S A C H I

A food waste management cum new product development initiative by

SinFooTech

SOY WHEY

From ZERO… …to HERO

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.

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

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!

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.

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.

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)

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

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

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)

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)

The Big Picture

Higher Food Yields & Revenues

Reduction in Environmental

Footprint

Improves Food Security

…and ultimately contribute towards:

“sustainable food future”

Thank You!