Peer-Reviewed Research Foundation
REKAFFEE's SCG-bioplastic technology is informed by peer-reviewed research published in Wiley (Polymer Engineering & Science) and Elsevier (International Journal of Biological Macromolecules), conducted in collaboration with Universiti Sains Malaysia (USM). The research validated the viability of spent coffee grounds as a functional filler in compostable polymer systems, examining the effects of SCG loading ratios on mechanical and morphological properties of biodegradable biocomposites.
Note: The peer-reviewed studies investigated PHB/PLA polymer blends. REKAFFEE's commercial formulation uses PBAT/PLA/PHA blends, which were further optimised for product performance and manufacturing scalability based on the foundational research insights.
Test Evidence
Water Stability Study
- Cold 25°C: Stable, no colour change after 24h
- Medium hot 60°C: White discoloration after 24h
- Hot 100°C: Bending deformation after 1h
- Paper straw comparison: Soggy in 30 minutes
Migration Study
- Water, ethanol, vegetable oil simulants tested
- Coffee straw & film: PASSED
- Paper bags: FAILED vegetable oil test
- Tested under FDA 21 CFR 175.300 protocol
Soil Disintegration
- ISO 20200:2023 at 58±2°C
- 90%+ disintegration after 8 weeks
- Decomposes to water, CO₂, and nutrient-rich biomass
- No microplastics generated
Certifications Detail
US FDA 21 CFR 175.300
Food contact safety tested under FDA protocol
SIRIM ECO 001:2018
Malaysian eco-labelling for compostable products
ISO 9001:2015
Quality management system certification
TUV Compostability
European industrial compostability standard
BPI Certified
North American compostability certification
ISO 527-3
Mechanical properties testing standard
ISO 20200
Disintegration under composting conditions
MyHijau
Malaysian green product recognition
Odour Sensory Testing
Tested with 18 respondents. No detectable odour at 2-hour cold soak. Natural coffee aroma when dry, dissipates completely when wet.
Caffeine Content
Not Detected, ND (<0.01) for both coffee straw and coffee bag products. Testing confirmed negligible caffeine transfer to food contact surfaces.