UNIVERSIDAD POLITÉCNICA DE VALENCIA
ECOTROPHELIA SPAIN 2011 - Or/Gold ECOTROPHELIA EUROPE 2011 - Not awarded
The consumer demand stimulates the creation of new products, more healthy and high nutritional value. Focusing on dairy products, one third of the milk utilized in the European Union is converted into cheese. On the other hand, the large volume of coffee business, the highest after oil, makes it an attractive product to incorporate into a production line of a dairy. Given these two factors, the aim was the fusion of milk and coffee with subsequent coagulation process to develop a range of organic cheese of coffee from fair trade that surprised both consumers of coffee and fresh cheese. The products are characterized by the texture of the cheese mixed with the flavors of each grain of coffee. These products are gourmet, there are devised for an adult-young population with high purchasing power, more concern about quality and eco-friendly concepts. Because of that it was created Qué's Café brand with three varieties based on different intensity of coffee’s flavor: Cappuccino, Au Lait and Latte Macchiato. They are ideal for accompany roasted breakfast / snacks, desserts, seasonal fruit, etc. Also, a dessert ready-to-eat named 3-Ques Café was designed, using the three flavors of Qué’s Café and mistela flavored with orange honey. In the future, will be used lactose-free milk suitable for people with lactose intolerance and consumer will find decaf Qué’s Café in the market for those who suffer from cardiovascular disease, pregnant women and children.