Connie Leung’s Post

Is there a coffee out there that can give you the caffeine you desire, but without the bitterness or stomach discomfort? Yes - it's called Golden Ratio! Let me break it down for you... A surprisingly high percentage of people suffer from stomach discomfort and acid reflux after drinking regular coffee. As coffee is roasted, the naturally occurring antioxidants in the green coffee bean break down to form quinic acids, which are responsible the sour stomach feeling that comes with dark roast coffee. Their beans are roasted much lighter than even a "light roast" or "blonde roast," and therefore have extremely low levels of this bothersome acid. As the busyness of fall starts to kick in, we all could benefit from a little bit of caffeine. Let Golden Ratio be your answer! Use code WILLCOLE to save on your purchase: https://bit.ly/3RbOz9x #functionalmedicine #goldenratio #lowacidcoffee #coffee #lowroastcoffee #acidreflux #guthealth #healthycoffee #backtoschool

Baking #coffee beans causes the level of chlorogenic acid in them to decrease, which reveals the unique bitter aromatic flavor of coffee. I can explain this with #chemistry now, but I wonder how they decided that coffee should be roasted in ancient times 🤷♂️😁 Apart from its taste, coffee has another feature that is needed: thanks to the caffeine compound it contains, it inhibits adenosine compounds, one of the brain chemicals that make us feel tired📌 In other words, coffee does not actually eliminate fatigue by giving energy, it just prevents us from perceiving fatigue and makes us feel as if we are not tired. Still, it is a saving solution for many people during busy times👨🔬 #science

Which Country Exports the Most Coffee? The leading country in global coffee exports is Brazil. Brazil has been the top producer and exporter of coffee in the world for many years. The vast coffee plantations in Brazil produce billions of pounds of coffee annually, which is exported worldwide. Brazil: Brazil accounts for approximately 30% of the world's coffee exports, making it the largest coffee exporter. Both Arabica and Robusta coffee are produced in Brazil, though Arabica is more common. Vietnam: Vietnam ranks second in coffee exports, primarily producing Robusta coffee, and is a major supplier of Robusta coffee globally. Colombia: Colombia ranks third in coffee exports and is known for its high-quality Arabica coffee. The country is recognized globally for its premium coffee exports. These countries are leaders in both coffee production and export, playing a central role in the global coffee industry. Where is the Best Coffee in the World Produced? The term "best coffee in the world" can vary based on personal preferences, but certain countries are renowned for the quality of their coffee. The best coffee typically comes from the following regions: Ethiopia: Known as the birthplace of coffee, Ethiopia produces high-quality Arabica coffee. Regions like Yirgacheffe and Sidamo are famous for their aromatic and complex coffees. Colombia: Colombia produces some of the world's finest Arabica coffee. Colombian coffee is known for its balanced acidity and rich flavor profile. Jamaica: Jamaica Blue Mountain coffee is one of the most prestigious and expensive coffees in the world. It is known for its smooth taste and low acidity. Costa Rica: Costa Rica is a country focused on quality coffee production. The Tarrazu region is known for producing some of the finest coffees. Yemen: Yemeni Mocha coffee is famous for its rich history and strong, intense flavor.

The color of honey can range from nearly colorless to dark brown, and this often correlates with its taste. Light-colored honey tends to have a milder flavor, while dark-colored honey usually has a stronger, more robust taste. This variation is due to the different nectar sources that bees collect from. For example, alfalfa honey is light and mild, while buckwheat honey is dark and full-bodied¹. Additionally, darker honeys are known to have higher antioxidant compounds. There are over 300 unique types of honey in the United States alone, each with its own distinct color and flavor profile..

The art of FLAVOR in product formulation 📈   Did you know that the #success of a health product isn't just in its active ingredients but also in its taste?  Yes, the art of flavoring is revolutionizing how we perceive nutricosmetics.   The challenge? Making products with vitamins, minerals, and collagen not just beneficial, but also delicious.  A product’s flavor can be the deciding factor in building consumer #habits. If it tastes good, it becomes a part of their daily routine. It’s not just science; it’s a path of making health enjoyable!  By integrating innovative flavor profiles and natural sweeteners, we're not just creating products; we're crafting experiences. And the goal is to transform the 'necessary' into the 'enjoyable.'  What is your favourite flavor? Share your thoughts below.👇 #nutricosmetics2030 #flavors #collagen

