{"id":175206,"date":"2023-12-20T09:11:28","date_gmt":"2023-12-20T15:11:28","guid":{"rendered":"https:\/\/dailycoffeenews.com\/?p=175206"},"modified":"2023-12-20T09:19:43","modified_gmt":"2023-12-20T15:19:43","slug":"nca-white-paper-builds-a-case-for-in-store-cold-brew-safety","status":"publish","type":"post","link":"https:\/\/dailycoffeenews.com\/2023\/12\/20\/nca-white-paper-builds-a-case-for-in-store-cold-brew-safety\/","title":{"rendered":"NCA White Paper Builds a Case for In-Store Cold Brew Safety"},"content":{"rendered":"

\"cold<\/a><\/p>\n

New research commissioned by the National Coffee Association<\/a> (NCA) of the United States shines new light on the food safety performance of cold brew used for in-store drink making. <\/p>\n

The research found that commercially processed bag-in-box cold brew and full-immersion-style cold brew concentrate did not develop common food pathogens when stored outside of refrigerated environments for up to 11 days. <\/p>\n

The NCA said the research could be used to inform future updates to the FDA Food Code, which currently has no specific regulation related to cold-brewed coffee, a drink type that has skyrocketed in popularity over the past decade<\/a>. <\/p>\n

Specifically, the paper argues that full-immersion cold brewed coffee for concentrate, as well as bag-in-box UHT-processed single-strength cold brews, should be classified as non-TCS foods in retail environments. TCS is FDA code for “Time\/Temperature Control for Safety Food.”<\/p>\n

“Airtight, manufactured (e.g., RTD) cold brew products are considered a low-acid food and are regulated by the FDA’s Low-Acid Canned Food (LACF) regulations,” the NCA told DCN via email. “There are no such regulations specific to retail dispensed cold brew (e.g., nitro poured from a keg, or immersion method cold brew), which has created confusion for both retailers and local health inspectors alike.”<\/p>\n

\"cold<\/a><\/p>\n

Part of a six-figure investment on behalf of the NCA related to cold brew safety and regulations, a white paper called the Cold Brew Challenge Study was released earlier this fall<\/a>. The resource is currently only available to NCA members, who comprise many of the largest coffee roasting, trading and allied services companies in the U.S.<\/p>\n

“Cold brew popularity has skyrocketed in the past few years. Despite being virtually unknown in 2015 \u2014 when our National Coffee Data Trends<\/a> report began tracking it \u2014 cold brewing is now the third most popular coffee preparation method,” the NCA told DCN. “As such, NCA saw fit to create a more robust portfolio of resources and information to help the coffee industry respond more effectively to changing consumer tastes, habits, and trends.”<\/p>\n

The research behind the paper was conducted by Wisconsin-based Eurofins Microbiology Laboratories<\/a>. <\/p>\n

The group tested the two cold brew coffee types after storing them for up to 11 days in environments with and without oxygen at temperatures of 85\u00b0F\/29\u00b0C. Both types of cold brew tested negative for E. coli, Salmonella, Listeria, Staph, C. botulinum and B. cereus. <\/p>\n

\n

Does your coffee business have news to share? Let DCN’s editors know here<\/a>. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

New research commissioned by the National Coffee Association (NCA) of the United States shines new light on the food safety performance of cold brew used for in-store drink making.  The…<\/p>\n","protected":false},"author":103,"featured_media":175210,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[58320894,58320883,35627,58320124,58320887],"tags":[58321169,58345647,58320778,58345646,58331956,58320974,58320499],"acf":[],"yoast_head":"\nNCA White Paper Builds a Case for In-Store Cold Brew Safety<\/title>\n<meta name=\"description\" content=\"New research commissioned by the National Coffee Association (NCA) of the United States shines new light on the food safety performance of two types of cold brew popularly used for 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