000 grant, hires ex-auto workers

Coffee company Industry Beans has been awarded a Victorian government grant of $225,000 under a program aimed at creating jobs for former auto industry workers.

According to a statement from premier Daniel Andrews, the money will be used to assist the firm upgrade its 760 square metre facility at Brunswick, invest in new machinery to boost output, and increase its export revenues by $20 million annually. Industry Beans will also create a “revolutionary e-commerce platform”.

“We know Melbourne’s north will be one of the communities hardest hit, this funding will help bring in new investment and new jobs for former auto workers in the area,” said state employment minister Wade Noonan.

The grants come out of the $33 million Local Industry Fund for Transition. To qualify, businesses must pay for at least 75 per cent of a proposed upgrade out of their own money, and had to “maximise the number of retrenched automotive workers that will transition to their project prior to submitting applications”.

According to the statement, 20 new jobs will be created, with 16 of these for retrenched auto industry workers.

Ford announced in May 2013 that it will end production at its Geelong and Broadmeadows factories in October this year.

 

Benefits of drinking coffee outweigh risks – study

The potential benefits of moderate coffee drinking outweigh the risks in adult consumers for the majority of major health outcomes, an extensive scientific review has found.

The review was carried out by researchers at Ulster University and published in the June issue of Comprehensive Reviews in Food Science and Food Safety, which is published by the Institute of Food Technologists (IFT).

The researchers systematically reviewed 1,277 studies from 1970 to-date on coffee’s effect on human health and found the general scientific consensus is that regular, moderate coffee drinking (defined as 3-4 cups per day) essentially has a neutral effect on health, or can be mildly beneficial.

The review was used to create an exhaustive list of the potential health benefits and risks of coffee consumption on total mortality, cardiovascular disease, cancer, metabolic health, neurological disorders, gastrointestinal conditions, and other miscellaneous health outcomes.

The authors noted causality of risks and benefits cannot be established for either with the research currently available as they are largely based on observational data. Further research is needed to quantify the risk-benefit balance for coffee consumption, as well as identify which of coffee’s many active ingredients, or indeed the combination of such, that could be inducing these health benefits.

Some financial support of this study was provided by Italian coffee roasting company illycafe s.p.a., the authors claimed no conflict of interest regarding the objective search and summary of the literature.

MICE delivers unmissable access to Asia Pacific’s coffee market

The sixth edition of the Melbourne International Coffee Expo (MICE), to run from 30 March to 1 April next year, will again present those in the industry with a key opportunity to initiate new business relationships.

MICE is Asia Pacific’s largest specialty coffee show. Last year’s event featured 120 exhibitors and attracted 9,213 people.

Of those visitors, 34 per cent were café owners, 20 per cent were coffee roasters, and 20 per cent were baristas. What’s more, 38 per cent of last year’s attendees reported they had come to recommend or appoint suppliers.

In other words, MICE is a once-a-year opportunity for exhibitors and sponsors to stake their positions in the coffee market.

As last year’s exhibitor list – which sees coffee rosters listed alongside dairy processors like Pura, Devondale and Parmalat as well as the likes of packaging company Pac Trading – illustrates, the event is not just for coffee growers, roasters and importers.

Those from the broader food and beverage sector – equipment suppliers, dairy processors, packaging manufacturers, technology suppliers, and so forth – are also integral to MICE.

It makes sense, therefore, that Food & Beverage Industry News has been named official media partner for MICE2017.

What’s on

2017 will see the return of event favourites like Melbourne Coffee Week, the MICE Product Innovation Awards; the Royal Agricultural Society of Victoria Australian International Coffee Awards; Sensory Lab Brew Bar; Roasters Alley; and Origin Alley.

In addition, a number of new features are set to debut in 2017:

The return of all Australian Coffee Championship events under the one roof

The Australian Specialty Coffee Association (ASCA) will host the country’s most preeminent coffee competitions in the Grand Pavilion. They include the Australia Barista Championship, Australia Latte Art Championship, Australia Brewers Cup, Australia Cup Tasting Championship, and Australia Coffee in Good Spirits Championship.

