In a bid to turn the top and tails of fish into quality ingredients for human consumption, Denis Asia Pacific works with IPI and the team at Sunvisiae Biotech.

SinFooTech is all for creating a cleaner, greener future. So, when the local start-up discovered a method of turning soy whey − a by-product of tofu production − into a fruity and floral beverage, they spied a tasty opportunity for an alcoholic drink that checked all the eco-friendly boxes.

When Robin Low, CEO of ARB Technologies (ARB), stepped through the doors of TechInnovation 2018, he was full of anticipation about meeting an innovation scout from Mitsui. It was his first time presenting his company to such a large MNC and one that could open new doors for the business.

Extending shelf life with food science and technology

Scaling up food solutions for growth

With expert advice from IPI Innovation Advisor Dr Ong Mei Horng, HarriAnns Nonya Table found innovative ways to enhance its heritage food product portfolio and strengthen its market position during the challenging pandemic period.

David Tan and his team mulled over their revenue for the first quarter of 2020, the lowest in their more than 45 years of business, through a virtual meeting at the start of Singapore’s circuit breaker in April. It seemed like there was no end in sight for the raging COVID-19 pandemic in both local and overseas markets as food operations slowed down tremendously, recalled Par International Holdings’ CEO.

GIIAVA’s partnership with NUS, sparked off by IPI, aims to repurpose low-grade vegetable oil for higher value-added uses, which increases revenue yet benefits the environment.

Dr Yashodhan Bhawe stood in front of several large tanks, looking puzzled. He was expecting a straightforward scale-up for a new vegetable oil upgrading process, but things turned awry when “big masses of blobs” were produced instead.

Rising levels of obesity and physical inactivity have contributed to a growing prevalence of diabetes over the last decades. To better manage blood sugar levels and nutritional needs, health conscious individuals may use a food’s glycemic index (GI) as a guide when choosing what to eat.

Low GI food products refer to carbohydrate containing food that will produce a steady rise in blood glucose instead of sudden spikes in blood sugar from eating high GI food. Persistent blood sugar spikes can lead to health complications such as diabetes and heart disease.

Driven by its appetite for innovation, home-grown company Lim Kee Food Manufacturing has teamed up with a foodtech firm to improve its popular steamed buns. 

As one of Singapore’s leading Chinese pau (steamed bun) makers, Lim Kee Food Manufacturing has always embodied a zest for transformation.

When demand for their steamed buns started to rise in the 1990s, the company wasted no time in expanding from one to three production units.

The gold standard for perishable food: an unbroken cold chain

If you’re in Punggol and happen to be hungry, there’s a vending machine you can head to. But forget about snacks like candy bars and potato chips, this machine dispenses ready-to-eat, piping hot chili crab from restaurant chain, House of Seafood.

While some may worry about the texture and taste of the vacuum-sealed crabs, others are more concerned with how safe the meals are for consumption.