Latest news with #fermentation
Associated Press
7 hours ago
- Business
- Associated Press
Prefer Launches Soluble Coffee and Cocoa Powders, Raises Oversubscribed US$4.2M Pre-A to Fuel International Expansion
Funding round co-led by At One Ventures and Chancery Hill Capital, with continued participation from Forge Ventures. 'With the support of our new partners, the quality of our new products, and the grit of this team, we're in a unique position to ensure coffee and cocoa are accessible to the masses.'— Jake Berber, Co-Founder & CEO SINGAPORE, SINGAPORE, SINGAPORE, August 15, 2025 / / -- Prefer Launches Soluble Coffee and Cocoa Powders for Food Industry, Raises Oversubscribed US$4.2M Pre-A to Fuel International Expansion Funding round co-led by At One Ventures and Chancery Hill Capital, with continued participation from Forge Ventures. Prefer, a Singapore-based food tech startup using fermentation to create affordable and sustainable flavours and ingredients, today announced an oversubscribed US$4.2 million fundraising round alongside the commercial launch of its new products: soluble coffee and cocoa powders. The company, which is a spin-off from the Agency of Science, Technology and Research (A*STAR), Singapore's lead public sector research and development (R&D) agency, also announced its first commercial partnerships for international expansion with Ajinomoto Co., (Thailand) Ltd and The Coffee Ferm in Thailand and Australia, respectively. Made from food manufacturing byproducts such as rice and soy, Prefer's flavours are developed using a proprietary fermentation and roasting process. The company supplies its flavours and ingredients to FMCG brands, food manufacturers, private label retailers, and flavour houses, offering affordable ingredients that replicate the taste and functionality of coffee and cocoa at a fraction of the carbon footprint. According to its life cycle analysis, Prefer's coffee has up to 85% lower emissions and is 50% more affordable than the current market prices of traditional Arabica. Prefer invites coffee and cocoa companies to connect and sample the ingredients via their website, offering partners a commercially proven ingredient that drives cost savings, strengthens supply chain resilience, and supports the planet. 'This funding supercharges our mission to prove that fermentation is the key to unlocking the immense biochemical potential hidden within our food system's byproducts, creating a truly sustainable and resilient way to produce the flavours we love,' says Ding Jie Tan, Co-Founder & CTO of Prefer. 'With the support of our new partners, the quality of our new products, and the grit of this team, we're in a unique position to ensure coffee and cocoa are accessible to the masses while respecting our planet,' says Jake Berber, Co-Founder & CEO. This funding round brings Prefer's total equity raised to US$6.2 million. The lead investors are At One Ventures and Chancery Hill Capital, with participation from existing investor, Forge Ventures. 'We're in the early stages of a food system transformation, one that decouples beloved consumer products from environmentally harmful supply chains,' says Helen Lin, Partner at At One Ventures and board member at Prefer. 'Our investment in Prefer reflects both the urgency of reducing our food system's agricultural footprint and our conviction in this team's ability to deliver a sensory-equivalent experience with radically lower environmental impact, all while driving cost savings for customers. By reducing the need for commodity coffee and cacao farming, Prefer is enabling a future where taste and climate alignment can go hand in hand.' The startup recently commercialised its coffee products through foodservice channels, collaborating with Melvados, a Singaporean food business. The company also announced its first international commercial partnerships. In Thailand, Prefer is working with Ajinomoto Co., (Thailand) Ltd. to develop sustainable new innovations under coffee beverage aligned with the 'Eat Well, Live Well' lifestyle. In Australia and New Zealand, the company has partnered with The Coffee Ferm, which will license Prefer's flavour IP to scale local manufacturing and distribution. Prefer plans to scale its pilot production facility through toll manufacturers in key markets, deepen R&D on cocoa flavor development, and expand global partnerships with a continued focus in Asia. About Prefer Founded in 2022 by Jake Berber and Ding Jie Tan, Prefer is a Singapore-based food tech company using fermentation to create affordable and sustainable flavours and ingredients. Starting with coffee and cocoa, Prefer transforms upcycled ingredients into climate-resilient alternatives for the food industry. Press contact: Prefer Jake Berber, [email protected] Media kit: Jake Berber Prefer [email protected] Visit us on social media: LinkedIn Legal Disclaimer: EIN Presswire provides this news content 'as is' without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
Japan Times
5 days ago
- Business