Brewing Lounge

The Lounge will serve as the setting for ASCA Australian Brewers Cup. It will be the viewing platform for the competition, including a tasting bar where participants will be able to sample some of the same coffees used in the competition.

Tea Expo

Although tea has always been an offering at MICE, in 2017 it will take centre stage at the Australian International Tea Expo, presented by Australian Tea Masters. Taking place in conjunction with – and right next door – to MICE, the event will host premium tea suppliers and related products.

More education

A series of training rooms will provide industry-recognised education, in all aspects of coffee preparation from espresso through to filter. This will be a primary destination for baristas and coffee professionals from around the country looking to further their expertise in their chosen field.

Show Director Simon Coburn is confidant MICE will continue to go from strength to strength.

“We’re excited for the new features and opportunities MICE2017 will offer. We encourage the coffee community to support the event that supports the industry we all love and respect,” he said.

 

Secure your position at MICE2017 today, contact event.organiser@primecreative.com.au or call +61 (0)3 9690 8766. For more information, visit internationalcoffeeexpo.com

 

Nestlé expands in South Africa

Nestlé South Africa has invested R1.2 billion into the expansion of its instant coffee manufacturing plant in Estcourt.

The expansion included the construction of a waste water treatment plant, new coffee processing plant, upgrading existing coffee processing and a the state of the art coffee drying plant. At least 20 direct and more than 470 indirect jobs have been created since construction commenced.

“We believe that for a company to be successful in the long-term it has to create value for shareholders and communities where it operates,” said Ravi Pillay, Corporate Affairs Director for Nestlé South Africa.

“Investments of this magnitude demonstrate the Nestlé Group’s commitment to long-term business sustainability and economic development in Africa.

“Through this investment we will increase capacity for our coffee factory and meet the growing consumer demand for coffee in the region. This is also aligned with our ambition of being the world’s leading nutrition, health and wellness company while offering our consumers quality, nutritious and affordable products.”

2016 marks Nestlé’s 100 years of operations in South Africa. The company has eight manufacturing facilities, four distribution centres and 3,500 full time permanent employees across the country.

Nespresso and TechnoServe partner with USAID to support South Sudan’s coffee farmers

Nespresso and TechnoServe, a development non-profit organization have announced a new partnership with the United States Agency for International Development (USAID) to strengthen efforts to rebuild the coffee industry in the new country of South Sudan and improve coffee farmer livelihoods.

USAID will invest $3.18 million during three years in the project, which has already helped revive South Sudan’s coffee industry, diversify its export market and raise the household incomes of smallholder coffee farmers.

Since 2011, Nespresso and TechnoServe have worked directly with local farmers to revive high-quality coffee production in South Sudan, while developing commercial channels to enable its sale and export. Nespresso has already invested over $2.5 million in the project. The country’s coffee industry was decimated after years of civil war, and oil now comprises 99 percent of its exports.

“This new partnership with USAID will be instrumental to accelerate the progress Nespresso and TechnoServe have already made, working directly with South Sudanese farmers,” said Jean-Marc Duvoisin, CEO of Nestlé Nespresso. “This funding injection will allow us to scale up the project and help an even greater number of farmers grow and sell high quality coffee for international export at a higher price, thus creating a better quality of life for farmers and their families.”

USAID’s contribution will help expand the existing initiative to support a thriving and inclusive coffee sector in South Sudan by increasing scale and ensuring lasting impact. The funding injection will also allow the program to be extended to new communities, allowing more farmers in South Sudan to benefit from the revival of South Sudan’s coffee industry.

The initiative aims to triple coffee incomes and improve household resilience. By 2019, the program will have trained 1,500 South Sudanese farmers, of whom at least 25 percent will be women, and helped establish nine cooperative-owned wet mills.

New coffee pod flavours from Nespresso

Nespresso has released two new limited edition coffee pods to the Australian market, ‘Umutima wa Lake Kivu’ and ‘Tanim de Chiapas’.

Umutima wa Lake Kivu comes from coffee growers in Lake Kivu, Rwanda. According to the company, the coffee blends a fluid texture with bright, juicy fruit notes, enhanced by a delicate aftertaste. It is recommended for both Espresso and Lungo cup sizes.

