LET’S OPEN WITH the bad news. The coffee industry will especially feel the brunt of climate change, more than most crops. A 2021 study by Potsdam Institute for Climate Impact Research in Germany forecasted that nearly 50% of coffee farmland around the world will no longer be suitable for use.
Jake Berber and Tan Ding Jie (commonly referred to as DJ), however, realised that some of the world’s most dire problems requires creative solutions — and a good dose of scientific know-how. Together, they are the co-founders of Prefer, a sustainable bioflavours startup that repurposes food by-products via its proprietary fermentation technology, upcycling surplus bread, soy pulp and spent grain into delicious cups of coffee.
What they’re doing is one of the most exciting developments to come out from Singapore’s research industry, as well as the food and beverage industry, and sets a high benchmark for sustainable enterprises. And it hasn’t gone unnoticed.
In February this year, they managed to raise US$2 million in seed funding, after having spent over a year on developing their bean-free coffee, with the support of A*STAR and Enterprise Singapore. If Prefer succeeds, we might just be on the cusp of a revolution in sustainable coffee supply.
With the clear promise of their products and processes, we spoke to Jake and DJ to explore the true potential of bean-free coffee.
Denne historien er fra Issue 201-utgaven av August Man SG.
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Denne historien er fra Issue 201-utgaven av August Man SG.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Return To Mont Blanc
Wes Anderson Brought US To Montblanc's Fictional Headquarters Several Months Ago. Now, He Shows Us More From The Collection.
Manners Maketh Man
The Principle Of Style Is Character, And The Core Of Character Is Conduct.
Slow Travel In Switzerland
The Swiss public transport system certainly aces the luxe factor with eye popping train rides, indulgent multi-course meals on a Belle Epoque era steamship, and even efficient luggage transport services.
A NEW DAWN IN SOLAR ENERGY
AUGUSTMAN SPEAKS TO MANDALA CLUB CHIEF SUSTAINABILITY OFFICER LILLY GILBERT ABOUT THE MOVEMENT THAT COULD CHANGE HOW BUSINESSES IN KEONG SAIK ARE POWERED THE MANDALA SOLAR COLLECTIVE.
THE POWER OF THREE
ONE OF THE MOST ICONIC IMAGES IN SINGAPORE TOOK THE FORM OF KOKILA PARVATHI, SITI AMIRAH (ALSO KNOWN AS CAMIRA ASRORI) AND SOBIKUN NAHAR ON THEIR WAY TO COURT. AUGUSTMAN SPEAKS TO THEM ABOUT THEIR IDEAS ON COMMUNITY ORGANSING, AND ABOUT RETHINKING OUR THOUGHTS ON POWER.
FLIGHT OF THE NARISAWA BEE
The esteemed Chef Yoshihiro Narisawa shares with us the intimate details of his brand's expansion into Singapore and what having the Mandala Club as its permanent address means to him.
DRINK THROUGH SPACE AND TIME
Preferably with a dram of The Macallan, in hand. The famed whisky maker celebrates 200 years of making perfection.
AND BUTCHER'S BLOCK MAKES IT THREE
SINGAPORE'S CHAPTER OF THE DOM PÉRIGNON SOCIETY HAS INDUCTED A THIRD MEMBER, RAFFLES SINGAPORE'S BUTCHER'S BLOCK, GIVING DISCERNING DINERS BETTER ACCESS TO THE EPICUREAN SAVOIR FAIRE THAT COMES WITH THE MARK OF THE SOCIETY.
AMERICAN SPIRIT
ROB SAMUELS, THE EIGHTH-GENERATION WHISKY-MAKER AND MANAGING DIRECTOR OF MAKER'S MARK, EXPLAINS WHY THE BRAND'S CELLAR AGED EXPRESSION IS A PEAK INTO THE FUTURE OF BOURBON.
Wine The Time Is Right
What does the future hold for winemaking? Steph Dutton, senior winemaker for Penfolds, has some ideas.
