🌱 Mycosortia is proud to announce that we have been featured by ACEsg (Action Community for Entrepreneurship)! We are grateful for the opportunity to share our start-up journey and vision with a wider audience.
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🥦 Did you know that about 30% of the edible parts of food produced for human consumption is lost or wasted globally? This amounts to approximately 1.3 billion tonnes of food per year, resulting in the wastage of 1.4 billion hectares of land and about 250 km³ of water annually.
💡 Founded by Dr. Geng Anli in March 2022, Mycosortia aims to tackle this food wastage issue through microbial biotransformation. Our focus is on upcycling fiber- and protein-rich food side streams, like okara and spent barley grains, into high-value functional ingredients using our proprietary microbial biotransformation technology. Notably, our process is entirely chemical-free and generates zero waste, contributing to a more sustainable future.
🌱 As a start-up, we’ve encountered challenges and faced ups and downs, but we’ve persevered. Today, we are proud to have successfully transformed okara into our valuable clean-labelled ingredient, FibProtTM. This versatile ingredient is set to revolutionize alternative protein industries by shortening their ingredient lists and aligning with their clean-label initiatives.
📢 If you’re interested in learning more about our work or exploring potential partnerships, please feel free to reach out to us at email@example.com.
🙏 We owe our achievements to the unwavering support and partnerships we’ve received from incredible organizations like Big Idea Ventures, The Good Food Institute APAC, Innovate360, Nurasa, Enterprise Singapore, A*STAR Singapore Institute of Food and Biotechnology Innovation (SIFBI), and JTC Corporation, to name a few. We are grateful for their belief in our mission and commitment to creating a positive impact.