Specialty Food Magazine

FALL 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1156964

Contents of this Issue


Page 22 of 91

763-475-6676 sales@primera.com www.primera.com Print & Apply Your Own Food Labels The Hotter the Better Cold brew coffee may be a popular brewing method, convenient and touted as less acidic, but recent research from Thomas Jefferson University proves that hot coffee has higher levels of antioxidants. Analysis of the chemical differences between hot and cold brew light roast coffee from Brazil, Colombia, Myanmar, Mexico, and Ethiopia showed similar pH levels, but hot coffee had higher concentrations of de-protonated acids, which could be the reason why it has more antioxidants than cold brew. New product launches continue to drive growth, with the market valued at $29 million in 2018 and expected to reach $170 million by the end of 2025, but it may not be coffee lovers' silver bullet for gastrointestinal distress and good health. Denise Shoukas is contributing editor to Specialty Food Magazine. 20 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com trends & happenings

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2019