Wed. May 29th, 2024

TL;DR – Alchemy Foodtech combines food technology, biotech, and medical technology verticals to change the components of food to make it low glycemic. 

Alchemy Foodtech’s CEO Alan Phua has been on a mission to come up with innovative food solutions to help address the rate of diabetes here for years now.

The reason behind his motivation? Both his grandmothers actually passed away from diabetic complications. Diabetes is a chronic disease characterised by elevated levels of blood sugar, which can lead to serious damage to the heart, blood vessels, eyes, kidneys, and nerves over time. It is estimated that 1 million Singapore adults will have diabetes by 2050. 

However, with science and technology, Alan is optimistic. His company aims to prevent chronic disease through food innovations. Alchemy’s Foodtech combines food technology, biotech, and medical technology verticals to change the components of food to make it low glycemic. Awesome news for individuals who want to eat better!

As with many start-ups, the journey was not easy. After Alchemy Foodtech’s incorporation in 2015, Mr Phua and co-founder Ms Verleen Goh spent five years painstakingly researching and developing solutions in the area of food science.

Well, you and I probably already know refined carbs are “evil”, but sometimes, foodies just can’t resist

Low GI hawker food? Yes, please.


“Many consumers are already educated on the dangers of consuming refined carbohydrates. But even though they know they should be eating less white rice and more brown rice, many don’t, and the biggest reason is taste.” Alan shared.

He and his co-founder, Verleen, eventually came up with Alchemy fibre, a patented ingredient made from 100% plant-based ingredients such as corn, peas, and tapioca. Alchemy fibre can lower the glycemic index of food by increasing its total fiber and prebiotic content.

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Alchemy Fibre blends can be incorporated into food items from white rice, noodles, breads, cakes, cookies, and even beverages and yogurts. Singaporean food brands like Boon Tong Kee, Springleaf Prata Place and Swee Heng have also endorsed Alchemy fibre! Healthier food without compromising on taste? 🙋🏻‍♀️

Support from the Government and Union: Alchemy Foodtech aims to go further

Alchemy Foodtech has obtained significant support from the Government, such as an SGD 750,000 research grant awarded by Enterprise Singapore.

Earlier this week, they also became the first local start-ups to sign a memorandum of understanding with the Food, Drinks & Allied Workers Union to set up a company training committee (CTC).

With that, the firm will tap into NTUC’s e2i to fill 15 vacant positions over the next two years, and its workers will be able to access training courses in areas such as data science and analytics!

Chee Hong Tat
NTUC Deputy-Secretary General Chee Hong Tat with the team at Alchemy Foodtech Via


During a visit to Alchemy Foodtech on 12 April, NTUC deputy secretary-general Mr Chee Hong Tat said: “Through the collaboration between NTUC and our companies, using CTCs as a collaboration platform, we hope to allow more and more companies to scale up and to expand their business operations. In doing so, they will be able to then create more good jobs for workers. They will also be able to restructure and redesign some of their existing jobs to make them more attractive to local workers.”

Mr Chee also toured Alchemy Foodtech’s Science and Cooking Lab station and took part in the sampling of various carbohydrate-based foods like chicken rice, steamed buns and chiffon cakes, made healthier with Alchemy Fibre; and a high fibre prata, which is a collaboration between Alchemy Foodtech and local roti prata chain, Springleaf Prata Place!


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Healthier food options? Science can help.

Now, Alchemy Foodtech has several partnerships in the pipeline to develop healthier food products for health-conscious individuals. They are also looking to venture into more food segments and regional markets.

For that healthier lifestyle we all covet, probably it’s time to put more thought into switching our current eating habits to healthier ones? I think science can help.