Don't waste it: Singapore startup Mottainai turns soy leftovers into plant-based meat
Self-described 'Japan fan' Chua Jian Yong, one of the startup's co-founders, chose the name to capture its mission of transforming food waste into products that everyone can enjoy.
Its first product, Jiro Meat, is made from okara, a by-product of soy milk and tofu production.
The startup faced scepticism when it began, said co-founder Daryl Pek. He recalled people saying: 'Eh, plant-based meat, sure or not? It may not be the best market to enter.'
But Jiro Meat emerged a winner in the 2022 DBS Foundation X NEA Hungry for Change Challenge, a competition to find innovative ways to use food waste – giving the team confidence in its market viability, as well as S$35,000 in funding.
Backed by grants and investor funding, the startup opened its pilot facility on Wednesday (Jul 23) and is 'ready to commercialise' its first product, said co-founder Carol Zheng, who oversees business development and finance.
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Healthy prospects
Though okara is 'highly nutritious', there were not many options for upcycling this, said Dr Chua.
Heng Chin Wee, Mottainai's co-founder in charge of research, experimented with using fermentation to make it more delicious.
Through experimentation, the team arrived at Jiro Meat, which is high in protein and fibre, and low in sodium and saturated fat.
This product is made through solid-state fermentation, where microorganisms convert the fibrous, tasteless okara into a more savoury ingredient within two days.
In line with the company's mottainai philosophy, the process does not generate waste because 'after fermentation, all my substrates (the surface on which an organism lives) are my end product', said Dr Chua.
In contrast, liquid-state fermentation, which is used for products such as wine and soy sauce, tends to generate more waste.
In 2023, Mottainai used the funding from winning the challenge to build a lab and scale production from hundreds of grams every two days, to a few kilograms.
It also applied for a grant from Enterprise Singapore and secured an investment from Pek's family business, Tai Hua Food Industries, where he is a director.
Mottainai received a seven-figure amount in all, which Zheng described as 'enough to support … operations for the next few years'.
To support its core business of Jiro Meat, Mottainai also generates income by offering consulting services in fermentation technology and helping other companies develop plant-based products.
In 2024, with funds from various sources, Mottainai began work on a pilot manufacturing facility. With fine-tuning of operations, the facility now produces 200 kg of Jiro Meat every two days.
At the official opening of its plant in Jurong, Senior Minister of State for Sustainability and Environment Janil Puthucheary described Mottainai's efforts as an example of 'food waste valorisation', which goes towards helping Singapore closing the resource loop by turning the output of one process into the input of another.
In 2024, food-waste recycling facilities processed about 138,000 tonnes or 18 per cent of food waste that would otherwise have gone to waste-to-energy plants and the Semakau Landfill, he added.
Solid-state fermentation equipment at Mottainai's pilot facility in Jurong. PHOTO: YEN MENG JIIN, BT
Supply and demand
Mottainai buys okara from a local company at a low price, under a partnership that ensures a steady supply for the next few years.
This is 'more than enough' to support full-scale production in the pilot facility, and allows for further increases in output, said Pek.
Mottainai now produces Jiro Meat on a made-to-order basis for small food providers, under a Singapore Food Authority licence.
'Sometimes if you go to the temples and their events, you may taste our plant-based meat', said Pek.
Its current production is a small fraction of the pilot facility's full capacity. But Mottainai is in talks to establish partnerships with larger businesses.
A successful deal would mean regular demand for Jiro Meat, and take the facility closer to running at full capacity. Pek said: 'That would be a needle mover for us.'
Mottainai aims to supply manufacturers of dim sum and other food products, as well as food service providers such as restaurants and hotels.
Given the low cost of okara, Mottainai can offer Jiro Meat at a price comparable to real chicken, which could nudge food providers into considering it as an option.
The regulatory hurdles for exporting meat have also pushed some companies to explore plant-based alternatives, driving possible demand for Jiro Meat.
Mottainai does not, however, plan to sell Jiro Meat directly to consumers, as changing current perceptions about plant-based meat would take too much time and money, said Zheng.
Consumers may also find it hard to cook Jiro Meat properly, although professional chefs could improve its flavour with seasoning or by blending it with other ingredients.
Appropriate cooking methods, along with Jiro Meat's inherent flavour and texture, will result in products that taste just like real meat, said Pek.
Food products made from Jiro Meat. PHOTO: YEN MENG JIIN, BT
Slow and steady
Mottainai's priority is thus to secure large local buyers of Jiro Meat and, eventually, international buyers too.
This includes providing Jiro Meat as an ingredient to food manufacturers which export their products. This would put the product into international markets, which are larger than Singapore and may have stronger demand for plant-based products.
Mottainai also intends to supply healthcare-sector players. Recognising Jiro Meat's potential in alleviating chronic conditions like obesity and diabetes, some healthcare providers have already reached out in the hope of developing food products together.
After securing larger buyers, Mottainai will increase the production capacity of its facility, aiming to reach the rate of 400 kg every two days.
If demand grows further, it will consider raising more funds to ramp up capacity.
'We are a lot more 'slow and steady' rather than… just sprinting without looking back,' said Pek.
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