- Japan Times
Tsunan Sake Brewery Participates as a Drink Partner at 'Sustainable Food Night #28'
Tsunan Sake Brewery Co., Ltd. (Head Office: Tsunan-machi, Nakauonuma-gun, Niigata Prefecture; CEO: Kengo Suzuki, hereinafter 'our company'), a sake brewery based in Tsunan, Niigata, participated as a drink partner at Sustainable Food Night #28, held on Monday, July 28, 2025, at the Sustainable Food Museum in Nishi-Shimbashi, Tokyo. This event's theme was 'The Aroma of Cacao Crafted through Fermentation – The Development of Chocolate in Southeast Asia and Japan.' The guest speaker, Mr. Akira Fukumura, CEO of WHOSE CACAO, shared insights in a talk session about fermentation and product development for specialty cacao, covering local fermentation techniques in Southeast Asia and their applications in the Japanese market. As the drink partner, we presented our 'GO GRANDCLASS Uonuma Koshihikari Edition,' representing our role as a bearer of Japan's sake fermentation culture. This sake, embodying the terroir of the snowy Tsunan region, was introduced to participants, highlighting its naturally fermented and aged flavor profile without the use of artificial flavors or additives. The similarities in fermentation processes between sake and cacao sparked significant interest among attendees. The event also featured aroma comparisons of cacao beans from different origins, fermented cacao cola by WHOSE CACAO, and tastings of various chocolates, allowing visitors to experience the diverse aromas and flavors created through fermentation. Tsunan Sake Brewery will continue to contribute to the development of a sustainable food culture centered on fermentation and to explore the untapped potential of Japanese sake. Event Overview Event Name: Sustainable Food Night #28 Date & Time: Monday, July 28, 2025 – Doors open 18:45 / Event 19:00–21:45 Venue: Sustainable Food Museum (1F, 1-17-8 Nishi-Shimbashi, Minato-ku, Tokyo) Organizer: Sustainable Food Asia Co., Ltd. Guest Speaker: Mr. Akira Fukumura, CEO, WHOSE CACAO Moderators: Mr. Shuhei Tsukada, Leave a Nest Co., Ltd. / Mr. Satoshi Umino, Sustainable Food Asia Co., Ltd. Reference: Aroma Component Analysis of Tsunan Sake Brewery For the GO series, we measure key fermentation-derived aroma compounds, including ethyl acetate, isoamyl acetate, isopropyl alcohol, and ethyl caproate. About Tsunan Sake Brewery Tsunan Sake Brewery Co., Ltd. is a sake brewery located in Tsunan, Niigata Prefecture, one of Japan's snowiest regions. We specialize in brewing with locally grown sake rice varieties such as 'Gohyakumangoku' and 'Uonuma Koshihikari,' combining harmony with nature and innovation. In 2025, we were awarded the Governor of Niigata Prize (1st place) at the Echigo-style Sake Brewing Technical Championship, a competition evaluating sake brewing excellence. Website:
South China Morning Post
06-08-2025
- Business
- South China Morning Post
Street food, sushi, Indian: favourite Hong Kong restaurants of a fermentation expert
Fermentation enthusiast Tommy Leung is the founder of HakkoBako, a food tech start-up that builds fermentation chambers for chefs and mixologists. He also runs Mealthy, a meal prep service in Hong Kong. He spoke to Andrew Sun. My dad went from Hong Kong to Sweden in the 1970s and opened Chinese restaurants there. I am blessed to have been immersed not only in Chinese food culture but also Swedish. My Swedish grandparents were enthusiastic outdoor people. From an early age, I foraged for blueberries, cloudberries and chanterelle mushrooms in the forests. We travelled back to Hong Kong for the summer holidays. I am a big fan of the city's modern Indian restaurants, especially their super-thick and creamy curries. Two favourites are Tagline (Shop G02-G04, G18-G22, Empire Centre, 68 Mody Road, Tsim Sha Tsui. Tel: 2329 3311) and Bengal Brothers (Shop D, Man Hee Mansion, 6 Johnston Road, Wan Chai. Tel: 9245 8774), especially for their Chettinad-style lamb curry. Somehow, these places pack twice or three times more flavour and richness, and I have no idea how they do it. Shish taouk at Tagline. Photo: Tagline Cauliflower kurma thali from Bengal Brothers. Photo: Instagram/bengalbrothershk
Yahoo
05-08-2025
- Business
- Yahoo
AgVault Develops Ethanol's Next Path to Value Creation Beyond Fuel
