The popularity of coffee as a beverage is found throughout Canada and around the globe. In addition to offering a multitude of ways to enjoy it (e.g., as brewed or as instant), there are numerous flavor and strength options available that allow individuals to customize their preference. The Coffee Association of Canada reports that 71% of Canadians consumed a coffee beverage yesterday [1]. While coffee is primarily a commonly-consumed beverage, coffee is also used by food manufacturers and other related industries as an active ingredient. Coffee's unique flavor and aromas add to the enjoyment of many people as they go about their daily lives. Additionally, many people use coffee as part of social activities. Perhaps one of the most well-known uses of coffee is due to its caffeine. Coffee naturally contains caffeine, which acts as a stimulant of the central nervous system and can increase alertness while reducing drowsiness [2]. On average, adults in western societies consume an estimated 200-300 milligrams of caffeine each day [2]. This project explores several important aspects of coffee, with a focus on updated regulations and safety guidelines, packaging, labelling, and the chemical reactions responsible for coffee aroma. Together, these topics provide a broader understanding of the factors involved in maintaining the safety, quality, and characteristics of coffee from production to consumption.
Safety Regulations
Health Canada provides recommended maximum daily caffeine intakes that vary according to age and circumstances. Staying within these recommended amounts can help reduce the potential for adverse effects associated with excessive caffeine consumption. Consuming too much caffeine may result in adverse effects such as insomnia, irritability, headaches, and nervousness [3]. Individuals who are particularly sensitive to caffeine may benefit from reducing their intake or avoiding caffeine altogether [3]. These daily caffeine intake recommendations have remained unchanged since 2013.
Recommended Maximum Caffeine Daily Intake according to Health Canada
Age Group
Recommended Maximum Daily Intake
Adults (18 years and older)
400mg
People Planning to become Pregnant
300mg
People who are Pregnant
300mg
People who are Breastfeeding
300mg
Children and Adolescents (up to 18 years old)*
2.5 mg per kg of body weight
Table has been adapted from Health Canada (Last Updated: 2025/04/02)
* Health Canada also recognizes that healthy older and heavier adolescents between 14 and 18 years of age may be able to consume caffeine in a manner similar to healthy adults [3] *
Health Canada’s Preliminary Guidance for Industry on the Labelling of Caffeine Content in Prepackaged Foods provides voluntary guidelines to help food manufacturers consistently label caffeine content and help consumers make informed choices [5]:
In Canada, the voluntary caffeine labelling guidelines do not apply to foods that are already well-known sources of caffeine, such as coffee, tea, and chocolate. Therefore, coffee products are not required to provide a separate caffeine-content statement under these guidelines. For these products, clear caffeine labelling can help consumers understand and monitor their caffeine intake. When caffeine is added to a beverage, the total caffeine content should be stated in milligrams (mg) per serving size. This is particularly important because, while coffee is a traditional source of caffeine, many people who do not enjoy coffee now rely on energy drinks as their main source of caffeine. If a product contains both added and naturally occurring caffeine, all sources should be included when determining the total caffeine content. Similarly, if a food contains a less commonly recognized source of caffeine, such as guarana or yerba maté, the total caffeine content should be indicated in mg per serving. When used, the caffeine statement should appear directly below and outside the Nutrition Facts table and be presented as “Caffeine Content: # mg per [stated serving size].” All labelling information must also be clearly visible, legible, and comply with Health Canada and Canadian Food Inspection Agency (CFIA) requirements.
Packaging
Coffee packaging serves many purposes including protecting the coffee to maintain its freshness and advertising the product to consumers.
Coffee bag with one way valve
Exposure to oxygen has the ability to reduce coffee’s flavour and aroma, therefore, coffee packaging must provide an effective barrier against oxygen and moisture while also having a resealable mechanism [6]. In regards to freshly roasted coffee, carbon dioxide (CO₂) is also released after roasting. Thus the packaging needs to allow CO₂ to leave without allowing oxygen to enter to be exposed to the coffee [6]. A one-way valve is commonly employed for this purpose, when CO₂ levels build inside the package the resulting pressure will open the valve allowing the CO₂ to exit [7]. Once the pressure decreases, the valve closes again thus preventing oxygen from entering [7]. The valve can also allow consumers to smell the coffee’s aroma when examining the product before purchasing it [7].
