{"id":5655,"date":"2023-04-10T11:30:41","date_gmt":"2023-04-10T14:30:41","guid":{"rendered":"https:\/\/abics.com.br\/?p=5655"},"modified":"2023-04-10T11:30:55","modified_gmt":"2023-04-10T14:30:55","slug":"nova-metodologia-para-avaliacao-do-cafe-instantaneo","status":"publish","type":"post","link":"https:\/\/abics.com.br\/en\/nova-metodologia-para-avaliacao-do-cafe-instantaneo\/","title":{"rendered":"NOVA METODOLOGIA PARA AVALIA\u00c7\u00c3O DO CAF\u00c9 INSTANT\u00c2NEO"},"content":{"rendered":"\n

Por Claire Harriman<\/strong> (conte\u00fado traduzido)<\/em><\/p>\n\n\n\n

Roast Magazine – https:\/\/www.roastmagazine.com\/<\/a><\/em><\/p>\n\n\n\n

O CAF\u00c9 INSTANT\u00c2NEO \u00c9 FREQUENTEMENTE percebido como sendo de baixa qualidade, mas ele merece a m\u00e1 reputa\u00e7\u00e3o? Uma nova metodologia de avalia\u00e7\u00e3o do caf\u00e9 sol\u00favel desenvolvida pela Associa\u00e7\u00e3o Brasileira da Ind\u00fastria de Caf\u00e9 Sol\u00favel (ABICS) em coopera\u00e7\u00e3o com o Instituto de Tecnologia de Alimentos (ITAL) est\u00e1 trabalhando para mudar essa percep\u00e7\u00e3o com um novo l\u00e9xico sensorial e notas de qualidade para o caf\u00e9 sol\u00favel.<\/p>\n\n\n\n

O caf\u00e9 instant\u00e2neo responde por 25% do caf\u00e9 consumido no mundo e seu consumo cresce mais de 2% ao ano, segundo a ABICS. Al\u00e9m de ser servido puro, o caf\u00e9 instant\u00e2neo \u00e9 usado em bebidas prontas para beber, misturas com latic\u00ednios e leites vegetais, panifica\u00e7\u00e3o, culin\u00e1ria e muito mais. Um n\u00famero crescente de empresas de caf\u00e9s especiais est\u00e1 investindo em pesquisa e desenvolvimento e lan\u00e7ando novos produtos de caf\u00e9 instant\u00e2neo porque o mercado tem muito potencial de crescimento.<\/p>\n\n\n\n

Embora existam muitas maneiras de consumir caf\u00e9 instant\u00e2neo e qualquer caf\u00e9 possa se tornar caf\u00e9 instant\u00e2neo \u2013 incluindo 100% ar\u00e1bica, de origem \u00fanica e caf\u00e9s certificados, etc. \u2013 \u00e9 amplamente percebido como uma categoria relativamente homog\u00eanea. Segundo Fabio Sato, presidente da ABICS, “existem in\u00fameras possibilidades de qualidade para o caf\u00e9 sol\u00favel que podem ser alcan\u00e7adas atrav\u00e9s da combina\u00e7\u00e3o de diferentes mat\u00e9rias-primas, etapas de produ\u00e7\u00e3o e processos respaldados pela evolu\u00e7\u00e3o tecnol\u00f3gica e equipamentos de fabrica\u00e7\u00e3o”. At\u00e9 agora, n\u00e3o havia uma metodologia padr\u00e3o para a an\u00e1lise sensorial do caf\u00e9 sol\u00favel.<\/p>\n\n\n\n

O estudo colaborativo, liderado por Eliana Relvas da ABICS e Dra. Aline Garcia do ITAL, come\u00e7ou em 2019, com o objetivo de criar uma metodologia de avalia\u00e7\u00e3o de qualidade para demonstrar que o caf\u00e9 sol\u00favel n\u00e3o \u00e9 um produto \u00fanico, mas uma categoria complexa com uma variedade de produtos para diferentes tipos de consumidores e mercados.<\/p>\n\n\n\n

Em vez de usar um sistema de pontua\u00e7\u00e3o para avaliar o caf\u00e9, a metodologia inovadora avalia a qualidade por atributos e intensidade para mostrar que caf\u00e9s com determinados atributos s\u00e3o mais adequados para determinadas aplica\u00e7\u00f5es. Com esse sistema de classifica\u00e7\u00e3o “baseado em descri\u00e7\u00e3o”, os consumidores podem selecionar os caf\u00e9s de acordo com suas prefer\u00eancias, incluindo m\u00e9todos de consumo.<\/p>\n\n\n\n

