The Zero Waste Coffee Project

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Dolores del Castillo

Dolores del Castillo is a food scientist at the University of Madrid, with a strong focus on coffee by-products.

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Cacao can be substituted by upcycled spent coffee grounds
Spent Coffee Grounds

Turning spent coffee grounds into a cocoa substitute – the KAWA PROJECT, USA

November 6, 2024
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Connecting Grounds, Denmark, upcycles spent coffee grounds to Coffee Base, a tasty food ingredient for baking
Spent Coffee Grounds

From waste to taste - a food ingredient made from spent coffee grounds. Connecting Grounds, Denmark.

October 16, 2024
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Dutch Gum® is a food emulsifier and stabilizer that is based on pectin and proteins extracted from coffee pulp.
coffee pulp

DUTCH GUM®, a functional food ingredient made from coffee pulp. PectCof, The Netherlands‍

September 18, 2024
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Spent Coffee Grounds

Transforming spent coffee grounds into chocolate. SOI, Japan

September 6, 2024
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Soup with coffee pulp flour, Antioquia, Colombia
coffee pulp

Coffee pulp flour as ingredient in traditional food of coffee growers - a project for and by women in Antioquia, Colombia

August 28, 2024
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Production of coffee pulp concentrate at BioFortune Group, Honduras
Coffee pulp concentrate

Upside down - the production of coffee pulp concentrate turns coffee into a by-product. BioFortune Group, Honduras.

July 10, 2024
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