pstrongPrefer transforms surplus ingredients like day-old bread, soybean pulp, and barley grains into bean-free coffee./strong/p pAs you read this, perhaps you’re relaxing at a café, soaking in its serene atmosphere, or at your office desk, enjoying a cold brew to jumpstart your day.
Prefer transforms surplus ingredients like day-old bread, soybean pulp, and barley grains into bean-free coffee.
“Climate change is threatening to erode coffee farmland, extreme weather phenomena exacerbates the problem with supply shocks. Prefer provides an affordable, delicious, sustainable alternative for coffee supply,” Jake Berber, Co-Founder and CEO of Prefer, told Singapore Business Review. “We source food commodity by-products which are ubiquitous, such as barley, bread, and soy. This approach allows us to partner with and scale alongside food manufacturers, while ensuring that production costs remain economical,” Tan Ding Jie, Co-Founder and CTO at Prefer said.
“We quickly aligned on values and a question we would like to solve—how can we use food as a lever to deliver climate impact at scale. Within three months of our first conversation, we started Prefer to make bean-free coffee,” Tan said. With this funding, Prefer plans to scale up production and explore additional applications and product lines involving their bean-free coffee.
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