World Coffee Research’s Post

Brewing a Sustainable Future With Bean-free Coffee : Singapore-based Prefer | bean-free coffee How Prefer’s Innovative Approach to Coffee is Paving the Way for a Greener Future. In the bustling, coffee-loving city of Singapore, Prefer, a groundbreaking flavours company, is applying innovation, technology, and sustainability to disrupt the traditional coffee scene and steer the beloved culture of coffee-drinking toward a more sustainable future. Founded by former neuroscientist Jake Berber and food scientist Ding Jie Tan, the duo first connected at Entrepreneur First, a food accelerator program where their shared love for fermentation biotechnology led them to identify coffee – a climate-threatened crop – as a prime candidate for innovation. By applying their expertise to day-old bread, soy pulp, and spent barley grains with carefully selected microbes, they created Prefer, Asia’s first bean-free coffee. Read more: https://lnkd.in/gd6hjveJ #coffee #beanfreecoffee #beverage #sustainability #foodandbeverageindustry

Our latest weekly newsletter explored some of the recent innovations in cocoa and chocolate, featuring the work of California Cultured Inc. COOKO and Barry Callebaut Group. Make sure you stay in the loop by joining 500+ discerning subscribers with a deeply vested interest in the industry. The link is in the article

From precision-fermented dairy to cell-cultured cocoa, breakthrough technologies are revolutionizing how we produce our favorite coffee shop classics. ☕️ With commodity prices soaring and sustainability challenges mounting, the $1T+ combined market for coffee, cocoa, and dairy is ripe for innovation. In our last blog post "The Modern Mocha", explore the future of food tech and how entrepreneurs are reimagining traditional ingredient categories. Read more: https://lnkd.in/gdgssPQ8 #HardTech #FoodTech #Sustainability #Innovation #VentureCapital

Synthetic coffee is brewing up a storm as a groundbreaking alternative to traditional coffee, promising a future where our morning cup is both eco-friendly and bean-free. Innovators like Compound Foods and Atomo are at the forefront of this movement, utilizing a fascinating mix of biotechnology and culinary science to craft a beverage that captures the essence of coffee without a single bean. Intriguingly, these companies are not just relying on lab-based compounds; they're turning to everyday foods like dates to recreate the beloved coffee flavor profile. This novel approach not only enhances the overall taste but also allows for the reduction of traditional coffee's natural bitterness and acidity, offering a smoother sip. The shift to synthetic coffee could have profound environmental and ethical impacts. Traditional coffee cultivation is notoriously demanding—requiring vast amounts of water, land, and pesticides, and often associated with deforestation and labor issues. Synthetic coffee sidesteps these problems, dramatically reducing the strain on the planet and offering a more sustainable caffeine fix. Despite its benefits, synthetic coffee still faces hurdles, primarily from coffee enthusiasts deeply rooted in traditional brews. The challenge lies in convincing these traditionalists that a lab-created coffee can compete with their cherished ritualistic brews. However, as biotechnology advances, so too does the flavor and appeal of synthetic coffee, gradually winning over skeptics with its quality and taste. As we look to a more sustainable future, synthetic coffee stands out as a beacon of innovation in the food industry. It’s not just a novel idea but a viable solution to some of the critical issues facing traditional coffee production. With its potential to transform our morning routines and global coffee culture, synthetic coffee is certainly a trend worth watching. #agriculture #food #sustainability

What will define 2025 for the #coffeeindustry ? With EU deforestation regulations, market volatility, and rising costs ahead, the year promises new challenges and opportunities. Vasileia Fanarioti spoke to Luiza Pereira Furquim, Head of Content at Algrano, and Darleen Scherer, founder of Black Sheep, who shared valuable insights on how roasters can adapt and innovate in a rapidly evolving coffee landscape.

