STiR coffee and tea magazine

STiR coffee and tea 39 The U.S. Food & Drug Administration (FDA) has always played a background role in the coffee industry, focusing mainly on import/export and large-scale production. Howev- er, as the industry shifts more toward liquid coffee production for distribution, FDA's role becomes more critical as does the European Food and Safety Authority (EFSA) for Europe's RTD coffee market. When a manufacturer extracts coffee for mass production— whether brewed hot or cold—the liquid has a pH of roughly 5.0-6.0. This places it within FDA's classification of a "low-acid food," a category requiring strict safety standards due to its sus- ceptibility to microbial contamination. Simply put, the acidity in coffee isn't strong enough to act as a natural stabilizer, making it prone to fostering pathogenic growth. To solve this, manufactur- ers must "process" the coffee with a "kill step," such as hot-fill, aseptic processing, or retort, or they can reduce the pH by adding acid to the beverage. Have you ever purchased a bottle of RTD iced tea with a lemon flavor? Tea has a similar pH to coffee, and adding citric acid not only reduces the pH to below 4.6 but also allows for marketing it as iced tea with "a splash of lemon." Back in 2018, Death Wish Coffee faced a high-profile recall after botulism concerns arose due to an oversight in the produc- tion process of its canned nitro cold brew product. Although no contamination was found, the company quickly recalled the product and took responsibility for the potential risk. They en- gaged a process authority to resolve the issue and ensure future batches were safe. This incident serves as a cautionary tale for Many specialty coffee businesses are expanding into the increasing RTD coffee market. Photo courtesy Zeynep Hiz Tea has a similar pH to coffee and is often stabilized using citric acid, which imparts a refreshing lemony flavor, making it safe to drink and easy to market. Photo courtesy diemobiltenfotografen the industry, illustrating how safety oversights, even with the best intentions, can have serious consequences for both the company and consumer confidence. Not all companies recover as well as Death Wish, which remarkably grew from that point. The recent Boar's Head listeria outbreak serves as a reminder that only time will tell how some companies fare in the face of such challenges. Those companies exploring or currently producing cold brew at scale, whose enthusiasm has not been dampened by the mention of botulism and FDA oversight, should consider hir- ing a process authority. Which can be found through FDA's or EFSA's websites. A processing authority validates production processes, by conducting challenge studies, and ensures the en- tire process is safe by design. Bridging the gap between safety awareness and practices re- quires a multifaceted approach. While stronger regulations and standards could help, a more effective solution lies in promoting industry-wide education and fostering a culture of safety. The consumer base is evolving rapidly, and cold coffee is becoming the new norm for a growing segment of the mar- ket. By placing as much emphasis on safety as on creativity and quality, businesses can develop a mindset where safe practices are prioritized at every stage of production. Participants should lead by example, demonstrating their commitment to safety and encouraging others to follow suit. Leaders in the specialty coffee industry have a responsibility to instill dependable practices in this quickly evolving, innova- tion-driven industry for future generations. Millions of liveli- hoods around the globe depend on it.

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