Shadowing the newsreader
Listen to the newsreader read out each line and then practise saying it. Record your own voice line by line and submit your voiceover.
Singapore's establishing itself as a home for the burgeoning sustainable foods sector, with labs cultivating seafood and engineering tropical fruit as a replacement for pork dumplings.
Adding to this eco-friendly industry is soy wine 'Sachi', the latest in food waste upcycling.
In a process devised by food scientists working at the National University of Singapore, soy whey from tofu production's transformed into a world first.
The alcoholic beverage reuses the wastewater byproduct left over from tofu making.
It's been monetised by start-up firm SinFooTech, which released the product to the public last year with a retail price of $28 per half litre bottle.
SinFooTech's business development manager is Felicia Ng.
The raw wastewater's transported to SinFooTech's distillery, where sugar and brewer's yeast are added to aid fermentation, which takes between two and four weeks.
The main difficulty posed is the stability of the soy whey, which spoils quickly.
Fauzi Ismail's the plant's operations manager.
Current soy wine output levels of between 1,000 and 2,000 litres a month utilise just under one percent of the tofu plant's available wastewater.
Plenty of untapped reserves remain, should consumer demand call for expansion.
Food and wine critics invited to sample the new soy wine at Sachi's product launch gave the new tipple generally favourable reviews.
Among them was Spill Magazine writer Dannon Har.
