Singapore Food Tech Firm Develops Soy Whey-Based Alcohol

Singapore food tech company, SinFoodTech, is upcycling soy whey food waste into an alcoholic beverage, Sachi, using its zero waste patented fermentation technology, reports the FoodNavigator-Asia on October 18.  

Food waste accounts for approximately 10% of Singapore’s total waste, so the company hopes to turn waste from the food manufacturing industry into innovative food ingredients and products to reduce the environmental footprint.  Sachi contains 7% alcohol by volume, and has a fruity, floral, sake-like flavour profile, which is rich in antioxidants and gluten free too.

According to the company’s co-founder, Jonathan Ng, Sachi contains isoflavones, which is naturally present in soy products. Ng wants the drink to target casual drinkers with its wellness element.  Sachi has shelf life of six to eight months.