Kirin’s Institute for Future Beverage has developed a fermented ingredient from coffee cherries that may be able to improve the formulation of non-alcoholic and low-alcohol beverages.
The ingredient is formed from coffee cherries, whose pulp and skin are generally discarded, with the aim of contributing to the sustainability of coffee farms by generating better income and cutting environmental waste.
The pulp and peel of these cherries are produced in coffee farms across the world, large quantities of which are discarded.
Due to the large quantities of caffeine and polyphenols found in coffee cherries, concerns have arisen about their impact on ecosystems and environmental burdens, including water and soil pollution.
Kirin applied its proprietary aroma enhancement technology, originally developed for wine, to create the new ingredient by fermenting coffee cherry juice using lactic acid bacteria and yeast.
The fermented ingredient was found to enhance warmth, fermentation character, alcoholic impression, fruity notes and richness across non-alcoholic and alcoholic beverages.