𝗨𝗻𝘃𝗲𝗶𝗹𝗶𝗻𝗴 𝗧𝗲𝗮: 𝗚𝗿𝗲𝗲𝗻, 𝗪𝗵𝗶𝘁𝗲, 𝗮𝗻𝗱 𝗕𝗹𝗮𝗰𝗸 - 𝗗𝗶𝘀𝗰𝗼𝘃𝗲𝗿 𝘁𝗵𝗲 𝗗𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝗰𝗲 𝗶𝗻 𝗬𝗼𝘂𝗿 𝗗𝗮𝗶𝗹𝘆 𝗦𝗶𝗽? Just like coffee, tea comprises of numerous volatile compounds that enrich its aroma and lend complexity to its taste. Beyond the caffeine that invigorates the mind, tea boasts theanine, an exclusive amino acid known for triggering dopamine production, thereby enhancing relaxation. But what truly distinguishes green, white, and black tea? It all boils down to their unique processing methods! Green tea leaves are quickly heated after harvesting to prevent oxidation. This preserves the green color and delivers a fresh, slightly grassy flavor, rich in antioxidants like catechins. White tea is made from the young leaves and buds that are gently dried. This results in a delicate flavor and aroma, and a pale color. Its antioxidant content is considered higher than in green tea due to its minimal processing. Black tea is fully oxidized, undergoing a process to expose its enzymes to air, resulting in a deep, rich color. This process also converts catechins into theaflavins, giving black tea its distinct, robust taste. #synthesis #tea #antonpaar

Chocolate is a beloved treat that transcends borders, cultures, and generations. Its rich, velvety texture and indulgent flavor make it a favorite for many. From its ancient roots in Mesoamerica to its global popularity today, chocolate has a fascinating history and a bright future. Chocolate Varieties: Chocolate comes in various forms, each offering a unique taste experience: 1.Dark Chocolate: Known for its rich and intense flavor, dark chocolate contains a higher percentage of cocoa solids and less sugar. It's often considered the healthiest option due to its high antioxidant content and potential benefits for heart health. 2.Milk Chocolate: Creamy and sweet, milk chocolate is made with milk powder or condensed milk, giving it a smoother texture and a milder taste. It's a favorite for many due to its balanced sweetness and versatility in confections. 3.White Chocolate: white chocolate doesn't contain cocoa solids. It's made from cocoa butter, sugar, and milk, resulting in a creamy and sweet treat that's perfect for those who prefer a milder chocolate flavor. Health Benefits of Chocolate: In moderation, chocolate can be part of a healthy diet. Dark chocolate, in particular, is rich in flavonoids, which have been shown to improve heart health by reducing blood pressure and increasing blood flow. Additionally, chocolate contains serotonin and phenylethylamine, compounds that can improve mood and promote feelings of happiness. Chocolate's journey from ancient Mesoamerica to modern-day confections is a testament to its enduring appeal. Whether enjoyed as a simple bar, an intricate truffle, or a comforting cup of hot cocoa, chocolate continues to captivate and delight people around the world. So, next time you savor a piece of chocolate, remember the rich history and craftsmanship behind this universal delight. #Worldchocolateday

Unleash the flavor of Vanillin in your creations! 🍨 Vanillin, derived from vanilla beans or synthesized from other natural sources, is prized for its ability to impart a delightful sweetness and aroma to a wide range of products. Whether used in ice creams, confectionery, or perfumes, Vanillin adds a touch of indulgence and sophistication. Dive into the world of flavor chemistry and discover how Vanillin enhances the sensory experience of your favorite treats. With its diverse applications and delightful flavor profile, Vanillin is a must-have ingredient for any discerning formulator. #Vanillin #FlavorChemistry #Sweetness #Aroma #Confectionery #Perfumes #NaturalIngredients #SensoryExperience #Indulgence #Formulation #FoodScience

When it comes to chocolate, resistance is futile. Ever thought when World Chocolate Day was celebrated for the first time? It was celebrated on July 7th, 1550 — almost 473 years ago! While chocolate is often considered a guilty pleasure, it has several health benefits. Cocoa, the key ingredient in chocolate, is rich in antioxidants and flavonoids that can help improve heart health. Not only tasty, but healthy as well — but, what about its quality? What ensures that every batch of chocolate tastes the same? Well, not only is the Chocolate industry highly reliant on laboratories, but without a Quality Control Lab (QC), you will not get to eat the brownies you like so much. Keep swiping to learn more. #QualityControl #Science #Innovation #History #LabInformatics #FoodandBeverage #Chocolate #Scientific #Laboratory #hersheys #snickers #nestle #kitkat