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Food, Beverage & Hospitality
Published: 2 Feb 2017

Starbucks Launches Coffee Waste Latte

Extra
Coffee 'cherries' used to make Starbucks Cascara

Starbucks has launched a new coffee variety made from coffee cherry husks – a byproduct usually discarded during coffee production.

A new addition to its menu, the Cascara Latte (meaning 'shell' in Spanish) uses leftover husks ground into syrup to add a subtly sweet flavour, with hints of brown sugar and maple.

The new sustainable coffee was created at Starbucks' experimental Roastery and Tasting Room in Seattle during its Barista Innovation Challenge in September 2016, and was introduced to stores this month.

This is a further example of Starbucks' commitment to sustainability, following the launch of its new paper cup-recycling scheme in London at the beginning of 2017.

For more examples of brands capitalising on food waste, see Feeding Tomorrow's Consumers, part of our New Food Frontiers Industry Trend.

See also Self-Sustaining Spaces, part of our Kitchen of the Future Industry Trend, for the ways in which domestic kitchens are working harder to minimise waste and extend food freshness.

Meanwhile, Reinventing Coffee looks at developments in the at-home coffee market.

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