{"id":5320,"date":"2024-09-12T00:00:00","date_gmt":"2024-09-11T16:00:00","guid":{"rendered":"https:\/\/dailymarkup.com\/?p=5320"},"modified":"2024-09-10T16:35:49","modified_gmt":"2024-09-10T08:35:49","slug":"daily-markup-1072-prefer-upcycles-stale-bread-soy-pulp-and-spent-barley-through-fermentation-to-ensure-your-cup-of-coffee-is-sustainable","status":"publish","type":"post","link":"https:\/\/dailymarkup.com\/?p=5320","title":{"rendered":"Daily Markup #1072: Prefer upcycles stale bread, soy pulp, and spent barley through fermentation to ensure your cup of coffee is sustainable"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/lh7-rt.googleusercontent.com\/docsz\/AD_4nXfRqfeAhjLSVTcyZ8ZiJzL6QgZfBnX7b8o6UKkcsSjSmf-H0MytcbA3yfJghWyPs8_LkA_F_vRv3S0ATpFv2RFXdoiMnL0rbDQMOBasuDyLuHmFKPnCNKLZzKXo9rlJni3i_P_BvEiUYULQSMrKXruK6IQA?key=ob6JHNh0HYDKqWnurFFOpQ\" alt=\"\"\/><figcaption class=\"wp-element-caption\">Photo credit: MIT Technology Review<\/figcaption><\/figure>\n\n\n\n<p><strong>A brewtiful drink<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Humans have been fermenting food and drinks for ages to create some familiar favorites \u2014 yogurt, kimchi, beer, and kombucha. 500-backed foodtech startup <a href=\"https:\/\/www.prefer.coffee\/\">Prefer<\/a> added coffee to this list.<\/li>\n\n\n\n<li>\u201cFermentation is a way to create flavors that don\u2019t exist,\u201d shared Co-founder &amp; CTO <a href=\"https:\/\/www.linkedin.com\/in\/djtansg\/\">Ding Jie (DJ) Tan<\/a>. \u201cFrom my previous work, I had an inkling of what might work,\u201d the food scientist explained, but narrowing it down to the exact proportions, processes, and types of leftovers took a while.<\/li>\n\n\n\n<li>Chicory root is used as a coffee substitute, and while it is reminiscent of coffee, the taste wasn\u2019t close enough for the team. Grinding date seeds yielded more of a fruity tea-like drink.<\/li>\n\n\n\n<li>What showed promise was using mixtures of leftover food. But it\u2019s not just a taste test. The team used gas chromatography-mass spectrometry (GC-MS), a technique that identifies individual molecular compounds in mixtures, to identify and analyze the molecules that create the desired taste.<\/li>\n\n\n\n<li>After a few months and several hundred different mixes and methods, they zeroed in on the right combination: stale bread from bakeries, soybean pulp from tofu making, and spent barley grains from local breweries.<\/li>\n\n\n\n<li>Currently, Prefer\u2019s brew is only available in Singapore, but the team hopes to expand to other places while still upcycling local food waste. In the Philippines, for example, leftover cassava, sugarcane, or pineapple might be used.<\/li>\n\n\n\n<li>\u201cOur technology doesn\u2019t rely on soy, bread, and barley but tries to use whatever is available,\u201d DJ added.<\/li>\n\n\n\n<li>Read the full interview on <a href=\"https:\/\/bit.ly\/3Tl3puF\">MIT Technology Review<\/a>.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A brewtiful drink<\/p>\n","protected":false},"author":5,"featured_media":5321,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mo_disable_npp":"","footnotes":""},"categories":[322],"tags":[610],"class_list":["post-5320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-daily","tag-prefer-coffee"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Daily Markup #1072: Prefer upcycles stale bread, soy pulp, and spent barley through fermentation to ensure your cup of coffee is sustainable - 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