Knowde Enhanced TDS
Identification & Functionality
- Ingredient Origin
- Food Ingredients Functions
- Product Families
- Ingredients
- Kaffibre is ideal for products targeting conscious consumers.
- It is made through a non-chemical lipid separation followed by a sterilization and a milling process. Kaffibre can be labeled on ingredient lists as ‘defatted coffea arabica sp. seed powder’, a product the consumer is well familiarized with, making Kaffibre attractive to manufacturers aiming for clean labels.
- With Kaffibre it is possible to reduce the total amount of ingredients. Kaffibre prolongs shelf-life, increases fiber and protein content while supporting a reducsed sodium and calorie formulation.
- Country of Origin
Finland
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features & Benefits
- Kaffibre is a sustainable highly nutritious fiber that can help manufactures achieve EFSA health claims, increase the fiber content, extend product shelf-life, remove the need for colorants, reduce calorie and sugar content and help manufacturers meet the consumer demand for nutritious, sustainable and natural foods.
- This natural, non-GMO, clean-label fiber is upcycled from coffee grounds that would have otherwise been disposed as waste. It is consciously sourced from trusted commercial partners in Finland and Denmark.
- It is vegan-friendly and in accordance to EFSA standards a source of calcium, potassium, and phosphorus and high in magnesium and fiber.
- When brewing a cup of coffee, less than 1% of coffee’s health-promoting compounds end up in your cup, while the 99% left remains intact in the spent coffee grounds.
- Kaffe Bueno upcycles coffee by-products using environmentally-friendly technologies which use low temperatures and high-pressure cycles, without no harsh chemicals.
- The result is Kaffibre: a gluten-free defatted fiber ritch insoluble fibers, proteins and minerals.
- Functional Qualities
- Kaffibre delays microbial spoilage in baked goods (fx. rye bread and cakes)
- Kaffibre delays staling of the bread and maintains freshness for longer
- Eliminates the need to use caramel colors, such as E150d, in bakery formulations like rye bread, for example
- Proteins / AAs
- Kaffibre has a minimum concentration of 15% protein containing 8/9 EAAs and have a high percentage of branched-chained amino acids (BCAAs) – leucine, isoleucine and valine. BCAAs have an anabolic effect on protein metabolism on the resting body [4] and can enhance exercise performance [5].
- Leucine is the BCAA with the highest ability to induce muscle protein synthesis. Kaffibre provides 2.49mg/100g.
- Isoleucine has an intermediate ability to induce muscle protein synthesis, plus, it significantly increases glucose uptake by muscle cells during exercise. Thus, implying the ability to enhance performance. Kaffibre provides 0.94mg/100g.
- Valine induces muscle protein synthesis. Moreover, it decreases appetite. Kaffibre provides 1.69mg/100g.
- *Kaffibre helps reach a complete amino acid profile in food products.
- Suitable for/Free from
- Vegans
- Diabetics
- Celiacs
- Athletes
- Gluten-free
- Sugar-free
- Cruelty-free
- Guilt-free
- Clean label
- Functional Properties
Fiber enrichment, protein enrichment, coloring, shelf-life improvement, delay microbial spoilage, reduce sodium content.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Bakery & confectionery products, pizza & pasta, healthy snack bars, protein bars, high-fiber bars, gluten-free products, cereal
Properties
- Appearance
- Fine powder
- Odor
- Nuts and chocolate notes
- Taste
- Nuts and chocolate notes
- Foreign Matter
- Absent
- Texture
- Powder
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information (per 100 gm)
- Chemical Analysis
- Heavy Metals
- Heavy Metals
Complies with Regulation (EC) No 1881/2006 and later amendments, table below.
- Note
* SC = This test has been subcontracted to a UKAS accredited laboratory
Comments
N.D. - result below limit of detection (LOD). The detection (LOD) and quantification (LOQ) limits for the heavy metal method are as follows arsenic LOD 0.10 mg/kg, LOQ 0.24 mg/kg, cadmium LOD 0.04 mg/kg, LOQ 0.05 mg/kg, lead LOD 0.05 mg/kg, LOQ 0.09 mg/kg, mercury LOD 0.001 mg/kg.
