Kirin Holdings has developed a new fermented ingredient made from coffee fruit — a part of the plant normally thrown away after the beans are removed.
The company says this new ingredient improves the flavour and aroma of drinks while helping coffee farmers cut waste and protect the environment.
The research was done by the Kirin Institute for Future Beverage, which looks for new sustainable materials for the drinks industry.
By fermenting the pulp and peel of coffee fruit using lactic acid bacteria and yeast, Kirin found a way to turn waste into a high-value ingredient.
The process supports sustainable farming and reduces pollution from coffee waste.
Turning Waste Into Value
Coffee production creates large amounts of leftover fruit.
Kirin’s method turns this fruit into a natural additive that makes both alcoholic and non-alcoholic drinks taste richer and smoother.
The ingredient adds fruity notes, balance, and depth — giving a premium feel to everyday beverages.
It has already been used in Kirin Tokusei ready-to-drink (RTD) products in Japan, including Melon Soda Sour and Mandarin Apple Sour.
Kirin says the same ingredient could improve alcohol-free drinks too, offering more satisfying flavours for consumers.
Helping Coffee Farmers
In countries such as Colombia, coffee farmers pay environmental taxes to dispose of waste fruit.
Kirin’s upcycling project could help them earn extra income while reducing waste costs.
By creating value from discarded material, Kirin is showing how beverage innovation can strengthen rural supply chains and promote sustainable farming.
Why It Matters
For retailers and wholesalers, this is an example of how beverage innovation supports both quality and sustainability.
Supermarkets may soon see new products that combine rich taste with an eco-friendly story, while wholesalers could benefit from new sourcing options.
Kirin’s work links farm-level waste reduction with better-tasting, more sustainable products — a growing priority in modern grocery supply chains.
Editor’s Note:
This article is based on verified information released by Kirin Holdings Company, Limited (Business Wire, November 2025) and Kirin Institute for Future Beverage materials. All facts reflect official company announcements and research updates published in November 2025.
