Plant-based Protein

Only 20% of actual coffee is extracted from beans to produce coffee in its beverage form, leaving the remaining 80% (six million tons annually) deemed as spent coffee grounds (SCG) to be disposed or used in landfills or as non-food product components to make fertilisers, furniture, deodorisers or skin care products. A technology was created to counteract SCG wastage and valorise it for human consumption. This particular invention comprises of methodologies to create two types of ingredients using leftover SCG - oil-grind and water-grind processed SCG. A simple, reproducible method of conching is employed to convert leftover SCG into smooth pastes, where specific conching parameters help refine the SCG to an acceptable particle size, eliminating grittiness in numerous valorised products similar to SCG. The product utilises common ingredients like oil and water to conche SCG with improved taste and textural properties. The shelf stability and nutritional composition (including caffeine) of the ingredients were also validated to ensure the food possessed good sensorial properties and are scale up ready. This technology increases SCG’s potential use as a versatile ingredient in different food applications. The technology provider is seeking off-takers from food manufacturers, food services industry, companies interested to valorise side streams to turn SCG into edible compounds.

Eggs are a widely popular protein source, however, egg production requires a significant amount of natural resources. Hence, this technology aims to substitute chicken eggs with plant-based alternatives, which would lead to a reduced environmental impact. Rice bran is the hard outer layer of rice, a byproduct of the rice milling process which is pressed for oil and then discarded. Using rice bran as a source of protein reduces waste and increases resource efficiency, making it a strong potential candidate as an alternative protein source to be produced in Thailand, which is the 6th largest rice producer according to the FAO. This product is high in protein (comparable to chicken eggs), which is hydrolyzed to increase bioavailability, and does not contain cholesterol and saturated fat. It is fit for health and fitness enthusiasts, vegetarians, flexitarians and people with an egg allergy.