There are several types of coffee bags, including flat-bottom bags, stand-up pouches, gusseted bags, and flat pouches which can appeal to different consumers based on their aesthetic preference [6]. Coffee packaging can use different outer materials, with kraft paper and matte finishes being common choices [6]. The outside appearance of the bags can differ as the inner materials provides the main protection for the product [8]. Many coffee bags contain layers of metallized polyester film and polyethylene or aluminum foil, which create a strong barrier against oxygen, moisture, and light [8]. The most common biodegradable option includes polylactic acid (PLA) which is made from corn, sugarcane and cassava where lactic acid is converted into long polymer chains through polymerization [9]. Its tightly packed polymer chains gives it strength and some protection against gases, while its ester bonds break down via hydrolysis and microbial activity, allowing PLA to biodegrade under suitable industrial composting conditions [9].
The packaging aesthetics of coffee products influence consumers expectations and willingness to purchase the product before they even try it [10]. A 2020 study found that the colour and shape of coffee packaging influenced consumers’ expectations of sweetness and acidity[10]. Coffee products with congruent labels were found to have a higher purchasing intent than products with incongruent labels [10]. The packaging design doesn't significantly change how the coffee actually tasted thus illustrating that packaging aesthetics mainly influences consumers purchasing decisions.
Chemical Reactions Responsible for the Aroma of Coffee
Examples of volatile compounds contributing to coffee aroma
The distinct aroma of coffee develops primarily during the roasting of green coffee beans, as the high temperatures trigger numerous chemical reactions that produce volatile compounds, including pyrazines, aldehydes, and furans [11]. The aroma profile of coffee is made up of a specific mixture of these volatile compounds [12]. Most of the volatile compounds related to the coffee aroma are produced from the Maillard reaction, Strecker degradation, and caramelisation [13].
The Maillard reaction plays a significant role in the development of coffee aroma. It occurs when reducing sugars (e.g., glucose, fructose, lactose, galactose) react with nitrogenous compounds (e.g., amino acids, proteins, or amines), forming intermediate compounds that can subsequently produce volatile aroma compounds [14]. For instance, pyrazines formed during this process are associated with roasted, hazelnut-like aromas [13]. Strecker degradation is closely associated with the Maillard reaction and contributes to coffee aroma development. Compounds produced by the Maillard reaction react with amino acids in the coffee beans, eventually leading to the degradation of amino acids and formation of aldehydes, ammonia, and CO2. Aldehydes contribute to the fruity aroma of coffee, while CO2 facilitates the release of volatile compounds by increasing pressure within the coffee beans, causing them to expand and crack [13]. Caramelization, like the Maillard reaction, is a type of non-enzymatic browning reaction. It occurs when sugars are heated at high temperatures, resulting in the formation of compounds like maltol and furan, which contribute to the sweet, nutty, and caramel-like aromas of coffee [13].
Final Exam Question (2013)
Question
For coffee products sold in Canada, according to CFIA, which of the following is not mandatory for labeling?
A) Name and Address
B) Common name
C) Net quantity
D) Bilingual requirement
E) Nutrition fact
Correct Answer
E. Coffee beans are exempted from mandatory nutrition labeling.
Final Exam Question (2026)
Question
Which drying method is commonly used to produce instant coffee?
A. Drum drying
B. Deep-fat frying
C. Spray drying
D. Tray drying
Correct Answer
C. Spray drying
Why should this question be on the final exam?
This question should be included because it connects our coffee project to the drying and dehydration methods discussed in Module 8.4. Before completing this project, we knew that instant coffee was made by removing water from coffee, but we did not know that spray drying is commonly used to dehydrate concentrated coffee. Spray drying is particularly suited to liquid foods because the product is first broken into very small droplets and then introduced into a stream of warm, high-velocity air. The large surface area of the droplets allows moisture to evaporate quickly, leaving behind a dried product. Since concentrated coffee is in liquid form, it can be effectively processed using this technique.
The class should know this because it reinforces the relationship between the physical properties of a food and the processing method selected. Rather than simply memorizing that spray drying is used for instant coffee, students should understand why it is appropriate. This helps connect the material from Module 8.4 to a real-world food application and demonstrates how knowledge of food processing techniques can be used to determine the most suitable method for a particular product.
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Savor Brands. Kraft coffee bags: When natural paper packaging is the right call for your brand [Internet]. Savor Brands; 2026 [cited 2026 Aug 13]. Available from: https://savorbrands.com/blog/kraft-coffee-bags-guide/
Jasrotia S, Gupta S, Puttaiahgowda YM, Baborski A. Recent advances in polylactic acid (PLA)-based sustainable food packaging: a comprehensive review. Appl Food Res. 2026 May 7:102111. doi: 10.1016/j.afres.2026.102111
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