## 5 Commercialization, Regulation, and Technological Innovation  
### Market Potential and Commercialization  
The development of functional food ingredients and nutraceuticalticals from coffee by-products presents an opportunity for the coffee industry to expand its product portfolio and enter new markets [197; 219]. The market potential for these products is significant, with increasing consumer demand for sustainable and health-promoting food options [220]. In addition, using coffee by-products in these products can contribute to a circular economy and promote waste reduction, further enhancing the appeal of these products to environmentally conscious consumers [221]. To fully realize the market potential of these products, however, it is important to consider the commercialization process. This includes identifying target markets, developing effective marketing strategies, and establishing distribution channels [222]. Collaboration between coffee producers, processors, and food companies may be necessary to ensure the success of these products in the market [223].  
In this context, coffee's primary by-products are traditionally consumed in several coffee-producing countries, although few commercial products are currently available in the market. In countries such as Yemen (where it is called Qishr), Ethiopia (where it is referred to as Hashara), and Bolivia (known as Sultana), coffee husk drinks are quite common, with each having a unique method of consumption [224]. These coffee by-products are typically prepared as infusions with hot water and various spices and can be enjoyed either hot or cold. Baba Seed, a leading coffee company, is recognized for creating Qishr Sparkling Iced Tea, a beverage that is helping to alleviate the environmental impact of coffee production [225]. This beverage is prepared by brewing husks with spices (cinnamon and ginger) and is characterized by high phenolic compounds and a low caffeine content (a quarter of the caffeine of a cup of black coffee). In contrast, Nestle has developed a product called Nescafe Nativ Cascara, which is made from upcycled coffee berry husks after farmers separate and sun-dry the coffee berry [226]. The result is a refreshing, lightly sparkling, caffeinated beverage with floral and fruity notes. An American multinational chain of coffeehouses, like Starbucks Coffee Company, launched the Cascara Latte in 2017 [227]. In this case, cascara is not consumed as tea but as a syrup, made by boiling coffee cherry skin with sugar and water. It is important to note that the primary coffee by-products are being marketed globally as tea bags. This innovative approach maximizes resources and encourages the production of more sustainable products. For instance, Tabifruit from the Spanish roaster Supracafe Ltd. commercialized coffee husk tea bags with different aromas (such as orange, passion fruit, and berries) to enhance the sweet and fruity flavors of the coffee husk [228]. Overall, the commercialization of coffee by-product-derived products requires a multifaceted approach that considers market potential, regulatory considerations, and technological innovation. Collaboration and continuous research and development will be essential to ensure the success of these products in the market.