SinFooTech is all for creating a cleaner, greener future. So, when the local start-up discovered a method of turning soy whey − a by-product of tofu production − into a fruity and floral beverage, they spied a tasty opportunity for an alcoholic drink that checked all the eco-friendly boxes.
With that, Sachi was born. Containing 7 percent alcohol-by-volume with a similar flavour profile to Japanese sake, Moscato and apple cider, SinFooTech knew they had a winner on their hands. However, there was just one snag. Sachi had only been produced in small batches under laboratory conditions so far. Upscaling and streamlining their processes to meet the high standards needed for commercialisation and licencing was another ball game.
Realising what they were up against, CEO Jonathan Ng turned to IPI for help. “IPI is the catalyst of innovation and we hoped to tap their ecosystem of advisors to solve the technical problems our licensees might face, such as filtration and shelf life.”
After undergoing a thorough understanding of the company’s pain points and carefully selecting the best solution and advisor for them, IPI paired SinFooTech with with IA Dr Ong Mei Horng, a food science expertwith decades of experience in R&D innovation and commercialisation in the F&B industry. The company’s confidence in Dr Ong was cemented in the first meeting. “Dr Ong very professionally and patiently listened to and understood our challenges, requirements and expected outcomes. Within two hours, we were able to pinpoint many areas of improvement and she offered suggestions to improve our research. It was super efficient!” recalls Ng with a smile.
On her part, Dr Ong was intrigued by Sachi as an environmentally sustainable product. “It is such a brilliant idea to apply brewing science and technology to turn tofu whey into alcoholic beverages. In the process, SinFooTech is not only creating new products, but also bringing soy manufacturing closer to a circular economy.”
From brewing to bottling, Dr Ong offered advice to extend the shelf life of the product and connected the SinFooTech team with other industry veterans and domain experts. Through her efforts, they were surrounded with a wealth of fermentation, filtration and clarification knowledge as well as commercial insights into the brewing industry.
One critical obstacle was SinFooTech’s difficulty in replicating the filtration techniques on a larger commercial scale. As Sachi is produced using a by-product from food manufacturers, it cannot be brewed using conventional methods for beer or wine. For this, Dr Ong discussed potential solutions with a veteran master brewer and filtration expert who recommended various filtration and separation techniques. What followed was months of trials before the team successfully developed specialised technology to ensure consistency in the product’s purity and taste profile.
However, the new technology greatly reduced the conversion rate of soy whey to Sachi and the team was bent on achieving a 100% recovery rate. Recognising that this was unrealistic, Dr Ong kept them focused on creating a product that meets consumers’ expectations and is commercially viable.
After five years of research, coupled with bespoke advice from Dr Ong, Sachi was officially unveiled to the public in August 2021 to rave reviews from wine lovers to alcohol newbies alike. Today, the SinFooTech team is back in the laboratory busy developing different product variants including a carbonated version and potentially a soy whey spirit distilled from their soy wines.
“We are still in contact with Dr Ong,” explains Ng. “Our experience with her was an enlightening and enriching one. As we continue developing more products, we hope for more opportunities to work with her and IPI to grow our business and reach new markets.”
SinFooTech’s innovative product, Sachi, was born from the company’s vision to upcycle soy whey—a waste by-product of tofu manufacturing—into a premium alcoholic beverage. While the drink boasted a unique flavour profile and strong eco-friendly credentials, the company faced significant obstacles in bringing it to market. Initially, Sachi was only produced in small batches under laboratory conditions. Upscaling production to meet the stringent standards required for commercialisation and licensing posed a daunting challenge. The process needed to be streamlined and optimised to ensure consistency, safety, and quality at a larger scale, which was crucial for market entry and regulatory approval. SinFooTech also recognised potential technical issues that their future licensees might encounter, particularly in areas such as filtration and shelf life. These challenges were compounded by the fact that Sachi’s production method, relying on soy whey, could not simply adopt conventional brewing techniques used for beer or wine. The company needed expert advice and practical solutions to overcome these technical bottlenecks and ensure the product’s viability for mass production.
IPI Singapore connected SinFooTech with Innovation Advisor Dr Ong Mei Horng, a food science expert with decades of experience in R&D innovation and commercialisation in the F&B industry. IPI’s intervention began with a thorough understanding of SinFooTech’s pain points, followed by the careful selection of the most suitable advisor to address their technical and commercialisation challenges. Dr Ong worked closely with SinFooTech, providing professional and patient guidance from the very first meeting. She listened to the team’s challenges, requirements, and desired outcomes, quickly identifying areas for improvement and offering actionable suggestions to enhance their research and processes. Dr Ong’s expertise extended across the entire production journey—from brewing to bottling—advising on shelf life extension and connecting SinFooTech with other industry veterans and domain experts. This network provided the team with valuable knowledge in fermentation, filtration, clarification, and commercial brewing insights. A critical hurdle was the difficulty in replicating laboratory filtration techniques on a commercial scale. Dr Ong facilitated discussions with a veteran master brewer and filtration expert, who recommended various advanced filtration and separation techniques. Through months of trials, SinFooTech successfully developed specialised technology to ensure product consistency in purity and taste. Dr Ong also helped the team balance technical ambitions with commercial realities, guiding them to focus on consumer expectations and product viability rather than pursuing an unrealistic 100% recovery rate.
"IPI is the catalyst of innovation and we hoped to tap their ecosystem of advisors to solve the technical problems our licensees might face, such as filtration and shelf life."
"Dr Ong very professionally and patiently listened to and understood our challenges, requirements and expected outcomes. Within two hours, we were able to pinpoint many areas of improvement and she offered suggestions to improve our research. It was super efficient!"
"It is such a brilliant idea to apply brewing science and technology to turn tofu whey into alcoholic beverages. In the process, SinFooTech is not only creating new products, but also bringing soy manufacturing closer to a circular economy."
"We are still in contact with Dr Ong. Our experience with her was an enlightening and enriching one. As we continue developing more products, we hope for more opportunities to work with her and IPI to grow our business and reach new markets."
SinFooTech is a Singapore-based start-up dedicated to creating a cleaner, greener future. The company discovered a method of turning soy whey—a by-product of tofu production—into a fruity and floral alcoholic beverage, presenting a tasty opportunity for an eco-friendly drink.