{"id":193794,"date":"2026-03-09T09:47:15","date_gmt":"2026-03-09T14:47:15","guid":{"rendered":"https:\/\/dailycoffeenews.com\/?p=193794"},"modified":"2026-03-10T09:04:39","modified_gmt":"2026-03-10T14:04:39","slug":"burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement","status":"publish","type":"post","link":"https:\/\/dailycoffeenews.com\/2026\/03\/09\/burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement\/","title":{"rendered":"Burger Study Explores Coffee Pulp Powder as Beef Fat Replacement"},"content":{"rendered":"<p data-start=\"241\" data-end=\"434\"><a href=\"https:\/\/dailycoffeenews.com\/2026\/03\/09\/burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement\/burger\/\" rel=\"attachment wp-att-193796\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-193796\" src=\"https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/burger.jpg\" alt=\"burger\" width=\"1240\" height=\"827\" srcset=\"https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/burger.jpg 1240w, https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/burger-300x200.jpg 300w, https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/burger-620x414.jpg 620w, https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/burger-150x100.jpg 150w, https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/burger-768x512.jpg 768w\" sizes=\"auto, (max-width: 1240px) 100vw, 1240px\" \/><\/a><\/p>\n<p data-start=\"241\" data-end=\"434\"><script async=\"\" defer=\"\" src=\"https:\/\/proxy.beyondwords.io\/npm\/@beyondwords\/player@latest\/dist\/umd.js\" onload=\"new BeyondWords.Player({ target: this, projectId: 50015, contentId: '1414c351-3932-462a-b7c3-897b24653598' })\">\n<\/script><\/p>\n<p data-start=\"241\" data-end=\"434\">New research proposes a potential secret ingredient in a classic comfort food, the burger: rehydrated coffee cherry pulp powder.<\/p>\n<p data-start=\"241\" data-end=\"434\">As research-and-development teams in the global food and beverage industries continue to explore low-cost <a href=\"https:\/\/dailycoffeenews.com\/tag\/circular-economy\/\">paths towards circularity<\/a>, the new scientific study found that hydrated coffee cherry pulp powder (CCPP or &#8220;cascara powder&#8221;) can partially replace beef fat in burger patties, improving some nutritional value while still earning strong taste scores.<\/p>\n<p data-start=\"241\" data-end=\"434\">Published late last year in the Nature journal&nbsp;<a href=\"https:\/\/www.nature.com\/articles\/s41538-025-00572-y#Sec2\"><em>npj Science of Food<\/em><\/a>, the study suggests the addition of coffee pulp powder may have both environmental and commercial benefits, by reusing <a href=\"https:\/\/dailycoffeenews.com\/tag\/coffee-waste\/\">byproducts of coffee<\/a>. Coffee pulp \u2014 the sticky flesh and skin that surrounds coffee seeds and is removed during the farm production process \u2014 is typically either discarded as waste or composted for farm use.<\/p>\n<p data-start=\"241\" data-end=\"434\"><a href=\"https:\/\/dailycoffeenews.com\/2026\/03\/09\/burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement\/beef-patties\/\" rel=\"attachment wp-att-193797\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-193797\" src=\"https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/beef-patties.jpg\" alt=\"beef patties\" width=\"1240\" height=\"1860\" srcset=\"https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/beef-patties.jpg 1240w, https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/beef-patties-200x300.jpg 200w, https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/beef-patties-413x620.jpg 413w, https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/beef-patties-100x150.jpg 100w, https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/beef-patties-768x1152.jpg 768w, https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/beef-patties-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1240px) 100vw, 1240px\" \/><\/a><\/p>\n<p data-start=\"241\" data-end=\"434\">&#8220;The growing consumer interest in safe and health-enhancing foods has led to a significant trend in product reformulation within the food industry,&#8221; the authors wrote. &#8220;This strategy focuses on replacing traditional ingredients with healthier alternatives, which has been shown to positively impact consumer health and acceptance.