Approximately 90% of the edible parts of the cherry are discarded during its conversion into coffee brew. This chapter summarizes applications of coffee by-products as novel ingredients possessing biological, nutritional, and technological functions. Coffee cherries and their derivatives have potential as superfoods because they are composed of several phytochemicals with synergic biological effects and nutrients. They also have components with technological interest, which may be used as natural colorants, aromas, and texturizers, among others. Novel food products based on coffee wastes are being welcomed by Western consumers due to their well-known health-promoting and sensorial properties. Nowadays, several tasty foods and beverages from roasted coffee beans and coffee cherry by-products are available for commercialization. The number of commercial products based on coffee by-products has increased in the last few years, with the aim to achieve sustainable production and consumption of the coffee cherry.

The SUSCOFFEE Project (AGL2014-57239-R): Sustainable coffee production and consumption: Valorization of coffee waste into food ingredients funded this work. N. Martinez-Saez thanks the Autonomous University of Madrid, Spain, for her FPI predoctoral fellowship. A. Iriondo-DeHond is a fellow of the FPI-predoctoral program of the Ministry of Economy and Competitiveness (BES-2015-072191). M. Iriondo-DeHond thanks IMIDRA for her predoctoral fellowship. M.D. del Castillo thanks the Ministry of Education, Culture, and Sport for the grant with reference PRX16/00386.

Peer reviewed