- Singapore startup Prefer uses food waste fermentation to create bean-free coffee.
- The final product replicates regular coffee’s aroma and allows for customized caffeine levels.
- After raising $2 million, Prefer plans to scale globally starting in Southeast Asia in 2024.
Singapore-based startup Prefer has pioneered a method to create coffee using food waste instead of coffee beans. This innovative process aims to provide a more sustainable coffee option as climate change impacts bean farming.
Transforming waste into aroma
Prefer utilizes fermentation to convert leftover bread, soy pulp, and spent grain into coffee aroma molecules.
The food waste is collected from sources like bakeries and then put through a specialized procedure to replicate the sensory experience of regular coffee. The final product is roasted, ground, and supplied to businesses as a bean-free alternative.
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Caffeine customization
While most of Prefer’s coffee is decaffeinated, they also offer low-caffeine and caffeinated options by incorporating caffeine powder into formulations.
This allows caffeine levels to be customized to customer preferences. The bean-free coffee is compatible with commercial espresso machines, making it easy for cafes to adopt.
Prefer’s global ambition
The company recently raised $2 million to increase production capacity, driven by growing demand in Singapore and a partnership with Philippine coffee chain Pickup Coffee.
Prefer plans to expand across Southeast Asia in the first half of 2024 before exploring other upcycled products like cacao and vanilla in 2025. The startup aims to profitably scale its innovative bean-free coffee globally.
You can also read the original story in its entirety on https://www.techinasia.com/prefer-raises-capital
