By Karly Nevils, Dig Insights (firstname.lastname@example.org)
This July, it’s going to be a brew-tiful month!
The NCA has released eight new breakout market research reports based on the 2018 National Coffee Drinking Trends (NCDT) study data.
The reports look at the following topics:
New NCA Market Research Reports
- Coffee Brewing
- Health and Coffee
- Coffee Claims
- Coffee at Work
- Gourmet Coffee
- Coffee Preparation In-Home
- Coffee Preparation Out-of-Home
- Tea – available free for a limited time only!
New research identifies three main groups of caffeine sensitivity among individuals.
Genetic differences help explain why everyone experiences coffee’s effects differently.
via Coffee & Health
Coffee drinkers fall into one of three major groups based on their caffeine sensitivity, according to physician and author Dr J.W. Langer, in a new report authored for the Institute for Scientific Information on Coffee (ISIC).
The report, “Genetics, Metabolism and Individual Responses to Caffeine,” draws on existing research to explain how the body metabolizes caffeine, why some people are more affected by caffeine than others, and how healthcare professionals can take this into account when advising patients.
Coffee can make meetings
tolerable more productive – and positive
Coffee Brews Better Group Performance, UC Davis Study Finds
First Research on the Effects of Caffeine on Group Work
The following post was originally published by UC Davis News
By Brad Hooker and Julia Ann Easley
Planning a meeting? Serving coffee can focus group discussion, boost involvement and leave members feeling better about their own and others’ participation.
Those are the findings of new research on the effects of caffeine on group performance from the Graduate School of Management at the University of California, Davis.
Decades of coffee research have explored its effects on the individual, but this study is the first on the effects on performance in group tasks.
Last week, a Los Angeles judge ruled that coffee roasters and retailers must serve up a cancer warning with coffee sold in California under Prop. 65 regulations, based on the naturally-occurring presence of acrylamide from the roasting process.
The decision goes against what the science shows us – including the conclusions of the World Health Organization. Study after study, conducted independently and published in peer-reviewed journals, has shown the potential health benefits of drinking coffee — from liver health to living longer.
Basket Shapes & Water Quality: Filter Coffee in the UC Davis Lab
By Angie Molina
Article & photos from our friends at Perfect Daily Grind
Lee este artículo en español Filtros Y Calidad Del Agua: Café Filtrado en El Laboratorio
What do you need to do to brew better filter coffee? That’s one of the many questions UC Davis Coffee Center is setting out to answer, through a variety of research projects. After all, there’s nothing like hard science for an answer you can trust.
Professor William Ristenpart, the center’s Director, agreed to talk me through his current work and what we can expect to see in the future, from the impact of coffee filter baskets to water quality and temperature.
The Growing Desire for Functional Coffee
By Vanessa Facenda, Editor, Tea and Coffee Trade Trade Journal
The following post originally appeared on the Tea & Coffee Editor’s Blog
As spring rolls in, consumers start thinking about “form and function.” While this usually means getting “winter bodies” into shape, functionality is playing a greater role in beverages.
Earlier this year, NCA held a webinar entitled, “US Coffee Outlook 2018: Latest Market Trends and Future Market Growth.” Eric Penicka, senior research analyst with global market intelligence firm, Euromonitor International, who was the webinar presenter, noted that the key ingredients for the future are convenience and function. Both will lead to value growth.
Dietary supplements containing pure caffeine are unlawful when sold in bulk quantities directly to consumers, due to the high risk that they will be erroneously consumed at excessive doses, according to the FDA.
The following is an excerpt from the latest NCA Member Alert
The U.S. Food and Drug Administration (FDA) recently issued a new guidance to clarify that selling dietary supplements containing pure or highly concentrated caffeine in bulk quantities directly to consumers is “considered unlawful,” because of the high risk that they will be accidentally consumed at excessive, potentially dangerous doses.
Read the FDA press announcement.
With respect to pure or highly concentrated powdered or liquid caffeine, the National Coffee Association (NCA) supports the FDA’s common-sense measure to protect consumers. But it is important to remember that these products have very little relation to coffee: a single teaspoon of powdered caffeine has as much caffeine as 20 to 28 cups (3,200 mg).
In fact, drinking coffee – and the natural caffeine it contains – is perfectly safe for most people. It may even be good for you.
Why International Women’s Day matters to the coffee industry
Women are essential to the coffee supply chain – but too often their contributions go unrecognized and unrewarded. Disenfranchisement and gender inequity are perpetuated through a myriad of economic, systemic, and cultural issues (from the insidious to the overt).
However, through hard work and persistence, we’re beginning to see a powerful (and empowering) change across the industry. These inspiring initiatives are fueled by new (and overdue) research on women in coffee, which gives us critical data to measure real impact.
But there is still a long way to go.
Watch the NCA Webinar: Cybersecurity Trends and Threats 2018
The following post is reprinted with permission from the Crowe Horwath Cybersecurity Watch Blog
By Mike Porter, Crowe Horwath
With the release in June 2017 of the newest IBM “Cost of Data Breach Study,” conducted by Ponemon Institute, the web is buzzing with discussions of what a breach costs.
As a result, now is a good time to provide a more nuanced analysis of this report through an examination of the assertions of a variety of recent breach cost reports that attempt to answer similar questions.
Photo illustration by Dennis Schroeder, NREL
By Phil Pienkos, NREL
When it comes to sustainability in the coffee supply chain, industry members have been finding creative ways to conserve on every level, from the farm to the coffee shop. But what happens to the grounds after the coffee’s brewed?
Many coffee shops already have composting programs, but what if there were a way, not only to divert used grounds from the landfill, but to use those grounds to produce energy? Research at the National Renewable Energy Laboratory (NREL) is exploring this question — and is starting to see some exciting developments with help from the coffee industry.