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It's estimated 54 percent of adults in the United States drink coffee every day, with most consuming an average of three cups. New variations and brews, such as nitro coffee,...

There’s a lot to love about cascara, a coffee-tea hybrid made by steeping the dried husks of coffee fruit in water. It’s reasonably caffeinated, can be served hot or cold, and is...

Which brings us to our favorite new beverage on the block, cascara. You may have seen it on the menu at your local bougie coffee shop or heard your foodie...

Carole Widmayer of the Coffee Cherry Company joins Farm to Table Talk to discuss this surprising product and the company’s goal to combat food waste and create jobs by upcycling coffee...

A new wave of companies is figuring out how to make new products from food that used to end up in the trash, from pulp popsicles to beer bread. Here...

Waste is a hot issue taxing minds in food-industry boardrooms. US columnist Victor Martino digs into the growing interest in upcycling - turning food waste into products. Food waste has...

The company also sources some foods that reduce waste earlier in the system, like a type of nutrient-rich flour made from coffee cherries, the fruit around coffee beans that is normally...

The Coffee Cherry Co. is combating Food Waste and creating jobs by upcycling coffee cherries into a gluten-free, high fiber, antioxidant-rich food ingredient. Via FoodNavigator Read Full Article

The Coffee Cherry Co., Bellevue, Wash., has found a functional use for coffee cherries, which are mostly skin and some pulp that protect coffee beans inside, said Carole Widmayer, senior...