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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:

SinFooTech has been invited to participate at the 2019 Hyper Interdisciplinary Conference (Singapore), as a technology presenter and exhibitor.

Organised by Leave A Nest, the conference takes place on 16 February 2019, from 9.00am till 5.30pm at the Suntec City Convention Centre. The theme for the conference is “Solving Global Urban Challenges”, and will see renowned 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.

The conference will be split into three segments, with the first dealing with the theme of “Water, Environment and Energy”,  while the second segment will involve topics pertaining to “Healthcare, AI, Big Data”. The third and final segment of the conference will revolve around the theme of “Food, Agri and Biotechnology”, and SinFooTech will be presenting on “Sachi” and its patented fermentation technology during the conference’s third segment.

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

Keen to find out more about SinFooTech and “Sachi”? Do drop by Suntec City Convention Centre Room 310-311 tomorrow – we look forward to seeing you there!

SinFooTech was featured in a news article (published on 12 January 2019) by Channel NewsAsia, that highlights the rise of a new breed of start-ups in Singapore’s food tech industry.

As the global focus shifts from delivery start-ups to food tech start-ups that strive to bring innovation to the food on the table, SinFooTech is excited to be part of this next “wave” of start-ups that seek to tackle pressing issues, such as sustainable food production, food waste management, and so on.

For the upcoming year ahead, the team at SinFooTech is working hard towards the successful up-scaling and commercialisation of its patented soy whey fermentation technology – we look forward to putting “Sachi” on the shelves as the world’s first soy alcoholic beverage!

Check out the news article by Channel NewsAsia through the link below:

SinFooTech is exhibiting at the Hello Tomorrow Singapore Regional Summit, a deep-tech event that seeks to bring together leading researchers, entrepreneurs, corporate innovators, policymakers and investors from the global community, for an intimate session of knowledge-sharing, discovery and inspiration to drive meaningful collaborations that produce success.

We are also pleased to announce that we have been named by Hello Tomorrow as one of the world’s “Top 500 Deeptech Startups” for the 2018 edition of the Hello Tomorrow Global Challenge, a world-renowned deep-tech startup competition designed by science-entrepreneurs for science-entrepreneurs.

If you would like to get to know our technology and Sachi better, do drop by our booth at The Salon (Level 1), National Museum of Singapore, on 28 November 2018. The event opens its doors from 9.00am onwards – we look forward to seeing you there!

SinFooTech was featured in a news article (published on 10 November 2018) by The Business Times on the state of the foodtech ecosystem in Singapore, and how the country has set its sights on becoming a leading food and nutrition hub in Asia by 2025.

As Singapore works towards its goal of becoming a food innovation hub, SinFooTech hopes to contribute to the vibrancy of the local foodtech sector, by delivering on its initiatives to tackle the issue of food processing by-products.

Check out the news article by The Business Times through the link below:


SinFooTech’s Marketing & Partnerships Manager, Aaron Wong, was recently invited to share more about SinFooTech and the food startup ecosystem in Singapore on the Asia Tech Podcast platform.

Together with John Cheng and Wynne Peh of Innovate 360, the food startup incubator that SinFooTech is currently being incubated by, as well as host Neville J. McKenzie, they also discuss how food startups and the topic of food security are starting to gain more traction in the local startup scene.

Catch Episode 204 of Asia Tech Podcast Stories through the link below:


At the 2018 edition of the Singapore Week of Innovation and TeCHnology (SWITCH), held from 17th September to 20th September, SinFooTech was honoured to be one of the top 30 tech startups selected, from more than 1100 startups worldwide, for the SLINGSHOT@SWITCH Grand Finals. There, we had the opportunity to network with ground-breaking and innovative startups, and pitch to a panel of corporates, industry experts and VCs – what an experience!

SLINGSHOT@SWITCH is a startup competition organised by Startup SG, which gives promising startups a platform to showcase their technology and business ideas, gain early exposure to investors, corporates, industry leaders, mentors, media, and tech-savvy early adopters.

For more information on the competition and the finalists, please visit