CIMBALI
Wednesday 27 November 2024
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CATEGORY

Science

Dairy and alternatives

Nestlé’s breakthrough method to reduce fat in dairy ingredients

Desk3 -
VEVEY, Switzerland – Nestlé R&D teams have now found a way to reduce the fat present in milk powder by up to 60%, without...
Science

ENEA is part of the international team that sequenced the genome of Arabica coffee

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ROME, Italy – ENEA - the Italian National Agency for New Technologies, Energy and Sustainable Economic Development - was part of the international team...
Science

Nestlé aims to strengthen coffee supply chain with new high-yielding Arabica variety

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VEVEY, Switzerland – While global coffee demand continues to rise, recent climate change modelling suggests that land suitable to grow Arabica coffee might be...
Science

Shade-grown coffee combines agriculture and conservation

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OXFORD, UK – Increasing shade cover over coffee plants can increase biodiversity and provide new ways to combine agriculture and conservation, a new study...
Science

World Coffee Research releases 2023 annual report

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PORTLAND, USA – In 2023, as World Coffee Research (WCR) fortified a core tenet of its work that has been a driving force since...
Certifications

Coffee Quality Institute reports a four-fold increase in Q Graders in Burundi

Desk3 -
ALISO VIEJO, California, Usa – The first half of 2024 saw meaningful activity in Burundi, with learners continuing to build skills and knowledge: the...
Health

Nestlé Health Science launches GLP-1 nutrition support platform in the U.S.

Desk3 -
MILAN – Nestlé Health Science has launched www.glp-1nutrition.com, a platform that responds to consumer needs for nutritional solutions while on weight loss journeys. People...
Science

Texas A&M University launches nation’s first academic coffee certificate

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COLLEGE STATION, Texas, USA – Texas A&M University is now home to the nation’s first academic coffee certificate. This announcement comes as coffee’s popularity...
Science

Coffee roasting industry waste can be a high added value food ingredient in baked products, shows new study from Italy’s Enea

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ROME, Italy – Using coffee roasting industry waste as a high added value food ingredient in baked products would lower the environmental impact of...
Science

New research unveils how milk proteins interact with caffeine in espresso

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WASHINGTON, DC, USA – The swirl of milk and espresso — a small storm in your mug — doesn’t impact the dynamics of the...
Chocolate

Chocolate’s tasty flavors might pose a risk in other desserts, reveals new study

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WASHINGTON, DC, USA – What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that...
Institutions

Accademia del Caffè Espresso continues its coffee research with CDR Lab

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FLORENCE, Italy – Accademia del Caffè Espresso is a cultural hub created by La Marzocco to promote and popularize espresso coffee, hosted by the...
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Since the first issue, on May 1st 2001, the objective of Comunicaffe International has been to provide an updated, punctual and essential information service to operators in the sector. The idea is to be useful, providing information on the coffee, cocoa and tea supply chains in order to develop critical thinking and debate. Stay with us.
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