Singapore-based startup Prefer makes bean-free coffee using food waste: soya bean pulp sourced from a local soymilk chain, day-old bread from a nationwide bread producer and spent barley grains from beer breweries. Prefer's process for making coffee without coffee beans involves fermentation and it all takes place in just 48 hours—which is significantly speedier than the time it takes for coffee trees to grow and mature.
Naturally, Prefer's bean-free coffee does not contain caffeine but energy-boosting benefits can be added back in with a tea-derived caffeine powder. Prefer was first introduced to cafes as of December 2023 and since then, it has become a fixture of even more food and beverage outposts that are interested in offering a more sustainable alternative to conventional coffee.
Waste-Reducing Beanless Coffees
Prefer Makes Bean-Free Coffee from Food Waste Like Soy and Bread
Trend Themes
1. Fermented-ingredient Beverages - Discover innovative fermentation techniques to create unique beverage alternatives like beanless coffee from food waste.
2. Rapid Production Methods - Explore accelerated manufacturing processes for eco-friendly products such as beanless coffee made in just 48 hours.
3. Caffeine-free Energy Boosters - Develop formulations that infuse non-caffeinated beverages with energy-boosting ingredients for a sustainable pick-me-up.
Industry Implications
1. Food and Beverage - Revolutionize the industry by utilizing food waste to create new sustainable beverage options like bean-free coffee.
2. Sustainability Solutions - Innovate within sustainability-focused sectors to implement waste-reducing practices like utilizing spent grains and soy pulp in beverage production.
3. Alternative Ingredients - Explore the potential of unconventional ingredients, such as day-old bread, in the development of eco-friendly beverages to reduce reliance on traditional resources.