Researchers found a creative way to make beef burgers healthier by replacing some of the fat with powder made from coffee cherry pulp—the leftover fruit from coffee production. This ingredient is packed with fiber, protein, and natural plant compounds that fight cell damage. When they made burgers with this powder, people loved them just as much as regular burgers, but the new version had less fat and more nutrients. This discovery could help reduce food waste while making the meat products we eat better for our health.

The Quick Take

  • What they studied: Can we make beef burgers healthier and more sustainable by replacing some fat with powder made from leftover coffee fruit?
  • Who participated: The study tested burgers with different amounts of coffee cherry pulp powder, though the exact number of taste-testers wasn’t specified in the research summary.
  • Key finding: Burgers made with 50-75% coffee fruit powder replacement scored 8.25 and 8.22 out of 10 for taste and appeal—nearly as good as regular burgers—while having less fat and more fiber and protein.
  • What it means for you: If these burgers become available, you could enjoy a burger that tastes great while getting more fiber and less unhealthy fat. However, this is early-stage research, and these products aren’t widely available yet.

The Research Details

Scientists took coffee cherry pulp—the fruit part left over after coffee beans are removed—and turned it into a fine powder. They tested this powder to understand its nutritional makeup and how it behaves in food (like how much water and oil it can absorb). Then they made beef burgers by replacing different amounts of the fat with this powder: some burgers had 25% replacement, some 50%, and some 75%. They measured the nutrition content, how the burgers cooked, and had people taste them to see if they liked them.

The researchers looked at many aspects of the powder and the finished burgers. They measured fiber content, protein, fat levels, and special plant compounds called antioxidants that help protect your body’s cells. They also checked how the burgers looked, felt, and tasted compared to regular burgers.

This approach is smart because it uses a food waste product (coffee cherry pulp) that would normally be thrown away, turning it into something useful while potentially making a healthier food product.

This research matters because the meat industry needs to become more sustainable and healthier. Using byproducts like coffee cherry pulp reduces food waste and environmental impact. At the same time, finding ways to make burgers with less fat and more fiber addresses health concerns about processed meat consumption. This study shows it’s possible to do both without sacrificing taste.

The study was published in a reputable science journal (NPJ Science of Food), which means it went through expert review. However, the research summary doesn’t specify how many people tasted the burgers or provide detailed statistical analysis, which would strengthen the findings. The fact that taste-testers gave high scores (8.25/10) is encouraging, but we’d want to see this tested with larger groups of consumers in future studies.

What the Results Show

The coffee cherry pulp powder itself is impressive nutritionally. It contains 36.66% fiber (very high), 10.16% protein, 6.97% ash (minerals), and 44.4% carbohydrates. It also has strong antioxidant properties—compounds that help protect cells from damage. The powder can absorb water and oil well, and can create foam and help mix ingredients, making it useful in food production.

When researchers added this powder to beef burgers, replacing up to 75% of the fat, the burgers became noticeably healthier. They had significantly less fat while gaining more fiber, protein, and minerals. The most important finding: people who tasted the burgers gave them scores of 8.25 and 8.22 out of 10 when 50% and 75% of the fat was replaced. This suggests consumers would actually enjoy and accept these healthier burgers.

The burgers cooked properly and maintained good texture and appearance, showing that this ingredient works well in practical food production. This is crucial because a healthier burger is only useful if it still tastes good and cooks like a normal burger.

The coffee cherry pulp powder contains significant amounts of phenolic compounds and flavonoids—plant chemicals with antioxidant properties. These compounds could provide additional health benefits beyond just reducing fat. The powder’s ability to absorb water and oil means it could help keep burgers moist during cooking while reducing the need for added fats. The foaming capacity suggests it could be useful in other food products too, like sausages or plant-based meat alternatives.

This research builds on growing interest in using food byproducts in meat products. Previous studies have explored adding various plant-based ingredients to burgers, but using coffee cherry pulp is relatively novel. The high acceptance scores (8.25/10) are competitive with or better than similar studies using other plant ingredients as fat replacements, suggesting this ingredient may be particularly promising for consumer acceptance.

The research summary doesn’t specify how many people tasted and rated the burgers, which is important for understanding how reliable the taste results are. We don’t know if the taste-testers were a diverse group or if they had any special preferences. The study doesn’t mention whether the burgers were compared directly to regular burgers in the taste test, which would help us understand the real difference. Additionally, the research doesn’t discuss cost, shelf-life, or how these burgers would perform in commercial production at large scale.

The Bottom Line

Based on this research, coffee cherry pulp powder appears to be a promising ingredient for making healthier beef burgers (moderate confidence level). If products using this ingredient become available, they could be a good choice for people looking to reduce fat intake while maintaining taste. However, wait for larger consumer studies and commercial products before making major dietary changes based on this single study.

This research is relevant for: people trying to eat less saturated fat, environmentally-conscious consumers who want to reduce food waste, food manufacturers looking to improve their products, and anyone interested in sustainable food innovation. It’s less immediately relevant for people with specific medical conditions until more research is done, though the increased fiber could benefit digestive health.

If these burgers become commercially available, you’d likely notice the nutritional benefits (more fiber, less fat) immediately from reading the nutrition label. Health benefits from eating less saturated fat typically take weeks to months to show up in blood tests or how you feel. The environmental benefits from reducing food waste would be ongoing with each burger purchased.

Want to Apply This Research?

  • Track weekly servings of plant-enriched meat products and monitor total daily fat intake. Set a goal like ‘Try 2 coffee-cherry burgers per week’ and log them in your food diary to see how they affect your daily fat and fiber numbers.
  • When these products become available, add them to your regular burger rotation. Start by replacing one regular burger per week with a coffee-cherry version, then gradually increase if you enjoy them. Use the app to compare nutrition labels and see the fat and fiber differences.
  • Track your total saturated fat intake over 4-week periods. Compare weeks when you eat regular burgers versus weeks with coffee-cherry burgers. Also monitor fiber intake, as the increased fiber is a key benefit. Note any digestive changes as your fiber intake increases.

This research is preliminary and shows promise for a new food ingredient, but these products are not yet widely available for consumers. The study was conducted in a laboratory setting with a limited number of taste-testers. Before making significant dietary changes based on this research, consult with your healthcare provider, especially if you have existing health conditions, food allergies, or are taking medications. This information is for educational purposes and should not replace professional medical advice. Always read product labels and follow food safety guidelines when preparing any meat products.