Everyone knows that the beverage industry is truly a money generating enterprise. As such, you can find thousands of advertising companies competing to be the one to ply the manufacturers' wares. Needless to say, coffee is one of these major beverages and just like bottled water, sodas and teas, they're all marketed around at least one main ingredient; caffeine.
Yet usually, when dealing in the non-caffeine segment of the market, a consumer may notice that you can find numerous terms that are used to describe the drink which includes caffeine free, naturally decaffeinated and just plain decaffeinated.
Usually, a beverage is considered caffeine free only if it by no means contained caffeine from the start. Needless to say, this would rule out the tea leaves and coffee beans given that they each have caffeine content in their unprocessed, natural form.
In fact, there's a particular amount of caffeine that is contained naturally in a variety of coffees and teas, so if you genuinely need your cup of coffee or tea to be non-caffeinated, then pay attention to the natural quantity of caffeine that is within the product after which find out how the remainder of the caffeine is removed from a distinct sort or brand.
Even in this day of modern technology there's no way that any approach can fully get rid of all caffeine content from a product. In the United States there is no "law" about removing caffeine but the standard indicates a beverage might be sold as decaffeinated if 97% of it's removed.
In Europe, they have a greater standard that indicates it may be termed decaffeinated if 99% of the caffeine is removed. You will find certain things that have an effect on the content of caffeine which can be in fact out of the manufacturers control and that includes the steeping times and methods of brewing, which each drastically influence the amount of caffeine that you end up drinking.
If you were to do an online search about how the decaffeinated approach work, then you may possibly find some fascinating things, like conflicting, diverse, misleading or just plain confusing results.
One reason for this is simply because of the amount of money that customers spend on these beverages. It really is so much that manufacturers don't wish to take any chances of risking that revenue.
Yet usually, when dealing in the non-caffeine segment of the market, a consumer may notice that you can find numerous terms that are used to describe the drink which includes caffeine free, naturally decaffeinated and just plain decaffeinated.
Usually, a beverage is considered caffeine free only if it by no means contained caffeine from the start. Needless to say, this would rule out the tea leaves and coffee beans given that they each have caffeine content in their unprocessed, natural form.
In fact, there's a particular amount of caffeine that is contained naturally in a variety of coffees and teas, so if you genuinely need your cup of coffee or tea to be non-caffeinated, then pay attention to the natural quantity of caffeine that is within the product after which find out how the remainder of the caffeine is removed from a distinct sort or brand.
Even in this day of modern technology there's no way that any approach can fully get rid of all caffeine content from a product. In the United States there is no "law" about removing caffeine but the standard indicates a beverage might be sold as decaffeinated if 97% of it's removed.
In Europe, they have a greater standard that indicates it may be termed decaffeinated if 99% of the caffeine is removed. You will find certain things that have an effect on the content of caffeine which can be in fact out of the manufacturers control and that includes the steeping times and methods of brewing, which each drastically influence the amount of caffeine that you end up drinking.
If you were to do an online search about how the decaffeinated approach work, then you may possibly find some fascinating things, like conflicting, diverse, misleading or just plain confusing results.
One reason for this is simply because of the amount of money that customers spend on these beverages. It really is so much that manufacturers don't wish to take any chances of risking that revenue.
About the Author:
Cailyn Mieler is an expert author and also writes for CaramelMacchiato.org and similar websites.