OMAHA, Neb., Aug. 5, 2025 /PRNewswire/ -- With little to no efficiency gains remaining in the ethanol production process, AgVault has developed a next generation fermentation technology solution designed to significantly improve the profitability of existing ethanol production facilities. Using low-cost carbohydrate production from existing ethanol facilities, the technology creates significant value-added products such as high grade yeasts and yeast products, enhancing and expanding livestock and companion animal feed production. AgVault's novel precision fermentation system is designed to be co-located and integrated with an ethanol facility. Composed of three major parts: carbohydrate feedstock preparation, precision fermentation, and downstream product processing, AgVault's precision fermentation process is innovative due to its high efficiency and kinetics of production, which improves operations, lowers costs, and generates superior returns on invested capital. "AgVault's co-located facility with 16,000 tons of annual production capacity generates a 35% ROI with its superior yeast product sold at 90% of conventional yeast prices" according to AgVault co-founder and President Kevin Dretzka. Precision fermentation is a process in which microorganisms like yeast and bacteria are used to produce microbial proteins. AgVault's method differs from traditional methods of protein production, providing a more efficient and sustainable approach. "Precision fermentation is revolutionizing protein production with sustainable and efficient alternatives to traditional protein production" explains Russ Zeeck, co-founder and COO. "Global market adoption of precision fermentation is influenced by consumer awareness and demand for eco-friendly products. Untapped markets offer significant opportunities for the continued expansion of precision fermentation products such as food, nutraceuticals, enzymes, fertilizers, soil microbiome." With its patented precision fermentation system, AgVault technology enables ethanol facilities to produce alternative products with improved value creation starting with feed and evolving to food and biotech alternative products such as cosmetics, plastics, and textiles. The entry level micro-organism for AgVault precision fermentation is one the ethanol industry is quite familiar with – yeast. AgVault technology provides ease of operations integration, improving ethanol fermentation while producing a superior, reliable, and low-cost product for feed and food downstream markets, including: Improved protein content (>50% microbial protein with improved digestibility) when included in a feed ration All yeast protein; not "by-product" yeast from the ethanol process ,often with mixed specifications and non-yeast additives Improved amino acid bioavailability for up-take when used in feed diets Increased essential amino acids Improved digestibility Improved and increased complex carbohydrate and Beta-glucan content Reduced GHG emissions in dairy cows AgVault's fermentation technology solution offers ethanol producers a solution to diversify revenue, improve margins, and increase enterprise value by participating in the rapidly growing precision fermentation industry without reliance on government incentives or subsidies. About AgVault LLC AgVault LLC is pioneering the future of microbial protein and bioproduct manufacturing through cutting-edge precision fermentation technology. Focused on disrupting the conventional yeast market, AgVault produces next-generation yeast that significantly outperforms industry standards—while lowering production costs and environmental impact. With roots in the animal feed sector, AgVault's high-efficiency yeast not only improves sustainability but also reduces greenhouse gas emissions like CO₂ and methane in dairy operations. The company's flexible fermentation platform is positioned to expand into food-grade protein and other sustainable bioproducts, supporting a future where scalable, low-footprint solutions become the industry norm. Founded by seasoned leaders in bioindustrial innovation and ethanol production, AgVault combines deep technical expertise with a mission-driven approach. It's process engineering team brings decades of experience in fermentation system design, scale-up to 90,000L capacity, and protein separation and drying. AgVault's mission is to deliver superior, reliable, and adaptable fermentation technology to produce microbial proteins and innovative bioproducts with the lowest capital and input costs—enabling a more sustainable, cost-effective bioeconomy. For more information visit Media Contact: Russ ZeeckEmail: rzeeck@ View original content to download multimedia: SOURCE AgVault
Travel Weekly
03-08-2025
- Travel Weekly
Peru's Inkaterra hotels blend comfort and culture
You probably shouldn't try this at home. There's no telling how your kitchen will fare -- or if you will remain sober. I refer to the ancient Andean practice of making chicha de jora, or corn beer. The process takes a couple of weeks. The ingredient list is short: yellow corn, flour, herbs, water and a little chicha to kick-start fermentation. I collected the recipe this spring during a press trip to Peru hosted by that nation's Inkaterra hotels. We were guests at the group's five-star Hacienda Urubamba, in the Sacred Valley of the Incas, when our dance card included chicha-making. Luxury as a backdrop Chicha-making is one of several activities included in room rates at Inkaterra properties. The group's five properties offer adventure/nature/ecofocused experiences against the backdrop of luxury accommodations (near-luxury in the Amazon basin), spa services and some very fine food. Our group stayed at two five-star properties, both Virtuoso members. The