A research project has found that one brand of coffee had nine percent corn mixed in with the processed coffee from Brazil. The corn, contains a high concentration of Gamma-Tocopherol which is Vitamin E.
The research group, has found a better way to detect the corn in coffee using the Vitamin E footprint in corn. The group stated that it is a serious problem and such things as coffee twigs, cereal grains and brown sugar can be mixed in the coffee.
A person in the research group pointed out that the rising price of gourmet coffee with adulterations of corn is short changing customers.