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Singapore's become a hub for the development of sustainable foods.
Eco-friendly seafood's being grown in labs and they're swapping pork for tropical fruit in traditional dumplings.
Another innovation is 'Sachi', which turns a waste product into soy wine.
This global first was developed by the National University of Singapore's food scientists.
The soy wine uses wastewater from tofu production.
It's manufactured by start-up company SinFooTech.
Sachi launched to consumers last year, with a half litre bottle selling for $28.
SinFooTech's business development manager is Felicia Ng.
She sees the benefits in upcycling food waste.
SinFooTech's process works by adding sugar and yeast to the wastewater.
The mixture then sits for between two and four weeks.
However, raw tofu wastewater goes sour very quickly.
This limits production, as operations manager Fauzi Ismail outlines.
Currently, the SinFooTech plant manufactures between 1,000 and 2,000 litres of soy wine a month.
However, this is less than one percent of the tofu factory's total wastewater.
Opportunities for expansion are huge.
The Sachi launch event welcomed food and wine writers to try the new alcohol.
Dannon
But it's still not my first drink of choice for sure."
