The idea that “every part of coffee is valuable” keeps proving itself more and more true. As we know, during the post-harvest processing of coffee cherries, one crucial step is removing the outer skin. In most cases, this skin is either discarded as waste or used as compost on farms.
Because of this, many studies and product innovations have focused on finding ways to reuse coffee byproducts and increase their value. One example that some of us may already be familiar with is cascara tea, made from coffee cherry skins. But is that all coffee skins can be used for?
Recently, I came across a new scientific study that genuinely surprised me: coffee cherry pulp can actually be used as a substitute for beef fat.
This research was published in a food science journal under Nature, where scientists found that hydrated coffee cherry pulp powder (CCPP, also known as cascara powder) can partially replace beef fat in burger patties. Not only does it improve certain nutritional values, but it also maintains high sensory scores in taste and texture.
At first glance, this makes burgers seem a bit healthier. As consumer interest in safe and health-enhancing foods continues to grow, the food industry has been increasingly driven to reformulate products. One of the main goals behind these new formulations is to replace traditional ingredients with healthier alternatives. We’ve already seen many improved products receive positive market feedback—after all, people still want indulgent food, just with a little less guilt.
In this particular study, researchers used coffee cherry pulp powder sourced from a private coffee producer in Saudi Arabia. The powder was hydrated using a 3:1 water-to-powder ratio for 24 hours, then incorporated into burger mixtures.
They prepared 100-gram patties using 65% lean beef, with a control sample containing 20% beef fat. Four additional variations were tested, where 25%, 50%, 75%, and 100% of the beef fat were replaced with hydrated coffee cherry pulp powder. The patties were cooked at 180°C (356°F) for 5 minutes, reaching an internal temperature of 73°C (163°F).
Meanwhile, a sensory panel of 50 participants aged 25–40 evaluated the burgers using a 9-point hedonic scale—a standard method for measuring pleasure and overall enjoyment. The results showed that the burgers enhanced with coffee cherry pulp powder were well received.
Among the tasters, the formulations with 50% and 75% fat replacement scored the highest. These versions also performed well across multiple factors, including overall acceptability, appearance, color, texture, juiciness, and flavor.
A burger that’s both delicious and healthier? That’s something to look forward to. The reformulated patties demonstrated improved nutritional profiles compared to traditional versions—lower fat, fewer calories, reduced cholesterol, and higher fiber content.
Additionally, researchers found that coffee cherry pulp powder contains phenolic compounds, flavonoids, and antioxidant activity, all of which contribute extra functional and nutritional benefits.
This research offers a fresh perspective for the food industry—especially when it comes to classic American burgers, which are known for their hearty portions and high calorie counts. If taste can be preserved while introducing new ingredients like CCPP as a fat substitute, it opens the door to developing lower-calorie burgers that still meet consumers’ nutritional needs, while reducing fat and saturated fat intake.
Honestly, that sounds pretty close to perfect.