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A new sustainable foods industry has sprung up in Singapore.
Companies are producing everything from lab-grown seafood to dumplings made from tropical fruit rather than pork.
The latest addition to these environmentally friendly products is a soy wine named 'Sachi'.
Produced using wastewater that's a byproduct of tofu production, Sachi was developed by a team of food scientists at the National University of Singapore.
The world's first alcoholic beverage made from soy whey went to market last year.
Start-up SinFooTech sells the wine, which retails for $28 a half litre.
Felicia
So, we turned it into something that is similar to wine, so we call it soya wine."
At their distillery, SinFooTech add brewer's yeast and sugar to the liquid, which is then left to ferment for two to four weeks.
The main limitation on production is time, as soy whey can quickly turn sour.
So it's advisable to do it between two to three hours before the product go, turn bad."
Producing between 1,000 and 2,000 litres of soy wine a month, SinFooTech's reusing less than one percent of the wastewater from the tofu factory.
This leaves huge room for scaling production if it proves popular with consumers.
At the Sachi launch event, food and wine critics were given the opportunity to taste the new product.
But it's still not my first drink of choice for sure."