The second new variety, Tanim de Chiapas hails from Chiapas in Mexico. This Arabica combines a silky-smooth texture and bready aromas with a slightly nutty taste. It is also recommended for both Espresso and Lungo cup sizes.

The pods will be available from Nespresso stores and online from 20 January 2016.

Dual Acquisition of ‘Cleanskin Coffee Co’ & Artecaffe Coffee Roasters’ Sydney

One of NSW’s largest wholesale coffee roasters, Schibello Caffe has completed its dual acquisition to acquire the business and intellectual property assets of Cleanskin Coffee Co & Artecaffe Coffee Roasters. 

The acquisition provides Schibello Caffé with:

  • Acquiring Australian & international intellectual property owner of represented brands
  • 50 per cent increase in roasting throughput;
  • A stronger presence in the commercial coffee sales channel in addition to an established foothold in the Brisbane & Sydney specialty markets;
  • Key management transitioning to Schibello Coffee Roasters

Schibello’s CEO Ross Schinella noted that the transactions satisfied external due diligence investigations while simultaneously increasing supply-side scale and vertical integration opportunity.

“Cleanskin Coffee Co complements and extends the company’s existing market penetration by providing the Group with a specialist coffee brand to grow scale in the ever increasing Brisbane, Gold Coast & Northern NSW regions,” Schinella said.

“Artecaffe adds to the strength of the specialty market in NSW and both acquisitions allow Schibello to stay in a position ahead of our competitors in an ever-changing and dynamic industry.”

Cleanskin Coffee Co is a specialty coffee roasting company aiming to bring people an exceptional and informed coffee experience.

In a similar fashion, Artecaffe is setting its sights on becoming a brand known for premium artesian coffee with a high level of personal service to its customers. 

Fast cleaning of barrels, drums and food vessels

The TankJet M60 Mobile Tank Cleaner from Spraying Systems removes tough residues quickly and effectively using low flow rates.  The tank cleaner is ideal for cleaning wine, food, beverage and chemical barrels as well as drums and kegs up to 5’ (1.5 m) in diameter. 

Features include narrow angle full cone sprays that rotate in multiple axes for complete and thorough 360° coverage and a non-lubricated air motor which allows for continuous and reliable operation. Cycle times can be achieved in less than 5 minutes with one full cycle completed every 16 revolutions. 

The TankJet M60 Mobile tank cleaner offers effective and efficient cleaning with no damage to the barrel toast. In addition, the tank cleaner is simple to use, easy to rebuild and is compatible with a wide range of pumps including pressure washers. Having a mobile tank cleaner like the TankJet M60 gives users the added benefit of being able to move the tank cleaner from one barrel or drum to the next with ease when required.

The tank cleaner is able to fit in openings as small as 1-3/4” (44.5 mm) and can be easily inserted in standard bunghole openings. The materials, which have direct contact with fluid include 316 stainless steel, carbon graphite PTFE-filled PEEK, EPDM and PTFE. 

Dairy alternative consumption to reach $19.5 billion in 2020

Dairy alternative consumption is set to rapidly rise globally as Asian-Pacific consumers increasingly turn to products like rice milk, soy milk and almond milk.

According to a MarketsandMarkets report, global consumption of dairy alternatives projected to grow 15.2 per cent over the next five years.

Dairy alternatives are lactose-free, which resemble a milk-like texture and are used to replace dairy-based products. They are produced through various cereals such as oats, rice, wheat, barley, and nuts.

Globally, the health benefits of dairy alternatives have led to its large-scale adoption in numerous applications.

Changing lifestyles, growing health awareness, increasing cases of lactose allergy, and growing application sectors are some of the factors driving the growth of the dairy alternatives market.

The Asia-Pacific region dominated the dairy alternatives market last year, and is set to nearly triple in size over the next five years.

“The growing health awareness, rising preference for vegan diet, and rising cases of lactose intolerance and milk allergy in this region are also driving the market,” the report said.

