Exploring the potential of different coffee by-products for food, feed, and nutrition.
Getting the taste of it – using coffee byproducts as food ingredients

Project Partners Include:

University of Copenhagen
Peter Larsen Kaffe
Exploring the potential of different coffee by-products for food, feed, and nutrition.

This project uncovered some of the potential applications of cascara, silverskin and spent coffee grounds for food, feed, and nutrition and has been funded by the Danish Board of Business Development’s Innovationskraft Programme.

The scope included a literature review titled: “Valorisation of coffee by-products (spent coffee grounds, silver skin and coffee pulp) for use as food, feed, and nutraceuticals”.

The report provides a systematic overview of all available literature on the presented topic and evaluates the quality of the current data.

The study was presented at an interactive workshop held on 15.12.2022 at the University of Copenhagen alongside presentations of relevant start-ups and projects within the CCC.

Current status:
Completed
Topics:
Cascara | Coffee grounds | Food and beverage
Last project update:
May 23, 2023

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