Category: News

US Report: Caffeinated Coffee Is Generally Safe Despite Some Risks

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Dubai, 18 August 2025 (Qahwa World) – A new investigation by the US-based nonprofit Clean Label Project has revealed that caffeinated coffee is largely safe from harmful toxins and contaminants, though certain risks remain present in some products.

The Clean Label Project, an independent consumer advocacy organization, specializes in testing food and beverage products for hidden contaminants such as heavy metals, pesticides, and plasticizers. The group’s latest study examined 45 popular coffee brands from Brazil, Colombia, Costa Rica, Ethiopia, Guatemala, Kenya, Peru, and Hawaii, conducting more than 7,000 laboratory tests.

Safe Overall, but Not Entirely Risk-Free

“While some contaminants were present, most were found at minimal levels and well below the European Union’s safety limits per 6-ounce serving. This means coffee is generally safe,” said Molly Hamilton, executive director of the Clean Label Project.

The study found:

  • Glyphosate and AMPA (byproduct): While glyphosate, a widely used herbicide, was detected only in trace amounts, its byproduct AMPA was more common, including in 100% of the organic samples tested.

  • Phthalates: Small amounts of these plasticizers, linked to reproductive and hormonal issues, were detected at higher levels in canned and pod coffee than in bagged coffee.

  • Heavy Metals: Levels varied by origin, with the lowest in African coffees and the highest in Hawaiian samples, consistent with volcanic soil content.

  • Acrylamide: Found in all samples, this chemical forms during roasting. Medium roasts contained the highest concentrations, while light and dark roasts showed lower levels.

Industry and Expert Response

David Andrews, acting chief science officer of the Environmental Working Group, said the results show packaging may be a key source of contamination. “The higher phthalate levels found in coffee pods and canned coffee suggest that packaging could be a meaningful source of these chemicals of concern,” he explained.

The National Coffee Association (NCA), which represents the US coffee industry, rejected concerns raised by the report.
“It is highly irresponsible to mislead Americans about the safety of their favorite beverage,” said William “Bill” Murray, NCA president and CEO. “Decades of independent scientific evidence show that coffee drinkers live longer, healthier lives.”

Organic Coffee Findings

Although organic coffees generally contained fewer contaminants than conventionally grown samples, all 12 organic coffees tested contained AMPA. According to Hamilton, this could result from environmental contamination via water or neighboring farms using pesticides.

“Still, the detection of AMPA in 100% of organic samples is a wake-up call,” Hamilton said. “We need stronger safeguards and greater transparency in our food system.”

What Consumers Should Do

The Clean Label Project stressed that coffee remains one of the cleanest products they have ever tested. However, Hamilton recommended practical steps for consumers:

  • Choose dark or light roasts to reduce acrylamide intake.

  • Prefer bagged coffee over cans or pods to lower phthalate exposure.

  • Consider origin, as soil conditions influence heavy metal content.

“Our report isn’t meant to raise alarm or discourage coffee drinking,” Hamilton concluded. “It’s about empowering people to choose the cleanest and safest cup of coffee possible.”

Coffee May Help You Live Longer—But Only If You Drink It This Way

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Dubai, 17 August 2025 (Qahwa World) – Coffee has long been at the center of debate: is it good for your health or not? A new study from Tufts University, published in The Journal of Nutrition, adds weight to the argument that coffee can indeed be beneficial—so long as you drink it the right way.

Researchers analyzed data from 46,332 American adults collected between 1999 and 2018. They discovered that drinking coffee daily is linked to a significant reduction in mortality risk:

  • One cup per day was associated with a 16% lower risk of death from all causes, including cardiovascular disease.

  • Two to three cups daily provided slightly more benefit, with a 17% lower mortality risk.

  • Drinking more than three cups a day, however, did not add further benefits.

While the study highlights the health benefits of coffee, it also emphasizes a major caveat: the way you drink it matters. The protective effects were most evident in those who consumed black coffee or coffee with minimal sugar.

Those who regularly added cream and sugar had similar mortality rates to non-coffee drinkers. Essentially, the more sugar and saturated fat added, the weaker the health benefits.

“Coffee is among the most-consumed beverages in the world, and with nearly half of American adults reporting drinking at least one cup per day, it’s important for us to know what it might mean for health,” said Fang Fang Zhang, senior author of the study and professor at Tufts University.

