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  2. Dolce Gusto - Wikipedia

    en.wikipedia.org/wiki/Dolce_Gusto

    Nestlé and Jacobs Douwe Egberts UK have joined their forces to create Podback, a first of its kind recycling programme for coffee pods. [4] The scheme is set to launch in early 2021 and cover brands including Nespresso, Nescafé Dolce Gusto and Tassimo , with the aim of expanding the programme to eventually include all of the UK’s coffee ...

  3. Nescafé - Wikipedia

    en.wikipedia.org/wiki/Nescafé

    Nescafé is a soluble powdered coffee that became an American staple during World War II. [2] In 1965, Nestlé introduced a freeze-dried coffee brand called "Nescafé Gold" in Europe. [1] In 1966, Nestlé developed a freeze-dried coffee brand under the name Taster's Choice. [2]

  4. List of chemical compounds in coffee - Wikipedia

    en.wikipedia.org/wiki/List_of_chemical_compounds...

    Moreover, coffee contains an exceptionally substantial amount of antioxidants such as chlorogenic acids, hydroxycinnamic acids, caffeine and Maillard reaction products, such as melanoidins. [3] Chemical groups, such as alkaloids and caffeoylquinic acids , are common insecticides ; their effects on coffee quality and flavor have been ...

  5. Single-serve coffee container - Wikipedia

    en.wikipedia.org/wiki/Single-serve_coffee_container

    A single-serve coffee container is a container filled with coffee grounds, used in coffee brewing to prepare only enough coffee for a single portion. Single-serve coffee containers come in various formats and materials, often either as hard and soft pods or pads made of filter paper, or hard aluminium and plastic capsules .

  6. 24 Discontinued '70s and '80s Foods That We'll Never ... - AOL

    www.aol.com/finance/24-discontinued-70s-80s...

    3. Keebler Fudge Magic Middles. Neither the chocolate fudge cream inside a shortbread cookie nor versions with peanut butter or chocolate chip crusts survived.

  7. Instant coffee - Wikipedia

    en.wikipedia.org/wiki/Instant_coffee

    To produce instant coffee, the soluble and volatile contents of the beans, which provide the coffee aroma and flavor, have to be extracted. This is done using water. Pressurized water heated to around 175 °C (347 °F) is used for this process. The coffee concentration in the liquid is then increased by either evaporation or by freeze ...

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