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GLYPHOSAT: New study on the influence of coffee processing and preparation on the content

GLYPHOSAT: New study on the influence of coffee processing and preparation on the content

CR3 Analytics has contributed significantly to a new scientific publication on glyphosate levels in coffee and coffee products. As part of the study “Glyphosate losses through various stages of coffee production and consequences for human exposure”, experts investigated how the processing of green coffee beans with elevated glyphosate residues affects the glyphosate content in end products and beverages.

The green beans, Arabica and Robusta, had glyphosate levels that were above the EU maximum residue level (0.14 - 0.21 mg/kg). The beans were roasted to different degrees and then used for various coffee preparations (filter coffee/espresso/ristretto/instant).

Significant glyphosate losses occur during further processing of the beans, such as removal of the silver skin, roasting and preparation, which significantly reduce the potential risk of consumer exposure.

The most significant glyphosate degradation occurs during roasting, where the content is often reduced by more than 70 %.

During preparation, glyphosate is transferred to the final beverage to varying degrees depending on the process. Filter and instant coffee lead to an almost complete transfer, whereas with espresso and ristretto the glyphosate transfer is lower presumably due to the non-exhaustive extraction. Overall, the final concentration in the finished coffee beverage usually remains below 0.4 µg per cup, which limits consumer exposure to a very low level.

We are very pleased that we were able to participate in such an interesting and informative study.

You can find the full text of the study here:

https://www.tandfonline.com/doi/full/10.1080/19440049.2024.2427667#abstract