Burger Study Explores Coffee Pulp Powder as Beef Fat Replacement

"The growing consumer interest in safe and health-enhancing foods has led to a significant trend in product reformulation within the food industry. This strategy focuses on replacing traditional ingredients with healthier alternatives, which has been shown to positively impact consumer health and acceptance."

"Coffee pulp - the sticky flesh and skin that surrounds coffee seeds and is removed during the farm production process - is typically either discarded as waste or composted for farm use. The new scientific study found that hydrated coffee cherry pulp powder can partially replace beef fat in burger patties, improving some nutritional value while still earning strong taste scores."

Researchers from Saudi Arabia and Egypt discovered that hydrated coffee cherry pulp powder can effectively substitute for beef fat in burger patties, offering both nutritional and environmental advantages. Coffee pulp, a byproduct typically discarded or composted during coffee production, was hydrated and blended into burger formulations at various replacement levels. Testing showed that replacing up to 75% of beef fat with the powder maintained strong taste scores while improving nutritional profiles. This innovation addresses the food industry's growing focus on product reformulation using healthier alternatives and circular economy practices, transforming agricultural waste into valuable food ingredients.

Read at Daily Coffee News by Roast Magazine