She explained that the benefits are likely tied to coffee’s bioactive compounds, including antioxidants, which can promote cardiovascular health and reduce inflammation. But the positive effects can be offset when sugar and cream are added in large amounts.

This new study builds on earlier findings that link coffee to better health outcomes. In 2025 alone:

  • A study published earlier this year found morning coffee drinkers had lower rates of premature death.

  • Another study in June reported that coffee supports healthy aging, particularly among women.

Together, these findings suggest that plain coffee—without excessive add-ins—may contribute to longevity and overall well-being.

While coffee trends like collagen creamers, sweetened flavor boosters, and “superfood” additives continue to rise in popularity, the evidence points back to simplicity.

As Zhang summarized: “The health benefits of coffee might be attributable to its bioactive compounds, but our results suggest that the addition of sugar and saturated fat may reduce the mortality benefits.”

So, if you want to raise your mug to better health and a longer life, skip the extra sugar and cream. Black coffee may just be the way to go.

Brazil’s Cerrado Mineiro Coffee Harvest Reaches 81% in 2025, Says Expocacer

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August 17, 2025 – Brazil (Qahwa World) – The 2025 coffee harvest in Brazil’s Cerrado Mineiro region is advancing steadily, with 81% of the crop already harvested, according to the Cerrado Coffee Growers Cooperative (Expocacer).

Expocacer manages 84,900 hectares of cultivated land, of which 71,400 hectares are in active production. Farmers in the Cerrado Mineiro continue to benefit from favorable natural conditions, including a dry climate, flat terrain, and high mechanisation.

On a national scale, Brazil has completed 91% of its 2025/26 arabica coffee harvest, based on the latest data from consultancy Safras & Mercado.

Expocacer’s CEO, Simão Pedro de Lima, confirmed that harvesting is expected to conclude by late August or early September, depending on weather conditions. “So far, the climate has been favorable, with no frosts or off-season rains affecting the process,” he said.

Expocacer has heavily invested in advanced technology to modernize its coffee processing operations. Its industrial complex integrates robotics, AI-powered sensors, and automated communication systems.

  • AI monitoring: Sensors track machine vibrations and temperatures in real time, cutting maintenance costs by 20% and boosting equipment availability by 10%.

  • Smart farming: Soil moisture sensors and weather stations optimize irrigation and water use across member farms.

These innovations ensure greater efficiency, quality control, and sustainability.

To maintain productivity and quality, Expocacer promotes regenerative farming, bio-inputs, and expert consulting. The cooperative emphasizes sustainable agricultural practices that safeguard both yields and the environment.

“The dry weather allows for natural and uniform drying of beans, reducing risks of unwanted fermentation, while flat terrain ensures higher mechanisation, lowering costs and improving efficiency,” explained Lima.

Despite fluctuations on the New York Coffee Exchange, Expocacer continues to support its members with liquidity and secure transactions.

Petrônio Primo, Expocacer’s business agent, highlighted: “Even in this volatile market, we remain active every day, offering competitive prices and personalized services to our members.”

Anaerobic Fermentation Transforms Unripe Coffee Cherries into Specialty-Grade

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Dubai,August 15, 2025 – (Qahwa World) – Unripe coffee cherries, long discarded for their harsh and astringent taste, may now hold hidden value thanks to a breakthrough study from Brazil. Researchers at the Federal University of Uberlândia (UFU) have demonstrated that self-induced anaerobic fermentation (SIAF) can transform immature beans from the Arara cultivar into beverages scoring above 80 points on the Specialty Coffee Association (SCA) scale—the threshold for specialty coffee.

Rethinking the Role of Unripe Cherries

In the specialty coffee sector, greenish unripe beans are typically excluded for producing bitter, pungent flavors. The UFU team challenged this assumption by fermenting unripe Arara cherries in 200-liter hermetically sealed bioreactors for up to 96 hours, with variations in temperature, pH control, water content, and yeast inoculation.

Blind cupping by professional Q-graders revealed that fermented lots containing 13% to 30% unripe cherries not only matched but in some cases outperformed beverages produced solely from ripe cherries. When temperature was carefully controlled at 27 °C, the results were particularly striking, with tasters awarding higher scores than those given to control samples of ripe fruit processed without anaerobic fermentation.

