WHY RECYCLED COFFEE?
WHAT ARE USED/SPENT COFFEE GROUNDS, A.K.A. COFFEE 'WASTE' ?
At Kaffe Bueno, we are all about giving life back to what most consider waste; we recycle used coffee grounds, or technically known as Spent Coffee Grounds (SCG) to extract healthy and high value components. In short, SCG is the coffee grounds remaining after your brew. SCG is a by-product with fine particle size and high organic load. Its chemical composition is based on cellulose, hemicelluloses, proteins, fat, polyphenols, minerals and different products formed by the Maillard reaction during the roasting process, such as melanoidins. These compounds have shown several biological activities, including antiproliferative, antioxidants, and antimicrobial effects (Mariotti-Celis et al. 2017).
WHY RECYCLED COFFEE?
WHAT ARE USED/SPENT COFFEE GROUNDS, A.K.A. COFFEE 'WASTE' ?
At Kaffe Bueno, we are all about giving life back to what most consider waste; we recycle used coffee grounds, or technically known as Spent Coffee Grounds (SCG) to extract healthy and high value components. In short, SCG is the coffee grounds remaining after your brew. SCG is a by-product with fine particle size and high organic load. Its chemical composition is based on cellulose, hemicelluloses, proteins, fat, polyphenols, minerals and different products formed by the Maillard reaction during the roasting process, such as melanoidins. These compounds have shown several biological activities, including antiproliferative, antioxidants, and antimicrobial effects (Mariotti-Celis et al. 2017).
WHY RECYCLED COFFEE?
WHAT ARE USED/SPENT COFFEE GROUNDS, A.K.A. COFFEE 'WASTE' ?
At Kaffe Bueno, we are all about giving life back to what most consider waste; we recycle used coffee grounds, or technically known as Spent Coffee Grounds (SCG) to extract healthy and high value components. In short, SCG is the coffee grounds remaining after your brew. SCG is a by-product with fine particle size and high organic load. Its chemical composition is based on cellulose, hemicelluloses, proteins, fat, polyphenols, minerals and different products formed by the Maillard reaction during the roasting process, such as melanoidins. These compounds have shown several biological activities, including antiproliferative, antioxidants, and antimicrobial effects (Mariotti-Celis et al. 2017).
“QUOTE ABOUT COFFEE BEING A MIRACLE PLANT FULL OF BENEFITS”
COFFEE + BIOTECH = HEALTHIER LIFESTYLE
“QUOTE ABOUT COFFEE BEING A MIRACLE PLANT FULL OF BENEFITS”
COFFEE + BIOTECH = HEALTHIER LIFESTYLE
COFFEE + BIOTECH = HEALTHIER LIFESTYLE
Let’s speed up the transition to natural.
Partnerships for change.
Our pioneering active and functional solutions made from upcycled coffee by-products speed up the transition to natural, while making a positive change. For companies and industries, for people and for our planet. We partner with pioneering brands and organisations globally to lead the natural revolution. Join us.
Distributors /Commercial Partners
CANADA
Renechem
(Gagan Jain, Mobile: +1 6479263674, Email: gjain@renechem.com)
SOUTH KOREA
Hana Care
Brands using our ingredients
The rising demand for conscious handling of resources has sped up the need for better-performing and cleaner natural ingredients. Today our innovative, active and functional ingredients are used by pioneering brands all over the world.
Circular partnerships
Together with our circular partners we are unleashing the full potential in coffee. We collect and upcycle their coffee by-products into natural ingredients, which are repurposed in new products.
Investors
Borregaard
European Innovation Council (EIC)
EIFO
The Yield Lab
Paulig/PINC
Member of / Associations
Upcycled Food Association
Circular Coffee Community
Dansk Industri (DI)
Food & Bio Cluster
Ellen MacArthur Foundation
Danish Coffee Alliance / Etisk Handel
B Corp
ERST45 UpCoffee Project
A project in collaboration between the danish Food & Bio Cluster and Kaffe Bueno that is funded by the EU. Together with Kaffe Bueno, the project will support UN goals by minimising emissions and contributing to food consumption, through the means of upcycling coffee grounds into new food ingredients.
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