Research suggests coffee associated with approximately 25% lower risk of type 2 diabetes
via the Institute for Scientific Information on Coffee (ISIC)
A report titled “Coffee and type 2 diabetes: A review of the latest research” highlights the potential role of coffee consumption on the reduced risk of developing type 2 diabetes, and the potential mechanisms involved.
Both caffeinated and decaf coffee showed the protective effect against cognitive decline
Drinking coffee has previously been linked to a reduced risk of Alzheimer’s and Parkinson’s diseases. Now, scientists may be closer to understanding why.
New research from the Krembil Research Institute examines how coffee helps protect against long-term cognitive decline — and it turns out that the roast might matter.
via Bill Murray, NCA President & CEO on LinkedIn
Daylight savings time is over — will you be grabbing an extra cup of coffee this afternoon?
A recent article in National Geographic looks at the latest research behind why you love (or don’t love) coffee.
Spoiler alert: It’s in your genes!
From antioxidants to acidity, how is cold brew different from hot coffee?
Cold brew is the hottest trend in coffee: The domestic cold brew coffee market grew 580% from 2011 to 2016, according to research from Mintel.
Now, new research from Philadelphia University + Thomas Jefferson University found chemical differences between hot and cold brew coffee, which may have potential health impacts.
Waiting an hour or two could optimize the benefits of caffeine
Behind the Health Headlines: Caffeine
Ghosts, gremlins, the G train in Brooklyn: October is a season for all things grim and ghoulish.
For many of us, few terrors can compare to the theoretical horror of a morning without coffee. 82% of coffee drinkers have coffee at breakfast in the US, according to the NCA National Coffee Drinking Trends report.
Yet in light of the latest research, nutrition and dietary experts are suggesting that having your first cup of caffeine cup a little later in the day offers maximum benefits.
New! NCA Workshop for Coffee Professionals:
The Business & Safety of Cold Brew | Nov. 6 | Sponsored by: Toddy, LLC
What is cold brew coffee?
“At its core, cold brew is a brewing method, not a serving method,” explains Mark Corey, Ph.D., NCA Director of Scientific & Government Affairs.
Dr. Corey led a team of specialized experts to develop the NCA Cold Brew Toolkit, now available to the entire coffee industry. (Read more background about the report and related food safety considerations.)
The Toolkit offers science-based technical guidance and recommended best practices – visit the NCA website for more details.
While working on the report, we received a lot of questions – from consumers and companies alike – about the beverage market’s hottest trend.
Here are some expert-approved answers to common questions about what “cold brew coffee” really means:
“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:
When it comes to food safety, materials matter.
By Joseph Bove, PE, Stellar, Vice President, Business Development
This post was originally published on Food For Thought
Whether you’re designing a new food and beverage facility (like a coffee roasting plant) or renovating an existing one, it’s important to consider the materials you choose for to surround your processing — literally.
When it comes to food safety, these features sometimes get less attention than other factors — such as equipment, ingredient storage/segregation and product handling — but they can be a plant’s Achilles heel if ignored.
Here, we’re going to look at the best practices when selecting materials for your facility’s flooring, walls, ceilings, and doors.
And why coffee myths matter.
The following post is based on an edited LinkedIn post by William (Bill) Murray, NCA President & CEO. See the original post.
Recently, there has been interesting coverage in Runner’s World about drinking coffee and exercise, examining the “common wisdom” that coffee makes you pee, and can be a harmful dietetic before a workout.