How It Works

The SIAF process places cherries in sealed tanks without oxygen. Naturally occurring microorganisms in the fruit initiate biochemical reactions, releasing carbon dioxide and altering the beans’ chemical profile. These changes reduce the undesirable qualities of immature beans and create new flavor attributes.

The research team also developed a monitoring device to track temperature and pH inside the bioreactors in real time, ensuring precision without disturbing the fermentation process.

Wider Impact for Coffee Growers

The implications are significant. Roughly 70% of the cherries harvested in the UFU trials were unripe, identified using an AI tool created by the research group. Traditionally considered a loss, these cherries now represent a potential source of added value for farmers, particularly in regions where inconsistent ripening reduces yields of high-quality beans.

“Using SIAF with temperature and pH control can minimize the negative effects of immature beans and even elevate the beverage, adding value while still on the farm,” explains Luiza Braga, lead author of the study and a master’s researcher at UFU’s Faculty of Chemical Engineering.

A Collaborative Effort

The project, titled Transforming Challenges into Quality: The Power of Controlled Fermentation in Immature Arara Coffee Beans, was published in Food and Bioprocess Technology. It was supported by FAPESP in partnership with Brazil’s Ministry of Science, Technology, and Innovation (MCTI), with additional funding from FAPEMIG, CAPES, CNPq, and FINEP.

The study forms part of the “Da Semente à Xícara” (Seed to Cup) research group, established in 2019 to advance post-harvest coffee innovations.

What’s Next?

The researchers aim to identify the specific compounds in fermented unripe coffee responsible for the positive sensory attributes and to test the technique on other Arabica varieties.

If successful, anaerobic fermentation could become a vital tool for producers navigating volatile markets, offering a way to extract more value from every harvest. In a world where coffee demand is rising and prices fluctuate, turning waste into quality may be one of the most promising innovations yet.

Cold Snap Threatens Brazil’s 2026 Coffee Crop and Sends Ripples Through Global Markets

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Dubai, 16 August 2025 – (Qahwa World) – A light frost in Brazil’s Cerrado Mineiro region has raised new concerns for the country’s 2026 coffee crop. The event struck at a particularly delicate moment, with early flowering underway in several producing zones, leaving trees highly vulnerable to weather fluctuations.

Light but Significant Frost

In Patrocínio and surrounding areas of Cerrado Mineiro, temperatures dropped to around 1.9°C, causing frost that touched the tops of flowering trees. Gláucio de Castro, president of the Cerrado Coffee Growers’ Federation, confirmed:

“This frost was mostly a capote type affecting the canopy of trees… but it still has an impact.”

While local reports describe the damage as limited and patchy, farmers remain on high alert as any further cold fronts could magnify risks to the 2026 harvest.

2025 Harvest Nears Completion

According to Safras & Mercado, Brazil’s 2025/26 harvest was 94% complete as of August 6, with arabica at 91% and robusta at 99%. Cooxupé, Brazil’s largest cooperative, reported that about 80% of its members’ crops had been harvested by August 8. Despite the steady progress, agronomists noted during Cooxupé’s technical forum that “the yields this season are not very good,” underscoring the ongoing climatic pressures.

Market Reaction

Global coffee markets quickly responded to the frost news. On August 14, arabica futures in New York gained 1.4%, while robusta contracts in London jumped 4.7%, reaching a two-month high. At the same time, ICE-monitored arabica stocks fell to their lowest level in 15 months, signaling tightening supplies.

International Responses

  • Colombia: The Coffee Growers’ Committee of Caldas noted that “unusually low temperatures in Brazilian regions revived fears of late August frosts and contributed to heightened price volatility.”

  • Vietnam: Economic outlets and the Vietnam Coffee-Cocoa Association (VICOFA) linked the sharp rise in prices on August 14 directly to “frost reports from Brazil,” calling the event a key driver of the market rally.

Climate Meets Trade

The frost episode coincides with escalating trade tensions. Since early August, the United States has imposed a 50% tariff on Brazilian green coffee, prompting some importers to freeze orders while waiting for clarity. This policy move, combined with the weather shock, has intensified market volatility and raised questions about global supply security.

