The Culinary and Beverage Potential of Cascara

NEW PRODUCT / SOLUTION

Cascara

APPLICATION SECTOR

Food and beverage

VALORIZED OUTPUT

Coffee husks

TRL

Deploy

CONTEXT

Global

SDG

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VALUE CHAIN AREA

Cascara, extracted from the dried husk of the coffee fruit or coffee cherry, is increasingly making its mark in the beverage industry with its versatile applications. Traditionally featured in soft drinks, tea, and energy drinks, cascara boasts a distinctive flavour profile characterized by nuanced fruity undertones and delicate coffee notes and it’s also extremely high in antioxidants and with anti-inflammatory properties. With infusion concentrations reaching up to 60g/L of water, cascara presents itself as a revitalizing and invigorating alternative to conventional caffeinated beverages. Expanding beyond its traditional use in beverages, cascara is finding its place in the culinary world. Chefs are embracing its unique qualities and incorporating cascara into a variety of recipes, including desserts, sauces, and marinades. This culinary experimentation showcases cascara’s adaptability and its ability to introduce new dimensions to familiar dishes.

DESCRIPTION

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IMPACTS

Environmental Impact
Social Impact
Economical Impact

Cascara faces limitations including limited availability due to reliance on coffee cherries, seasonal dependence on coffee harvests, short shelf life requiring proper storage, and regulatory challenges in compliance with food safety standards.

CHALLENGES AND LIMITS

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EXAMPLES OF APPLICATION