SMU alumnus and co-founder of Alchemy Foodtech Alan Phua successfully developed a plant-based ingredient blend, shaped like rice grains, that can be added into a regular sack of white rice to help lower glycemic index content and keep blood sugar at a healthy level. His innovative product won the top prize at a start-up competition organised by Enterprise Singapore last year. Another SMU alumnus Jonathan Ng, who co-founded SinFooTech, came up with a way to turn soy whey – excess water generated from the production of tofu which is often discarded – into an alcoholic beverage. Touted as a first in the world, SinFooTech has joined Innovate360 – Singapore’s first food incubator set up by sugar manufacturing and trading firm Cheng Yew Heng Candy Factory [a third-generation family business run by SMU alumnus John Cheng].
Channel NewsAsia Online (Jan 12)
Channel NewsAsia Online (Jan 12)