2023 ICC 2023 - 33 articles
Volume Editors:
Dirk W. Lachenmeier, Chemical and Veterinary Investigation Agency Karlsruhe
Steffen Schwarz, Coffee Consulate Mannheim
Philipp Weller, Mannheim University of Applied Sciences
Adriana Farah, Federal University of Rio de Janeiro
Even before the outbreak of the pandemic, new working environments were considered an important trend in the office landscape, accompanied by modern office coffee solutions and catering concepts. Changes within the office environment have now acceler...
Planting and harvesting coffee produces large amounts of waste biomass. This waste biomass has great economic and ecological potential. The presented information of the O2HC procedure (organic to hydrogen and carbon) shows possibilities for using the...
Almost every physical or chemical process in nature favors certain light stable isotopes over others, and thereby leaves an isotopic “fingerprint” on the substances involved. Prominent examples are the evaporation and condensation of wate...
Food authenticity is becoming increasingly important to consumers, producers, and retailers. Furthermore, more and more food properties considered to be value-relevant are advertised. Food fraud, which is the intentional misrepresentation of a food&r...
In submitting conference proceedings to Proceedings, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [...]
The Philippines is one of only a few countries where Coffea liberica is commercially produced. Two infra-species, C. liberica liberica (also locally known as ‘liberica’) and C. liberica var dewevrei (also known as ‘excelsa&rsqu...
The International Coffee Convention 2023 (ICC2023) is a unique three-day event in Mannheim, Germany, from September 30 to October 3, that will bring together academics, practitioners and coffee industry experts from around the world to discuss the ch...
The coffee world is changing. Farmers and industry are facing major challenges, largely driven by climate change, changing consumer habits, sustainability and digitalization. One major way to solve these challenges is the coffee cultivars themselves....
Liberica coffee, an often-overlooked species, has emerged from the shadow of Arabica and Canephora in recent years, gaining recognition and value due to various factors [...]
Design Thinking is a human-centered innovation approach that has gained increasing attention in recent years, as it promises to manage complexity and supports organizations to prepare for a competitive future. Design Thinking helps to uncover the non...
Derived from the residues of coffee processing, cascara has been consumed traditionally in Yemen, Ethiopia, and Bolivia as a herbal or tea-like infusion due, in part, to its pleasant flavor and nutritional properties. The aim of this work was to inve...
The coffee industry is encountering a plethora of challenges amidst a rapidly evolving world. We will delve into the multifaceted landscape of the coffee business, highlighting the emerging hurdles that have reshaped its dynamics. Climate change rema...
Food systems (from farm to fork and disposals) are responsible for about a third of anthropogenic greenhouse gas (GHG) emissions. In turn, the agricultural sector is negatively impacted by GHG and climate change, while facing the challenge of having...
Worldwide, noncommunicable diseases accounted for 7 out of 10 deaths in 2019 (WHO), being ischemic heart disease one of the major contributors. Coffee has been implicated with several health benefits, namely the hypocholesterolemic potential, attribu...
Instant Cascara (IC) is a beverage made from dried coffee cherries, enriched in nutrients and bioactive compounds such as caffeine and other phytochemicals with a positive impact on the brain–gut axis health. The use of dried coffee cherries as...
In today’s dynamic landscape, products have transcended their traditional role as isolated devices. Instead, they find synergy within digital ecosystems, facilitating immersive user experiences that extend beyond mere functionality. These ecosy...
The coffee industry, one of the world’s most vital commercial value chains, faces severe challenges, especially among its small- and medium-sized enterprises (SMEs) actors. These challenges encompass social, economic, and environmental crises,...
In addition to the well-known coffee bean, many other parts of the coffee plant can be used as food. These materials have been traditionally used in some coffee-producing countries but were not known in the European Union (EU) before 1997, and are th...
This article discusses the past, present, and future development potential of the Liberica coffee industry in Malaysia, a traditional producer of Liberica coffee. It explores the challenges faced by the industry in the context of the specialty coffee...
Proteins/enzymes, peptides and free amino acids in green coffee beans are the main contributors to the development of coffee flavor and quality during roasting, as a result of the Maillard reaction, and are ultimately responsible for the formation of...
Food insecurity and malnutrition, in a scenario further complicated by the enduring effects of the COVID-19 pandemic and the Ukraine War, are global priorities. The affordability of healthy diets, which determines food security and nutrition indicato...
In January 2022, dried coffee cherries from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner, commonly called cascara, were finally authorized as a Traditional Food from a Third Country and were added to the Union List of Authorized Novel...
The global shortage of agricultural source products and the rising need for sustainability in supply chains have led to an effort to replace current sources, such as those for energy or protein, with novel foods. These include by-products from agricu...
Coffee processing is solely centred around isolating the seed of this sweet and fragrant stone fruit. Isolating the fruit seed from the waste stream does not denote excellent cherry quality and does not provide optimal financial benefit to the farmer...
Recommendations to coffee farmers regarding agronomic practices are eventually based on agronomic research. The main target of agronomic research is often, if not always, yield measured in Kilograms of green coffee per Ha. We often see or hear claims...
Coffee is one of the most popular beverages in the world. It is made from roasted and ground beans of the coffee plant. There are over 100 species of coffee plants, but only 2 are widely available: Coffea arabica and Coffea canephora. There are many...
Without additives, bioplastics tend to undergo oxidative and light-induced decomposition, which limits technical applications. In addition to the lignocellulosic components, antioxidants in coffee by-products offer a recyclable potential for material...
The utilization of coffee leaves and flowers has been underestimated over the years. Both by-products can be obtained from coffee trees without adversely affecting the production of coffee beans. To gain fundamental knowledge of their sensorial and a...
The coffee by-product market represents a transformative paradigm in the coffee industry, capitalizing on previously overlooked resources and generating economic value through sustainable practices. We will explore the multifaceted opportunities and...
Coffea liberica presents the smallest proportion of cultivated coffee worldwide. Its taste varies highly from C. arabica spp. or C. canephora spp. As the unfermented taste of C. liberica is often described as lactic, and animalic with aromatics of bl...
In a forcedly global system, we are facing a more and more regulated, sustainable coffee market. The International Coffee Organization is the only coffee intergovernmental organization working to face the numerous challenges of this polyhedric world,...
The characterization of complex products, such as foodstuffs or raw materials via metabolomic approaches, often referred to as “foodomics”, is a modern and generally accepted strategy. As a derivative, “volatilomics”, is an el...
Nowadays, traceability is the main issue in many businesses, particularly for coffee. The advantages of keeping it at a high degree are that it provides a guarantee for consumers, provides increased power in the value chain, helps quality monitoring,...
