Coffee

Two years after the scientists in Finland successfully made coffee in a laboratory, VTT Technical Research Center of Finland Ltd has released detailed information on the process. Published in the Journal of Agriculture and Food Chemistry, the scientific paper describes the exact process the scientists used to produce coffee starting from the original coffee plant itself, and establishing cell cultures to alter its aroma in the roasting process, caffeine content, flavor analysis, and sensory profiling by a panel of tasters. While demand for coffee is rising, the production of coffee beans faces multiple sustainability challenges, concerning land and water use, laborers’ rights, and climate change. According to the Center for the Promotion of Imports, Europe, the highest consumer of coffee in the world, imported over 3,602 thousand tons (3.6 million tons) of green coffee in 2021, with an estimated average of 5 kg of coffee consumed per pe...