Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”
The coffee plant <i>Coffea</i> spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/1/3 |
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| author | Dirk W. Lachenmeier Steffen Schwarz Jörg Rieke-Zapp Ennio Cantergiani Harshadrai Rawel María Angeles Martín-Cabrejas Maria Martuscelli Vera Gottstein Simone Angeloni |
| author_facet | Dirk W. Lachenmeier Steffen Schwarz Jörg Rieke-Zapp Ennio Cantergiani Harshadrai Rawel María Angeles Martín-Cabrejas Maria Martuscelli Vera Gottstein Simone Angeloni |
| author_sort | Dirk W. Lachenmeier |
| collection | DOAJ |
| description | The coffee plant <i>Coffea</i> spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions. |
| first_indexed | 2024-03-10T03:42:02Z |
| format | Article |
| id | doaj.art-f26f14d360a74c5486687e70dbd5e811 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:42:02Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f26f14d360a74c5486687e70dbd5e8112023-11-23T11:29:59ZengMDPI AGFoods2304-81582021-12-01111310.3390/foods11010003Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”Dirk W. Lachenmeier0Steffen Schwarz1Jörg Rieke-Zapp2Ennio Cantergiani3Harshadrai Rawel4María Angeles Martín-Cabrejas5Maria Martuscelli6Vera Gottstein7Simone Angeloni8Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyCoffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyRubiacea Research and Development GmbH, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyAcadémie du Café, Rue du Village 17, 1803 Chardonne, SwitzerlandInstitute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyDepartment of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, SpainFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, ItalyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanySchool of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, ItalyThe coffee plant <i>Coffea</i> spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.https://www.mdpi.com/2304-8158/11/1/3coffee by-productssustainable worldcoffee leavescoffee flowercoffee cherrycoffee pulp |
| spellingShingle | Dirk W. Lachenmeier Steffen Schwarz Jörg Rieke-Zapp Ennio Cantergiani Harshadrai Rawel María Angeles Martín-Cabrejas Maria Martuscelli Vera Gottstein Simone Angeloni Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World” Foods coffee by-products sustainable world coffee leaves coffee flower coffee cherry coffee pulp |
| title | Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World” |
| title_full | Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World” |
| title_fullStr | Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World” |
| title_full_unstemmed | Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World” |
| title_short | Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World” |
| title_sort | coffee by products as sustainable novel foods report of the 2nd international electronic conference on foods future foods and food technologies for a sustainable world |
| topic | coffee by-products sustainable world coffee leaves coffee flower coffee cherry coffee pulp |
| url | https://www.mdpi.com/2304-8158/11/1/3 |
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