Dan Belliveau, a former director of technical services at Starbucks discovered that unused java waste can be converted into a gluten-free coffee flour ingredient. Belliveau’s coffee flour concept aims to reduce coffee waste, which he found to be tremendous during his time at Starbucks.
This new product is made out of roasted coffee beans that are dried and made into flour. The coffee beans that the majority of java houses use come from seeds extracted from a red coffee cherry fruit.
The idea of a new coffee flour ingredient not only reduces coffee and tea waste that is otherwise left to rot but also acts as an alternative to both processed and organic flour products.
Why This Trend Is Growing
- Upcycled Coffee Flour
- Opportunity to innovate by repurposing discarded coffee waste into a valuable product.
- Gluten-free Alternatives
- Opportunity to disrupt the gluten-free market with a unique coffee flour ingredient.
- Sustainable Food Production
- Opportunity to contribute to sustainable food practices by utilizing wasted coffee beans.
Industries Being Reshaped
- Food and Beverage
- The food and beverage industry can explore new product offerings using coffee flour as an ingredient.
- Alternative Health
- The alternative health industry can benefit from the gluten-free and organic aspects of coffee flour.
- Sustainability and Waste Management
- The sustainability and waste management industry can find innovative solutions to coffee waste through coffee flour production.
