Daily Markup #1152: Prefer takes on cocoa after beanless coffee success to craft sustainable chocolate without compromising on taste or price

Photo credit: Prefer

From brew to bar

  • Prefer’s coffee has been “flying”, shared Co-founder & CEO Jake Berber. “We’ve been sold out since we launched [last year] and have closed over 50 foodservice and HORECA (hotel, restaurant, and café) customers.”
  • He also revealed the 500-backed startup’s plans to launch a canned iced oat latte, and a new addition to their future-proof menu: cocoa-free chocolate.
  • A prototype is in the works, with Prefer’s cocoa-free solution using the same technology as their coffee, converting food byproducts into key aroma volatiles through fermentation.
  • Meanwhile, global cocoa stocks are at their lowest in a decade due to extreme weather, crop diseases, and deforestation.
  • Climate change is destroying cocoa crops, with predictions that only two-thirds of cocoa trees will survive by 2050.
  • The industry is itself a major contributor to the crisis – a bar of chocolate requires 1,700 liters of water, and the need for land has meant that 94% and 80% of deforestation in Ghana and Ivory Coast, respectively, is attributed to cocoa; the two largest producers.
  • “That’s always been the goal: to create a platform flavours technology that creates food and beverages under threat,” Jake shared.
  • He added that the cocoa-free chocolate will be launched as a B2B ingredient for food producers, with B2C pop-ups planned in Singapore this year.
  • “We’re optimizing for taste and price. By leveraging our unique fermentation technology, the goal is to provide a product significantly below price parity while maintaining our partner chocolate company’s flavors.”
  • Read the full story on Green Queen.

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