Saturday 13 July 2024
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Fluctuating coffee prices are putting mental pressure on Vietnamese farmers, says new study

COPENHAGEN, Denmark – Large fluctuations in the world market prices are a major additional psychological burden for the farmers who grow the coffee. This...

New scientific review offers first recommendations on accurately assessing the carbon footprint of coffee farming

MILAN, Italy - A new scientific review1 published in Sustainable Production and Consumption explores how best to standardize measurement of the environmental impact of...

SCA’s “Equitable Value Distribution Survey Findings” report marks significant milestone

MILAN, Italy — The Specialty Coffee Association (SCA) announces the release of its latest report, titled "Equitable Value Distribution Survey Findings," marking a significant...

High-pressure processing achieves 6-log pathogen reduction and 90-day safety for cold brew coffee in new study by Hiperbaric

MIAMI, USA – Hiperbaric, the global leader in High Pressure Processing (HPP) technology, published the results of a comprehensive study demonstrating the effectiveness of...

The UK branded café market rallies to exceed 10,000 outlets

LONDON - Project Café UK 2024 shows the £5.3bn UK branded coffee shop market achieved 9.2% sales growth over the last 12 months, expanding...

New Italian research unveils a much more complete map of Arabica coffee chromosomes

MILAN – A revolutionary discovery in the field of Arabica coffee genetics, that may pave the way for more flavoursome brews and a greater...

How packaging color influences consumer behaviour: the new Coffee Science Foundation study

Neuroscientist Dr. Fabiana Carvalho shares the recent results of a Coffee Science Foundation study, supported by Savor Brands Inc., to understand how packaging color...

Research shows why grinding coffee with a splash of water reduces static electricity and makes espresso more intense

MILAN – The fracturing and friction of coffee beans during grinding generates electricity that causes coffee particles to clump together and stick to the...

Compostable capsules are the most sustainable option for single serve coffee units, says new study

WAGENINGEN, The Netherlands – Wageningen University & Research has assessed the environmental impacts and circularity of different materials for single serve coffee capsules, when...

Coffee and cocoa plants at risk from pollinator loss, says new study from UCL

LONDON, UK – Tropical crops such as coffee, cocoa, watermelon and mango may be at risk due to the loss of insect pollinators, finds...

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