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Alternative protein start-up Mottainai Food Tech has officially opened a pilot-scale manufacturing facility and R&D lab in Singapore — the first in Southeast Asia dedicated to solid-state fermentation of upcycled, plant-based proteins.
The facility, located in Jalan Besut in Jurong, was officially opened by the senior minister of state, Janil Puthucheary, and represents a major milestone in the region’s push toward circular food solutions.
At full capacity, the site is designed to upcycle approximately 100 tonnes of food manufacturing by-products annually, such as okara, a soy-based pulp commonly discarded after tofu and soymilk production.
This pilot-scale operation alone has the potential to address around 1% of Singapore’s okara waste, highlighting how small-scale innovation can drive measurable environmental and economic impact.
“This facility exemplifies how science and sustainability can converge to reshape the future of food,” said Monttainai Food Tech via a post on Linkedin. “By transforming what would otherwise be waste into high-value, nutritious ingredients, we are building a new model for food production that is both responsible and resilient.”
To commemorate the launch, guests were treated to a menu curated by culinary partner The Plattering Co, featuring dishes crafted with Jiro Meat, Monttainai’s signature fermented plant-based protein. Jiro Meat is created using okara by-products fed to micro-organisms during solid state fermentation, transforming a waste product into something that is high in fibre, low in saturated fat and with the taste of other plant-based meat alternatives.
Speaking at the event, Puthucheary said: “This facility is a great example of food waste valorisation and truly embodies the Japanese philosophy of ‘Mottainai,’ or ‘wasting not,’ by turning what some view as waste into valuable food resources”.
In 2024, Singapore recycled around 138,000 tonnes, or 18%, of its total food waste, much of which would otherwise be incinerated or landfilled. Initiatives like Mottainai’s are vital to accelerating that momentum, advancing national sustainability goals while unlocking new pathways for food innovation.
“I am heartened to see entrepreneurs like Mottainai develop new ways to close the food waste resource loop,” Puthucheary added.
As Singapore continues to position itself as a leader in agri-food technology and circular economy solutions, Mottainai’s launch underscores the role of start-ups in shaping the future of sustainable food production in Asia and beyond.
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