“Our mission is to empower healthier meals by harnessing the best from nature with our expertise in food science.”

Create healthier foods without compromising on taste

Healthier foods that do not agree with consumers’ taste would mean that the health benefits will not be reaped. Hence, with Alchemy Fiber™ and all other products in the pipeline, our stand is to ensure that consumer acceptance will not be a barrier so that healthier meals can indeed become a reality.

To do so, we spend much time in our cook lab doing R&D and also work closely with food manufacturers and chefs from our restaurant partners.

Always Source for Better Ingredients

Alchemy Fiber™ is 100% plant-based. We believe that plants are nature’s greatest resources in strengthening our health and their diversity allows us to cater to a variety of different food recipe needs.

A highly-tailored composition is the only way we can promise that you’re getting the best of the best all the time.

Form Lasting Partnerships with Science and Technology

Our partners’ customers are ours too and that’s why we see the importance of continuing to help them serve their best dishes, but healthier.

We work closely with food manufacturers and restaurants to leverage on a symbiotic relationship, learning from them and providing for them at the same time.

Prove it all with Science and Technology

Our proprietary in-vitro digestion test system, ALBOBI™, mimics the 3-phase human digestion to test and verify that every single selected ingredient can effectively lower glucose release.

Our commitment extends to profiling their tastes and textures too so that we can guarantee you no difference in taste.

1. Research

We conduct studies on plants to expand our database of ingredients that are healthy and useful .

2. Food-type Testing

We create blends of plant ingredients to ensure that they are suitable for every food type (i.e. rice, noodles, bread, etc.)

3. Texture Analysis

We test the textures of each food type to verify that their original feel and appearance are consistent with regular control samples.

4. Sensory Evaluation

A taste profile is generated for all test samples and compared with regular control samples to ensure no compromise in taste.

5. In-vitro Digestion and Quality Tests

The digestibility of the food is tested to make sure that glucose release levels are slower to the point of being similar to wholegrain.

Other quality testing such as microbial tests are conducted to verify the quality of the product.

        Supported by our partners