New research shows how two overlooked agricultural byproducts could reshape the caffeine-free coffee category, one seed at a time.
BY BHAVI PATEL
BARISTA MAGAZINE ONLINE
Featured photo by Takenori Okada
What to know:
- As more consumers shift toward wanting low-caffeine or caffeine-free options, “coffee alternatives” are becoming more commonplace in the food & beverage industry
- Researchers in Turkey are experimenting with date seeds and olive seeds to brew a caffeine-free coffee alternative
- Typically seen as agricultural byproducts, date seeds and olive seeds can be used to brew a sustainable and surprisingly tasty coffee replacement
Coffee professionals are always looking for what comes next, and a study published in the Journal of Food Measurement and Characterization offers a novel answer. In the study, researchers from Gaziantep University in Turkey set out to transform two overlooked agricultural byproducts—date seeds and olive seeds—into a sustainable, caffeine-free coffee alternative.
Using Response Surface Methodology, the team tested blend ratios for antioxidant power, acidity, foam quality, and taste, then compared their optimized formula directly against traditional Turkish coffee. The results suggest this waste-stream blend could be more than a lab curiosity.
The formula behind the blend
The study’s optimum recipe combined 7.35 grams of date seeds with 4.64 grams of olive seeds. According to the study, this formulation delivered a total phenolics content of 0.207 mg GAE per gram of dry solids and a radical scavenging activity of 84.86%, alongside notably reduced acidity.
The researchers note that the optimum coffee exhibited 2.4 times higher antioxidant activity and significantly reduced acidity compared to Turkish coffee: a striking result for a caffeine-free product built entirely from byproducts.
The olive seed plot twist
Perhaps the most interesting finding involves which ingredient did the heavy lifting. Date seeds contributed most of the phenolic compounds, but antioxidant activity told a different story.
The study reports that Pearson’s correlation test revealed that although date seeds were the primary contributor of phenolic compounds, olive seeds played a dominant role in enhancing antioxidant activity. Olive seeds, a byproduct that accounts for 18 to 25% of total olive fruit weight according to prior research cited in the paper, had never before been tested in a coffee formulation. Their role here reframes them as a genuine functional ingredient rather than mere waste.
Passing the taste test
Sustainability claims mean little if a product tastes unpleasant. The researchers ran a sensory panel of 20 trained tasters evaluating appearance, flavor, odor, bitterness, and overall acceptability.
The study states that the optimum coffee received the second-highest scores after Turkish coffee for all sensorial attributes, with a purchase intention score of 4.42 out of 7, corresponding to a genuine willingness to buy. For a first-generation alternative product, that is a strong sensory showing.
What this means for roasters
For brands exploring low-acid or caffeine-free menu additions, this research offers a validated, reproducible pathway rather than a speculative concept. This research points toward a future where coffee’s environmental footprint shrinks without sacrificing flavor or function.
By transforming date and olive seeds, two abundant agricultural byproducts, into a sensorially competitive, antioxidant-rich beverage, the Gaziantep University team has opened a credible new lane for sustainable product development. For roasters and brand educators watching the caffeine-free and functional beverage space, this study is worth close attention—and possibly a taste test of its own.
As specialty coffee keeps chasing sustainability and functional benefits, this Gaziantep University study offers roasters something rare: real data behind a genuinely new alternative. Whether date and olive seed coffee reaches café menus or brand education centers first, its blend of science, sustainability, and sensory appeal deserves a serious look.
ABOUT THE AUTHOR
Bhavi Patel is a food writer focusing on coffee and tea, and a brand-building specialist with a background in dairy technology and an interest in culinary history and sensory perception of food.
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