Brewing a big idea

• “A lot of crops are under threat from climate change. Coffee could possibly be endangered,” shared Co-founder & CTO Ding Jie Tan of 500-backed foodtech startup Prefer.
• Coffee is one of the most consumed beverages in the world, but research shows that the drink could run out in 60 years. Prefer took on the challenge of recreating its flavor and aroma without the actual bean.
• The team uses soy bean pulp, a by-product of beer brewing, and surplus bread. “Our first prototype didn’t taste good,” Ding Jie admitted. “But that gave us an inkling that the concept of bean free coffee is possible.”
• In Prefer’s lab, soy bean pulp goes into a heat chamber for drying. Food-grade microbes are then added to break down the soy proteins and moved to an incubator where the optimal temperature lets the microbes do their magic of fermentation.
• The enzymes from the microbes break down the protein, carbohydrates, and fats, turning them into amino acids, which is then converted into flavors. Flavor enhancers are added to recreate the taste of coffee. The paste is roasted, turning it into a rich dark brown color.
• The final product? The texture and aroma of ground coffee beans. Smells like coffee, looks like coffee, tastes like coffee!
• Using the same tech, the team’s goal is to create a sustainable portfolio of natural flavors threatened by climate change such as cacao, vanilla, and citrus, so future generations can enjoy food and beverages that’s more friendly to our Earth.
• Watch the full documentary on Channel News Asia.

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