Food scientist who turns soya pulp to food among 14 recipients of Singapore eco award
Nominations for the biennial EcoFriends Awards exceeded 500 in 2026, the first time in more than a decade.
Food scientist Heng Kiang Soon, who has turned soya pulp into edible and agricultural products, was among 14 recipients of Singapore's EcoFriend award on August 18. Okara, a byproduct of soya milk and tofu production, is rich in protein and fiber but is usually discarded. Heng developed a technology to make okara soluble and use it in various products like soya cheese, soya cream soup, and plant boosters, which can enhance crop yield and quality.
Some of these products have been licensed for commercialization. Heng believes that converting by-products into useful resources can lead to cost savings and new business opportunities, promoting sustainability and resilience in Singapore's food system. The EcoFriend award, organized by the National Environment Agency, recognizes individuals from various sectors for their significant contributions to sustainability.
This year, 510 nominees were presented with the award, marking the first time that nominations exceeded 500 in over a decade.
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