Meet Travin Singh, the Singaporean who founded Crust Group to upcycle surplus bread and fruit peels into beers and sodas. He describes how, within just three years, a side hustle has grown into a seed-funded startup that is fast expanding into Japan, Taiwan and beyond.
Co-owners Jené Roestorf and Rachel Chan say that LUXE Botanics, a business that has expanded into 12 markets internationally, stands for both the power of nature and the truth of science, and is “not like every other green brand out there”.
Singapore is a gastronomical city-state where enjoying good food is a shared culture but vegans may find it a challenge to find options that work for their lifestyle. Vikas Garg, founder of smartphone app, abillionveg that boasts a global community of vegans, shares his plans to change that and rally for more to adopt a sustainable lifestyle.
American Daniel Riegler, co-founder of Singapore-based Karana, tells us how they differentiate themselves by producing plant-based “pork” made of sustainably sourced jackfruit, why he chose to set up shop in Singapore, and how plant-based alternative meat stands to revolutionise the way we eat.
When we think of seafood, we think of shrimps, crabs, and lobsters freshly caught from the ocean. At Shiok Meats, chief technical officer and co-founder Ka Yi Ling leads a team of scientists to grow sustainable and environmentally-friendly crustacean meats by cultivating stem cells in a lab tucked away in Singapore.
