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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Flour from Used Coffee Grounds Wins SnackFutures ‘Shark Tank’ Award

    Reviewed and edited by a celiac disease expert.

    Kaffe Bueno's gluten-free flour from used coffee grounds snags SnackFutures ‘Shark Tank’ award from Mondelēz.

    Gluten-free Flour from Used Coffee Grounds Wins SnackFutures ‘Shark Tank’ Award - Image: CC--Wikimedia Commons
    Caption: Image: CC--Wikimedia Commons

    Celiac.com 05/28/2019 - Denmark-based start-up Kaffe Bueno recycles used coffee grounds into oils for skin care products, but they are also suitable for use as sweeteners, natural colorings and preservatives in foods and beverages.

    The company also makes a flour from the coffee grounds, which can be used to fortify baked goods. They source used coffee grounds from cafes and hotels in Copenhagen, and then use a biotechnology process to extract the oils which leaves behind a naturally gluten-free coffee flour.



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    According to the company, the oil extraction process removes most of the coffee flavor, resulting in a flour with a nutty, caramel, chocolatey taste that can complement many products.

    Kaffe Bueno claims its coffee flour contains three times the protein per gram than almond flour, less calories than buckwheat flour, less fat than coconut flour, more fiber than wholegrain wheat flour, and more potassium than a banana.

    The resulting flour is both green, and potentially lucrative. In 2018, people worldwide consumed nine billion kilos of coffee, yet just 1% of the beneficial compounds were used. The other 99% gets treated as waste, and usually ends up in landfills where it decomposes and creates methane.

    Used coffee grounds are packed with bioactive compounds that contain anti-proliferative, antioxidant, and antimicrobial effects.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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