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Oat bran and wheat flour used to create a consumable coffee cup

Oat bran and wheat flour used to create a consumable coffee cup coffee cup, Edible, oat brand, wheat flour Food and Beverage Business

Disposable coffee cups have long been a source of environmental concern due to their composition of paper and polyethylene. With these materials often difficult to separate, they’re usually considered unrecyclable, leaving a complex and troubling issue for consumers and businesses alike. Fortunately, there are now alternatives to these harmful cups, including Bulgaria-based start-up, Cupffee.

Founded in 2014 and headed by CEO Miroslav Zapryanov, Cupffee has developed an innovative edible cookie cup made from seven organic ingredients, including oat bran, wheat flour, sugar, and oil. Free from artificial additives, these biodegradable wafer cups are designed to be a crunchy and tasty alternative to traditional coffee cups.

Cupffee cups can hold both hot and cold drinks and can handle temperatures up to 85°C without leaking. They remain crunchy for 40 minutes and do not alter the beverage’s natural taste. Depending on the size, they have either 56 or 105 kcal and weigh just 14g or 26g respectively.

The start-up is already selling its B2B offering globally, including the EU, the Middle East, Australia, and the US and has even struck up a collaboration with coffee major, Lavazza. Bolstered by a recent €1.3m grant from the European Innovation Council and a €500,000 Pre-Seed investment round led by Eleven Ventures, Cupffee hopes to improve its market penetration, expand its sales team and promote demand for sustainable edibles.

The EIC grant will further Cupffee’s technological innovations and business improvements, helping it achieve global leadership in the production and sale of edible cups and stirrers. Meanwhile, from Eleven Ventures’ perspective, Cupffee represents one of those rare start-ups that have moved beyond the laboratory to establish an industrial process and production. Cupfee is also a certified patent owner of its edible coffee cup and has moved to a fully automated manufacturing line in 2020, with a production capacity of 2.5 cups per month.

With these achievements and support, Zapryanov is confident of Cupffee’s ability to transform disposable coffee culture and drive sustainable change in the food industry. The company’s mission is to deliver a more responsible and sustainable future, one cup at a time.

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