The firm is leveraging plant cell culture to optimise coffee production, significantly shortening the harvest cycle. It aims to produce a harvest every 14 days – roughly 20 times faster than traditional farming.
“A small coffee farm typically produces around 800 kilograms of coffee per year. Using our technology, we could scale up to 15 to 20 tonnes annually,” said CEO Stéphane Chen.
He hopes to also establish a genetic bank that includes a diverse range of coffee species and varieties, which can be propagated using cell culture technology.
The firm is also developing a genetic bank of diverse coffee species, from mainstream Arabica and Robusta to lesser-known varieties at risk of extinction, such as Liberica, which is grown primarily in Malaysia and some parts of Indonesia, said Chen.
Additionally, the firm is focused on refining its technology to reduce production time while enhancing flavour and overall quality.
Nature-identical coffee from plant cell culture
The process begins with selecting tissue from specific coffee plant varieties. This tissue is cultivated in a proprietary liquid medium, allowing it to develop into a callus – a mass of plant cells that can grow into new tissue, similar to stem cells in animals.
The callus is then transferred into a bioreactor, where it is immersed in a nutrient-rich liquid that mimics soil conditions, providing the necessary vitamins and minerals for growth. As the cells multiply, they form a biomass, which is harvested once it reaches maturity.
To produce coffee powder, the biomass undergoes downstream processing, including drying, grinding, and roasting. The final product can then be brewed like conventional coffee.
However, Chen clarified that the firm does not use genetic modification. Instead, a proprietary technique is used to produce nature-identical coffee that is consistent in terms of quality and flavour, with enhanced nutritional value, without the negative environmental impact.
“We don’t use any genetic modification in our process because it would make the process more complex in terms of regulations and acceptance. If we did, it would be much easier to manipulate flavour, acidity, and other characteristics.
“Instead, we use our own proprietary techniques to control culture conditions and the media in which the cells grow. This is the first step – ensuring we have a high-performance coffee cell line.
“The second step is roasting. In traditional coffee production, roasting plays a significant role in shaping the final aroma and flavour. The same applies to our process. Once we achieve the desired profile at the cellular level, we can fine-tune the taste through roasting.
“For example, a darker roast enhances nuttiness and bitterness, while a lighter roast brings out more acidity and sweetness. This approach mirrors conventional roasting techniques,” said Chen.
He adds that this is a novel coffee production process in Asia, and he anticipates that Another Food will be the first to launch cell-cultured coffee in the region.
The firm is interested in Thailand and Malaysia, as these countries offer strategic advantages, such as proximity to Singapore, lower production costs, and growing biomanufacturing capabilities.
As discussions with potential partners are ongoing, Chen declined to disclose specific brand collaborations.
“We’ll start in Singapore, as that’s where we’re based. Singapore is one of the leading hubs for food innovation, with a strong regulatory framework for novel foods. This allows us to move faster toward commercialisation.
“That said, Singapore is a small market, so we’re already working on expansion plans for other regions. Our priority is Asia at this point, targeting established coffee markets where there’s clear demand for coffee,” said Chen.
The firm is also considering markets in China, Japan, South Korea, and potentially the US.
The ultimate goal is to enhance supply resilience, fix market gaps, and correct prices across the industry, said Chen.
Tackling the root cause
“The coffee industry faces mounting challenges, including inconsistent yields, reduced quality, and the urgent need to meet sustainability goals. The key issues to tackle are unsustainable coffee production, scarcity of coffee, and price surges,” said Chen.
However, rather than reacting to specific supply chain issues such as production efficiency and price, Chen believes in solving the root of the problem.
The price issue, for example, is a consequence of deeper challenges in the industry.
“The price problem, for example, is a result of what is happening right now – the coffee supply chain has not changed much for more than a hundred years. Which is why I describe our technology as an innovation in how coffee is produced today.
“By producing coffee sustainably, we can fill gaps like supply shortages. As supply stabilises, prices will naturally correct themselves.
“The recent price hikes have been driven by supply shortages. Last year, we saw historically high prices due to a deficit caused by droughts in Brazil and Vietnam,” said Chen.
The plant cell culture technology has the potential to address these issues, which are also affecting other crops besides coffee.
“Beyond coffee, our technology is versatile and can be applied to various plant crops. This allows us to explore other commodities facing similar climate challenges, such as cacao and other high-value crops, as part of our product diversification strategy,” said Chen.
