Abstract: A product named functional food, and in one of its presentations, it consists of a powder made up with coffee and/or cocoa by-products which are myceliated with macromycete or entomopathogenic macromycete. The latter are produced, mixed and enriched with nutrients from its own cultivation substrate. The result is an innovative product that is rich in protein, polysaccharides, antioxidants and low in caffeine. The functional food obtained has an increase of 15% to 20% in protein with respect to the initial byproduct and a notable increase in the amount of antioxidants This is attributed to the initial substrate and the activity of the mushrooms that are cultivated in it.

Abstract: A method designed to clarify the coffee oil contained in coffee grounds or in whole and/or damaged coffee beans. The method objective is achieved by starting with inoculation of the coffee grounds or coffee beans with macromycetes especially with white rot fungi, continuing with an incubation, step that allows complete population of the coffee grounds or coffee beans by the fungal mycelium to be achieved, and finishing with steps of drying and extracting the coffee oil. The method disclosed allows colourless or pale yellow coffee oil to be produced, favouring the use thereof in cosmetic and food products, amongst others.

Abstract: A method designed to clarify the coffee oil contained in coffee grounds or in whole and/or damaged coffee beans. Said objective is achieved by way of a method that starts with inoculation of the coffee grounds or coffee beans with macromycetes, especially with white rot fungi, continuing with an incubation step that allows complete population of the coffee grounds or coffee beans by the fungal mycelium to be achieved, and finishing with steps of drying and extracting the coffee oil. The method disclosed allows colourless or pale yellow coffee oil to be produced, favouring the use thereof in cosmetic and food products, amongst others.

Abstract: A product named functional food, and in one of its presentations, it consists of a powder made up with coffee and/or cocoa by-products which are myceliated with macromycete or entomopathogenic macromycete. The latter are produced, mixed and enriched with nutrients from its own cultivation substrate. The result is an innovative product that is rich in protein, polysaccharides, antioxidants and low in caffeine. The functional food obtained has an increase of 15% to 20% in protein with respect to the initial byproduct and a notable increase in the amount of antioxidants This is attributed to the initial substrate and the activity of the mushrooms that are cultivated in it.

Abstract: A method for producing a recyclable molded product is provided. The method includes injecting a coffee ground amalgam into a mold, injecting the coffee ground amalgam with a mycelium, incubating the molded coffee ground amalgam injected with the mycelium for a period of time, and dehydrating the molded coffee ground amalgam injected with the mycelium at a set temperature.

Abstract: A method for producing a recyclable molded product is provided. The method includes injecting a coffee ground amalgam into a mold, injecting the coffee ground amalgam with a mycelium, incubating the molded coffee ground amalgam injected with the mycelium for a period of time, and dehydrating the molded coffee ground amalgam injected with the mycelium at a set temperature.

Abstract: A method for producing a recyclable molded product is provided. The method includes injecting a coffee ground amalgam into a mold, injecting the coffee ground amalgam with a mycelium, incubating the molded coffee ground amalgam injected with the mycelium for a period of time, and dehydrating the molded coffee ground amalgam injected with the mycelium at a set temperature.