Food Innovation & Resource Centre (FIRC) participated in TechInnovation 2024 alongside SP’s Advanced Manufacturing Technology Centre (AMTC), showcasing cutting-edge solutions for a more sustainable food future.
Carolyn Stephen, Lead Nutritionist at FIRC, delivered a compelling crowdpitch on the untapped potential of Spent Coffee Grounds (SCG). While only 20% of coffee beans are typically consumed, the remaining 80%—an estimated six million tons globally—often goes to waste or ends up as low-value fertiliser.
FIRC introduced a scalable, non-chemical process that transforms SCG into oil- and water-based pastes for diverse food applications. This innovative solution enables companies to enhance sustainability efforts while unlocking new product possibilities.
Companies interested in exploring this value-added SCG innovation may contact FIRC at 6879 0634 or email firc@sp.edu.sg.
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