Japan-based Kirin has developed a fermented ingredient made from coffee cherries to enhance the body and aroma of beverages.
The development, led by Kirin’s Institute for Future Beverage, uses coffee cherries, the fruit surrounding coffee beans, which are often discarded after processing.
When disposed of improperly, these by-products, consisting of pulp and peel, are said to cause environmental pollution.
Kirin said its research, which was initiated in 2018 through what is now the Beverage Future Research Centre, focused on finding effective ways to use these materials.
By fermenting juice extracted from coffee cherries with lactic acid bacteria and yeast, and using its proprietary wine aroma enhancement technology, Kirin produced a new ingredient that was found to improve several sensory characteristics.
These include warmth, fruity aroma, and perceived richness in both alcoholic and non-alcoholic beverages, according to the press statement.
A company survey, conducted in June 2024, found that consumers aged 35 to 59 using the ingredient showed higher ratings in areas such as “satisfaction” and “premium quality”.
Based on these findings, Kirin has incorporated the ingredient into its ready-to-drink (RTD) Kirin Tokusei range, including Kirin Tokusei Melon Soda Sour launched in May 2025 and Kirin Tokusei Mikan Cider Sour due for release on 25 November 2025.
A separate study in May 2023, involving adults aged 30 to 59 who prefer authentic non-alcoholic beverages, indicated that the ingredient enhanced “mouthfeel” and “flavour”, pointing to its potential use in low- and non-alcoholic drinks.
Kirin stated that expanding the application of coffee cherry-based ingredients could support coffee farmers by increasing income opportunities and reducing waste, while offering a way to help address alcohol-related social concerns through improved non-alcoholic beverage experiences.
