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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 Coffea 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, ecologica...

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Autores principales: Lachenmeier, Dirk W., Schwarz, Steffen, Rieke-Zapp, Jörg, Cantergiani, Ennio, Rawel, Harshadrai, Martín-Cabrejas, María Angeles, Martuscelli, Maria, Gottstein, Vera, Angeloni, Simone
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750261/
https://www.ncbi.nlm.nih.gov/pubmed/35010128
http://dx.doi.org/10.3390/foods11010003
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author Lachenmeier, Dirk W.
Schwarz, Steffen
Rieke-Zapp, Jörg
Cantergiani, Ennio
Rawel, Harshadrai
Martín-Cabrejas, María Angeles
Martuscelli, Maria
Gottstein, Vera
Angeloni, Simone
author_facet Lachenmeier, Dirk W.
Schwarz, Steffen
Rieke-Zapp, Jörg
Cantergiani, Ennio
Rawel, Harshadrai
Martín-Cabrejas, María Angeles
Martuscelli, Maria
Gottstein, Vera
Angeloni, Simone
author_sort Lachenmeier, Dirk W.
collection PubMed
description The coffee plant Coffea 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.
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spelling pubmed-87502612022-01-12 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” Lachenmeier, Dirk W. Schwarz, Steffen Rieke-Zapp, Jörg Cantergiani, Ennio Rawel, Harshadrai Martín-Cabrejas, María Angeles Martuscelli, Maria Gottstein, Vera Angeloni, Simone Foods Conference Report The coffee plant Coffea 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. MDPI 2021-12-21 /pmc/articles/PMC8750261/ /pubmed/35010128 http://dx.doi.org/10.3390/foods11010003 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Conference Report
Lachenmeier, Dirk W.
Schwarz, Steffen
Rieke-Zapp, Jörg
Cantergiani, Ennio
Rawel, Harshadrai
Martín-Cabrejas, María Angeles
Martuscelli, Maria
Gottstein, Vera
Angeloni, Simone
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 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 Conference Report
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750261/
https://www.ncbi.nlm.nih.gov/pubmed/35010128
http://dx.doi.org/10.3390/foods11010003
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