Olam Coffee develops novel superfruit products from upcycled coffee cherry cascara December 2020

Olam Coffee, part of Olam Food Ingredients (OFI), has recently developed a range of coffee cherry cascara products as a key ingredient for beverage infusions and concentrates across multiple applications, from ice teas to nutrition bars, to meet the growing trend for healthy indulgence.
Cascara – translated from Spanish as 'husk' - is the pulp and skin of the coffee cherry fruit. Its flavour is very different from coffee, often described as sweet and fruity with notes of cherry, raisins, and even caramel. Coffee farmers have used it for years to make tea infusions, but it is typically regarded as an unusable by-product by the coffee industry and composted for use as crop fertiliser, or discarded altogether.
Presently, there is a growing awareness of cascara as a sustainable superfood due to its unique flavour and perceived health benefits, with several times the antioxidants of blueberries, acai, pomegranate and other known superfruits. In addition, bioactive food compounds such as polyphenols and chlorogenic acid, which are present in coffee cherry cascara, have promising potential to help patients with obesity. The caffeine content can also be considerably lower than coffee.
According to Siva Subramanian, Vice President of Innovation at Olam Coffee, “There is also the environmental benefit of utilising the skin and pulp that’s otherwise discarded as a bi-product in the primary processing stage.” Growing demand for this superfruit (cascara) will also provide more coffee farmers with an additional source of income.
Olam Coffee currently sources cascara from its single estate coffee plantations in Brazil, Laos, Tanzania and Zambia, with integrated processing capabilities, which provide a year-round certified supply of quality cascara that’s traceable back to the specific block. Their teams have carried out multiple trials of ‘husk’ and ‘pulped’ cascara production, experimenting with coffee varieties, cherry ripeness and harvesting and processing techniques to define suitability for specific food ingredient applications, such as teas or natural confectionary flavourings.
There are 2 main processing methods which produce different flavour profiles. During the wet processing method, the fruit pulp is collected and dried slowly on raised beds in a controlled environment. The resulting ‘pulped’ cascara, has a sweeter, fruitier flavour and deeper colour than the ‘husk’ variety – produced using the dry or natural method – and lends itself well to fruit concentrate applications and extracts.
Olam Coffee can offer a range of cascara products, namely dry cascara for tea infusions and flour; liquid cascara concentrates for jams, jellies, dessert toppings and bakery fillings; and soluble cascara powder for use in hot and cold RTD beverages and mixes. It will also be available for nutraceutical and cosmetic use as an as antioxidant supplement. Olam Coffee will work with companies and brands directly to co-create bespoke cascara products.
At their Innovation Center in Fresno, California, Olam continues to develop new cascara offerings derived from various processing conditions, in partnership with external laboratories and customers to meet their specifications while ensuring food safety in production.
Olam Food Ingredients (OFI) is a new operating group born out of Singapore-based Olam International. OFI offers sustainable, natural, value-added food products and ingredients within its industry-leading businesses of Cocoa, Coffee, Edible Nuts, Spices and Dairy.




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