“Call it a victory for science — or maybe just for common sense.” – The Seattle Times
It was a good news week for coffee science in California.
Earlier this month, OEHHA (the state’s Office of Environmental Health Hazard Assessment agency) proposed a plan that would exempt coffee from Prop 65 required “cancer warning labels” in California after the most recent ruling in the ongoing legislation.
The statement was met with resounding support from scientists and coffee lovers alike.
“OEHHA’s Rulemaking is supported by both the full weight of scientific evidence and law,” wrote William “Bill” Murray, NCA President and CEO, in comments filed Aug. 30. The letter commended the decision and laid out the strong case for coffee in a scientific summary signed by Dr. Mark Corey, NCA’s Director of Scientific & Government Affairs, and Dr. Alan Leviton, Consultant to the NCA Scientific Advisory Group.
Simply put, the research speaks for itself: coffee does not cause cancer.
Then this week, in a groundbreaking announcement, the U.S. Food and Drug Administration sent a letter to Sacramento which emphatically set forth their support for this rule.
What’s right, what’s wrong, and what’s interesting.
The following article is based on this LinkedIn post by William (Bill) Murray, NCA President & CEO
When it comes to coffee coverage in the media, a healthy dose of context (and common sense) is critical.
Take this week’s Daily Mail article, “How Six Cups of Coffee a Day Can Help You to Live Longer,” on new research from the National Cancer Institute (NCI), published in JAMA Internal Medicine.
Let’s take a look of the story, in light of the science:
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 is both delicious and healthy.”
California’s Misguided Labeling Decision Impacts Coffee Growers & Drinkers
This post was originally published on the Global Farmer Network
By Luiz Roberto Saldanha Rodrigues
When a Los Angeles judge earlier this month finalized a ruling that coffee sold in California must carry cancer warning labels, many California residents may not have paid much attention to yet another labeling requirement.
Ever since voters passed Proposition 65 more than 30 years ago, after all, Californians have watched the steady proliferation of vague statements about chemicals, cancer, and birth defects. They appear almost everywhere, from the windows of hardware stores to signs at Disneyland. They’re so abundant that Amazon even sells them as stickers in rolls of 500.
Many people have begun to ignore these labels because they’re so common and because the information they convey is almost useless.
So why am I concerned if they now also show up on coffee?
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.
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.
2017 was a big year for coffee.
What – and where – we drink is changing. Specialty trends moved into the mainstream, from the cold brew craze to the rise of RTD. Today, consumers have unprecedented control to customize their beverage, from unique flavors to nutrition-driven additives (oat milk, anyone?).
To reflect how these changes are reshaping our industry, the NCA even added a new “gourmet” category to our National Coffee Drinking Trends report.
Yet at the same time, the fundamentals of coffee remain as relevant as ever. Whether you’re a brewing beginner or a brilliant barista, understanding the basics of what makes a quality cup is still crucial to developing and refining new brew methods and flavors. For instance: Extraction will always be a factor, and your equipment needs to be clean.
We’re looking forward to what the next year will bring – we’re seeing a lot of exciting new research on coffee and health, opportunities to improve industry best practices, and critical developments in sustainability.
But the New Year is also an opportunity to reflect on where we’ve been. Here are the most popular NCA blog posts in 2017, highlighting the importance of both innovation and tradition in the world of coffee.