Coffee is a filled with bioactive compounds that beneficial for our health and well being, but when you or I brew a cup we tap less than 1% of the plant’s full potential. The rest we throw away in the coffee grounds. That’s where Kaffe Bueno comes in. They are a bioscience company upcycling coffee grounds into ingredients for the cosmetic, nutraceutical, and functional food and beverage industry. Today, I speak with Alejandro Franco, Co-Founder and Chief Commercial Officer of Kaffe Bueno. We talk about their startup journey, how we can unlock food waste to create high value products, and what it means to design a circular business model. This episode was brought to you by Danish Technological Institute. Their experts have extensive knowledge within product development and market evaluation of food and you can use their technological facilities for upcycling, circular economy, and much more. Danish Technological Institute works with clients all around the world helping them to transform their ideas into business through technology and innovation. If you have an idea you want to get off the ground, consider partnering with them. You can learn more at www.dti.dk. Episode Transcript Related Links Join the newsletter Top startup interviews Creating change through coffee Fringe flavors and ingredients Chromologics on fermenting natural colors An insider’s look at Bolivia’s wine industry Like the show? Consider becoming a patron on Substack.   You’ll get access to exclusive content like Analisa’s travel notes and   episode transcripts. Most importantly, your contribution directly   enables the creation of more content like this. Contributions start at   $5.  Sign up here. Website: www.nordicfoodtech.io  Instagram: @nordicfoodtech  Show Host: Analisa Winther