| Value | Units | Test Method / Conditions | |
| Granulometry (In Diameter) | max. 150 | µm | — |
| Value | Units | Test Method / Conditions | |
| Anaerobic Thermophilic Count | max. 10 | CFU/g | — |
| Coliforms | max. 10 | CFU/g | — |
| Escherichia Coli | max. 10 | CFU/g | — |
| Listeria Monocytogenes | max. 10 | CFU/g | — |
| Salmonella sp | Absent | per 25g | — |
| Total Viable Count (2 Days 30°C) | max. 10 | CFU/g | — |
| Yeast & Mould Count | max. 10 | CFU/g | — |
| Value | Units | Test Method / Conditions | |
| Calcium | 127 | mg | — |
| Carbohydrates | 5.3 - 13.1 | g | — |
| Dietary Fibre (AOAC) | 54 - 72 | g | — |
| Energy | 240 - 310 | kcal | — |
| Energy | 990 - 1278 | kJ | — |
| Fat | 1 - 9 | grams | — |
| Insoluble Dietary Fibre (AOAC) | 69.6 | g | — |
| Magnesium | 158 | mg | — |
| Mono-Unsaturates | 0.1 - 0.7 | g | — |
| Phosphorus | 119 | mg | — |
| Polyunsaturates | 0.4 - 3.9 | g | — |
| Potassium | 526.6 | mg | — |
| Protein | 15 - 18 | g | — |
| Salt (From Sodium) | 0.011 - 0.013 | g | — |
| Saturates | 0.55 - 3.5 | g | — |
| Sodium By AA | 0.04 | g | — |
| Soluble Dietary Fibre (AOAC) | 1.5 | g | — |
| Starch | 5.3 | g | — |
| Total Sugars | max. 0.1 - 0.6 | g | — |
| Value | Units | Test Method / Conditions | |
| Aflatoxin | Absent | — | — |
| Ash | 1.9 | g/100g | — |
| Moisture | max. 4.6 | % | — |
| Ochratoxin | max. 0.1 | μg/kg | — |
| Pesticide Residues | Absent | — | — |
| pH | 4.8 - 5.5 | — | — |
| Sulphur Dioxide | Absent | — | — |
| Value | Units | Test Method / Conditions | |
| Aluminium | 23.08 | mg/kg | C-TM-206 |
| Arsenic | max. 0.24 | mg/kg | C-TM-219 |
| Cadmium | Not Detected | mg/kg | C-TM-219 |
| Chromium | Not Detected | mg/kg | C-TM-206 # |
| Lead | max. 0.20 | mg/kg | C-TM-219 |
| Nickel | 0.367 | mg/kg | SC* |
| Tin | max. 0.4 | mg/kg | C-TM-102 |
Regulatory & Compliance
- Allergen Information
ALLERGEN PRESENT
IN
PRODUCTPROCESSED
ON
EQUIPMENTUSED ON
SITECelery (and celiac) No No No Cereals containing gluten No No No Crustaceans No No No Eggs No No No Fish No No No Lupin No No No Milk No No No Molluscs No No No Mustard No No No Nuts No No No Peanuts No No No Sesame No No No Soybeans No No No Sulfur Dioxide No No No
Safety & Health
- Healthy & Safety
- Hazards : Not classified as a Dangerous Substance within the definitions of Directive 1999/45/EC
- Precautions : N/A
- First Aid : N/A
- Spillage : Sweep and dispose as biowaste.
- Gut Health & Obesity
- SCFAs, byproduct of colonic fermentation of Kaffibre, is associated with the prevention of inflammatory bowel disease and colon cancer. [1]
- The consumption of Kaffibre has displayed inhibitory effects on α-glucosidase activity. Inhibition of α-glucosidase activity is inversely associated with T2D. [2]
- Kaffibre modulates satiety, biscuits containing an equivalent of Kaffibre were more filling than the control [3]. Use in weight loss products.
- Kaffibre can help reduce the overall calorie and sugar content by partly replacement of flours.
- High in magnesium - reduction of tiredness and fatigue.
- Source of potassium – maintenance of normal blood pressure.
- Source of calcium and phosphorus.
Packaging & Availability
- Packaging Type
- Pack Size
20 KG
- Primary Packaging (Food Contact)
Material : Paper
Pack Size : 20 KG
- Secondary Packaging
- Pallet Type : EPAL / CP1
- Pallet Material : Wood
- Bags per pallet : 28-32
Storage & Handling
- Shelf Life
- 24 Months
- Storage & Handling
- Shelf life (unopened) : 24 months
- Storage temperature : Ambient
- Storage humidity : Dry