Huskup® is made from rice husk, the outer shell of a grain of rice, so it’s a natural by-product of rice milling. The amazing rice husk is strong, high in silica and has short tough fibres that are naturally resistant to moisture. This is important as it means huskup® don’t need to mix it with melamine or polypropylene or other plasticisers, they use a patented blend of natural starches to help hold its shape.
The Barista Friendly 8oz range are perfect for smaller plastic free coffee-on-the-go moments. A great alternative to an 8oz/small single-use disposable cup. Handy for your americano, flat whites, macchiato, tea of choice and all things in between. Easily pops into your bag when you are finished, with new non drip closable lid.
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A Little More info about Huskup®
The founder, Richard Milton, set out to ﬁnd an alternative solution. ‘As demand grows’, he tells us, ‘we also needed a better solution to make sure we didn’t replace the 2.5bn takeaway cups that are discarded each year in Britain with reusable coﬀee cups that use yet more plastic – it didn’t seem right to have plastic as part of the solution.’
Huskup came to market early in 2019. It’s a reusable coﬀee cup made from one of the world’s most abundant food waste materials: the humble rice husk.
The Huskup doesn’t contain any plastic and can fully biodegrade at the end of its life, with no nasties that could leach into your drink – even when reheated in the microwave.
Each cup is dishwasher safe and tough enough to withstand temperatures of -30ºC to 120ºC. They’re not indestructible, but if you look after your Huskup it should last for years.
At the end of its useful life, the Huskup is biodegradable, certiﬁed to European compostability standards (EN13432). Should it ever get into the land or sea, it won’t break down into microplastics and get into the food chain. As the Huskup can take natural agricultural waste from earth to earth, it addresses our takeaway cup crises without the drawbacks associated with some other reusable cups.
‘If we can avoid plastic in the ﬁrst place’, Richard explains, ‘then we won’t have the problems associated with it.’