We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Chef Works To Ensure Bright Future For Coffee Flour

April 27, 2016: 12:00 AM EST
A Seattle chef is convinced there’s a bright future for coffee flour, made from discarded coffee berry pulp. He has converted part of his restaurant’s kitchen into a sort of lab where he and colleagues test new formulations that use coffee flour to develop new applications beyond pastas, salad dressings, dips and batter. Thousands of tons of coffee fruit pulp – everything but the beans themselves – are thrown away each year. But Jason Wilson believes the waste product can not only be transformed into a valuable cooking ingredient, it can help raise the living standards of coffee farmers, benefit the environment, and boost the economies of coffee-producing countries. Coffee flour is the brainchild of Dan Belliveau, a former director of technical services at Starbucks.
Rebekah Denn, "Coffee flour: How innovators turned a waste product into a superfood", The Seattle Times, April 27, 2016, © The Seattle Times Company
Domains
SUSTAINABLE BUSINESS
Company News
Ingredients
Innovation
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Innovation & New Ideas
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.