Is Europe's Wine Future in Danger? The iconic European wine industry faces a perfect storm of rising costs, climate change, and changing consumer habits. But there's hope! Our article explores the challenges and opportunities for EU & UK wine producers, including: - Navigating a post-Brexit world 🇬🇧🇪🇺 - Meeting evolving consumer demands (think organic & sustainable) - Embracing innovation for a greener future (AI & data-driven solutions) ♻️ Discover how the industry can overcome these obstacles and become a leader in sustainable practices. Learn more about PI Concept, a revolutionary approach to sustainability in the wine industry! #wine #sustainability #innovation #EU #UK #agriculture #climatechange #PIConcept #winetech https://lnkd.in/epjHRK-h

A good market analysis can help you to identify problems and issues that faces your sector. In the particular case of the wine industry a complex matrix of issues that must be confronted by attacking their real root causes positiveimpact#innovation#climatech#PIConcept

Navigating the rising costs of coffee amid unpredictable climate conditions can be a daunting challenge for producers. However, the Insent Taste Sensing System, commonly known as the E-tongue, offers a solution to this challenge by providing coffee producers with cutting-edge technology to tackle these issues head-on. Insent’s precise taste-sensing capabilities ensure that every batch of coffee meets the highest standards, resulting in fewer quality control issues and a consistently superior product for consumers. By accurately analyzing taste profiles, Insent helps producers fine-tune their processes, leading to more efficient use of resources, reducing both waste and costs. Better resource management with Insent means less strain on the environment, supporting sustainable practices and contributing to a smaller carbon footprint. Consistency and efficiency achieved with Insent translate to significant cost reductions, allowing producers to maintain profitability without compromising on quality amid soaring coffee prices. Leveraging advanced taste sensing technology, Insent is revolutionizing the coffee industry, empowering producers to overcome climate unpredictability with science-driven solutions. As we face the uncertainties of climate change, Insent serves as a beacon of innovation, helping coffee producers worldwide secure a stable and prosperous future. 🌍📈 For further information please contact us at New Food Innovation Ltd, the official agents #foodproduction #npd #productdevelopment #taste #sensoryresearch #sensory #coffee #coffeeproduction #foodtechnology #foodscience #plantbasedfoods #snack #snackmarkey #foodtrends #ai #newtechnology

The future of coffee is brewing! What trends should you watch? + Sustainability is key. + Specialty blends will rise. + Innovative brewing methods are here. When I started Kilta Coffee Co. Coffee, I knew I wanted to do more than just serve great coffee. I wanted to make a difference. At Kilta Coffee, we’re ready: → Sourcing ethically. → Exploring unique flavours. → Investing in technology. Going with change is important. Just like my journey, coffee evolves. P.S - Which coffee trend excites you most? #Sustainability #Innovation #Trends

🌟 Exciting Update from Connecting Grounds ApS! 🌟 After a brief summer break, we're back with fresh insights and updates on our blog series. In our previous post, we explored the fascinating journey of coffee from bean to brew and the sustainable practices we're passionate about at Connecting Grounds ApS. This week, we're shifting our focus to coffee consumption trends in Denmark and Vietnam, two nations with rich and evolving coffee cultures. 📈 Vietnam has seen a remarkable increase in coffee consumption, growing from 500,000 60-kilogram bags in 2001 to over 2 million by 2020. Meanwhile, Denmark, renowned for its deep-rooted coffee traditions, continues to consume around 9.7 kilograms per capita, with projections suggesting it could surpass 10 kilograms by 2025. This rising consumption also brings challenges, particularly in managing coffee waste. 🌿 At Connecting Grounds ApS, we're turning this challenge into opportunity. We’re committed to exploring the hidden potential of used coffee grounds and transforming them into innovative, high-value products. Our groundbreaking ingredient, Coffee Base, is designed to revolutionize your culinary creations with its multifunctional benefits. It enriches baked products and confectionery, enhances flavours, and provides a boost of dietary fiber, protein, and caffeine—all while being sugar-free and gluten-free. 🔗 Read the full blog post here: https://lnkd.in/dbPk3MBJ 🔍 Stay tuned for our next blog, where we'll dive deeper into Coffee Base. Discover what it is, its benefits, and how it can enhance your customers`daily routine and diet! #CoffeeTrends #Sustainability #Innovation #ConnectingGrounds #CoffeeBase #EcoFriendly #FoodInnovation