For years the food tech space has been rife with companies eager to replace familiar standbys– from protein to sweeteners to colorings– with cheaper, more healthful, or more climate friendly alternatives. There have certainly been a few successes, but there have also been some big and spectacular failures. Whether we’re emerging from the dust of the most recent bust or have a ways to go still, we’re actively watching the space to see what founders and investors alike are learning from the frothy boom cycle with its incredible stats and promises, and from what came after. 

To understand a bit more about how this food tech ingredient space is changing, from products and go-to market to business models and financing, we’re joined this week by Jake Berber, Co-Founder and CEO of Prefer. We’ll discuss: 

• What existential threats are facing the coffee and chocolate sectors that make designing solutions for these sectors so critical
• The tremendous benefits, and messaging challenges, of upcycling waste streams into high-value food and beverage ingredients
• How ingredient companies like Prefer take the lessons from the bust of alternative proteins while also separating themselves from that sector

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Useful Links:

• Bean-free coffee? S’pore foodtech startup Prefer secures US $2m in seed funding

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The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should seek financial advice from a professional financial adviser. Whilst we believe the information is correct, we provide no warranty of accuracy, reliability or completeness.

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