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_{Source: The Straits Times © SPH Media Limited. Permission required for reproduction.}

Giving food by-products a second life through innovative food applications is an important step towards building a more circular and sustainable food system.

We are delighted to see Mottainai Food Tech’s work featured in The Straits Times, highlighting the potential of food waste valorisation in creating innovative and sustainable food solutions. This recognition follows Mottainai Food Tech’s award under the National Environment Agency’s Closing the Resource Loop (CTRL) Funding Initiative 2.0, which supports efforts to transform waste streams into higher-value applications.

Singapore Polytechnic's SP Food Innovation & Resource Centre (FIRC) is proud to be part of this project alongside Mottainai Food Tech and Nanyang Technological University Singapore Asian Centre for Health Behavioural Insights & Interventions (HABITS). Together, we are exploring the valorisation of barley spent grains into higher-value food products, including plant-based tuna through fermentation. Through this collaboration, we hope to advance the development of innovative food solutions that maximise the value of food by-products while supporting their translation into real-world applications. This initiative marks an exciting step forward in advancing innovative approaches to food sustainability.

Read more about it in The Straits Times:
https://www.straitstimes.com/singapore/from-beer-byproducts-to-tuna-spore-firms-work-to-transform-food-waste-into-new-useful-products