&#8221;<\/p>\n<h3 data-start=\"241\" data-end=\"434\">What Changed in the Burgers<\/h3>\n<p data-start=\"241\" data-end=\"434\">Led by researchers in Saudi Arabia and Egypt, the new study involved coffee cherry pulp powder from a private coffee producer in Saudi Arabia, then hydrated it at a 3:1 water-to-powder ratio for 24 hours before blending it into burger mixes.<\/p>\n<p data-start=\"241\" data-end=\"434\">They prepared 100-gram patties using 65% lean beef, then tested a control formula containing 20% beef fat against four treatments that replaced 25%, 50%, 75% and 100% of that beef fat with hydrated coffee cherry pulp powder. Patties were grilled at 180\u00b0C (356\u00b0F) for 5 minutes to a 73\u00b0C (163\u00b0F) internal temperature.<\/p>\n<p data-start=\"241\" data-end=\"434\">Alongside the burger tests, the researchers also characterized the powder\u2019s &#8220;techno-functional&#8221; attributes, including water absorption capacity, oil absorption capacity and emulsifying activity, as part of their case for using CCPP in reformulated foods.<\/p>\n<h3 data-start=\"241\" data-end=\"434\">Taste and Health Results<\/h3>\n<p data-start=\"241\" data-end=\"434\">Meanwhile, a 50-person sensory panel of people ages 25-40 that evaluated the burgers using a 9-point hedonic scale found the powder-enhanced burgers to be likable.<\/p>\n<p data-start=\"241\" data-end=\"434\">The formulations with 50% fat replacement and 75% fat replacement scored best among taste testers, with relatively high scores for &#8220;overall acceptability&#8221; and other factors such as appearance, color, texture, juiciness and flavor.<\/p>\n<div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&amp;]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"d78f4034-8292-4414-bd1d-40ff5cedaf56\" data-message-model-slug=\"gpt-5-2-thinking\">\n<div class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n<div class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n<p data-start=\"0\" data-end=\"955\">In terms of potential health upside, the study\u2019s reformulated burgers shifted the nutrition profile in the direction one might expect from a plant-based fat replacer: less fat, fewer calories, lower cholesterol and more fiber.<\/p>\n<p data-start=\"0\" data-end=\"955\">The authors also measured phenolics, flavonoids and antioxidant activity in the coffee cherry pulp powder itself, which they frame as an added functional\/nutritional attribute \u2014 though it\u2019s important to note this was a product and lab-analysis study, not a human health trial.<\/p>\n<p data-start=\"0\" data-end=\"955\">&#8220;The findings of the current study suggest that it is feasible to develop a low-calorie burger that satisfies the needs of consumers for essential nutrients alongside lowering fat and saturated fat through incorporating and implementing novel ingredients such as using CCPP as a fat alternative,&#8221; the study states.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<p data-start=\"241\" data-end=\"434\">The Deanship of Graduate Studies and Scientific Research at Saudi Arabia&#8217;s <a href=\"https:\/\/www.qu.edu.sa\/\">Qassim University<\/a> is credited with providing financial support for the study. The authors, Rehab F. M. Ali and Ayman M. El-Anany, declared no conflicts of interest.<\/p>\n<hr>\n<p data-start=\"5170\" data-end=\"5394\"><i>Comments? Questions? News to share?<\/i>&nbsp;<a href=\"https:\/\/dailycoffeenews.com\/contact\/\"><i>Contact DCN\u2019s editors here<\/i><\/a><i>. For all the latest coffee industry news,<\/i>&nbsp;<a href=\"https:\/\/dailycoffeenews.com\/e-news-subscribe\/\"><i>subscribe to the DCN newsletter<\/i><\/a><i>.