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Many of us love coffee, but it can be a nightmare to add as an ingredient  to manufactured foods.   Problems with settling particles, high levels of variability, shelf-life oxidation, and biomass waste are a few of the challenges that Comple Coffee is taking on.  We talk to co-founder Carl Hollifield in this WDFS podcast episode and he helps us understand how Comple Coffee is breaking new ground. 

Got a questions for us?  Email us at wolfingdownfoodscience@ncsu.edu
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