Page 19 - Food&Drink Business Magazine June 2019
P. 19

Have your coffee and eat it to
A start-up in Denmark has been recognised for developing the first circular economy around coffee, creating a flour and extracting oils from spent grounds. Kim Berry reports.
A COMPANY that upcycles spent coffee grounds has been recognised by Mondelez International’s innovation hub, SnackFutures.
Kaffe Bueno is a Denmark- based start-up. It sources coffee grounds from cafés and hotels in Copenhagen, then uses biotechnology processes to extract oils from the grounds and a naturally gluten-free flour. It claims to be the first circular economy around coffee.
In 2018, nine billion kilograms of coffee were consumed around the world. But only one per cent of the beneficial compounds were used with the remaining 99 per centtreatedaswaste.
a boost
Wellmune’s proven immune health benefits,” Cox says.
Kerry is dedicated “to providing functional ingredients that are clinically supported, proven efficacious, and can easily be incorporated across a range of innovative food, beverage and supplement product applications,” Cox says.
For Cox, the new studies – in combination with previous research – demonstrate the company’s commitment to a clinical research program. ✷
The oils are used in skin care but can be used as a sweetener, natural colourant and preservative for foods and beverages. The flour can fortify baked goods.
The spent grounds have bioactive compounds that have anti-proliferative, antioxidants and antimicrobial effects, Kaffe Bueno says.
The flour contains three times the protein per gram than almond flour, less calories than buckwheat flour, less fat than coconut flour, more fibre than wholegrain wheat flour and more potassium than a banana.
While it comes from coffee, the flour doesn’t taste like your latte, but has more of a nutty, chocolateflavour,itsays. ✷
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