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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
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