An Uncertain Outlook

Although the latest frost was described as light and localized, the flowering stage is highly sensitive, and even small temperature drops can jeopardize fruit set. Analysts stress that the coming days will be decisive: another cold front could significantly affect Brazil’s 2026 crop, altering the balance of global supply and demand at a time when inventories are already strained.

AFCA and ICO to Hold Webinar on EUDR Compliance in African Coffee Sector

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Dubai, August 16, 2025 (Qahwa World) – The African Fine Coffees Association (AFCA), in partnership with the International Coffee Organization (ICO) and with support from the project “Unlocking the Potential of African Coffee” funded by the Belgian Development Agency (ENABEL), announced an upcoming webinar on the European Union Deforestation Regulation (EUDR) and its implications for Africa’s coffee sector.

The 90-minute online session will take place on September 10, 2025, from 3:00 to 4:30 PM EAT. It will cover the new requirements of the EU regulation, supply chain responsibilities, digital traceability tools, and case studies from African countries that have begun implementing compliance measures. A live Q&A with trade, sustainability, and legal experts will also be included.

EUDR: A New Era for Coffee Trade

The EUDR entered into force in December 2024. From December 30, 2025, large operators must comply, followed by small and medium businesses from June 30, 2026. Coffee entering the EU must be:

  • Proven deforestation-free after December 31, 2020

  • Traceable with precise geolocation data (GPS)

  • Supported with production dates, volumes, and sub-regional origin

  • Covered by a due diligence statement

Non-compliance could lead to import bans, product confiscation, and fines of up to 4% of annual EU turnover.

Africa’s Reliance on the EU Market

Europe is the largest destination for African coffee, importing more than €2 billion annually. Recent figures show:

  • Uganda: 72% of exports went to the EU in 2024.

  • Kenya: 57.8% of exports were EU-bound in MY 2023/24.

  • Ethiopia: Over 30% of exports went to Germany, Belgium, and Italy.

  • Rwanda: Nearly 18% of exports went to EU countries including the Netherlands and Germany.

  • Burundi: At least 45% of exports in 2023 went to Europe, mainly Germany and Italy.

  • Tanzania: Italy and Germany purchased almost $98 million worth of coffee in 2023.

A Defining Moment for African Coffee

Experts note that while compliance poses challenges for millions of smallholder farmers, who produce over 70% of Africa’s coffee, it also represents an opportunity to enhance the reputation of African coffee globally and secure long-term access to premium markets.

Registration is open via AFCA’s official channels.

Coffee Prices Soar to New 2-Month Highs Amid Brazil Frost and Falling Exports

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Dubai, August 16, 2025 (Qahwa World) – Coffee prices surged to their highest levels in two months on Friday, driven by frost concerns in Brazil, declining exports, and tightening global inventories. The rally pushed September Arabica coffee (KCU25) up 4.64% to close at +15.15, while September Robusta coffee (RMU25) gained 2.86% at +117. Over the week, Arabica rose +10.4% and Robusta +18%, marking one of the strongest weekly rallies of the year.

Brazil Frost Sparks Market Tensions

Early this week, a light frost was reported in Cerrado Mineiro, one of Brazil’s key Arabica-producing regions. While crop damage was limited, the event renewed market fears over frost risks during Brazil’s winter season. Weather events in Brazil remain a critical factor in global coffee price volatility.

Sharp Decline in Brazilian Exports

Brazil, the world’s largest coffee exporter, reported a 20.4% year-on-year drop in July unroasted coffee exports to 161,000 MT, according to its Trade Ministry. Exporter group Cecafe confirmed a steep decline, with green coffee exports down 28% y/y to 2.4 million bags. Within this, Arabica exports fell -21%, while Robusta exports plunged -49%.
From January to July, Brazil shipped 22.2 million bags, down -21% compared with last year.

Inventories at Multi-Year Lows

Declining ICE warehouse stocks further fueled bullish momentum. Arabica inventories hit a 1.25-year low of 726,661 bags on Thursday before rebounding slightly to 731,739 on Friday. Robusta inventories fell to a three-week low of 6,907 lots, below the recent two-year high of 7,029 lots reached in late July.

