Milling & Baking News - June 10, 2014 - 24

Education and Research 

Coffee flour perking with
high fiber levels
BELLEVUE, WASH. - Coffee flour has
yet to fully hit the commercial market, but
its creators already are promoting a pot
full of potential benefits.
Made with a byproduct of coffee, the
flour is more than 50% fiber and glutenfree, said Dan Belliveau,
founder and chief executive officer of Bellevuebased CF Global Holdings, Inc. The company
has structured its business model to create a
new revenue source for
farmers, pickers and
mills while reducing the
environmental impact of
green coffee production.
Intellectual Ventures is investing in and
collaborating with CF Global Holdings.
Intellectual Ventures will help with business introductions and assist with licensing negotiations in the global food and
beverage industry.
For the 2013-14 growing season, harvests

in Mexico, Nicaragua, Guatemala and Vietnam should produce 300,000 lbs of product
for commercial testing, Mr. Belliveau said.
Coffee flour should be commercially available for sale as part of the 2014-15 harvest.
Not only high in fiber, the coffee flour
is 12% to 13% protein, Mr. Belliveau said.
It contains fiber, potassium and iron. The
flour has a rich, brown color.
"It's an almost rye-looking color, a
pumpernickel-looking color," he said.
The coffee flour may be used to replace
a percentage of wheat flour in a formulation. It may be blended with other glutenfree flours.
Mr. Belliveau addressed caffeine content, too. In May 2013 the Food and Drug
Administration said it would investigate
the safety of caffeine in food products.
Mr. Belliveau said a couple slices of
bread with coffee flour might have as
much caffeine as one-eighth of a cup
of coffee. Liquid caffeine, such as that
found in coffee, also would be absorbed
by the body faster than when caffeine

is imbedded in food, such as bread.
"It's not going to replace Red Bull," he
said. "You'd have to eat a couple loaves
of bread to get a Red Bull kick out of it."
The raw material for coffee flour comes
through coffee's de-pulping process, which
involves separating the coffee bean from
the pulp, which is the skin of the whole
fruit or coffee cherry, Mr. Belliveau said.
An average-sized mill at the end of a
harvest may have five or six acres of pulp
that is 4 feet to 6 feet deep, he said. The
pulp may decompose quickly. Mold may
become a problem. The decomposed
pulp may run off into streams, possibly
killing fish, or seep into the ground.
In the coffee flour process, the skin or
pulp needs to be dried as quickly as possible, Mr. Belliveau said. CF Global Holdings holds intellectual properties on how
to handle the product.
CF Global Holdings is collecting information for a Generally Recognized As Safe
(GRAS) filing. Mr. Belliveau said people
in some African countries have used the
pulp in tea while coffee bean pickers often
eat the whole coffee cherry as a snack.
"We feel very confident that it is
GRAS," Mr. Belliveau said. MBN

Discover the North
Dakota Difference
STANDARD PATENT FLOURS
Dakota Champion/Dakota
Diamond/Miller's Choice

Perfection in Every Grain

SPECIALTY FLOURS
Whole Wheat Flours/Malted Barley
Flour/ White Whole Wheat ﬂour

SHORT PATENT FLOURS
Dakota Pride/Bakers Pride/
Dakota Maid

ORGANIC FLOURS:
Dakota Maid Organic Spring Wheat
Flours/Dakota Maid Organic Whole
Wheat Flours

CLEAR FLOUR
Dakota Warrior
LONG PATENT FLOUR
Dakota Brave

HIGH-GLUTEN FLOURS
Dakota Chief/Empire Builder/Dakota
State/Capitol/Big 15/Dakota Queen/
Dakota King/Dakota Premier

Call 1-800-538-7721 to di
discover the diff
h difference.
www.ndmill.com
24 / June 10, 2014 Milling & Baking News

ISO 22000 / PAS 220
C E R T bakingbusiness.com / world-grain.com
IFIED

http://www.ndmill.com

Milling & Baking News - June 10, 2014

Table of Contents for the Digital Edition of Milling & Baking News - June 10, 2014