Starbucks Via vs. Nescafe: Which One has High Levels of Carcinogens?

The recent introduction of Starbucks instant brand of coffee, Via, has Nescafe suddenly scrambling to remind the U.S. market that they've been doing instant coffee for years. Nescafe Instant coffee is well-known throughout the world, though it has a smaller profile here in the U.S., probably due to a perceived lack of interest in instant.

It seemed that Nescafe was taken by surprise when Starbucks rolled out Via: They responded with an overly aggressive advertising campaign highlighting their own single-serving instant packets -- packets virtually identically to Via's (I'm not sure which brand is the copycat in terms of those packets).

In my opinion, the advertisements look desperate and make even more people aware of Starbuck's entry into the instant market.

One thing that will probably escape most coffee drinkers: Nescafe is known to have high amounts of carcinogens in their coffee. According to a 2002 Swedish National Food Administration and Stockholm University study that measured the amounts of the carcinogen known as "acrylamides," Nescafe coffee had 377 parts-per-billion (ppb) acrylamide in their instant coffee. Brewed (i.e., non-instant) coffee has about 6-10 ppb acrylamide, meaning that a coffee drink at your local Starbucks has virtually no acrylamides.

Though I can't find data regarding the amount of acrylamide in Starbucks Via instant coffee, I'm willing to bet that it's the same as regular-brewed coffee (i.e., very low). Unlike Nescafe and Folders instant coffess, which use coffee crystals, Via is micro-ground. This means that the same beans they use for their brewed coffee is ground into an almost dust-like consistency (be careful when pouring it into your cup!) -- there are no crystals involved.

Researchers are still trying to determine what constitutes dangerous levels of acrylamide, and at this point are simply warning consumers that they might want to moderate their consumption of foods with heavy amounts of acrylamide. Certain organizations, such as Health Canada, have recognized acrylamides as "a hazard to human health."

The data makes it evident that the acrylamides tend to form when carbohydrates are exposed to very high temperatures, though it's not clear exactly what conditions determine the acrylamide levels. Common foods with high levels of acrylamides include french fries, potatoe chips, powdered cocoa, and, especially, instant coffee.

It seems that -- as researchers learn more and more about acrylamides and their role in cancer -- consumers will become increasingly avoidant of products that contain high amounts. I'm writing this to increase awareness, and add another consideration when comparing the taste and price of Starbucks Via vs. Nescafe Instant.

- Soren

http://www.CoffeeWithoutHeartburn.com