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On 24 March 2022, home-grown alcoholic beverage brand “Sachi” celebrated the launch of its Sachi Flavoured Series of soy alcoholic beverages at The Refectory’s BRDL Restaurant & Bar. During the by-invite-only launch event, business partners, friends, members of the press, as well as social media influencers, were introduced to the 3 new flavours of Sachi: Lychee & Rose,Peach & Oolong and Yuzu & Bergamot. The new products were showcased by means of a tasting menu featuring specially curated light bites, which were served alongside bespoke cocktails made from the 3 new flavours of Sachi.

Sachi, the world’s first soy alcoholic beverage, is brewed sustainably from soy whey, and is low in calories, rich in antioxidants, gluten-free and vegan-friendly. The Sachi Flavoured Series of soy alcoholic beverages were created so as to showcase Sachi’s versatility, and offers an exciting way to expand the brand’s product line-up and engage with its intended target demographic.

“We want to revolutionise the way people think about alcoholic beverages, by inviting them to savour the possibilities. By using a novel base ingredient such as soy whey, we have succeeded in creating a series of never-before-seen alcoholic beverages, and we will continue to challenge the assumption that alcoholic beverages must be made from different raw materials, with our future products which are currently under development” said Jonathan Ng, Chief Executive Officer of SinFooTech, the company behind the Sachi brand.

The Sachi Flavoured Series of soy alcoholic beverages is now available for purchase by members of the public from Sachi’s webstore (

The SinFooTech team is pleased to announce the official launch of Sachi on 1st August 2021.

After 5 years of research and development, as well as 3 rounds of closed launches, Sachi is now available for public purchase and consumption via our official brand website,

As part of Sachi’s branding efforts, we have also created Sachi brand pages on both Facebook and Instagram with the handle @drinksachi – you are warmly invited to follow our pages for the latest developments on all things Sachi!

We hope that you will enjoy our labour of love, as we embark on this exciting journey of creating the next generation of alcoholic drinks.


SinFooTech was featured in an article by The Straits Times, an English-language daily broadsheet newspaper based in Singapore, as part of the paper’s coverage on the Parliament of Singapore’s 2020 Committee of Supply debates.

The article covered Senior Ministers of State, Mr. Chee Hong Tat and Dr. Koh Poh Koon’s visit to SinFooTech’s laboratory in Tuas, Singapore.

SinFooTech has received support from Singapore’s Ministry of Trade and Industry, Enterprise Singapore and Singapore Customs in the form of grants and link-ups with partners and suppliers, as part of the government’s push to support deep-tech companies in the sustainability space.

To read the full article, please see the link below:

SinFooTech’s mention during the Ministry of Trade and Industry’s Committee of Supply Debate held on 3rd March 2020 was picked up and featured by Mothership.SG’s Facebook and Instagram pages.

Mothership.SG, a popular online news website in Singapore, featured Senior Ministers of State Mr. Chee Hong Tat and Dr. Koh Poh Koon’s mentions of our business and technology during the said Committee of Supply Debate, which was held during a sitting of the Parliament of Singapore.

S'porean Startup produces alcohol using Tau Huay by-product

Drinking tau huay now

Posted by on Wednesday, March 4, 2020



Sinfootech was featured by MediaCorp Channel 8, Singapore’s Market Leader in Chinese News and Entertainment.

The caption in Chinese reads: Capitalizing in a circular economy, supported by government initiatives. It describes Sinfootech’s effort of commercialization in the Circular Economy, as well as some government initiatives that helped in our journey to commercilization.


文章报道:循环经济创造商机 政府助企业捉住契机,描述幸福科技利用科技在食品制造业的循环经济中制造商机,也说到政府的一些补助帮助企业捉住契机。


For details, do watch the clip and read article in the link below:


SinFooTech was mentioned by Senior Minister of State, Mr Chee Hong Tat at the Global Restaurant Leadership Conference 2019!

SMS Chee is part of the Pro-Enterprise Panel at MTI and has been interested in SinFooTech’s waste valorisation efforts.

For more information on the details, you may click on the below link:

Food Tank, a non-profit organisation focused on the building of a “global community for safe, healthy, nourished eaters”, recently featured “Sachi” in an article on companies that have developed innovative alcoholic beverages produced from food waste.

Spanning the likes of whiskeys made from stale bagels, to vodkas made from baked goods (and of course, Sachi, which is made from soy whey, a by-product of tofu manufacture), the article offers exciting insights into a new segment of sustainably-produced alcoholic beverage products that are great for the environment and pleasing to the taste buds at the same time.

Check out the article through the link below:

Keen to understand more about the food innovation landscape in Asia, and how it will transform the way that we eat in the next few years to come?

Join us at the FIA Food for the Future Summit 2019! The second edition of the summit will see global leaders across the food and beverage value chain, encompassing CEOs from multinational and Asia-based food companies, food innovators, government bodies, experts from NGOs and academic sectors, come together for engaging discussions on the themes of Sustainability, Wellness and Convenience in the food and beverage industry.

The summit will be held on 25 April 2019 (Thursday), at Marina Bay Sands – for more information on the summit, do check out their website below:

We hope to see you there!

SinFooTech’s Chief Technology Officer, Chua Jian Yong, and the company’s Technical Advisor, Dr. Liu Shao Quan, were recently featured in an article published in Volume 21, Issue 06 of New Food Magazine. Titled “Unlocking Additional Value From Soybeans via the Circular Economy”, the article showcases the soy whey fermentation technology that Jian Yong and Dr. Liu co-developed at the National University of Singapore. The article also discusses how the two main by-products of soymilk/tofu manufacture, okara and soy whey, can be upcycled to create new and innovative food and beverage products, thereby demonstrating the value and importance of a resource-efficient, circular economy in the food manufacturing industry.

The article can be accessed through the following link:

SinFooTech has been invited to participate in the 8th Hyper Interdisciplinary Conference organised by Leave A Nest, as an exhibitor and technology presenter.

To be held in Tokyo, the conference takes place from 8th March 2019 till 9th March 2019, from 9.00am till 6.00pm for both days, at the Bellesalle Shinjuku Grand Conference Center.

The Hyper Interdisciplinary Conference will see renowned international business leaders and researchers come together to discuss global issues and challenges that will have a significant impact on mankind’s way of life in the coming years.

SinFooTech’s Chief Technology Officer, Chua Jian Yong, will also be taking part in a food technology panel discussion on the latest developments in the food technology sector, and how these developments will shape the future of food production and consumption.

For more information on the event, please visit the following URL: