Applied Food Sciences (AFS), a US company that develops and supplies specialised proprietary technologies for the food and beverage industry, has announced that it has improved its Coffee Antioxidant Enhancement Technology (CAET).
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The natural polyphenols found in green coffee beans are powerful antioxidants, but many are lost when the beans are roasted. The technology was therefore designed to increase the quantities of natural antioxidants in brewed coffee by preserving the levels found in any roast level or type of coffee bean.
AFP now claims that by using CAET, any medium roast coffee can now contain at least 50% more antioxidants, while the level of antioxidants in dark roast coffee can double.
Loretta Zapp, CEO of the company, told NutraIngredients: “Our extensive research and development has yielded a very effective 100% natural processing method that does not affect the taste and aroma.”
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By GlobalData
