The NCA’s challenge studies found plain cold brew’s antimicrobial properties reduce food poisoning risks, even in warm storage. Health inspectors and regulators now use this data to design smarter rules. Manufacturers of pre-made cold brew receive a lift too: they can cut costs by skipping refrigeration if products lack additives. Pathogen testing across E. coli, Salmonella, and Listeria confirmed no survival in unaltered brews. This aligns with FDA’s 21 CFR § Part 113 regulations that mandate specific heat treatment and packaging processes for low-acid beverages.
However, any plans to mix in cream, sweeteners, or flavors mean starting over with safety checks. The NCA warns against assuming all cold brews are similarly safe, stressing context matters.
To help businesses adapt, the NCA released tools like a Cold Brew Safety Guide and model HACCP plans for brewing systems. Small companies get checklists, training workshops, and access to pricy research they couldn’t afford alone. Bigger brands use tech like the BUNN Infusion Series to automate brewing, ensuring consistency while keeping gear clean.
Brewing methods matter too: cold brew steeps grounds in cool water for hours, unlike iced coffee made from hot brew. The difference affects both flavor and safety.
Regulators are expected to tighten cold brew oversight as the market grows. Firms are urged to preemptively upgrade safety steps, like routine equipment cleaning and controlled brewing environments.
The NCA’s work highlights coffee’s unique traits but warns against cutting corners. For now, plain cold brew’s room-temperature stability offers a rare advantage—if producers stick to the science. Updates to industry standards could follow as more data emerges, balancing innovation with consumer safety.
