Tuna, which is familiar to Japanese people through sushi and sashimi, has recently become a popular food in the United States and other Asian countries. The consumption of fresh tuna
Coffee is an essential beverage on the menus of cafes and restaurants. Coffee is one of the most familiar luxury items, but it is actually facing a critical situation called the “Coffee 2050 Problem”.
The “Coffee 2050 Problem” refers to the possibility that, due to climate change, the amount of land suitable for coffee cultivation will be reduced by half, making conventional production activities unsustainable by 2050.
[Related Article] What Restaurants Can Do to Solve the “Coffee 2050 Problem”
Environmental conditions must be right for coffee cultivation, and the plant is particularly vulnerable to climate change among agricultural crops. Nearly 60% of all coffee species are threatened with extinction, including the Arabica, which may become extinct by the end of the century. The majority of coffee producers are small-scale farmers in developing countries such as Latin America and Africa, and declining production could be a factor in accelerating poverty.
There is also concern about the negative environmental impact of coffee cultivation. For example, each kg of coffee product is said to emit 29 kg of CO2, second only to meat and chocolate. In addition, 140 liters of water are consumed per cup of coffee.
Today, the world needs to develop sustainable coffee as a solution to the problems surrounding coffee and the global environment.
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Against this backdrop, Prefer, a Singapore-based food tech startup company, is developing and producing bean-free coffee.
Prefer’s alternative coffee is unique in that it utilizes by-products from local Singaporean food companies. The company procures leftover bread from bakery company “Gardenia”, dregs from soy milk manufacturer “Mr Bean”, and spent beer brewing grain from “1925 Brewing Co.” and “Brewerks”.
This raw material is fermented, roasted, and ground into coffee powder. The raw materials that go through the three processes are converted into the same major aroma volatiles found in coffee using proprietary technology.
According to the company’s calculations, CO2 emissions in bean-free coffee are estimated to be one-tenth1 that of conventional coffee.
On February 22, 2024, the company announced that it had received investment from several companies and raised $2 million in seed funding. Through this new capital injection, the company aims to expand the scale of production and develop its business in Asia.
This unique alternative coffee derived from fermentation is a next-generation product that will revolutionize the coffee industry. Furthermore, the company plans to go beyond coffee alternatives and develop sustainable food products through fermentation technology.
In recent years, demand for coffee has grown rapidly in Asia, and Japan is no exception. According to the Japan Coffee Association, coffee consumption in Japan in 2018 was 470,213 tons, up about 10% from 10 years ago and 30% from 20 years ago. With further demand growth expected in the future, the market effect of coffee substitutes is expected to be significant.
We will continue to keep an eye on Prefer, a unique product that will help solve the “Coffee 2050 Problem”.
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[Reference Site] Prefer | bean-free coffee
[Reference Site] All Japan Coffee Association Coffee Supply and Demand Chart in Japan
[Reference Site] Using Bread, Tofu & Grains, Prefer Raises $2M for Beanless Coffee
[Reference Site] Singapore start-up Prefer makes bean-free coffee using repurposed food waste – CNA Lifestyle
