The Singapore-based B2B firm has developed a plant-based chicken protein using a unique combination of high moisture meat analogous (HMMA) extrusion method and amino acids to create products that are tender and flavoursome.
Typically, most plant-based products are made by soaking textured plant proteins, adding flavours and binders, before shaping into the desired shapes.
Shandi’s prduct is made from ingredients such as pea protein, green peas, chick peas, quinoa, flax seed, brown rice, coconut oil, mustard oil and water, with no additives including flavourings.
It develops flavour by sourcing plant molecules that contain the desired amino acid profile.
Shandi’s protein ingredient is not cooked fully, which means some of the molecules are left unreacted, so when it is eventually cooked by the customer, the taste will continue to develop.
The protein is available in five forms, patties, shredded, prices, strips and drumsticks for B2B customers. It does not produce processed foods or ready-to-eat products.
In collaboration with Enterprise Singapore and Innovate360, Shandi Global is building a manufacturing facility in Singapore with a high moisture meat analogous extruder. The plant is expected to produce 150 metric tons per month.
An estimated 80% of the product produced at this plant will be exported, supplying countries in South East Asia, China, ANZ, as well as North America and Africa regions.
Production in Singapore is expected to start in October 2021.
The ingredient is currently being produced small-scale in India.
India is home to its R&D and pilot plant, and also where it develops its dynamic flavouring system.
“Although we plan to bring this (flavouring system) as well to Singapore, maybe in the first quarter of next year. But all extrusion will be done at our plant in Singapore,” chief advisor, Dr Gaurav Sharma said.
According to Gaurav, it already had customers who have validated the ingredient and conducted application trials and are waiting on commercial production.
The ingredient will be halal compliant, and the facility will be FSSC 22000 certified.
Shandi Global hopes to apply for halal certification in Indonesia, where it cites wider recognised halal certification systems, allowing them to supply to the vast majority of South East Asia easily.
While it currently only produces plant-based chicken protein, the firm is planning to expand this.
According to Gaurav, the firm is in the prototype stages for pork, beef, lamb and salmon. Products are expected to launch in Singapore early next year.
“We brought innovation to this industry with our amino acid profile. Our technology is all about replicating proteins and their taste so we will continue to innovation in meat analogues as well as explore new categories such as snacks, dairy and baby foods,” CEO Dr Reena Sharma said.
The seed round is led by major food companies Tolaram Group and SparkLabs Cultiv8 as well as a prominent industry figure, Mr SimmarPal Singh.