STiR coffee and tea magazine

38 STiR coffee and tea | 2024 Issue 6 (December / January 2025) "C offee has never caused a foodborne outbreak." Most food safety experts could have reasonably agreed with this statement 25 years ago, based on the limited information available about coffee production and a relatively high degree of confidence, at least regarding roasted and ground coffee. However, the coffee world today is much more complex. On June 17, 2024, Snapchill LLC shook the specialty coffee industry by highlight- ing a critical issue—food safety in RTD (ready-to-drink) coffee. Snapchill, which pio- neered a large-scale hot-brewing-flash-chilling process, faced food safety challenges, igniting a much-needed conversation about food safety in liquid coffee production. The company recalled its canned coffee products due to potential contamination with 'Clostridium botulinum' (commonly known as botulism). This potentially deadly toxin, a relatively new entrant into the coffee industry conversation, gained attention because of the rapid growth of cold brew and liquid coffee products entering the U.S. con- sumer packaged goods (CPG) space. In earlier decades, the primary quality concerns for small to medium roasters were oxidation, which causes stale-tasting coffee, or packaging foreign materials. Neither issue would have involved the FDA or required a nationwide recall due to a potentially deadly toxin. Roast and ground coffee are generally considered safe and shelf-stable. Low moisture and water activity in green and roasted coffee prevent mold or myco- toxin growth, and the robust packaging of multi-layered metalized bags keeps products safe. So why are we seeing changes now? The specialty coffee sector has experienced tremendous growth over the last two to three decades, driven by consumer demand for high-quality and traceable coffees. This demand has fueled continuous innovation and exploration in the industry. Con- sumers have embraced new brewing methods, exotic flavor profiles, and various coffee formats and temperatures. One significant trend is the shift toward cold coffee bev- erages, particularly cold brew. According to recent earnings reports, cold beverages now account for nearly 75% of sales at Starbucks cafes, a trend mirrored in spe- cialty coffee shops across the U.S. Many local cafes looking to scale their business view expanding into RTD as a logical step to capture the growing cold coffee market. However, while this move presents a great entrepreneurial opportu- nity, scaling a coffee brand from a café setting to the CPG market introduces real challenges. Brewing methods that work well in a café don't always trans- late seamlessly to mass production. Scal- ing up requires a deep understanding of brewing, extraction, and food safety pro- tocols. Delivering the same great-tasting specialty-café experience in a bottle while ensuring the product is safe for mass dis- tribution and consumption remains an ongoing challenge for the industry. Within foodservice operations fo- cused on immediate consumption, local health departments effectively enforce standards and practices for food and bev- erage preparation and storage. However, a significant gap emerges when these operations scale into the CPG market. HACCP (Hazard Analysis and Critical Control Points) plans and food safety schemes like SQF (Safe Quality Food) have existed for decades, primarily in the industrial food and beverage space. While these protocols are present in the coffee industry, they are mostly limited to well- resourced industrial-scale roasters with sizable CPG roast and ground (R&G) and pod businesses. This is because tra- ditional "dry" coffee formats pose rela- tively low food safety risks. Raising Safety Awareness in the Specialty Coffee Industry Recent recalls of canned cold-brew coffees have raised awareness of the importance of food and safety protocols in the specialty coffee industry. Photo courtesy Death Wish Coffee The increase in demand for ready-to-drink specialty coffee is challenging the industry to deliver the same great-tasting specialty-café experience in a bottle while ensuring the product is safe for mass distribution and consumption. Perspective by Matthew Swenson Hiring a third-party processing authority ensures production methods are safe. Photo courtesy Donovan Kelly

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