In recent years, Singapore has emerged as a hub for food technology, driven by the government’s push to build a more resilient and sustainable food future. From lab-grown crustaceans to cell-based milk, innovation is reshaping the way food is produced. One of the most surprising breakthroughs come from an unlikely insect: the black soldier fly.
This is where Ento Industries, founded in 2020, has carved out a niche in upcycling food waste into useful products for the pet food market and agricultural industries. Its CEO and founder, Nathaniel Phua, was prompted to start the business as he was disturbed by the sheer volume of food being discarded every day. He explored various solutions before discovering black solider flies could break down all kinds of waste, including the wet waste that waste management companies typically cannot handle. “Most people see waste as something to be discarded,” said Phua, “We look at waste and see opportunity.”
Ento Industries’ parent company, Tiong Lam Supplies, a waste management company, is owned by Phua’s father-in-law. Both are located on the same premises in the Tuas area in Singapore. “The main difference is that Tiong Lam purchases most of the waste it processes, with 80% of its intake being paid for. In contrast, Ento charges a service fee for 80% of the waste it receives,” Phua explained.
Operations of the Ento Factory
The Ento factory houses a dedicated breeding area, where black soldier flies lay eggs on removable wooden slats. Adjacent to it, specially commissioned equipment separates the larvae from their excrement, or frass. The larvae and frass are then processed into animal feed and fertiliser respectively.
Before the black soldier flies are introduced, food waste - namely vegetables, bread and other foodstuffs - is first ground by machines and then left to ferment until it breaks down into sand-like particles. Stored in barrels, this pre-processed waste becomes feed for the black soldier fly larvae, which can increase their body mass up to 5,000 times in just a few weeks. Once the waste is neutralised, the larvae are harvested, ground, pressed, cleaned and dried in a microwave oven.
Separately, the frass is processed into compost using standard industry procedures. In a few weeks, the compost develops what Phua calls a ‘natural smell’ before it is sold to farmers, gardeners and landscaping professionals. To sustain the cycle, only 10 per cent of the larvae is allowed to mature into adult flies, ensuring continuous reproduction and a steady supply for production.
Creating Different Profiles of Black Solider Fly Larvae
By 2024, Ento had experimented with about 60 different types of food waste. Its staff introduced several kinds of microbes to various types of food waste to feed the larvae, and kept detailed records of the flies’ behaviour and life cycle, ensuring optimal conditions for growth and waste conversion.
Additionally, Ento collaborated with university research labs to devise different larvae nutrition profiles to enhance their value and market appeal as quality feed ingredients. Phua explained, “Theoretically, we can start developing novel foods by changing the taste profile and the structure of the larvae just by feeding different kinds of food waste.”
Challenges and Opportunities
Manpower was one key challenge for Ento. The company needed specialised agricultural expertise that was scarce in Singapore, which prompted it tobring in experts from overseas, including Egypt and Malaysia.
They also faced issues with market acceptance. The company required extensive data to persuade customers of the science and sustainability behind insect-based products – not an easy task as most customers preferred to stick with well-established and conventional feed. To overcome this, Ento partnered closely with biology labs in institutes of higher learning to demonstrate that insect-based feed could outperformtraditional options, before a few customers – particularly pet owners - took a leap of faith with them. From there, Ento gradually built greater brand awareness by selling its products through pet stores, pet fish aquaria and even directly to fish farmers.
Business has since been on the uptick and both Ento and Tiong Lam can now process up to 50 tonnes of food waste each day. While Phua is proud of the company’s efforts to promote a circular economy, he is conscious that Ento’s success hinges on the timely collection of food waste. Hence, the company works closely with food producers to ensure proper food disposal food waste segregation at the source. Ento also benefitted from Tiong Lam’s truck network which helps to streamline food waste collection from industry partners.
To showcase its expertise and enhance its profile, Ento also forged strategic partnerships with large-scale clients, including caterers, hotels and hospitals. One notable collaboration with the Singapore General Hospital (SGH) involved collecting the hospital’s food waste and processing the frass into fertiliser. The fertiliser was then used in SGH’s landscaping efforts for its Green Corridor, a project designed to integrate green spaces into the hospital environment to promote tranquillity.
Looking ahead, Ento is expanding its operations beyond Singapore, with a new facility in Malaysia to handle food waste in the country. The expansion would increase the company’s food waste processing capacity and extend its sustainability impact regionally.
Phua also hopes to use the Tuas factory as a showcase facility for school children, government officials and corporate clients, to educate them how innovative waste management can create sustainable environmental and economic value.
To learn more about Ento, please refer to the case study ‘Ento Industries: Developing Sustainable Solutions for Food Waste Management Using Black Soldier Flies’, written by Professor Heli Wang and CW Chan at the Singapore Management University and Professor Cubie Lau at the University College Dublin. To read it in full, please visit the CCX website by clicking here.