U.S. Tariffs Add Uncertainty

The market is awaiting clarity on U.S. trade policy, as President Trump has yet to exempt coffee from the proposed 50% tariff on Brazilian exports. Such a move could raise domestic inventories in Brazil while reshaping global trade flows.

Weather and Harvest Update

Above-average rainfall in Minas Gerais, Brazil’s largest Arabica region, brought 4.8 mm of precipitation last week, or 109% of the historical average, easing dryness concerns but weighing slightly on prices.
Meanwhile, Brazil’s 2025/26 harvest is nearing completion. Safras & Mercado reported 94% progress as of August 6, ahead of last year’s 92%. Cooxupe, Brazil’s largest cooperative, said its members had completed 80.4% of the harvest by August 8.

Global Coffee Exports and Vietnam Outlook

On the supply side, the International Coffee Organization (ICO) noted that global coffee exports rose +7.3% y/y in June to 11.69 million bags. However, cumulative exports from October to June dipped slightly by -0.2% y/y at 104.14 million bags.

Vietnam, the world’s second-largest producer, continues to face challenges. The country’s 2023/24 output fell 20% y/y to 1.472 million MT, the lowest in four years, due to drought. Exports in 2024 dropped -17.1% to 1.35 million MT. However, from January to July 2025, Vietnam’s shipments rose 6.9% y/y to 1.05 million MT, offering partial recovery.

USDA and Volcafe Projections

The USDA’s Foreign Agriculture Service (FAS) expects world coffee production to hit a record 178.68 million bags in 2025/26, up 2.5% year-on-year. Robusta output is forecast to surge by +7.9% to 81.65 million bags, while Arabica is projected to decline -1.7% to 97.02 million bags.
Despite this, Volcafe projects a widening global Arabica deficit of -8.5 million bags for 2025/26 – the fifth straight year of supply shortfalls – compared with a -5.5 million bag deficit last season.

Côte d’Ivoire Coffee Week Showcases Africa’s Shift to Sustainable, Value-Added Coffee

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The International Trade Centre (ITC) and the International Coffee Organization (ICO) reaffirmed their commitment to inclusivity and sustainability during Coffee Week in Abidjan, Côte d’Ivoire.

Historically, with the exception of Ethiopia, much of Africa has viewed coffee primarily as an export commodity rather than a drink enjoyed locally. Coffee culture has remained limited in many countries, with minimal value addition or internal trade. However, this is changing. A new movement is emerging across the continent, where African countries are reclaiming ownership of coffee—adding value at origin, trading regionally, and cultivating domestic appreciation and consumption.

Côte d’Ivoire’s Coffee Week symbolizes this transformation, signaling Africa’s rise as both a producer and a dynamic coffee market.

As part of their ongoing collaboration under the Alliances for Action initiative, ITC and ICO co-hosted activities to strengthen value chains, promote investment, and build technical capacity—particularly in robusta-producing regions. The event was organized in partnership with Côte d’Ivoire’s Conseil Café-Cacao, the Robusta Coffee Agency of Africa and Madagascar (ACRAM), the Specialty Coffee Association (SCA), and other partners.

Key activities included:

  • Barista and cupper training aligned with SCA standards, training 25 entrepreneurs in professional tasting and preparation techniques.

  • International seminar on coffee genetic resources with Crop Trust and the National Centre for Agronomic Research (CNRA), attended by 29 participants from 16 countries.

  • Press conference featuring leaders from ITC, ICO, Crop Trust, and Côte d’Ivoire’s Permanent Representative for Commodities, Ambassador Aly Touré.

  • Launch of ITC’s Agribusiness Investment Promotion Approach, with a workshop introducing 40 participants to ITC’s agro-investment methodology and providing targeted training to 15 attendees on investment readiness.

“This is about giving producing countries the tools, knowledge, and platforms to lead coffee transformation on their own terms,” said ICO Executive Director Vanusia Nogueira. “We’re here to make quality coffee education more accessible—especially in robusta-producing countries.”

Sahande Mamadou, Director of Elima Torréfaction, noted the value of the training: “This deepened my understanding of sensory analysis and specialty coffee cupping. We now see the importance of improving roasting techniques and sampling for our clients.”

ITC’s Côte d’Ivoire Coffee Coordinator, Mory Diawara, emphasized the importance of value addition and regional markets, saying it would bring greater returns to local producers and processors.

