AMSTERDAM, The Netherlands – ofi’s newly launched soluble cascara powder ingredient was recognized as a finalist for the Sustainable Ingredient Award at this year’s Sustainable Food Awards reception in Amsterdam. Finalists were chosen based on sustainability credentials, ethical value, environmental impact and application in food or beverage products.
ofi soluble cascara powder is made from washed and recovered coffee cherry fruit, a by-product of coffee bean wet mill processing. Recognizing the untapped value of this resource, ofi developed a process to upcycle the recovered coffee fruit, converting it into a ready-to-use soluble powder.
Research estimates that 58 billion pounds of coffee fruit by-products can enter waste streams as a part of the coffee harvesting process.¹ By upcycling the coffee fruit into soluble cascara powder and reducing greenhouse gas (GHG) emissions associated with coffee production, ofi is looking at cascara as a way to help coffee farmers while reducing the overall GHG footprint of the process by 10 percent.²
ofi’s soluble cascara powder has highly sought-after attributes of today’s health-conscious consumers, including natural caffeine, potassium, polyphenols and more
Soluble cascara powder’s aroma and flavor profile (reminiscent of caramel, honey, raisins, and butterscotch) gives this ingredient a versatile range of applications, including ready-to-drink beverages, snack bars, ice cream, confectionery and baking.
ofi’s soluble cascara powder is also available Upcycled Certified™ — a designation developed by the Upcycled Food Association that highlights products procured and produced using surplus material and manufacturing by-products that have a positive impact on the environment.
Vivek Verma, Managing Director & CEO of ofi Coffee said:
“We’re honored to have been named a finalist and runner-up for the Sustainable Ingredient Award and have ofi recognized for our efforts toward more sustainable ingredients that can be utilized in our food system in innovative ways. By upcycling what was once coffee fruit waste into a usable food ingredient, ofi is reducing the environmental burden while potentially helping coffee farmers generate additional revenue. There’s more progress to be made and we look forward to seeing what change this new ingredient brings to our customers, farmers, consumers and its impact on the environment and supply chain.”
1 Solving Coffee’s Not So Dirty Little Secret,” RIFF Coffee + Oregon State University. June 2020.
2 Lifecycle Analysis Study
