15 May 2024
Culture Club: Would you ever try 'beanless' coffee?
It's time to wake up and smell the beanless coffee. Yes, you read that right!
Local start-up Prefer has launched a fa-brew-lous bean-free coffee made from bread, spent barley and soya bean pulp.
Prefer’s offerings have been brewing in selected cafes since December 2023, following a year of product development since it was co-founded in 2022 by a Singaporean food scientist Tan Ding Jie, and Texas-born former neuroscientist Jake Berber.
So, would you ever try bean-free coffee? Maybe Jake Berber and Tan Ding Jie, Co-founders of Prefer can convince you.
Presented by: Hongbin Jeong and Roshan Gidwani
Feature produced and edited by: Nadiah Koh
Do you have a story to tell on The Evening Runway show? Contact nadkoh@sph.com.sg

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Listen To Their Previous Podcasts:

3 April 2024
Mind Your Business: Neuroscience + Food Science = Sustainable bean-free coffee?
Traditional coffee is typically made from the roasted seeds, commonly known as beans, of the Coffea plant.
But today, we embark on a flavour journey like no other with a groundbreaking bioflavours start-up poised to redefine coffee culture.
Explore the innovative minds behind Asia and Singapore’s first bean-free coffee, crafted through cutting-edge fermentation technology.
Each cup embodies a commitment to flavour, sustainability, and a future without compromise.
Jake Berber, CEO, Prefer, who has a background in Neuroscience & Tan Ding Jie, CTO, Prefer, who specialises in Food science, share more.

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