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S A C H I
A food waste management cum new product development initiative by
SinFooTech
SOY WHEY
From ZERO… …to HERO
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We Are
Company Vision
To be a Pioneer of Sustainable Food Technologies for a Better World.
Company Mission
To Promote Sustainable Food Production Through The Use of Food Biotechnology.
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How is Tofu Made?
Soybeans Soymilk Tofu
Okara (by-product)
Soy Whey (by-product)
Soaking, Boiling, Blending & Filtering
Coagulation & Pressing
1 kg of soybeans used for tofu
up to 9 kg of soy whey generated
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The Problem Statement
Soy whey is a by-product of the tofu production process
In Singapore, a small tofu factory alone produces around 3,000
litres of soy whey daily.
• Goes bad quickly
• Beany odour and taste
• Large amounts produced
Limited/no commercial value!
Equivalent to 9,090 330ml bottles from just
one small factory!
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Our Solution
We do so by bio-transforming it into first-of-its-kind, soy whey-based beverages (alcoholic & non-alcoholic)
with immense commercial potential!
S A C H I
Owing to its nutrient-rich properties, soy whey can be upcycled using food biotechnology.
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Our Solution
We’ve developed a fermentation technology that is able to unlock soy whey’s latent potential.
Creates use-cases for soy whey as a base ingredient
for beverages.
Fermentation process & product idea covered by
a published patent.
Zero-waste method of utilising soy whey.
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Case Study: Tofu Manufacturing
1 kg Soybeans ~2 kg Tofu
9 kg Soy Whey 9L Sachi (7% ABV)
By-product
= SGD$6.60 Market Value (in Singapore)
= SGD$240
Additional Market Value
(or more)
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Our Core Product – Sachi 7%
Easy-to-drink 7%
Alcohol-by-Volume
Fruity & Floral Notes – No Flavour Additives
Rich in Soy Antioxidants
Gluten-free
All Natural – No Preservatives
A New Category of Alcoholic Beverage Product
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Our Value Proposition
Consumers Tofu Manufacturers
Never-before-seen type of alcoholic beverage
Gluten-free & hop-
free
High Anti-oxidant Content (Wellness factor)
Value added to soy whey monetisation opportunities
Reduction in environmental footprint
Beverage Manufacturers Open Innovation Collaborators
First-of-its-kind beverage product with: Low raw material cost
(soy whey) Environmentally
sustainable origins Immense novelty factor
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Our Business Model
Licensing of Tech to Food & Beverage Producers
Outside of Southeast Asia
Manufacture of Sachi in Singapore for Sales in
Southeast Asia
Open Innovation - Offer our technology for
free to open up new doors for our technology across
different industries. (Revenue Sharing Model)
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The Big Picture
Resource-efficient, Circular economy in the food manufacturing industry
Food processing By-products large source of waste for food manufacturers. Consumer Food Products We extract more value from the resources put into food manufacturing
Consumers
Farming
Food Manufacturing
Food Processing By-products (as
feed and fertilisers)
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The Big Picture
Higher Food Yields & Revenues
Reduction in Environmental
Footprint
Improves Food Security
…and ultimately contribute towards:
“sustainable food future”
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Thank You!