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.
This story is from the Issue 201 edition of August Man SG.
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This story is from the Issue 201 edition of August Man SG.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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