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Tuesday 03 December 2024
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fermentation

Science

New research unveils chemical compunds that give fermented coffees their distinctive flavors

Desk3 -
INDIANAPOLIS, USA — Specialty coffees are gaining traction in coffeehouses around the world — and now a fermented version could bring a fruity taste...
Interviews & Opinions

Lucia Solis: “I don’t think that fermentation is really necessary for having a good coffee”

desk2 -
MILAN - From wine to coffee following the file rouge of fermentation: this is the professional story of Lucia Solis, who decided to move...
Espresso and coffee beverages

New Turkish taste for coffee lovers: Olive coffee. It’s reach in antioxidants

Desk3 -
A research and development company in Balıkesir's Edremit, Turkey that focused on olives and various herbal essences for the past 15 years has started...
Market & Trade

Coffee growers in PNG invest in quality improvement technology

Desk3 -
In early June, Producer Support Officer Will Valverde and Liaison Officer Gabriel Iso launched the project “Coffee quality improvement though wet coffee mills” in...
Cocoa

RESEARCH – Barry Callebaut, VIB and KU Leuven optimize cocoa fermentation process

Desk3 -
WIEZE/Belgium, ZURICH/Switzerland – The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency...
Science

JAPAN – Menicon helps Starbucks turn coffee grounds into cattle feed to make milk for the next cup

Comunicaffe -
NAGOYA – Menicon Co., Ltd., is globally regarded as Japan’s leading contact lens manufacturer. But it’s not often that the world gets a revealing...
Science

COCOTEA 72 – SCREENING FOR SUPERIOR YEASTS FOR FERMENTATION OF BEER, WINE, CHOCOLATE AND TEA

Comunicaffe -
Meersman E.1,2, Steensels J.1,2, Snoek T. 1,2, Picca Nicolino M. 1,2, Saels V. 1,2,Bernaert H.3, Vrancken G.3, Verstrepen K.J.1,2 3 esther.meersman@biw.vib-kuleuven.be Fermented foods and...
Science

COCOTEA 71 – MICROBIAL SUCCESSION AND THE DYNAMICS OF METABOLITES AND SUGARS DURING THE FERMENTATION OF THREE DIFFERENT COCOA (THEOBROMA CACAO L.) HYBRIDS

Comunicaffe -
Moreira, I, Miguel, M.G., Duarte, W.F., Dias, D. R., Schwan, R.F.Biology Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil E-mail: rschwan@dbi.ufla.br; diasdr@dca.ufla.br...
Science

COCOTEA / 19 – IMPACT OF STARTER CULTURES AND FERMENTATION TECHNIQUES ON THE VOLATILE AROMA PROFILE OF CHOCOLATE

Comunicaffe -
Crafack M.1, Petersen M.A.1, Eskildsen C.E.A.1, Petersen G.B.2, Heimdal H.2 and Nielsen D.S.1 1 Department of Food Science, University of Copenhagen, 1958 Frederiksberg C,...

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