Food science to increase antioxidants in coffee
has made yield improvements in its Coffee Antioxidant Enhancement
Technology, a proprietary process that increases the quantity of
natural antioxidants found in brewed coffee.
US company Applied Food Sciences (AFS), announced this week that it has made yield improvements in its Coffee Antioxidant Enhancement Technology, a proprietary process that increases the quantity of natural antioxidants found in brewed coffee.
AFS' technology is a 100 per cent natural process that aims to preserve the amount of antioxidants and is applicable to any roast level and bean type. The end result, the company claims, is medium roast coffee with at least 50 per cent more antioxidants and dark roast coffee with at least 100 per cent more antioxidants.
Green coffee beans are a good source of natural polyphenols, which are powerful antioxidants. Many of the antioxidants found in green coffee beans are destroyed during conventional roasting methods, and darker roast coffees typically contain the least amount of natural antioxidants.
Loretta Zapp, chief executive officer of AFS boasted: "Our extensive research and development has yielded a very effective 100 per cent natural processing method that does not affect the taste and aroma."
Applied Food Sciences develops and supplys specialised proprietary technologies such as dietary supplement ingredients, food and beverage processing technologies and functional ingredients for food and beverages.
