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.See omnystudio.com/listener for privacy information.