A metodologia inclui os principais atributos de sabor e um l\u00e9xico sensorial para o caf\u00e9 instant\u00e2neo: do\u00e7ura, acidez, amadeirado, floral, vegetativo, noz, picante, frutado, achocolatado, mel, intensidade do retrogosto, adstring\u00eancia, sabor de caf\u00e9 extra\u00eddo em excesso, amargor e corpo. Ele tamb\u00e9m conecta cada um dos principais atributos de sabor com uma qualidade percebida para criar um peso de “desejo” de cada atributo. Por fim, inclui um m\u00e9todo de teste e classifica\u00e7\u00e3o para caf\u00e9s instant\u00e2neos com base na intensidade dos principais atributos de sabor. A metodologia define tr\u00eas categorias de caf\u00e9 sol\u00favel: excel\u00eancia, diferenciado e convencional.<\/p>\n\n\n\n

De acordo com o White Paper<\/em> da ABICS, “aplicar essa qualidade ‘objetiva’ ou ‘baseada na descri\u00e7\u00e3o’ para classificar o caf\u00e9 sol\u00favel tem v\u00e1rias vantagens: mostra que h\u00e1 um consenso entre a ind\u00fastria do caf\u00e9 sol\u00favel sobre quais atributos s\u00e3o mais desej\u00e1veis do que outros, mostra as ferramentas da ci\u00eancia sensorial podem ser aplicadas \u00e0 categoria de caf\u00e9 instant\u00e2neo para estimular a diferencia\u00e7\u00e3o transparente do produto e dotar a categoria de caf\u00e9 instant\u00e2neo com uma linguagem para falar aos consumidores sobre um sabor e qualidade de uma maneira que eles possam entender.”<\/p>\n\n\n\n

A metodologia est\u00e1 sendo adotada primeiramente no Brasil pelas empresas de caf\u00e9 sol\u00favel que s\u00e3o membros da ABICS “com o objetivo de se tornar posteriormente uma metodologia padr\u00e3o global” para a ind\u00fastria maior, segundo Sato. A ABICS compartilhar\u00e1 os resultados da primeira implementa\u00e7\u00e3o no Brasil assim que estiverem dispon\u00edveis. Se for bem-sucedida, a nova metodologia e a oportunidade de mostrar a diferencia\u00e7\u00e3o e o valor agregado de produtos espec\u00edficos com os consumidores t\u00eam o potencial de n\u00e3o apenas mudar a percep\u00e7\u00e3o, mas aumentar a qualidade e as oportunidades de mercado para o caf\u00e9 sol\u00favel.<\/p>\n\n\n\n

O White Paper de apoio da ABICS, “Avalia\u00e7\u00e3o da qualidade do caf\u00e9 instant\u00e2neo: um desenvolvimento da ci\u00eancia sensorial”, est\u00e1 dispon\u00edvel em abics.com.br\/en\/relatoriodo-cafe-soluvel-do-brasil\/.

CLAIRE HARRIMAN<\/em><\/strong> \u00e9 diretora de desenvolvimento de neg\u00f3cios na Roast, onde lidera vendas de publicidade e novas oportunidades de neg\u00f3cios para Roast e Daily Coffee News, construindo parcerias de sucesso na ind\u00fastria do caf\u00e9.<\/em><\/p>\n\n\n\n

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\ud83d\udc47Original content<\/p>\n\n\n\n

NEW METHODOLOGY FOR EVALUATING INSTANT COFFEE<\/strong><\/p>\n\n\n\n

By Claire Harriman<\/strong><\/em><\/p>\n\n\n\n

INSTANT COFFEE IS OFTEN<\/strong> perceived as being low quality, but does it deserve the bad rap? A new methodology for evaluating instant coffee developed by the Brazilian Soluble Coffee Industry Association (ABICS) in cooperation with the Institute of Food Technology (ITAL) is working to change that perception with a new sensory lexicon and quality grades for instant coffee.<\/p>\n\n\n\n

