Issue link: https://read.dmtmag.com/i/853465
8 STiR coffee and tea / Issue 4, 2017 (August / September) Founding Editor Glenn Anthony John gaj@octobermultimedia.com Managing Editor Dan Bolton dwb@octobermultimedia.com Art Director Somjet Thitasomboon snt@octobermultimedia.com Global Tea Report Sharyn Johnston Global Coffee Report Dan Shryock Contributing Writers Anne-Marie Hardie Sherri Johns (North America) Sharyn Johnson (Australia) Alf Kramer (Europe) Sunalini Menon (India) Kelly Stein (South America) Translations (Chinese) Helen Xu Fei | Nan Cui Administrative Assistant Sommai Jakaram Subscriptions Malisa Kongkatitum Sales Director Emerson Leonard edl@octobermultimedia.com Director, October Inter Co., Ltd. Boonthin Tubsongkroh brt@octobermultimedia.com STiR c/o October Inter Co. Ltd. Interchange 21 Bldg., 32nd Fl., Room 3225, 399 Sukhumvit Road, North Klong Toey, Wattana, Bangkok, 10110, Thailand Tel +66 2 660 3789 Fax +66 2 660 3881 www.stir-tea-coffee.com Published by: A Member of: S From the Editor © 2017 October Multimedia Co. Ltd., STiR coffee and tea is published bi-monthly in February, April, June, August, October, and December by October Multimedia Co. Ltd. Printing and distribution overseen by October Inter Co., Ltd., Interchange 21 Bldg. Fl 32, Rm 3225, 399 Sukhumvit Road, North Klong Toey, Wattana, Bangkok, 10110 THAILAND. Tel +66 2 660 3789. E-mail: info@octo- bermultimedia.com www.octobermultimedia.com. All rights reserved. By-lined or initialed articles represent the opinion of the author. All articles published in STiR coffee and tea or www.stir-tea- coffee.com are copyrighted. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording or any information storage and retrieval system, without written permission. TiR's annual packaging issue tracks insightful developments in the fast-paced evolution of flexible film, ink, beverage containers, teabags, single-use capsules, and bottles. It seems fitting to bring labels into the discussion ― but not for their advanced adhesives and colorful design. Our concern is deceitful wording embarrassing to coffee and tea professionals. To ob- scure the presence of high fructose corn syrup (HFCS) some brands, encouraged by the Corn Refiners Association (CRA), are trying to pass off highly concentrated sugars as less harmful sounding "syrups" or "corn sugars." A careful examination will turn up labels that list maize syrup and glucose syrup, or fruit fructose, or crystalline fructose. CRA argues that HFCS-90 (which contains 90% fructose) is just fructose despite the fact the more common HFCS-55, and HFCS-42 which contains 42% fructose. The 55% formulation tastes a bit sweeter than table sugar, which has equal portions of glucose and fructose. Cane sugar is natural, HFCS is chemically derived liquid. "High-fructose corn syrup starts out as cornstarch, which is chemically or enzymatically degraded to glucose and some short polymers of glucose. Another enzyme is then used to convert varying fractions of glucose into fructose...High-fructose corn syrup just doesn't exist in nature," writes Michael Jacobson, executive director of the Center for Science in the Public Interest. Nutritionally high-fructose corn syrup and sucrose may be identical, he explains but excessive amounts of either will lead to weight gain/obesity, type-2 diabetes, elevated LDL ("bad") cholesterol levels, long- term liver damage, and mercury exposure. HFCS is convenient, doesn't mask flavors, and freezes at a lower temperature than su- crose ― it's also cheap. That is why it is one of the biggest sources of calories in the Ameri- can diet. This spring Caribou Coffee took a stand, becoming the first national coffee chain in the US to adopt a clean label standard. Caribou's clean label commitment means the com- pany will not add artificial colors, artificial flavors, artificial sweeteners, artificial preservatives, MSG, or high fructose corn syrup to its beverages and all beverages will be made with clean label ingredients by 2018. Caribou began by creating an "off-limit list" of 70+ ingredients. The list includes partially hydrogenated oils, aspartame, and many other ingredients that will not be added to any of its beverages. View the "off-limit list" at CaribouCleanDrink.com. "Offering premium great tasting drinks for our guests has long been in our DNA," says Michele Vig, president of Caribou Coffee, citing a history dating to 2010 when the company switched from powdered chocolate to real chocolate chips. In January 2016 Caribou intro- duced real caramel sauce made with only four ingredients. This focus on real ingredients has been a core component of Caribou's clean label com- mitment, said Vig, noting that 91% of the company's handmade beverages currently conform to the standard. No one beginning their day should have to decipher what's in their coffee or tea. Clean Label Standards