<\/i><\/p>\n<p data-start=\"5170\" data-end=\"5394\"><div class=\"crp-list-container\"><h3 class=\"crp-list-title\">Related Posts<\/h3><div class=\"crp-list\"><div class=\"crp-list-item crp-list-item-image-none\"><div class=\"crp-list-item-title\"><a href=\"https:\/\/dailycoffeenews.com\/2026\/01\/05\/kirin-offers-promise-for-coffee-cherry-waste-in-fermented-ingredient\/\" target=\"_blank\">Kirin Offers Promise for Coffee Cherry Waste in Fermented Ingredient<\/a><\/div><\/div><div class=\"crp-list-item crp-list-item-image-none\"><div class=\"crp-list-item-title\"><a href=\"https:\/\/dailycoffeenews.com\/2026\/01\/06\/spent-coffee-grounds-and-empty-bottles-used-to-make-carbon-filter\/\" target=\"_blank\">Spent Coffee Grounds and Empty Bottles Used to Make Carbon Filter<\/a><\/div><\/div><div class=\"crp-list-item crp-list-item-image-none\"><div class=\"crp-list-item-title\"><a href=\"https:\/\/dailycoffeenews.com\/2023\/08\/08\/study-says-acids-in-coffee-byproducts-safe-for-human-consumption\/\" target=\"_blank\">Study Says Acids in Coffee Byproducts Safe for Human Consumption<\/a><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>New research proposes a potential secret ingredient in a classic comfort food, the burger: rehydrated coffee cherry pulp powder. As research-and-development teams in the global food and beverage industries continue&#8230;<\/p>\n","protected":false},"author":103,"featured_media":193799,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[58320879,35627,58320913,16166,58320880],"tags":[58349585,58349577,58324543,58349573,58349575,337,58349579,58349584,58320156,58332869,58320563],"class_list":["post-193794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farmlabor-news","category-company-news","category-market-news","category-coffee-beans","category-global-issues","tag-ayman-m-el-anany","tag-burgers","tag-cascara","tag-coffee-cherry-pulp","tag-food-science","tag-health","tag-qassim-university","tag-rehab-f-m-ali","tag-research","tag-saudi-arabia","tag-science"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Burger Study Explores Coffee Pulp Powder as Beef Fat Replacement<\/title>\n<meta name=\"description\" content=\"Researchers tested coffee cherry pulp powder as a burger fat replacer, boosting fiber and cutting fat while keeping taste scores high.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dailycoffeenews.com\/2026\/03\/09\/burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Burger Study Explores Coffee Pulp Powder as Beef Fat Replacement\" \/>\n<meta property=\"og:description\" content=\"Researchers tested coffee cherry pulp powder as a burger fat replacer, boosting fiber and cutting fat while keeping taste scores high.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dailycoffeenews.com\/2026\/03\/09\/burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement\/\" \/>\n<meta property=\"og:site_name\" content=\"Daily Coffee News by Roast Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/DailyCoffeeNews\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-09T14:47:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-10T14:04:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/beef-patties-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1240\" \/>\n\t<meta property=\"og:image:height\" content=\"875\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Daily Coffee News Staff\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@DailyCoffeeNews\" \/>\n<meta name=\"twitter:site\" content=\"@DailyCoffeeNews\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Daily Coffee News Staff\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/dailycoffeenews.com\/2026\/03\/09\/burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/dailycoffeenews.com\/2026\/03\/09\/burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement\/\"},\"author\":{\"name\":\"Daily Coffee News Staff\",\"@id\":\"https:\/\/dailycoffeenews.com\/#\/schema\/person\/d76021ee56af33676307f69594e48fce\"},\"headline\":\"Burger Study Explores Coffee Pulp Powder as Beef Fat Replacement\",\"datePublished\":\"2026-03-09T14:47:15+00:00\",\"dateModified\":\"2026-03-10T14:04:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/dailycoffeenews.com\/2026\/03\/09\/burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement\/\"},\"wordCount\":572,\"publisher\":{\"@id\":\"https:\/\/dailycoffeenews.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/dailycoffeenews.com\/2026\/03\/09\/burger-study-explores-coffee-pulp-powder-as-beef-fat-replacement\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/dailycoffeenews.com\/wp-content\/uploads\/2026\/01\/beef-patties-1.jpg\",\"keywords\":[\"Ayman M. 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