The week also reinforced the ICO–ITC–SCA partnership to professionalize African youth in the coffee sector, in line with the DACBA initiative (Drink African Coffee, Build Africa) led by the Inter-African Coffee Organization.

Côte d’Ivoire’s Minister of Agriculture, ICO’s Executive Director, and Ambassador Aly Touré participated in high-level discussions, highlighting the sector’s strategic importance. The event concluded with calls for expanded capacity building and equipment support to strengthen the sector further.

The investment readiness workshop, supported by ITC’s Alliances for Action, provided a platform for small businesses to engage with financial service providers, understand investor requirements, and explore opportunities—focusing on unlocking investments and increasing domestic value addition for long-term resilience.

Through inclusive partnerships, technical training, and investment facilitation, ITC and ICO aim to position producing countries not only as exporters but also as global leaders in shaping the future of sustainable coffee.

About the Project:
The ACP Business-Friendly Programme is funded by the European Union and the Organisation of African, Caribbean and Pacific States (OACPS) and jointly implemented by ITC’s Alliances for Action, the World Bank, and UNIDO. It supports agribusiness competitiveness in ACP countries, promoting inclusive and sustainable value chains that benefit all stakeholders.

Online Sensory Training Reshapes Coffee Tasting Skills

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2023 study reveals a 15% improvement in aroma recognition among coffee professionals in just six weeks

A landmark 2023 peer-reviewed study by the University of Copenhagen, in collaboration with CoffeeMind Academy, has demonstrated that an innovative online training program—combining sensory exercises, cognitive tasks, and gamification—can significantly enhance the aroma recognition skills of coffee professionals.

Published in the Journal of Sensory Studies and led by researcher Ida Steen, the study involved 44 coffee professionals aged 22–52 in a 12-week crossover trial. The program consisted of six weeks of intensive online training using the Le Nez du Café aroma set—standard in SCA and CQI certifications—paired with memory games, focus exercises, and mindfulness breathing, followed by a six-week control period with simple weekly sensory activities.

Key Findings

  • 15% average improvement in aroma recognition.

  • Over 30% improvement in detecting coffee pulp, toast, roasted peanuts, green peas, clove, cooked beef, straw, and pepper.

  • Persistent difficulty with aromas like rubber, roasted coffee, medicinal, and blackcurrant.

  • Skills retained after the training period ended.

Industry Implications

The detailed aroma-by-aroma mapping challenges existing certification kits, showing some aromas are too easy (like lemon) or too difficult (like medicinal) to be reliable indicators of sensory skill. These findings may prompt organizations like SCA and CQI to review their training and exam materials.

The Cognitive Edge

The program leveraged neuroplasticity—the brain’s ability to form new neural pathways through practice—by combining aroma recognition with cognitive training to strengthen working memory, focus, and decision-making during evaluations. Participants who completed all six daily tasks achieved the greatest improvements, underscoring the value of structured, disciplined training.

Beyond Coffee

This model can be applied to wine, chocolate, and other sensory fields, and even adapted for smell rehabilitation programs, such as for post-COVID patients.

Conclusion

By proving that online, gamified, and cognitive-enhanced training can deliver measurable, lasting improvements, the study offers a scalable and engaging alternative to traditional, in-person sensory training—reshaping professional coffee education worldwide.

Iron-Fortified Coffee Breakthroughs Aim to Tackle Global Malnutrition Without Changing Taste

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Dubai, 14 August 2025 (Qahwa World) – Two major research efforts on opposite sides of the globe are redefining how iron — one of the most essential yet deficient nutrients worldwide — can be seamlessly integrated into coffee and other foods without altering their taste or quality.

A Global Health Problem

Around 2 billion people suffer from iron deficiency, which can lead to anemia, impaired brain development in children, reduced immunity, chronic fatigue, and higher infant mortality rates. Traditional food fortification programs have been successful but face persistent challenges: iron often reacts with food components, causing metallic flavors, reduced bioavailability, and degradation during storage or cooking.

MIT’s Breakthrough: Iron and Iodine in a Single Microparticle

Researchers at the Massachusetts Institute of Technology (MIT) have developed metal–organic framework (MOF) microparticles — tiny crystalline cages made from iron and a food-safe ligand (fumaric acid) — capable of delivering iron without unwanted chemical interactions.

