TechCon 2019 will feature a session on ingredients that are disrupting the industry. Not only will we discuss innovative ingredients such as hemp oil and cricket flour, we will also examine the use of coffee cherry in baking. To make the flour, the coffee cherries are dried and milled, producing a nutrient-rich baking ingredient.
“If we look at the economy, society and the environment, they are not separate silos,” Carole said at a previous speaking engagement, according to in BakingBusiness.com. “They are fully integrated. If any one of these is off, the others fail, too. We must have a safe planet, a healthy planet, because without that we can’t grow crops, we can’t raise animals, we can’t produce the water (needed in food production).”
- Coffee cherry flour is part of the upcycling movement helping turn 40% of all food currently wasted into functional, flavorful ingredients
- Using coffee cherry flour in baking and snacks creates a triple bottom line generating environmental, social economic impact for stakeholders throughout the value chain
- As an ingredient in Baking & Snack, it adds superfood levels of fiber, antioxidants and multiple micronutrients, along with multiple functional benefits to deliver innovative foods that will capture consumer attention
About the Speaker
Carole Widmayer is the SVP of Marketing & Sales for The Coffee Cherry Co. With 20+ years of B2B marketing and strategic communications experience working with several Fortune 500 Foodservice clients, she is responsible for creating awareness of Coffee Cherry, and educating Food & Beverage companies and consumers about the nutritional, functional and sustainability benefits when incorporated into end products. The more Coffee Cherry that is upcycled, the more positive social, environmental and economic impact will result. It is this triple bottom line goal that drives the entrepreneurial spirit of The Coffee Cherry Co. and Carole every day.