Instant coffee accounts for 25 percent of the coffee consumed in the world and its consumption is growing over 2 percent per year, according to ABICS. ln addition to being served black, instant coffee is used in ready\u00adto-drink beverages, blends with dairy and plant-based milks, baking, cooking and more. A growing number of specialty coffee businesses are investing in research and development and launching new instant coffee products because the market has so much potential for growth.<\/p>\n\n\n\n

Even though there are many ways to consume instant coffee, and any coffee can become instant coffee – including 100 percent arabica, single origin and certified coffees, etc. – it’s widely perceived as a relatively homogeneous category. According to Fabio Sato, chair of ABICS, “There are countless quality possibilities for instant coffee that can be achieved through a combination of different raw materiais, production stages and processes backed by technological evolution and manufacturing equipment.” Until now, there has not been a standard methodology for sensory analysis of instant coffee.<\/p>\n\n\n\n

The collaborative study, led by Eliana Relvas of ABICS and Dr. Aline Garcia of ITAL, began in 2019 with the goal of creating a quality assessment methodology to demonstrate that instant coffee is not a single product but a complex category with a variety of products for different types of consumers and markets.<\/p>\n\n\n\n

Instead of using a point system when evaluating the coffee, the innovative methodology assesses quality by attributes and intensity to show that coffees with certain attributes are more suitable to certain applications. With this “descriptive-based” grading system, consumers can select coffees according to their preferences, including methods of consumption.<\/p>\n\n\n\n

The methodology includes key flavor attributes and a sensory lexicon for instant coffee: sweetness, acidity, woody, floral, vegetative, nutty, spicy, fruity, chocolatey, honey, aftertaste intensity, astringency, over-extracted coffee flavor, bitterness and body. It also connects each of the key flavor attributes with a perceived quality to create a “desirability” weight of each attribute. Finally, it includes a testing and grading method for instant coffees based on the intensity of key flavor attributes. The methodology defines three instant coffee categories: excellent, differentiated and conventional.<\/p>\n\n\n\n

According to the ABICS white paper, “Applying this ‘objective’ or ‘descriptive-based’ quality to grading instant coffee has several advantages: lt shows there is consensus among the instant coffee industry about what attributes are more desirable than others, it shows modem sensory science tools may be applied to the instant coffee category to stimulate transparent product differentiation, and it endows the instant coffee category with a language to speak to consumers about a flavor and quality in a way they will understand.”<\/p>\n\n\n\n

The methodology is first being adopted in Brazil by the instant coffee companies that are members of ABICS “with the goal that it will later become a global standard methodology” for the larger industry, according to Sato. ABICS will share the findings of the first implementation in Brazil as they become available. lf successful, the new methodology and the opportunity to show the differentiation and added value of specific products with consumers has the potential to not only change the perception, but advance quality and market opportunities for instant coffee.<\/p>\n\n\n\n

The supporting white paper by ABICS, “Quality Assessment of Instant Coffee: A Sensory Science Development,” is available at abics.com.br\/en\/relatorio\u00addo-cafe-soluvel-do-brasil\/.<\/p>\n\n\n\n

<\/p>\n\n\n\n

CLAIRE HARRIMAN<\/em><\/strong> is business development director at Roast where she leads advertising sales and new business opportunities for Roast and Daily Coffee News building successful partnerships in the coffee industry.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Por Claire Harriman (conte\u00fado traduzido) Roast Magazine – https:\/\/www.roastmagazine.com\/ O CAF\u00c9 INSTANT\u00c2NEO \u00c9 FREQUENTEMENTE percebido como sendo de baixa qualidade, mas ele merece a m\u00e1 reputa\u00e7\u00e3o? Uma nova metodologia de avalia\u00e7\u00e3o do caf\u00e9 sol\u00favel desenvolvida pela Associa\u00e7\u00e3o Brasileira da Ind\u00fastria de Caf\u00e9 Sol\u00favel (ABICS) em coopera\u00e7\u00e3o com o Instituto de Tecnologia de Alimentos (ITAL) est\u00e1 […]<\/p>\n","protected":false},"author":3,"featured_media":5656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5655","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/posts\/5655"}],"collection":[{"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/comments?post=5655"}],"version-history":[{"count":1,"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/posts\/5655\/revisions"}],"predecessor-version":[{"id":5660,"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/posts\/5655\/revisions\/5660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/media\/5656"}],"wp:attachment":[{"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/media?parent=5655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/categories?post=5655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/abics.com.br\/en\/wp-json\/wp\/v2\/tags?post=5655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}