In order to improve the nutritional value of products whilst increasing sales, dairy alternative manufacturers are presenting new flavours and fortified products, including those with calcium and vitamin D, to the market.

Some companies may use the term ‘dairy-free’ to describe lactose-free or low-lactose products for those consumers with lactose intolerance. Or they may use it on products that are free of traditional dairy ingredients such as milk and cream but not free of milk derivatives such as caseinates or whey.

However, if the products contain milk protein, they are unsafe for individuals with milk allergy. Unfortunately, those with milk allergies cannot rely on "dairy free" claims and will need to scrutinize the ingredient statement for evidence of milk.

While non-dairy is a term that is frequently used on coffee creamers, it is also used similarly on various other products containing caseinates.

Many in the industry are excited to see a natural evolution of businesses that aim to address weight, lifestyle and diabetes concerns. 

Nespresso launches first coffee exported from South Sudan

 Nespresso has launched the first ever coffee to be exported from the new country of South Sudan.  Suluja ti South Sudan, a rare and unique coffee, is the country’s first significant non-oil export in a generation and represents a positive step towards rebuilding the economy.  

The result of a strong combination of coffee expertise and sustainability innovation, this unique coffee reflects Nespresso’s Creating Shared Value approach to business and its ongoing commitment to coffee farmers in South Sudan.  While Suluja ti South Sudan will only be available in France due to its extremely limited volumes, it is significant of the long-term investment that Nespresso has made to help revive the coffee industry in South Sudan. 

South Sudan has a long history of cultivating coffee but the industry has largely been destroyed following conflict in the region. Partnering with local farmers to rebuild this important industry, Nespresso and the non-profit organisation TechnoServe, have been working to revive high quality coffee production in the country since 2011.   

Nespresso CEO, Jean-Marc Duvoisin said: “Nespresso’s goal is to source the highest quality coffee in the world….Together with the coffee farmers in Yei and TechnoServe we are excited about the potential of this project for economic growth in the region.”

Fairtrade finds reasons to celebrate International Coffee Day

 Whether it’s your morning get-up-and-go or your afternoon pick-me-up, we can all agree coffee is worth celebrating, which is exactly what will be happening on the first official International Coffee Day set to be celebrated on 1 October, 2015.
 
Tomorrow coffee drinkers around the world will be sharing their love of the beverage and supporting the millions of farmers whose livelihoods depend on its production. 

With 80% of the world’s coffee produced by small scale farmers, Fairtrade Australia and New Zealand is using the day to raise awareness of the benefit our daily caffeine hit can have on farmers in some of the lowest ranking countries on the Human Development Index, including Côte d'Ivoire, Ethiopia, Rwanda and Haiti. 
 
“Coffee is big business and remains one of the most valuable primary products in world trade. However, for many of the world’s 25 million coffee farmers, coffee is a labour intensive crop that frequently yields very little financial return,” says Fairtrade Australia and New Zealand CEO Molly Harriss Olson.
 
“Small scale farmers are particularly vulnerable to the growing effects of climate change, but increasing sales of Fairtrade coffee can help farmers in developing countries combat the devastating impacts and help lift themselves out of poverty,” she says.
 
Climate change has been identified as a key factor facilitating the outbreak of leaf rust disease, which is affecting over 50 per cent of the total coffee growing area in Central America.
 
Fairtrade sets standards for a variety of products, including coffee, which focuses on three areas of sustainable development; social development, economic development and environmental development. These Fairtrade Standards help to act as a safety net against the unpredictable market and provide security to coffee producers so they will receive a price that covers their average costs of sustainable production.
 
A major commodity in the Fairtrade system, coffee is a growing industry, currently being produced across more than 30 countries. In 2013 alone Fairtrade coffee farmer organisations received $AUD63.6 million in Fairtrade Premium. Of this Premium, approximately 50 per cent was invested back into the producer organisations to improve infrastructure, facilities and processes while the remaining 50% was spent of direct services to local coffee farmers and their communities.
 
“Consumers of Fairtrade coffee can enjoy their beverage knowing that their purchase is supporting farming communities in developing countries to raise their standard of living and create a sustainable future for their whole community,” says Harriss Olson.