  • Particle size: 10–100 µm, small enough to disperse invisibly in food or drink without affecting texture.

  • Key innovation: MOFs prevent iron from reacting with polyphenols in coffee and tea — compounds that typically reduce iron absorption.

  • Dual fortification: The same particles, branded “NuMOFs,” can also carry iodine without either nutrient degrading, enabling “double-fortified” foods.

  • Adaptability: Platform can potentially deliver other nutrients like zinc, calcium, magnesium, or vitamin A.

Ana Jaklenec, principal investigator at MIT’s Koch Institute, said:

“We wanted a fortification approach that could be used globally without having to reformulate for each country’s staple foods — whether that’s bread, rice, coffee, or tea.”

The MOFs remain stable under long-term storage, high heat and humidity, and even boiling. They only release their payload when exposed to stomach acidity, ensuring maximum bioavailability.

In animal trials, both iron and iodine were detected in the bloodstream within hours of consumption, with radioactive iodine later localizing in the thyroid and clearing via the kidneys.

The research, led by postdoc Xin Yang and Dr. Linzixuan (Rhoda) Zhang, was published in Matter and partially funded by the J-WAFS Fellowships for Water and Food Solutions, with ongoing development supported by the Bill & Melinda Gates Foundation.

Indian Study Identifies Optimal Iron Compounds for Coffee

Meanwhile, in India, a team from the CSIR-Central Food Technological Research Institute (CSIR-CFTRI) in Mysuru systematically evaluated seven different iron compounds for fortifying Arabica coffee:

  • Ferric sodium EDTA (FSE) – Highest solubility (>90%), iron retention of 4.702 mg/100 mL brewed coffee, minimal interaction with coffee polyphenols, negligible flavor change.

  • Ferrous bisglycinate (FB) – Good solubility and sensory profile.

  • Ferrous sulfate (FS) and Ferrous gluconate (FG) – Acceptable results but lower iron retention.

  • Ferrous fumarate (FF) and Electrolytic iron (EI) – Stability issues and undesirable metallic or astringent flavors.

  • Ferric pyrophosphate (FPP) – Poor solubility and limited absorption potential.

Sensory testing confirmed that FSE-fortified coffee maintained desirable aroma, flavor, and mouthfeel, while chemical analyses (ATR-FTIR and GC–MS) showed minimal impact on key volatile compounds.

Lead author B.S. Yashwanth emphasized the public health potential:

“Coffee is one of the most widely consumed beverages globally. Choosing the right iron fortificant can turn it into a functional food that addresses micronutrient deficiencies without sacrificing consumer enjoyment.”

Commercial and Scientific Outlook

  • Color challenge: MOFs currently appear brown, and researchers are working to adapt the color for integration into light-colored foods like salt.

  • Cost control: For applications like double-fortified salt, the added cost must remain low to be viable in developing countries (e.g., salt sells for just $0.20–$1/kg).

  • Industry readiness: MIT’s team is launching a spin-off company to develop iron- and iodine-fortified coffee, tea, and other beverages, while the Indian research offers an immediate pathway for large-scale adoption of iron fortification in coffee production.

Experts suggest the combined insights from these two studies could pave the way for region-specific fortification strategies — using MOF-based delivery where dual micronutrient stability is key, and using optimized compounds like FSE for direct coffee fortification where production and consumer acceptance are priorities.

Bottom line: With billions still affected by iron deficiency, these innovations signal a new era where your morning coffee could do more than wake you up — it could help close one of the most persistent nutrition gaps in the world.

Reborn Coffee Secures $1 Million Deal to Launch in South Korea

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Dubai, 14 August 2025 – (Qahwa World) – U.S.-based specialty coffee chain Reborn Coffee Inc. (NASDAQ: REBN) has signed a $1 million exclusive licensing agreement with Reborn Korea Co., Ltd. to establish and operate branded coffee shops across South Korea, marking the company’s official entry into one of the world’s most dynamic coffee markets.

Under the agreement, Reborn Korea will lead store development, operations, and brand growth in the country, bringing the company’s signature cold brew, sprouted coffee, and artisanal bakery offerings to local consumers. Menus will be adapted to suit South Korean tastes and café culture.

