About this episode
Michael Wolf interviews Jake Berber about using fermentation to create coffee and cocoa extenders to address rising prices and climate challenges.
In this episode of The Spoon Podcast, Michael Wolf talks with Jake Berber, the cofounder and CEO of Prefer, a Singapore-based startup that uses fermentation to create coffee and cocoa extenders from ingredients like rice and chickpeas. Berber explains why rising coffee and cocoa prices, climate pressure, and growing global demand convinced him there was a massive opportunity to help future-proof some of the world’s favorite foods, and his journey from Texas to Israel to Singapore led him into the world of food tech and climate-resilient ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices
People in this episode
Host: Michael Wolf
Guest: Jake Berber
Topics covered
- fermentation
- coffee
- cocoa
- food tech
- climate resilience
Keywords
- fermentation
- coffee
- cocoa
- food tech
- climate change
- sustainability
- global demand
Mentioned in this episode
Organizations: Prefer
Places: Singapore, Texas, Israel
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