lobby at the Hacienda Urubamba. Photo Credit: Nadine Godwin • Hacienda Urubamba. This 10-year-old, 40-unit hotel -- between Machu Picchu and Cuzco -- is 9,776 feet above sea level, providing guests with stunning views of mountains and the Sacred Valley. Several Inca sites are nearby, as are picturesque villages, colorful markets and handicrafts of interest. The hotel's architecture mimics a colonial-era hacienda. Design elements -- wall hangings, Inca masks, handcrafted woodwork -- are inspired by history and local arts. The resulting look is enriched in the dining room and lobby area by floor-to-ceiling windows, reminding visitors again of the area's beauty. Hacienda Urubamba's 100-acre site includes an organic plantation, farmed using traditional hand tools and oxen. It produces New World foods -- corn, potatoes and quinoa -- ultimately served to guests. Twenty-eight units are 484-square-foot, stand-alone casitas accessible by foot or a motorized cart operated by staff. Besides terraces with those sweeping views, casitas offer fireplaces, sitting/dining areas, remarkably spacious bathrooms and flat-screen TVs. Larger than casitas, suites in the main building range from 495 to 958 square feet. For the ultimate in spacious luxury, the hotel combines Suite and Superior rooms to create its Owners Quarters, one at 1,076 square feet accommodating four and another at 2,045 square feet for six. Even the smallest rooms (258 to 344 square feet) feature sitting/dining areas and terraces. All units receive housekeeping services three times daily and, quaintly, a turndown service with hot water bottle. The lounge area at the Machu Picchu Pueblo Hotel. Photo Credit: Nadine Godwin • Machu Picchu Pueblo Hotel. Opened in 1991, this property, at 6,627 feet above sea level, is located in the surprisingly charming little tourist town of Machu Picchu Pueblo. The hotel layout imitates a village and occupies 12.3 acres of a private preserve in the cloud forest below Machu Picchu Mountain. The Inkaterra "village" counts 83 whitewashed casitas plus dining halls, spa and lounges, a tea plantation and the world's largest collection (372 species) of orchid plants. Tea-making is among activities included in room rates, and the property's tea is served at Inkaterra hotels. All room types include decor featuring local crafts, a dining area, environmentally friendly toiletries, turndown with hot water bottle plus fireplaces in most cases. Top of the line are two Villas Inkaterra (3,154 square feet), which come with 24-hour private butler service. The Villas Inkaterra as well as the two Suites Inkaterra (1,894 square feet) and five Suites (1,259 square feet) have heated plunge pools and private gardens. Chefs emphasize local ingredients, including organic vegetables from the property's grounds. There are two on-site restaurants, but under the Private Dining program, guests may book private meals in their rooms, in select lobby areas or in the wine cellar. Conveniently, the hotel is next to the railroad station. Furthermore, guests can walk to the bus that goes to the Machu Picchu archaeological site. For those not trekking, trains are the only way into town. The trains have weight limits, so Inkaterra holds its guests' larger bags for a convenient pickup after they leave town. A suite in Inkaterra's 16th century manor house La Casona, a Relais & Chateau property in Cuzco. Photo Credit: Nadine Godwin Accolades for Inkaterra The 50-year-old Inkaterra won U.N. recognition in 2021 as the world's first climate-positive hotel brand. Nearly two-thirds of Inkaterra business originates in the U.S. Its properties range from the four-star Hacienda Concepcion in the Amazon basin to the protected 16th century manor house La Casona, a Relais & Chateau property in Cuzco. La Casona, with 11 suites, is a step back in time, with its classic courtyard, finely carved woodwork and period furnishings. It's also a door to modern comforts, with a spa, fine dining space, heated floors and smartly outfitted bathrooms. A bonus: It's a short walk to Cuzco's main square. Inkaterra will add a sixth property in Cabo Blanco on the northern coast by early 2026. The inventory also includes two properties operated under a separate brand, named ByInkaterra. Aside from buffet breakfasts, meals are a la carte. We sampled local specialties -- alpaca, guinea pig and quinoa -- but ceviche won our hearts. But not just ours: Unesco in 2023 recognized Peruvian ceviche as part of the world's intangible cultural heritage. Average rates, based on double occupancy, at Hacienda Urubamba ($600 per night with breakfast) and Machu Picchu Pueblo Hotel ($500 per night with breakfast and dinner) also include on-property activities, tea time, special promotions at cocktail hour, a welcome drink (purple chicha at Urubamba) and 10% tip. Inkaterra-organized Machu Picchu visits are $150. Other extras include ceremonies overseen by a shaman, which must be booked ahead, and spa services. Agents can book through a local DMC or directly at sales@