Flagship Store in Central Seoul

The first location is set to open this autumn in Gwanghwamun, directly opposite the main gate of Gyeongbokgung Palace, a major historical landmark. The three-story flagship headquarters at 24 Yulgok-ro will combine:

  • Ground floor: spacious café and bakery corner

  • Second floor: roasting research lab and interactive sprouted coffee zone

  • Third floor: training facilities for baristas and bakers, plus administrative offices
    Guests will also have access to panoramic rooftop and terrace views of Gwanghwamun and Bugaksan mountain.

A company representative described the venue as “a new landmark where premium coffee meets artisan baking, offering a full 4th Wave coffee experience in the heart of Seoul.”

Nationwide Rollout Planned

Following the flagship launch, Reborn Korea plans to open directly operated outlets in Gwangjin, Nami Island, and Bundang, before expanding to other key cities by the end of the year. The strategy aims to create a nationwide retail network and attract potential franchisees.

Why South Korea?

South Korea ranks third globally in per capita coffee consumption, driven by a vibrant café scene and strong demand for high-quality coffee. This makes it a strategic target for Reborn Coffee’s global expansion.

Part of a Wider Global Push

This move follows the company’s recent licensing agreements in the Middle East, China’s Guangdong and Liaoning provinces, and new market entries in Georgia and Armenia.

Jollibee’s Coffee & Tea Chains Boost Record Q2 Sales to ₱114.5 Billion

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Dubai, 14 August 2025 – (Qahwa World) – The Jollibee Group has posted its strongest second-quarter results on record, driven by surging sales in its coffee and tea portfolio, which now accounts for more than half of the company’s global outlets.

For the quarter ending 30 June 2025, the Filipino foodservice giant reported system-wide sales (SWS) of ₱114.5 billion ($2 billion), marking a 19.6% increase year-on-year. Net income attributable to the group rose 5.6% to ₱3.21 billion ($54.4 million), while total net income grew 7.2% to ₱3.42 billion. Operating income reached ₱6.04 billion, a 19.1% rise, with margins improving to 7.8%.

Coffee & Tea: The Growth Engine

International sales were the standout performer, climbing 32.6% year-on-year, largely fuelled by a 68.8% surge in the Coffee & Tea segment. The group’s store network grew by 45–46% compared to the same period last year, reaching 10,119 outlets worldwide, 69% of which are franchised. Of these, 5,312 stores are coffee or tea chains, underscoring the category’s central role in Jollibee’s expansion strategy.

Key brands in the portfolio delivered solid mid-single-digit sales growth:

  • Compose Coffee – Acquired 70% in July 2024 for $238 million, the South Korean chain now operates 2,809 stores and is on track to surpass 3,000 locations in 2025. It is projected to deliver a 36% return on invested capital (ROIC) this year and accounted for 56.6% of Coffee & Tea segment growth.

  • The Coffee Bean & Tea Leaf (CBTL) – Bought in 2019 for $350 million, the Singapore-headquartered brand runs 1,261 outlets in more than 20 countries, including 200 in the US and strong representation in Indonesia, Malaysia, and India.

  • Highlands Coffee – With 896 stores in Vietnam, the chain is targeting 1,000 outlets by year-end, expanding through kiosks, drive-thru, and hotel partnerships.

  • Milksha – The Taiwan-based bubble tea and ice cream brand operates 346 stores locally and in markets such as Australia, Canada, Hong Kong, the Philippines, and the UK.

Strategic Strengths and Gaps

CEO Ernesto Tanmantiong credited the quarter’s momentum to the combined strength of the Coffee & Tea segment, sustained contributions from the Philippine business, and the performance of international operations. He highlighted the company’s multi-brand, multi-market approach as a key factor in its growth trajectory.

However, China remains a critical market to conquer. Jollibee currently operates 547 restaurants there under the Tim Ho Wan, Yonghe King, and Hong Zhuang Yuan brands but has lacked a branded coffee chain presence since CBTL exited in 2018.

Outlook

With coffee and tea brands now at the heart of Jollibee’s expansion strategy, the company is positioned to strengthen its foothold in high-growth beverage markets worldwide. The challenge ahead will be translating its success in South Korea, Vietnam, and Taiwan into competitive advantage in China, the world’s second-largest economy.