"We identified significant issues with novel food products: they lacked price parity, and consumers were unwilling to pay a premium for what's perceived as more sustainable. Additionally, taste was a deterrent. Why switch from a regular chocolate bar to a brand that tastes inferior? We decided to tackle these problems simultaneously using fermentation, a method that can scale, is cost-effective, and historically enhances flavors. Our focus then shifted to an ingredient facing both price and taste challenges—coffee. With climate change threatening coffee supplies and demand rising in developing countries, it was clear where we needed to apply our efforts." - DJ Tan
"In chemistry, you leave the experiments you conduct in the lab. In contrast, food experiments can be eaten and taken home, making it enjoyable to share the results with friends and family. This realization marked a significant shift for me. At networking events, when discussing science and chemistry—my first love—people would politely nod and move on after learning a bit of trivia. However, discussing food strikes a different chord; it resonates on an emotional level, touching on sentiments and sometimes eliciting irrational or nationalistic reactions. This allowed me to use food as a medium to discuss culture and science, transforming it into an engaging exercise in science communication." - DJ Tan
"Fermentation can be dangerous if you don't know what you're doing, which is why safety is our first lesson in classes and workshops. It's crucial that participants grasp the science behind fermentation rather than just focusing on the specific numbers and ingredients of a recipe. People often get too caught up in the details of the recipes, but I try not to dwell on that. Understanding the underlying science allows you to experiment broadly with a wide margin for error. One of the beauties of fermentation is its accessibility for those familiar with the kitchen; knowing how to handle food and kitchen tools is half the battle. Just remember the basics: wash your hands, wash your utensils, and you'll likely be fine 80% to 90% of the time." - DJ Tan
In this episode, Jeremy Au speaks on the Prince of Fermentation journey, coffee without beans, and the government food scientist career.
Keywords: DJ Tan, Prince of Fermentation, Coffee Without Beans, Government Food Scientist, Singapore, Startup, Sustainability, Founder Story
