Interesting read. I do strongly doubt the willingness of the public to buy food products created using "waste" from other food/drinks. I'm curious to see if this actually amounts to something
Interesting read. I do strongly doubt the willingness of the public to buy food products created using "waste" from other food/drinks. I'm curious to see if this actually amounts to something
One man's waste is another man's gold, right? It's all a matter of marketing. Nobody buys rapeseed oil, they buy canola. You don't want to order the the patagonean toothfish, but you'll love the...
One man's waste is another man's gold, right? It's all a matter of marketing. Nobody buys rapeseed oil, they buy canola. You don't want to order the the patagonean toothfish, but you'll love the chilean sea bass. As long as you tell people that your product is enhanced with all natural nutrient extracts instead of coffee waste, you'll be fine.
I wonder if you would even have to disclose that the coffee/tea has already been brewed. There's a lot of information missing about how the ingredients in food get processed as it is. Flour is...
I wonder if you would even have to disclose that the coffee/tea has already been brewed. There's a lot of information missing about how the ingredients in food get processed as it is. Flour is typically on the ingredients without it mentioning that the wheat was hulled before being ground into that flour. So I'm imagining that it'll just show up in the ingredients as something simple like "tea leaves" or even just "tea".
It seems really practical, a lot of cafes go through a lot of grinds and also make their own baked goods. Shelf life wouldn't be the best way to sell it to consumers though. That tea cake looks a...
It seems really practical, a lot of cafes go through a lot of grinds and also make their own baked goods. Shelf life wouldn't be the best way to sell it to consumers though. That tea cake looks a little bad and the article says consumers don't like it as much but that coffee cake looks just fine.
It’s not a brand. It used to be a trademark but is no longer, as far as I can tell from the Wikipedia page. It also suggests that rapeseed oil has a higher acid content than canola oil, no idea...
It’s not a brand. It used to be a trademark but is no longer, as far as I can tell from the Wikipedia page. It also suggests that rapeseed oil has a higher acid content than canola oil, no idea why that matters in this context, but it’s listed as, at least, a historical difference.
Canola is a variant of rapeseed that is bred to greatly reduce certain noxious components of rapeseed oil and the meal left from pressing it that is fed to animals, see...
Canola is a variant of rapeseed that is bred to greatly reduce certain noxious components of rapeseed oil and the meal left from pressing it that is fed to animals, see
... this one might be an easier sell https://www.theguardian.com/science/2023/aug/23/full-of-beans-scientists-use-processed-coffee-grounds-to-make-stronger-concrete
This has honestly really got me thinking twice about the so-called "waste" of spent coffee grinds. Coffee grinds aren't really waste product in the same manner as a lot of the other things we...
This has honestly really got me thinking twice about the so-called "waste" of spent coffee grinds.
Coffee grinds aren't really waste product in the same manner as a lot of the other things we produce. It's biodegradable. It's an old hat gardening trick to add spent coffee grounds to the soil to improve it, or to add it to compost bins. It seems clear that they still have some degree of nutrition left in them.
Adding them to cakes is good because it means that more of it actually gets consumed by humans, but concrete seems less useful to me. Especially because the article notes that it has to be super-heated before it's useful in that application; that implies to me that any kind of fibrous material might work just as well.
This is beyond my education, though, so consider this all conjecture.
Yeah, using the grinds in the garden scales well at home as would using some in baking (depends how much coffee you drink) at the cafe baking seems practical but for concrete you would need to...
Yeah, using the grinds in the garden scales well at home as would using some in baking (depends how much coffee you drink) at the cafe baking seems practical but for concrete you would need to have a coffee factory, I think.
That “biochar” technology is quite interesting, it seems prehistoric people were able to farm in areas that are otherwise unfarmable in the Amazon because the amended the soil with char, it’s looked at as a solution for carbon capture as well.
Interesting read. I do strongly doubt the willingness of the public to buy food products created using "waste" from other food/drinks. I'm curious to see if this actually amounts to something
One man's waste is another man's gold, right? It's all a matter of marketing. Nobody buys rapeseed oil, they buy canola. You don't want to order the the patagonean toothfish, but you'll love the chilean sea bass. As long as you tell people that your product is enhanced with all natural nutrient extracts instead of coffee waste, you'll be fine.
I wonder if you would even have to disclose that the coffee/tea has already been brewed. There's a lot of information missing about how the ingredients in food get processed as it is. Flour is typically on the ingredients without it mentioning that the wheat was hulled before being ground into that flour. So I'm imagining that it'll just show up in the ingredients as something simple like "tea leaves" or even just "tea".
It seems really practical, a lot of cafes go through a lot of grinds and also make their own baked goods. Shelf life wouldn't be the best way to sell it to consumers though. That tea cake looks a little bad and the article says consumers don't like it as much but that coffee cake looks just fine.
In the UK, nobody knows the brand "canola". Rapeseed oil is sold as "rapeseed oil".
It’s not a brand. It used to be a trademark but is no longer, as far as I can tell from the Wikipedia page. It also suggests that rapeseed oil has a higher acid content than canola oil, no idea why that matters in this context, but it’s listed as, at least, a historical difference.
Canola is a variant of rapeseed that is bred to greatly reduce certain noxious components of rapeseed oil and the meal left from pressing it that is fed to animals, see
https://www.canolacouncil.org/canola-encyclopedia/history-of-canola-seed-development/
... this one might be an easier sell
https://www.theguardian.com/science/2023/aug/23/full-of-beans-scientists-use-processed-coffee-grounds-to-make-stronger-concrete
This has honestly really got me thinking twice about the so-called "waste" of spent coffee grinds.
Coffee grinds aren't really waste product in the same manner as a lot of the other things we produce. It's biodegradable. It's an old hat gardening trick to add spent coffee grounds to the soil to improve it, or to add it to compost bins. It seems clear that they still have some degree of nutrition left in them.
Adding them to cakes is good because it means that more of it actually gets consumed by humans, but concrete seems less useful to me. Especially because the article notes that it has to be super-heated before it's useful in that application; that implies to me that any kind of fibrous material might work just as well.
This is beyond my education, though, so consider this all conjecture.
Yeah, using the grinds in the garden scales well at home as would using some in baking (depends how much coffee you drink) at the cafe baking seems practical but for concrete you would need to have a coffee factory, I think.
That “biochar” technology is quite interesting, it seems prehistoric people were able to farm in areas that are otherwise unfarmable in the Amazon because the amended the soil with char, it’s looked at as a solution for carbon capture as well.