Nutrition: Baked Goods Enhanced with Coffee Flour
A new flour type can be used in all kind of baked goods to enhance their nutritional properties. Converting the coffee cherry pulp into a nutrient-dense ingredient that can be used in combination with other flours, Coffee Flour is a sustainable product that turns waste into a found food with environmental, social and economic benefits shared by all stakeholders.
For bakers, the Coffee Flour’s flavor makes it nutritionally potent addition to everything from oatmeal and smoothies to soups, sauces, and baked goods of all kinds. It can be paired with any other flour for baking purposes or can be used on its own as a nutritional booster. The product is available to B2B customers in both finely ground and coarse ground varieties for adding texture and nutrition to recipes for familiar foods like pizza dough and pasta without altering the color of the final product.
The new flour does not require any special equipment or techniques to use. It can be used similarly to cocoa powder. It is denser than white or wheat flour, so recipes should be adjusted accordingly. Coffee Flour works best when used in combination with other flours.
Coffee Flour is currently available for purchase in the United States both online and in stores, and in the UK and it is used as an ingredient in baked goods in several cafés in Japan.
It was first invented by Dan Belliveau in 2012 and the product became available in 2015. It contains about as much caffeine as dark chocolate.
LATER EDIT: Coffee Flour has been awarded at Overall Category in the II Edition of the International Award 2017 “Innovative Ideas and Technology on Agribusiness” promoted by UNIDO ITPO Italy, the Italian National Research Council and Seeds & Chips under the patronage of the Italian Ministry of Foreign Affairs and International Coöperation.
Furthermore, Coffee Flour won the GSC 3S Awards 2017 Climate Change Award. The Global Sourcing Council’s 3S Award recognized Coffee Flour’s commitment to addressing climate change.