Saturday 27 July 2024
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CATEGORY

Science

Dairy and alternatives

Nestlé’s breakthrough method to reduce fat in dairy ingredients

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VEVEY, Switzerland – Nestlé R&D teams have now found a way to reduce the fat present in milk powder by up to 60%, without...
Science

ENEA is part of the international team that sequenced the genome of Arabica coffee

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ROME, Italy – ENEA - the Italian National Agency for New Technologies, Energy and Sustainable Economic Development - was part of the international team...
Science

Nestlé aims to strengthen coffee supply chain with new high-yielding Arabica variety

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VEVEY, Switzerland – While global coffee demand continues to rise, recent climate change modelling suggests that land suitable to grow Arabica coffee might be...
Science

Shade-grown coffee combines agriculture and conservation

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OXFORD, UK – Increasing shade cover over coffee plants can increase biodiversity and provide new ways to combine agriculture and conservation, a new study...
Science

World Coffee Research releases 2023 annual report

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PORTLAND, USA – In 2023, as World Coffee Research (WCR) fortified a core tenet of its work that has been a driving force since...
Certifications

Coffee Quality Institute reports a four-fold increase in Q Graders in Burundi

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ALISO VIEJO, California, Usa – The first half of 2024 saw meaningful activity in Burundi, with learners continuing to build skills and knowledge: the...
Health

Nestlé Health Science launches GLP-1 nutrition support platform in the U.S.

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MILAN – Nestlé Health Science has launched www.glp-1nutrition.com, a platform that responds to consumer needs for nutritional solutions while on weight loss journeys. People...
Science

Texas A&M University launches nation’s first academic coffee certificate

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COLLEGE STATION, Texas, USA – Texas A&M University is now home to the nation’s first academic coffee certificate. This announcement comes as coffee’s popularity...
Science

Coffee roasting industry waste can be a high added value food ingredient in baked products, shows new study from Italy’s Enea

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ROME, Italy – Using coffee roasting industry waste as a high added value food ingredient in baked products would lower the environmental impact of...
Science

New research unveils how milk proteins interact with caffeine in espresso

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WASHINGTON, DC, USA – The swirl of milk and espresso — a small storm in your mug — doesn’t impact the dynamics of the...
Chocolate

Chocolate’s tasty flavors might pose a risk in other desserts, reveals new study

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WASHINGTON, DC, USA – What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that...
Institutions

Accademia del Caffè Espresso continues its coffee research with CDR Lab

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FLORENCE, Italy – Accademia del Caffè Espresso is a cultural hub created by La Marzocco to promote and popularize espresso coffee, hosted by the...
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